This gooey pumpkin pudding cake is the best recipe I’ve made all month! When you dip your spoon into the cake, you’re instantly met with a hidden layer of warm brown sugar pudding underneath, almost like molten lava. Brown sugar molten lava…
Adapted from this chocolate version: Chocolate Fudge Pudding Cake
(I served mine with my favorite Healthy Haagen Dazs Ice Cream Recipe.)
And I wanted to post a few indoor non-photoshoot photos… because sometimes I think the recipes look just as delicious straight out of the iphone/camera, ugly indoor lighting and all!
Gooey Pumpkin Pudding Cake
Gooey Pumpkin Pudding Cake
Ingredients
- 1 1/2 cups sorghum flour (180g) (spelt or white flour also work)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp plus 1/8 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup sugar or xylitol (100g)
- pinch stevia extract OR 2 extra tbsp sugar
- 1/2 cup milk of choice (120g), plus up to 1/4 cup more if needed
- 1 tsp white or apple cider vinegar (5g)
- 1/2 cup pumpkin puree (120g)
- 1/4 cup veg or melted coconut oil (40g)
- 1 1/2 cup water (360g)
- 1/2 cup brown sugar OR coconut sugar (80g)
Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, stir together the first seven ingredients. In a separate bowl, whisk together the milk, vinegar, pumpkin, and oil. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (not the cup), and stir to form a batter. You want a cake-batter texture, so add a little extra milk of choice if the dough is too dry. (I added 1/4 cup extra when testing this recipe with sorghum flour.) Pour the batter into an 8-inch square pan. Now pour the brown sugar water evenly on top, but do not stir. Place the pan in the middle of the oven and bake 34 minutes. The top will look like cake… but if you reach your fork down, there will be a layer of sweet pumpkin pudding on the bottom!
Question of the Day:
Have you made any recipes lately that turned out really well?
Link Of The Day: Fudge Brownie Chocolate Protein Bars
I love pumpkin season so much. Thanks for all the pumpkin recipes!
I have a friend who is allergic to eggs and dairy, and we enjoy exchanging allergy-cooking tips. Then, she was diagnosed with Lyme disease, and will now have to be off gluten as well! I informed her that I have a rather spectacular recipe for gluten and dairy-free buns, but remembered that they contained eggs. Challenge accepted! I did some research, then went to my kitchen and made up a recipe, which turned out super well. She was super happy!
I made this tonight and it was as delicious as I thought it was going to be! The kids loved it too. Thanks for an awesome recipe!!
I am so excited to try this recipe! I’m planning on making it for Halloween. I just wanted to say thank you for all the recipes you post. I’m 17 and I recently went vegan, and dessert is my life so I was worried that I wouldn’t be able to eat a bunch of stuff after my diet change. I was so happy when I found your website and saw the delicious recipes for every dessert I could imagine! I can’t wait to try more of them so thank you for all you do!
This sounds great! I am working on building a community of vegans and would love for you to hop over to http://www.wedigfood.com and leave a recipe or restaurant review.
Just made this and I’m so impressed! Definitely a repeater!!!! 😀 Thanks, Katie!
The pictures of your gooey pumpkin pudding cake look really wonderful. Is this dish inspired from an Indian recipe? I prefer the chocolate recipes though.
This was sooooooo yummy!!! Great hot, but it’s even better after completely cooled, when the pudding firms up a bit. Now I want to make this every day… And next I’m going to try a bananas foster version!
Do you have a single serving recipe for this gorgeous bite?
Not yet, but I will put it on my list of things to try 🙂
Thanks! You’re the best! 😉
Hey Katie! I’m hoping to make this for a somewhat large group. I see it’s supposed to serve 8 people, but I’m contemplating whether I could multiply the recipe by 1.5 to make it a little bigger. If I were to do that, what do you recommend in terms of how big of a dish to use? And how to modify the baking time?
Thanks!
Omgosh!!! Finally made this tonight. Both kids and I absolutely devoured it, it is delicious!!! I think this may replace pumpkin pie at thanksgiving this year, I can’t wait to try it with a huge dollop of coconut cream. Thanks for this awesome recipe!