the taste space

Breakfast Chocolate Mocha Pudding Cake

Posted in Breakfasts, Desserts by Janet M on April 12, 2014

Breakfast Chocolate Mocha Pudding Cake

Breakfast Chocolate Mocha Pudding Cake.

Because all things with rolled oats are actually meant for breakfast. Add coffee to it, some chocolate for good measures, then there is no question: this is all good breakfast things. A perfect way to start your day.

Because that coffee at night, may keep you awake. Or maybe it was the chocolate.

This was how I rationalized eating this for breakfast.

 

Eaten fresh, this is basically a self-saucing cake. A chunky dense cake doused in a mocha-chocolate sauce. It was really good, although a bit gummy from the oat flour.

I apologize for the unappealing photographs, but the leftovers were what I had to work with… The leftovers firmed up a lot after the overnight rest, sopping up the sauce, leaving this with a texture more comparable to leftover oatmeal. I hope you still get the idea that this is saucy, though.

Just so you know, I debated remaking this to get a better photo, but decided to share it anyways. My motto is to keep things stress-free and I wanted to share this sooner rather than later.

Chocolate pudding cake has always been associated with the Good Friday Cooking Disaster of 2009, wherein I made a meatless feast with a black bean and pumpkin soup, penne alla vodka and finished it off with a brownie pudding cake. Of course, all were new recipes that I was dying to try out. If I recall correctly, everyone was mostly satisfied with my first two dishes (I remember the penne alla vodka turning out well but I had to simmer off a lot of liquid) but all heck broke loose when I shared dessert. My family did not like it and they told me very bluntly. (Too sweet! I can cook better than you!) That last part is true.

However, I think everyone would love this pudding cake, for dessert or breakfast. Or both. Rob highly approved. For both.

Breakfast Chocolate Mocha Pudding Cake

In addition of its association with the upcoming Easter holiday, I also wanted to share this because I received some lovely ingredients to try courtesy of Carrington Farms, ground flax seeds and coconut oil, both of which I used here. Because this is a pudding cake filled with all good things. Check out stores near you celebrating Carrington Farm’s All Good April campaign by passing deals to you, too. In Houston, you can find that at HEB and Fiesta Mart. They also have additional coupons on their website.

Disclosure: I wrote this review as part of the #CarringtonAllGoodApril campaign with Carrington Farms, through FitFluential LLC. I received the products described at no cost in order to complete the review. However, opinions are honest and my own.

PS. This is my submission to We Should Cocoa, Love Cake, and Let’s Cook Sweet Treats for Easter.

Breakfast Chocolate Mocha Pudding Cake
Adapted from The Oh She Glows Cookbook (original recipe here)

1 tbsp ground flax seeds
3 tbsp water
1.5 cups oat flour (process rolled oats into a flour consistency in a food processor)
3/4 cup + 1/3 cup coconut sugar or other granulated sugar, divided
1/3 cup + 2 tbsp cocoa powder, divided
1/3 cup chocolate chips (I chopped up 50g of dark chocolate)
3/4 tsp salt
1/2 tsp baking soda
3/4 cup non-dairy milk (I used unsweetened soy)
2 tbsp melted coconut oil
1.5 tsp vanilla extract
1.25 cups hot coffee or boiled water

1. Preheat oven to 375F. Lightly grease a 8×8″ or 9×9″ square oven-proof container.

2. In a medium bowl, combine the ground flax seeds with 3 tbsp water and allow to gel at least 5 minutes.

3. In a large bowl, combine the oat flour with 3/4 cup coconut sugar, 1/3 cup cocoa powder, chocolate chips, salt and baking soda. Whisk/stir to thoroughly combine.

4. To the medium bowl with the flax seeds, add the non-dairy milk, melted coconut oil, vanilla and hot coffee. Stir to combine.

5. Pour the wet mixture into the dry mixture and stir with a large spoon until just combined. Pour batter into your greased container and flatten with the spoon. Sprinkle with the remaining 1/3 cup coconut sugar and 2 tbsp cocoa powder. Bake, uncovered, for 27-33 minutes, or until the top is semi-firm but still bubbly.

6. Remove from oven and allow to cool 5-10 minutes until eating.

Serves 4-6.

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23 Responses

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  1. Ellen Lederman said, on April 12, 2014 at 7:38 AM

    I am drooling over this and hoping to convince Andy that thus should be tomorrow’s breakfast rather than a bagel and almond/peanut butter.

    I am just a little scared to make this as my last encounter with flax “egg” was disastrous. It was for a flourless chocolate torte. I veganized the five chicken eggs with five flax eggs. If you want a definition of rubbery, just imagine five flax eggs in one dessert! But one flax egg and five flax eggs may be two different animals. (I”ve baked with two flax eggs and didn’t have a problem).

    • janet @ the taste space said, on April 12, 2014 at 5:38 PM

      I think the rule of thumb is not to replace more than 2 eggs with vegan substitutes and I have never had a problem with such a small amount. I think you will really like this, Ellen! :)

      • Ellen Lederman said, on April 13, 2014 at 9:14 AM

        You were right! This is fabulous—both texture and taste. The funny thing is that I actually think I prefer it cold—which is a good thing, because there are still several servings remaining. I’ve made some hot fudge pudding cakes before, but they haven’t had coconut oil and oat flour in them.
        You forget to include what to do with the remaining cocoa and sugar—I kind of suspected they were to be sprinkled on top and confirmed it via the link you had. Not sure if this is really necessary, especially adding the extra sugar—it just decorated it with a light brown sprinkle. Next time I may omit it and put some fruit on top to decorate it.

    • janet @ the taste space said, on April 13, 2014 at 9:11 PM

      Ack. Good eye! Sorry for the missing directions. I am not sure why you have to add the extra stuff on top, ither, but I did and it turned out great… so I’ll add it back into the directions. :)
      So happy to hear you liked it as much as us. It was a wonderful breakfast last week. :)

  2. Shannon said, on April 12, 2014 at 7:44 AM

    I wouldn’t say those photos are unappealing at all! All I see is chocolatey goodness.

  3. Johanna GGG said, on April 12, 2014 at 9:12 AM

    I missed out on the urge for coffee at breakfast so I need chocolate for my caffeine hit :-) Sounds delicious

    Did your family say your brownie pudding was too sweet – it looks so good to me I can’t imagine it going wrong (or you making a dessert that is too sweet)

  4. Brittany said, on April 12, 2014 at 8:00 PM

    Coffee, chocolate, and oats all wrapped into a cake…I’d say you nailed it.

  5. Kari @ bite-sized thoughts said, on April 12, 2014 at 8:23 PM

    You had me at ‘breakfast’ and ‘cake’ :)

  6. coconutandberries said, on April 13, 2014 at 2:25 AM

    I’m totally with you! If the main ingredient is oats, it’s breakfast! The only way I like coffee is with chocolate as well :)
    I don’t know how I skipped over this one in Angela’s book.

  7. kimmythevegan said, on April 13, 2014 at 6:41 PM

    Chocolate cake for breakfast? Yes please!
    “Just so you know, I debated remaking this to get a better photo, but decided to share it anyways. My motto is to keep things stress-free and I wanted to share this sooner rather than later.”
    Wow – this has been much of my thought lately. I’ve been really stressing about my crapola food blog pics (yours are about a million times better haha), but I’ve decided not to stress too much about it. It’s supposed to be fun =)

    • janet @ the taste space said, on April 13, 2014 at 9:12 PM

      Exactly. A hobby is meant to be fun and I wouldn’t have it any other way. No use getting stressed.. and certainly no use sucking the joy out of it by doing things you don’t want to do. I keep reminding myself it is my blog and I can do what I want. :)

  8. Laura said, on April 14, 2014 at 8:14 AM

    This looks so delicious! I’m glad I read this before breakfast! Also, I wanted to thank you for being my voice of reason lately. This is a tough thing, but it is it the end of the world – and I’ve got a lot of living to do outside of running!

    • janet @ the taste space said, on April 14, 2014 at 10:13 AM

      Hey Laura, happy it helps. it is hard for me because I only see one side of your life but warning bells are blinking non-stop whenever I read your posts these days. Take care of yourself, girl!

  9. Lisa said, on April 15, 2014 at 11:10 AM

    These days I like all of my “treats” suitable for breakfast fare as well as for an evening snack. Lovely and your photos do make me want to devour some.

  10. […] Soup, Crowd-Pleasing Tex-Mex Casserole, Classic Glo-Bar, 15-Minute Creamy Avocado Pasta, Breakfast Chocolate Mocha Pudding Cake, and Eat Your Greens Detox […]

  11. […] far) and then had the difficult decision of what to share. In truth, I already shared the Breakfast Chocolate Mocha Pudding Cake, but those photographs would not due justice to such a nice cookbook. My other favourites were […]

  12. Jibber JabberUK said, on April 27, 2014 at 2:51 PM

    Chocolate cake for breakfast? I’m in! I think this would certainly keep you filled up until lunch or even beyond. Thanks for linking up with this month’s Love Cake.

  13. […] Treats) and I am warming up to liking a hint of coffee flavour. It pairs well with chocolate (hello Chocolate Mocha Pudding Cake!) but I was unsure about it without the chocolate. Lisa raved about it, so I gave it a […]


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