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
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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
Carol says
What could I use instead of white sugar or xylitol? I have non alcoholic fatty liver disease and sugar is a no-no.
Julie Dove says
You can definitely experiment with your favorite sweeteners!
Diana says
I thought it tasted great and my mother and I both liked the textures, but I baked it for maybe 10 extra minutes because the bottom seemed too watery to me. In fact, it still seemed pretty watery after 10 minutes, though it thickened a little. I’m not sure if I made a mistake with how much liquid I used in the recipe, or if my oven is just super off, or both. In any case, it was a fun recipe to try, and I’m looking forward to seeing how the leftovers taste tomorrow morning!
Debbie says
While we all really enjoyed this recipe, it didn’t turn out quite like I was expecting. I used unbleached all-purpose flour and needed to add an additional 1/2 cup milk (may have just been a result of not weighing flour, which I hardly ever do) and the cake was still a little dense. I also baked a bit longer just to get the cake part done, but all ovens are different. No where does it say how long to let it cool before eating. We dug in after about 2 hours of it cooling on the counter and the “pudding” was more like syrup, but we just spooned it over our cake and added a scoop of vanilla ice cream and it was still delicious. Aftee 24 hours in the fridge the pudding did thicken just a tad but also soaked into the bottom of the cake. But again, was still delicious! When I give this recipe a second go I will probably let it cool in fridge overnight before digging in and see how that goes.
Felicia Menten says
I’ve made this a number of times, using spelt flour – people are always surprised when I tell them it is vegan! I tried once with xylitol, and that was a little too much for my stomach, so I now just use turbinado sugar. I can’t eat eggs anymore, so vegan cakes/pies/cookies are the recipes I now use 🙂 This is on the menu for this year’s Thanksgiving 🧡
Lisa says
I made it with Almond flour. It took a little longer to bake but was delicious!!