Filed under: sweet | Tags: can be wheat free, chocolate, desserts, pumpkin, soy-free
remember this?
the housemate and i love pudding cakes, the fruits of fall and spiced baked goods. half of a large pumpkin can was still sitting in our fridge after last week’s pumpkin sticky buns, and i wanted to try the pumpkin-chocolate combination that i saw in many recipes last year. our standby pudding cake recipe comes from VWAV, but its chocolate-rum flavour and the weird food-science behind the pudding bottom made me hesitant to experiment. off to the internet i went, to seek a preexisting chocolate-pumpkin pudding cake recipe. i found none! it might just be google’s fault, but i think you should all be ashamed for not inventing one and sharing it already.
well, i went ahead and jammed my pureed pumpkin into the aforementioned recipe, making just a few changes to accommodate the pumpkin and ditch the rum.
it went thus:
- 1 cup all-purpose flour (for wheat free, use equal amounts barley and oat flours.)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar, divided
- 1 teaspoon pumpkin spice mix (i improvised 1/2 tsp cinnamon, 1/4 nutmeg and a bit of ground ginger and allspice)
- 1/2 cup Dutch processed cocoa powder, divided
- 1 1/4 cup pureed pumpkin (a standard/small can will yield enough, or get a large one and use the other half to make a double batch of pumpkin cinnamon rolls)
- 1/4 cup canola oil
- 1 1/2 teaspoon vanilla extract
- 3/4 cup boiling water
- 1/2 cup pure maple syrup
- 1 teaspoon cinnamon or pumpkin spice mix
- 1 or 2 Tablespoon large grain sugar (such as turbinado)
- instructions (lifted from chow.com):
- Boil some water in a teakettle, preheat oven to 350°F, and grease a 9-inch springform round cake pan (non-springform works at least as well.)
- Sift together flour, baking powder, baking soda, salt, pumpkin spice, 3/4 cup of the sugar, and 1/4 cup of the cocoa. Add the pumpkin, oil, and extract, and mix into a thick batter.
- Spread batter into cake pan. Sprinkle the top with the remaining cocoa and sugar.
- Pour the boiling water into a glass measuring cup, add the maple syrup to the water, and pour this mixture on top of the cake batter.
- Place cake on a cookie sheet in case of pudding overflow and bake for 35 minutes – Don’t forget the sugar and spice intermission after 10 minutes.
- Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
- Throw on a scoop of vanilla soy ice cream if you like, and you’ve got yourself one impressive dessert.
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