Lighter Chocolate Pudding Cake

Name: Lighter Chocolate Pudding Cake
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 1 dessert, 8 serving(s)
Ingredients: 1 cup flour; 1/4 cup granulated sugar; 1/4 cup Splenda granular; 3/4 teaspoon baking soda; 2 tablespoons unsweetened cocoa; 1/2 cup packed brown sugar; 3 tablespoons unsweetened cocoa; 1 tablespoon oil; 2/3 cup water; 1 teaspoon vinegar; 1/2 cup coffee; 1 cup hot water

(3)

Recipe by brithebaker

A vegan crock pot recipe that I lightened up and made pantry-ready. None of the ingredients are refridgerated.

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READY IN: 2hrs 45mins

SERVES: 8

YIELD: 1 dessert

UNITS: US

INGREDIENTS

Nutrition

1

cup flour
¹⁄₄

cup granulated sugar
¹⁄₄

cup Splenda granular
³⁄₄

teaspoon baking soda
2

tablespoons unsweetened cocoa
¹⁄₂

cup packed brown sugar
3

tablespoons unsweetened cocoa
1

tablespoon oil
²⁄₃

cup water
1

teaspoon vinegar
¹⁄₂

cup coffee
1

cup hot water

DIRECTIONS

Oil the crock of your slow cooker.
Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
Mix brown sugar and 3 T cocoa in a separate bowl.
Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
Spread in the bottom of crock.
Sprinkle brown sugar/cocoa mix over the batter.
Gently pour hot water and coffee over sugar.
Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
Take off the lid and let it rest for 30 minutes before serving.
The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.

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