Vegetarian Recipes
Chocolate Pudding Cake
This fudgy, gooey Chocolate Pudding Cake recipe is SO EASY to make, and it doubles as a magic trick—perfect to entertain the kids! Who would have thought pouring boiling water over a cake would yield such delicious molten chocolate lava results!? The water helps create a chocolatey pudding-like layer on the bottom, and the chocolate cake on top is soft and moist. I use simple ingredients to make this easy dessert, and it’s also totally egg-free and easily made vegan!
What is Chocolate Pudding Cake?
I love a simple, no-fuss dessert recipe, and this chocolate pudding cake is exactly that! It’s what’s known as a ”self-saucing” cake, meaning as it bakes, it separates into two layers—a rich chocolate pudding layer and a chocolate cake top layer. This magical effect is achieved by pouring boiling water over the unbaked cake before putting it in the oven. The hot water sinks to the bottom, creating a deliciously gooey chocolate sauce. It’s totally simple, yet so impressive and delicious! This recipe is up there with my ”Do Nothing” cake in terms of ease, that’s for sure.
Ingredients
Here’s what you’ll need to make this easy chocolate pudding cake recipe:
- Light Brown Sugar & Granulated Sugar: Adds the perfect amount of sweetness to the cake layer. I also use these sugars in the topping, which mixes with the boiling water to create the decadent sauce.
- Instant Coffee: This is one of my favorite tricks for enhancing the flavor of chocolate desserts! It doesn’t make the cake taste like coffee, but it does give the cake a richer, more intense chocolate flavor.
- Flour: Adds structure to the cake layer.
- Baking Powder & Baking Soda: These leavening agents help the cake to rise and create a light, fluffy texture.
- Cocoa Powder: This is used in both the cake batter and the pudding topping. I like to use unsweetened cocoa powder for a rich chocolate taste.
- Semi-Sweet Chocolate Chips: I add these to the cake batter for even more chocolate flavor!
- Vanilla Extract: Enhances the overall flavor of the cake.
- Half & Half: Adds moisture to the cake batter and helps bind all the ingredients together.
- Salt: I add a sprinkle of salt to the topping to help balance out the sweetness of the sugar.
- Boiling Water: Mixes with the cocoa sugar topping to create the hot fudge sauce for this self-saucing cake!
Make it Vegan!
This old fashioned chocolate pudding cake is super easy to make vegan. Just sub the half & half for coconut milk or any vegan creamer of your choice, use dairy-free chocolate chips, and you’re good to go.
The Secret to A Fudgy cHOCOLATE pUDDING cAKE
Okay, so this isn’t so much a secret, but it IS what makes this cake so special. After you’ve sprinkled the cocoa sugar topping over your cake batter and poured the boiling water on top, DON’T MIX IT. As the cake bakes, the boiling water and cocoa topping sink to the bottom and create the rich, hot fudge sauce while the cake rises and cooks on top. So don’t mix it! You’ve really got to trust the process on this one.
Recipe Tips & Suggestions!
- I grease my cake pan with a little butter or cooking spray before adding the cake batter. This prevents any sticking and makes it easier to remove the cake from the pan after baking.
- Be careful not to overbake the cake! I know my cake is done when the top is set, and I can see the hot fudge sauce bubbling up around the edges.
- I use an 8×8 cake pan to make this recipe. You may need to adjust the baking time if using a different size pan.
- You can switch out the semi-sweet chocolate chips for dark or milk chocolate, depending on your preference. I think flavored chocolate chips, like butterscotch or mint, would be fun to try, too!
- Serve this homemade chocolate pudding cake while it’s still warm with a scoop of vanilla ice cream or a dollop of whipped cream on top!
Storage Instructions
Once cooled, this chocolate fudge pudding cake can be stored in an airtight container in the fridge for up to 3 days. It won’t be as gooey as freshly baked after being in the fridge, and I recommend warming it up in the microwave for 15-20 seconds before serving. You can also freeze this cake in a freezer-safe container for up to 3 months. Thaw it at room temperature or in the fridge overnight, and reheat it in the microwave for a quick dessert option!
Chocolate Pudding Cake Recipe
Equipment
-
8×8 Cake Pan
Ingredients
Cake Ingredients
- ½ Tbsp instant coffee $0.93
- ¼ cup light brown sugar $0.13
- ¼ cup granulated sugar $0.18
- 1 cup flour $0.39
- 1 tsp baking powder $0.04
- 1 tsp baking soda $0.01
- ¼ cup cocoa powder $0.73
- ½ cup semi-sweet chocolate chips $0.99
- 1 tsp vanilla extract $0.65
- ¾ cup half & half $0.98
Topping Ingredients
- ½ cup brown sugar $0.26
- ¼ cup granulated sugar $0.18
- 2 Tbsp cocoa powder $0.36
- ⅛ tsp salt $0.01
- 1 cup boiling water $0.00
Instructions
-
Preheat oven to 350. Combine instant coffee, light brown sugar, granulated sugar, flour, baking powder, baking soda, cocoa powder, and semi-sweet chocolate chips in a mixing bowl and mix to combine.
-
In a separate bowl, combine vanilla extract and half & half. Stir the wet mixture into the dry mixture with a spoon until combined. Pour it into a buttered or sprayed cake pan.
-
Then, combine the topping ingredients: brown sugar, granulated sugar, cocoa powder, and salt in a separate bowl.
-
Generously sprinkle all the sugar cocoa topping over the cake. Don’t mix it in!
-
Then, pour the boiling water over the top (don’t mix it in!)
-
Transfer the cake pan to the oven for 35 minutes. Serve warm.
See how we calculate recipe costs here.
Nutrition
how to make Chocolate Pudding Cake – step by step photos
Preheat oven to 350. Combine ½ Tbsp instant coffee, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 cup flour, 1 tsp baking powder, 1 tsp baking soda, ¼ cup cocoa powder, and ½ cup semi-sweet chocolate chips in a mixing bowl and mix to combine.
In a separate bowl, combine 1 tsp vanilla extract and ¾ cup half & half. Stir the wet mixture into the dry mixture with a spoon and pour it into a buttered or sprayed cake pan.
Then, combine the topping ingredients: ½ cup brown sugar, ¼ cup granulated sugar, 2 Tbsp cocoa powder, and ⅛ tsp salt in a separate bowl.
Generously sprinkle all the sugar cocoa topping over the cake. Don’t mix it in!
Then, pour 1 cup boiling water over the top (don’t mix it in!)
Transfer the cake pan to the oven for 35 minutes. Serve warm.
Next time you’re in charge of dessert, try this unbelievably easy chocolate pudding cake recipe. It’s the perfect treat for birthdays, family dinners, the holidays, and everything in between!
More Chocolate Cake Recipes
The post Chocolate Pudding Cake appeared first on Budget Bytes.
Vegetarian Recipes
Ricotta Toast 4 Ways
I love a slice of avocado toast as much as the next person, but have you ever tried Ricotta Toast? Now, that’s what I call a breakfast upgrade! I whip creamy ricotta cheese with lemon zest, olive oil, and a sprinkle of salt to create a luxurious (but budget-friendly!) tangy spread that stores well in the fridge and tastes AMAZING on a slice of crispy sourdough toast. But my favorite part? There are endless ways to dress up ricotta toast, and I’ve shared four delicious variations below!
Ingredients
Here’s what you’ll need to make this whipped ricotta toast recipe:
- Whole Milk Ricotta: This is a creamy, slightly sweet, soft cheese made from the whey leftovers from making other types of cheese, like mozzarella. I recommend using whole milk ricotta to get the creamiest texture and best flavor for your toast.
- Sourdough: You can use any type of bread you’d usually use to make toast. But, in my opinion, the best bread for ricotta toast is one that’s sturdy with a chewy crumb and crisp crust—like sourdough! I buy a whole loaf and slice it myself to get nice, thick slices. Other good options include whole grain, ciabatta, French bread, or bagels!
- Lemon Zest: I zest a whole lemon and mix it with the creamy cheese. This adds the most delicious citrusy zing to the spread. Budget-friendly tip: Store the zested lemon in your fridge to make lemon water, lemonade, or to use in other recipes (like our homemade lemon curd!)
- Olive Oil: Adds flavor and helps the cheese to whip up smooth and creamy.
- Salt: It doesn’t matter if I’m making sweet or savory ricotta on toast; I always add a pinch of salt to make the flavors pop.
Tips & Suggestions!
- I highly recommend using whole milk ricotta. The higher fat content helps the cheese to whip up smooth and creamy with a cloud-like texture. Plus, the flavor is unbeatable! Lower fat options can be too watery and won’t whip to the same consistency. BUT if that’s all you have on hand, please don’t waste it! The texture won’t be the same as what’s shown in my process photos below, but it’ll still work as a topping for toast.
- Don’t have a hand mixer? Try your food processor! You could also whip it by hand, but it’ll take a lot longer and require some serious arm strength.
- It’s pretty common for ricotta to have a small amount of liquid (whey) on top when you open the container. Whenever that happens, I just stir it in before measuring my cheese.
- This creamy spread isn’t just for toast! I love it as a dip for fresh vegetables, mixed with pasta for a quick sauce, smothered on a sliced baguette as an appetizer, or as a spread on sandwiches. It’s really versatile and stores well in the fridge for a few days.
Make it Ahead
I love a breakfast I can prep ahead, so you already know this ricotta toast recipe is in my meal prep rotation! Make the whipped ricotta as directed in the recipe card, and store it in the fridge for 3-4 days. I usually give it a quick mix to reincorporate any liquid that may have separated before using. Then, all I do is toast my sourdough and add any toppings I fancy that day. It’s almost as easy as my overnight oats for breakfast meal prep. 😉
Ricotta Toast Variations
I think this whipped ricotta toast base recipe is delicious as-is, but it’s even better with toppings! I’ve tested many different topping combinations, but here are four stand-out favorites:
Roasted Grapes, Thyme, and Bacon
This topping is perfect for when you can’t decide between savory or sweet. Toss your grapes in a light coating of olive oil and roast in a 400°F oven for 10-15 minutes or until they become wrinkled and soft. You can cook the bacon however you’d like, but I recommend cooking it in the oven, as it’s already on and hot! Chop the cooked bacon into bite-sized pieces, layer your roasted grapes on top of the ricotta, and sprinkle with fresh thyme leaves.
Tomatoes, Basil, and Balsamic Reduction
Tomatoes, basil, and balsamic are ALWAYS a winning combination. Any kind of tomatoes work for this topping! Add a drizzle of balsamic reduction on top and fresh basil leaves, and you’re basically eating bruschetta for breakfast! YUM.
Strawberry, Mint, and Honey
This whipped ricotta toast topping makes me dream of summer mornings. Bonus points if you grow your own mint and strawberries (season-dependent, of course!). Simply slice fresh strawberries, layer them on top of the toast, and sprinkle with torn mint leaves and a drizzle of honey. The flavors are so light and refreshing, and it really couldn’t be easier to make. You could also use other types of berries, like raspberries or blueberries.
Mushrooms, Garlic, Wilted Spinach, and Red Pepper Flakes
For this one-pan topping, sauté sliced mushrooms (any type) in olive oil with a sprinkle of salt for about 5 minutes. Add minced garlic and cook for another minute or so, then mix in fresh spinach until wilted. Season to taste before adding to your whipped ricotta with a pinch of red pepper flakes. The juicy mushrooms are irresistible, and the wilted spinach is a great way to sneak in some green veggies for breakfast, too.
More Topping Ideas!
I honestly can’t think of a single savory or sweet ingredient that wouldn’t work well with this creamy, tangy lemon ricotta toast base recipe. Here are a few more ideas to get your creative juices flowing:
- Any fruit (fresh or frozen and thawed!)
- Smashed avocado
- Caramelized onions
- Fruit jam (fig, apricot, raspberry would all be amazing)
- Balsamic roasted mushrooms
- Sliced prosciutto or other cured meats
- Chopped nuts
- Pesto
- Tomato relish
- Anything pickled (pickles, pickled jalapenos, pickled red onions, etc.)
- Sun-dried tomatoes
- Poached eggs
Ricotta Toast Recipe
Equipment
-
Hand Mixer
Ingredients
- 15 oz tub of whole milk ricotta (just shy of 2 cups) $2.67
- 2 tsp lemon zest* $0.50
- 1 Tbsp olive oil $0.19
- ¼ tsp salt $0.01
- 1 lb loaf of sourdough** $3.99
Instructions
-
Combine ricotta cheese, lemon zest, olive oil and salt in a medium mixing bowl.
-
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
-
Slice sourdough into thick slices and toast.
-
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
-
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
See how we calculate recipe costs here.
Notes
**The bake-at-home sourdough loaves from Kroger are a nice option, but they don’t yield as many slices as a pre-sliced loaf, so use whatever you like best!
Nutrition
how to make Ricotta Toast – step by step photos
Combine 15 oz ricotta cheese, 2 tsp lemon zest, 1 Tbsp olive oil, and ¼ tsp salt in a medium mixing bowl.
Using a hand mixer, whip the ingredients together until they are smooth and creamy.
Slice a 1 lb loaf of sourdough into thick slices and toast.
Using a spatula or a butter knife, generously top the toasted sourdough. You can save any extra ricotta in the fridge and use it for easy meal prep throughout the week. The best part about this base recipe is that the ricotta mixture lends itself to both sweet and savory toppings.
Top the ricotta with any flavor combinations you love or just enjoy it as-is with a sprinkle of salt and a crank or two of freshly ground black pepper. Enjoy immediately for the best texture.
More Easy Toast Recipes
The post Ricotta Toast 4 Ways appeared first on Budget Bytes.
-
Vegetarian Recipes5 years ago22 Best Soup Recipes
-
Indian Vegetarian Recipes5 years ago
avocado salad
-
Vegetarian Recipes5 years ago
Easy Vegetarian Chili
-
Vegetarian Recipes5 years ago
Stuffed Zucchini Boats
-
Vegetarian Recipes5 years ago
Butternut Squash Soup
-
Vegetarian Recipes5 years ago
Pickled Red Onions
-
Vegetarian Recipes6 years ago
Peanut Butter Jelly Bars (Vegan, Gluten Free)
-
Vegetarian Research5 years ago
SERIOUSLY FUDGY VEGAN & GRAIN-FREE BROWNIES WITH PEANUT BUTTER
