I think I’ve cooked more since writing for What The Flicka? than I have in my entire life. I never thought I’d say this but I really like making these recipes. Wine still makes it even more fun though.

I tried this last night and it’s so good. It’s part cake, part pudding, and part chocolate sauce. In other words, it’s orgasmic. Top with dairy-free ice cream and you’ve hit the jackpot, baby!

I found the recipe in this cookbook:

How It All Vegan – Tanya Barnard and Sarah Kramer

I’m not actually a vegan anymore but I still love finding and making vegan recipes. This is a great cookbook to have, vegan or not.

Let’s get to it!

Ingredients:

1 cup (250 milliliters) flour

1 tbsp (15 milliliters) baking powder

1/4 cup (60 milliliters) cocoa powder

1/4 tsp (1 milliliter) salt

½ cup (118 milliliters) turbinado sugar

½ cup (118 milliliters) dairy-free margarine

½ cup (118 milliliters) soy milk

1 tsp (5 milliliters) vanilla extract

Sauce:

3/4 cup (177 milliliters) turbinado sugar

1/4 cup (60 milliliters) cocoa powder

2 cups (500 milliliters) boiling water

Directions:

Preheat oven to 350 degrees (180°C ).

In a large bowl, stir together the flour, baking powder, cocoa, and salt.

Add the turbinado sugar, dairy-free margarine, soy milk, and vanilla and mix together gently until “just mixed”.

Spread in a lightly oiled casserole dish or loaf pan. Set aside.

In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake mixture.

Carefully pour the boiling water over the top. Note: Do Not Mix This! It will do its own thing in the oven.

Bake for 40 minutes. To serve, scoop out portions and serve in a bowl with dairy-free ice cream like soy dream.

Enjoy!