When the days are growing darker and the sun seems to be retreating behind the clouds more everyday day, this is what I crave. I know for a lot of you summer is still in full swing. I mean, its August. But here in the UK however, it feels like October most of the days. The rain showers for hours on end although we still have those occasional summery moments but they are few and far between.
Who am I kidding anyway, it could be 30 degrees outside and I’d still want this. Its part of my DNA. Rarely does a day go by that I don’t reach for some chocolate. Lets be real.
So I bring you something that I loved to eat before becoming vegan and as always, anything can be made just as tasty vegan! I went a little crazy and added dark and white chocolate for added indulgence. I also popped in a hit of my favourite organic coffee because coffee always brings out the flavour in chocolate and seems to make it taste richer.
I love that all these ingredients are already in my cupboards and its so quick to make. Perfect when you’re in need of a quick chocolate fix. Just please don’t overbake this loveliness. Keep that centre gooey and a little underbaked. Keep that sponge dense and rich. Keep your belly, mind and taste buds chipper.
Ingredients – serves 6
- 150g caster sugar
- 170g self-raising flour
- 40g cocoa powder
- 2 tsp. finely ground coffee
- 2 generous pinches of sea salt
- 200g good quality dark chocolate, 150g melted – 50g chopped (I used 70%)
- 50g vegan white chocolate, chopped
- 90g dairy free spread
- 230ml oat milk (or other dairy free milk alternative)
Start by pre-heating your oven to 170°C. Grease and line a baking dish or cake tin with vegan butter and baking parchment (I used an 8inch loose-bottom cake tin.)
Take 150g of the dark chocolate and melt it with the dairy free spread. Roughly chop the remaining 50g and the 50g of white chocolate and set aside. In a mixing bowl combine the sugar, flour, cocoa powder, coffee and sea salt. Pour in the melted chocolate/spread as well as the oat milk and mix until smooth. Add in the chopped chocolates and stir again until it is evenly distributed. Spoon the batter into the prepared dish and bake for 20-25 minutes or until a knife inserted into the centre comes out slightly gooey.
Make sure not to over bake your pudding or you’ll just end up with a very chocolatey sponge. You want it to be a little underdone and indulgently gooey inside! Serve warm with your favourite vegan ice cream!