Dark Chocolate Olive Oil Pudding
- Category: Dessert
Ingredients
Scale
Sponge:
- 2 cups self-raising flour (or gluten-free flour)
- 1/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 3/4 cup sugar
- 1 1/4 cups soy milk + 1 teaspoon vinegar or dairy-free buttermilk
- 1/2 cup yogurt (dairy-free or 5-10% fat Greek yogurt)
- 1/2 cup olive oil
- Pinch of salt
Topping:
- 1/2 cup light brown sugar
- 3/4 cup boiling water
- 6 tablespoons dark cocoa powder
Instructions
- Preheat the oven to 170°C (340°F).
- Lightly grease a square baking pan (approximately 22cm or 8.5 inches).
- Mix together soy milk and vinegar; set aside to thicken (this substitutes for dairy buttermilk).
- Mix in the remaining wet ingredients: yogurt and olive oil.
- Sift in the dry ingredients: flour, cocoa powder, baking powder, sugar, and salt.
- Gently mix until just combined.
- Pour the cake mixture into the greased baking pan.
- Sprinkle the light brown sugar and cocoa powder over the cake batter.
- Carefully pour the boiling water over the back of a spoon onto the pudding (this prevents the batter from splitting).
- Bake for 30-35 minutes, or until the center is almost set.
- Allow to cool slightly before serving with ice cream and an extra drizzle of olive oil.
