Ingredients
Scale
Coffee Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup strong brewed coffee (cooled)
- ½ cup dairy-free milk (almond, soy, or oat)
- ¼ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Caramel Coffee Sauce:
- 1 cup light brown sugar
- 2 tbsp cocoa powder
- 1 cup strong brewed coffee (hot)
- ½ cup canned coconut milk (full-fat)
Topping:
- Dairy-free whipped cream or coconut cream
- Cocoa powder for dusting
Instructions
Prepare the Coffee Sponge:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the cooled coffee, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
Prepare the Caramel Coffee Sauce:
- In a small bowl, mix the light brown sugar and cocoa powder.
- Sprinkle the sugar mixture evenly over the batter in the baking dish.
- Carefully pour the hot brewed coffee and canned coconut milk over the top. Do not stir.
Bake the Pudding:
- Bake for 35-40 minutes, or until the top is set and the center is gooey with a sauce underneath.
- Allow the pudding to cool in the dish for 10 minutes.
Serve:
- Serve warm with dairy-free whipped cream or coconut cream.
- Dust with cocoa powder before serving.
Notes
- Strong Brewed Coffee: For a pronounced coffee flavor, ensure the coffee is strong.
- Coconut Milk: Full-fat coconut milk adds richness to the caramel coffee sauce.
- Serving: This pudding is best served warm for the ultimate gooey texture and flavor.