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Tiramisu Self Saucing Pudding

Course Dessert

Ingredients

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 8x8-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.