Vegan Hot Fudge Pudding Cake is a vegan twist on a classic Hershey’s favorite! It’s similar to chocolate lava cake and brownies together in one dish!
If you have ever had vegan lava cakes, then you know they are delicious. And equally no denying that vegan brownies are amazing. This vegan hot fudge pudding cake is like the two of them came together and made a baby. A delicious, sweet, warm cake baby.
We’ll be honest, this recipe is similar to our molten vegan chocolate pie, but without a crust, making it more similar to a brownie. However, it is still different.
The idea of this recipe is based on a classic Hershey’s recipe that has been around for literally decades. But just because we are vegan doesn’t mean that we also shouldn’t be able to enjoy it. Therefore, we had to veganize this family favorite.
It’s a recipe mashup of epic proportions and your taste buds will thank you as they dance around each bite.
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VEGAN HOT FUDGE PUDDING CAKE INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dessert recipe:
- Flour – We are using all purpose flour here as well to make the recipe more accessible and easy to use
- Brown sugar – this provides sweetness, but also moisture from the molasses in the brown sugar
- Vegan cane sugar – Cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
- Dairy free butter – we need oil in pie for moisture and the best texture. It also provides the richness we expect desesrt to have
- Cocoa Powder – Needed to make our filling actually chocolate. You want to use an unsweetened cocoa powder here.
SUBSTITUTIONS AND VARIATIONS:
- You can use gluten free flour instead of all-purpose. We do recommend that you use a 1:1 blend
We do not recommend making any other changes to the filling at this time.
Frequently Asked Questions about Molten Vegan Chocolate Pie:
Yes! Use a gluten free 1:1 baking blend instead of flour. For the vegan butter, you’ll want to use a soy free version. Lastly, make sure that the non-dairy milk you choose is suitable for your allergens.
Yes you can. The crust, and filling can both be made 3-4 days ahead of time and the proceed with the recipe.
If stored in the fridge, this pie will be good for 5-7 days.
You can eat this cold or hot, whatever you are more comfortable with. We prefer warmed with vegan vanilla ice cream on top.
What other vegan pie ideas could I make?
Pies are just so good, especially for the holidays. Here’s a few more ideas:
Here are some dairy free dessert recipe ideas.
- Vegan Coconut Cake
- Dye Free Red Velvet Cupcakes
- Vegan Strawberry Cake
- The Best Vegan Chocolate Cake
- Vegan Apple Pie
- Vegan Carrot Cake
- The Best Vegan Chocolate Lava Cakes
- Vegan Lemon Pound Cake
Pin this molten vegan chocolate pie for later!
Vegan Hot Fudge Pudding Cake
For the Batter
- Preheat for 350 degrees F.
For the Batter
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, salt, and vanilla powder. Whisk together. Add milk and melted butter. and combine until smooth. *If using vanilla extract instead of powder, add to wet ingredients.
- Pour batter in ungreased 9-inch square baking pan or 2 qt casserole dish.
For the Sauce
- In a small bowl, combine the sugar, brown sugar and cocoa. Sprinkle evenly over batter. Pour hot water over top; do not stir.
- Bake 35 to 40 minutes. Center should be mostly set. Remove and let cool for 15 minutes. Top with vegan whip or ice cream if desired.