Hot Fudge Pudding Cake
- ½ cup cacao powder divided
- ¾ cup coconut palm sugar divided
- ¼ cup Chosen Foods Organic Chosen Oil Blend
- 2 eggs
- ½ cup canned light coconut milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¾ cup blanched almond flour
- ¼ cup tapioca or arrowroot starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ c dark chocolate chips
- 1 ¼ c hot water
- Chosen Foods Avocado Oil Spray for greasing
Preheat the oven to 350°F. Grease an 8x8 baking pan with Chosen Foods Avocado Oil Spray.
In a small bowl, whisk together ¼ cup of the cacao powder with ½ cup of the coconut palm sugar. Set aside for later.
Add the remaining ¼ cup of cacao powder to a heat-proof bowl and whisk together with the ¼ cup Organic Chosen Blend Oil. Melt over a double boiler until the cacao is dissolved (or in the microwave at 30 second intervals, stirring in between).
Add the eggs, coconut milk, remaining ¼ cup coconut palm sugar, vanilla extract, and apple cider vinegar to the bowl of a stand mixer. Mix on medium speed until combined. With the mixer running on low speed, slowly drizzle in the warm cacao/oil blend mix. Move the speed back to medium until fully incorporated, stopping to scrape down the sides as needed.
Add the almond flour, tapioca starch, baking powder, baking soda, sea salt, and chocolate chips. Mix on medium speed to incorporate. Move the speed to medium high until the batter is very smooth.
Spread the batter into the greased baking pan. Sprinkle the reserved sugar/cacao mix over top in an even layer. Pour the hot water over top and be careful NOT to mix it together. Bake for 25-30 minutes, or until the cake is crusty on top and a thick sauce bubbles around the edges.
Allow the cake to rest for 15 minutes before serving.