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A serving plate on a white marble cooktop, featuring a warm scoop of Vegan Chocolate Pudding Cake with thick chocolate sauce pooling around it. A scoop of dairy-free vanilla ice cream melts on top.

Vegan Chocolate Custard Cake Recipe

This Vegan Chocolate Custard Cake is a luscious, dairy-free treat that combines a rich, fudgy cake layer with creamy chocolate custard. Perfect for chocolate lovers craving a plant-based indulgence!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 294
Ingredients Equipment Method

Ingredients
  

For the bottom cake layer:
  • ¾ cup white sugar
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 2 teaspoons instant espresso powder optional to enhance flavour*
  • 2 teaspoons baking powder
  • ⅓ cup melted coconut oil
  • ½ cup plant-based milk such as soy or almond
  • 2 teaspoons vanilla extract
For the middle powder layer:
  • ½ cup white sugar
  • ½ cup brown sugar
  • ¼ cup cocoa powder
For the top water layer:
  • 1 ¼ cups hot water
  • vegan vanilla ice cream

Equipment

  • Mixing bowls
  • Measuring cups
  • Whisk or spatula
  • Sifter (Optional)
  • Kettle
  • Oven mitts

Method
 

  1. Preheat the oven to 350°F (180°C) and lightly grease an 8″x8″ pan.
  2. In a large bowl, mix sugar, flour, cocoa, espresso powder, and baking powder. Add coconut oil, plant-based milk, and vanilla, and stir gently. Spread the batter evenly into the pan.
    A glass mixing bowl on a white marble cooktop, filled with sugar, flour, cocoa powder, espresso powder, and baking powder. A wooden whisk rests on the side, ready to combine the dry ingredients.
  3. In a separate bowl, mix white sugar, brown sugar, and cocoa powder for the middle layer.
    The same glass mixing bowl on a white marble cooktop, now with melted coconut oil, plant-based milk, and vanilla extract being poured in. The batter starts to come together, looking rich and chocolatey.
  4. Sprinkle the powder mixture evenly over the cake batter and gently shake the pan to spread it evenly.
    An 8x8 baking pan on a white marble cooktop, with smooth chocolate cake batter spread evenly across the bottom. A spatula rests nearby, coated in chocolate.
  5. Pour hot water over the top without mixing; it should look like a puddle.
  6. Bake for 30-35 minutes until the center is almost set.
    The baked Vegan Chocolate Pudding Cake in the pan on a white marble cooktop. The top is slightly cracked, with gooey chocolate sauce bubbling beneath the surface.
  7. Let the cake cool for 15 minutes before serving.
  8. Enjoy warm with a scoop of dairy-free ice cream, if desired!
    A serving plate on a white marble cooktop, featuring a warm scoop of Vegan Chocolate Pudding Cake with thick chocolate sauce pooling around it. A scoop of dairy-free vanilla ice cream melts on top.