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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
Course Dessert
Cuisine American
Servings 9
Calories 294 kcal

Equipment

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

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

Instructions
 

  • Preheat the oven to 350°F (180°C) and lightly grease an 8″x8″ pan.
  • 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.
  • 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.
  • 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.
  • Pour hot water over the top without mixing; it should look like a puddle.
  • 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.
  • Let the cake cool for 15 minutes before serving.
  • 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.