Uh, hello. A moist and tender chocolate cake sits atop creamy chocolate pudding, rich with coconut and chunks of almonds. Decadent? Absolutely. Simple? No doubt. You’ve had a long day, you deserve a luscious treat. Indulge…
INGREDIENTS
CAKE:
3/4 cup shredded sweetened coconut
3/4 cup chopped almonds
1 cup unbleached all-purpose flour
1/4 cup unsweetened baking cocoa, sifted
1/2 cup evaporated cane sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons coconut oil, melted
1/2 cup non-dairy milk of choice
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup non-dairy semisweet chocolate chips
TOPPING:
1/3 cup evaporated cane sugar
3 tablespoons unsweetened baking cocoa
1 cup boiling water
Makes 6 cakes
DIRECTIONS
To make the cake, preheat the oven to 350°F. Lightly grease 6 half-pint canning jars and place on a rimmed baking sheet. Divide the shredded coconut and almonds among the jars, placing 3 tablespoons of each in the bottom of each jar.
In a small bowl, combine the flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together the coconut oil, milk, almond extract, and vanilla extract. In two batches, combine the dry ingredients with the wet until just combined. Fold in the chocolate chips.
For the topping, stir together the sugar and cocoa in a small bowl until well combined
Spread 1/3 cup of batter into the bottom of each jar. Sprinkle 1 heaping tablespoon of the sugar-cocoa mixture on top of each jar, then spoon 3 tablespoons of the boiling water on top of each one. It will look muddy, but trust the process.
Bake for 16 to 20 minutes, until the cake rises to the top and the pudding bubbles around the edges. The cake should seem to float, and a toothpick inserted into a cake should still come out very wet. Let cool 15 minutes on a wire rack before serving.