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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Bryanna Grogan's choc. pudding cake recipe
Date:	February 14, 2013 at 12:32 pm PST

In Reply to: Bryanna Grogan's choc. pudding cake recipe posted by Deborah on January 10, 2013 at 11:28 am:

BRYANNA'S NO-FAT HOT FUDGE PUDDING CAKE
(adapted from The Almost No Fat Cookbook by Bryanna
Clark Grogan)

1.) Preheat the oven to 350 F.

2.)In a small bowl, mix together:

1 cup white or whole wheat pastry flour (or a
mixture)
1/4 cup sugar of your choice (grind coarse sugar
finer in a DRY blender)
1/4 cup oat flour or oat bran
1/4 c. unsweetened organic cocoa
2 tsp. baking powder
1/4 tsp salt

3.)Stir in, but do not over-mix:

3/4 c. nondairy milk
2 tsp. vanilla OR 1/2 tsp. almond or coconut extract
OPT: 2 T. coffee or chocolate liqueur

4.) With wet fingers, spread the batter into a
lightly greased or non-stick 8x8 inch pan.

5.)Mix together in a small bowl:

1 cup sugar of your choice (grind coarse sugar finer
in a DRY blender)
1/4 c. unsweetened organic cocoa

6.) Sprinkle the sugar/cocoa mixture evenly over the
top of the cake batter.
7.) And then pour gently over the top, but don’t in
any way stir in (yes—it goes into the oven with
soupy stuff all over the top!):

2 c. boiling coffee or coffee sub (or water-- but
try to use brown sugar and the optional liqueur if
you use water)

Bake this for 35 minutes. (you might want to put a
pizza pan or cookie sheet on the rack below the
cake, just under it, to catch drips, if any.) When
it comes out of the oven, the cake will be on top
with a sauce underneath. Serve plain or with non-
dairy whipped topping (or vanilla nondairy frozen
dessert).

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