Mocha Pudding Cake

In my book, coffee and chocolate is one of the top food pairings of all time.

This recipe takes me right back to my days living in a townhouse in Alexandria, Virginia, during my political career days. I had three roommates - one was my sister - and it was quite common for us to cook together and share recipes. Especially this Mocha Pudding Cake. Let's just say, with 4 twenty-something girls under one roof, we made this a LOT.

This one's such a winner if you like ooey, gooey chocolate desserts. 

Mocha Pudding Cake is originally from Cooking Light magazine, however, I always found the measly serving size meant that I ate 2-3 servings instead of 1, which kiiiinda defeats the purpose of making a light dessert. AM I RIGHT?

Years later, I decided to give this old favorite recipe a Fat Loss Foodie makeover. I axed the white flour, white sugar, low-fat milk, and vegetable oil and replaced them with better ingredients like oat flour, Stevia, and coconut oil. The Fat Loss Foodie's Mocha Pudding Cake is now gluten-free and dairy-free!

Best of all, you now get more chocolatey dessert bang for your caloric buck. 

Check this out:

Cooking Light's 8x8" Mocha Pudding Cake - 9 (tiny) servings at 220 calories, 6 g. fat, 38 g. carbs (0.4 g. fiber), 3.5 g protein

Fat Loss Foodie's 8x8" Mocha Pudding Cake - 4 (generous) servings at 207 calories, 13.4 g fat, 34 g carbs (4.8 g fiber), 4.2 g protein

Like I said - the reality for me is that 1/9th of the cake will result in me eating 3/9ths of the cake, which clocks in over 600 calories and ALL the carbs/sugar. The more generous serving size of our version with better quality ingredients solves that problem. 

This makes a great cleaned-up Valentine's Day dessert that won't leave anyone feeling like they're being punished with a "healthy" dessert. Invite 3 of your best girls over, put on a pot of good coffee and serve this for dessert. Coffee, chocolate, catching up with your girls. What's better than that?! 

INGREDIENTS

1 c. oat flour** SEE NOTE 

1/3 c. and 1/4 c. coconut sugar (for the batter and topping respectively)

3 Tbs. erythritol (divided) or equivalent amount of Stevia (use this Stevia conversion chart to calculate amount)

6 Tbs. unsweetened cocoa powder, divided

1 1/2 Tbs. instant coffee granules

2 tsp. baking powder

1/4 tsp. salt

1/2 c. unsweetened almond or coconut milk

3 Tbs. melted coconut oil

1 tsp. vanilla extract

1 c. boiling water

**NOTE: I use Bob's Red Mill Oat Flour, but if that's not available to you, make your own oat flour by putting old-fashioned or instant oats in a food processor. Blend until ground into a fine flour. 

DIRECTIONS

1. Preheat oven to 350.  Lightly coat a glass or ceramic 8x8 baking dish with cooking spray.

2. Combine oat flour, 1/3 c. coconut sugar, 2 Tbs. erythritol (or equivalent amount of Stevia if using), coffee granules, 1/4 c. cocoa powder, baking powder, and salt in a bowl. Combine with a wire whisk. 

3. In a separate bowl, combine almond milk, coconut oil, and vanilla extract. Whisk until combined. Add to flour mixture and stir well. Pour batter evenly into prepared 8x8 baking dish.

4. Combine remaining 1/4 c. coconut sugar and 1 Tbs. erythritol (or equivalent amount of Stevia if using) with 2 Tbs. cocoa and sprinkle over batter. Pour 1 c. boiling water over batter. DO NOT STIR!

5. Bake at 350 for 30 minutes, or until cake springs back when touched in the center.  Do not try to test the batter with a toothpick; even when it's done, the cake will be wet and pudding like in the center.  Serve warm.

NUTRITION INFO Serves 4 (very generously!)

207 calories, 13.4 g fat, 34 g carbs, 4.8 g fiber, 4.2 g protein