Maple pudding cake
This updated version of the classic maple pudding cake is moist and flavorful, with a maple syrup caramel that melts into the cake. Perfect for a simple, satisfying homemade dessert, it’s easy to make and delicious in every bite.
Ingredients (4–6 servings)
For the cake:
• 1 ½ cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup melted coconut oil
• ⅓ cup maple syrup
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1 egg
For the caramel:
• ½ cup maple syrup
• ½ cup almond milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
Preparation
Preheat the oven to 350°F and grease a 8-inch square baking pan.
In a bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the coconut oil, maple syrup, milk, vanilla, and egg. Stir the dry ingredients into the wet ingredients until a smooth batter forms.
Pour the batter into the pan.
In a small saucepan, combine the maple syrup, milk, and cornstarch. Heat over medium heat, whisking constantly, until the mixture thickens. Add the vanilla.
Pour the caramel evenly over the batter. As it bakes, it will seep into the cake, creating the signature texture of the “chômeur” pudding.
Bake for 30–35 minutes or until the cake is golden brown and cooked through in the center. Let cool for a few minutes before serving.
Tips and variations
- For an even more satisfying dessert, sprinkle some nuts or seeds on top before baking.
- You can serve it with a dollop of plain yogurt or vegan ice cream for an extra treat.
