The pictures literally do not do this delectable slow cooked goodness the justice that it truly deserves. Growing up my mom used to make this hot fudge pudding cake, that had this moist chocolate cake on top, and this decadent chocolate fudge sauce on the bottom. This is simply an ode to a childhood memory but with my grownup favorite flavor!
It’s one of the easiest cakes you can make and damn near fool proof.
It starts off with you lathering your dish with Earth Balance or your favorite baking oil; pouring in the cake batter, sprinkling a healthy helping of sugar, spice, and everything nice. Then… you pour hot water on top.
I promise you it’s not as crazy as it sounds, you end up with this delicious sauce that you can enjoy with your equally delicious cake.
Sweet Potato Pudding Cake
1/4 cup Sweet potatoes, mashed
1/2 cup Sugar
1 1/2 tbls Earth Balance, melted
1 tbls Condensed coconut milk *optional*
1/2 cup of Almond milk
1 tsp Cinnamon
1 tsp Vanilla extract
2 tsp Baking powder
1/2 tsp Sea salt
1 cup Unbleached all-purpose flour
3/4 cup Brown sugar
1/4 cup Sweet potatoes, boiled
Dash of Nutmeg
1/2 tsp Vanilla
1/4 tsp Sea salt
1 1/4 cup Water
In a medium bowl, mix together flour, salt, cinnamon, and baking powder. When mixture is combined, add the rest of the cake ingredients, mix until smooth, and pour into a well greased crockpot dish. In a small bowl, mix brown sugar, nutmeg, and salt. Sprinkle the sugar mixture on top of the cake batter DO NOT mix into the batter. Alrighty… so this next step isn’t probably the smartest but if you’ve got faith in your appliances… by all means. I placed the cooked sweet potatoes with vanilla into a blender with boiling water and blended until it’s was very smooth. Pour the hot sweet potato mixture, slowly, over the cake. Place the lid on your crockpot, set to high and cook for 2hrs 30min-3hrs. If it’s not gooey in the center it’s all good!
I would let it cool for at least 20 minutes, but it’s an amazing treat with some almond ice cream!