Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Mocha Pudding Cake

Submitted by: Mary on 06/15/2004
2260 views
2.56 avg rating
197 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 C Almond flour
1 C Splenda
1/2 C Unsweetened cocoa
2 t Baking powder
1/2 t Baking soda
1/4 t Salt

Pinch of ground cinnamon
1/2 C Heavy cream
1/4 C Cannola oil
1 t Vanilla extract
1/2 C Brown sugar twin
1 C Hot brewed coffee

Directions

Preheat oven to 350F degrees.



Coat a 10" deep pie plate with oil spray.



In a large bowl mix the almond flour, 3/4 cup splenda, 1/4 cup cocoa, baking powder, baking soda, salt, and cinnamon. Stir in the cream, oil, vanilla extract (batter will be thick).



Spread batter in the prepared pie plate and sprinkle with the brown sugar twin, remaining 1/4 cup splenda, and remaining 1/4 cup cocoa. Pour the hot coffee over the top.



Bake until the cake is set on top and the puddingt starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

Servings

8

Calories

4

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Use decaf coffee if desires. You can make chocolate pudding cake by omitting the hot coffee and using hot water instead.
 
 
Search