Recipe: Fudgy mocha pudding cake | Style at Home

Ingredients

• 1 tablespoon (15 mL) ground flaxseed
• 1 1⁄2 cups (375 mL) gluten-free oat flour
• 3⁄4 cup plus 1⁄3 cup (175 mL plus 75 mL) coconut sugar or other granulated sugar
• 1⁄3 cup plus 2 tablespoons (75 mL plus 30 mL) cocoa powder
• 1⁄3 cup (75 mL) non-dairy chocolate chips or chopped chocolate
• 3⁄4 teaspoon (4 mL) fine-grain sea salt
• 1 1⁄2 teaspoons (7 mL) baking powder
• 3⁄4 cup (175 mL) almond milk
• 2 tablespoons (30 mL) coconut oil, melted
• 1 1⁄2 teaspoons (7 mL) pure vanilla extract
• 1 1⁄4 cups (300 mL) hot coffee (decaf, if desired) or boiled water
• Vegan ice cream, for serving (optional)
• Confectioners' sugar, for serving (optional)
• Toasted walnuts, for serving (optional)