Mocha Cappuccino Pudding Cake

Vegetarian
Mocha Cappuccino Pudding Cake
55 min.
12
209kcal

Suggestions


Indulge your senses with our delightful Mocha Cappuccino Pudding Cake, a dessert that perfectly marries the rich flavors of chocolate and coffee. This vegetarian treat is not only a feast for the palate but also a visual delight, making it an ideal centerpiece for any gathering. With just 55 minutes of preparation time, you can whip up a cake that serves 12, ensuring that everyone gets a taste of this heavenly creation.

Imagine the aroma of freshly baked cake wafting through your kitchen, as the warm notes of espresso and cocoa fill the air. Each bite offers a luscious combination of a moist cake layer topped with a creamy pudding-like texture, creating a delightful contrast that will leave your guests craving more. At only 209 calories per serving, this dessert allows you to indulge without the guilt.

Whether you're hosting a dinner party, celebrating a special occasion, or simply treating yourself to something sweet, this Mocha Cappuccino Pudding Cake is sure to impress. Its unique flavor profile and comforting texture make it a standout dessert that will have everyone asking for seconds. So, gather your ingredients and get ready to create a dessert that’s as enjoyable to make as it is to eat!

Ingredients

  • 1.3 cups flour all-purpose
  • 1.8 cups sugar 
  • 0.3 cup cocoa powder 
  • tablespoon espresso powder dry instant ()
  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • 0.5 cup skim milk fat-free (skim)
  • tablespoons soybean oil melted
  • teaspoon vanilla 
  • teaspoon espresso powder dry instant ()
  • 1.5 cups milk fat-free (skim) (120°F to 130°F)

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • aluminum foil

Directions

  1. Heat oven to 350°F.
  2. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended.
  3. Spread in ungreased square pan, 9x9x2 inches.
  4. Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter.
  5. Pour 1 1/2 cups very warm milk over sugar mixture.
  6. Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills.
  7. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

Nutrition Facts

Calories209kcal
Protein5.76%
Fat15.5%
Carbs78.74%

Properties

Glycemic Index
25.7
Glycemic Load
28.38
Inflammation Score
-2
Nutrition Score
4.4582608938217%

Flavonoids

Catechin
1.16mg
Epicatechin
3.52mg
Quercetin
0.18mg

Nutrients percent of daily need

Calories:208.57kcal
10.43%
Fat:3.72g
5.72%
Saturated Fat:1.08g
6.77%
Carbohydrates:42.5g
14.17%
Net Carbohydrates:41.49g
15.09%
Sugar:31.2g
34.67%
Cholesterol:3.97mg
1.32%
Sodium:166.81mg
7.25%
Alcohol:0.11g
100%
Alcohol %:0.16%
100%
Caffeine:19.82mg
6.61%
Protein:3.11g
6.22%
Calcium:85.71mg
8.57%
Manganese:0.17mg
8.49%
Vitamin B1:0.13mg
8.43%
Phosphorus:81.43mg
8.14%
Selenium:5.69µg
8.13%
Vitamin B2:0.13mg
7.67%
Folate:24.61µg
6.15%
Iron:0.95mg
5.26%
Vitamin B3:0.99mg
4.97%
Magnesium:18.5mg
4.63%
Copper:0.09mg
4.51%
Vitamin K:4.35µg
4.15%
Fiber:1.02g
4.06%
Vitamin B12:0.22µg
3.73%
Potassium:122.86mg
3.51%
Vitamin D:0.45µg
2.99%
Zinc:0.39mg
2.6%
Vitamin B5:0.21mg
2.12%
Vitamin B6:0.03mg
1.63%
Vitamin E:0.21mg
1.4%
Vitamin A:70.24IU
1.4%