Title: Chocolate Pudding Cake (Vegan)
Categories: Cake
Yield: 1 Servings

1	c	Flour
2/3	c	Sugar
2	tb	Cocoa
2	ts	Baking powder
1/8	ts	Salt
1/2	c	Water
2	tb	Applesauce
1	ts	Vanilla
2/3	c	Brown sugar
1/4	c	Cocoa
1 3/4	c	Hot water

Mix the first 8 ingredients together. Pour into sprayed 8x8 square baking pan. Mix the brown sugar and 1/4c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 350 for 45 mins.

Annice's notes: The topping sinks thru the cake to form a layer of pudding at the bottom. This cake tastes so rich it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served at room temp, or even warm, if you can't wait. It will keep for several days but do NOT freeze. If you do, the pudding will turn very watery. My note: This is great! Even better the next day after being stored in frig. The pudding in particular is excellent.

Recipe from Veggie Life archive Submitted by Annice Grinberg (VSANNICE@WEIZMANN.weizmann.ac.il) Typed by Lisa Greenwood

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