Ingredients
Scale
- CAKE (alternatively you can use my Everything-Free Vanilla Cupcake batter)
- 1 cup less 2 tbsps oat flour
- 2 1/2 tbsps corn starch
- 1/4 cup organic cane sugar (or coconut sugar)
- 1/2 cup non-dairy milk
- 2 tbsps almond milk yogurt (or any non-dairy yogurt)
- 1 tsp vanilla extract
- 2 tsps baking powder
- PUDDING
- 8 pitted medjool dates (you can use 1/2 cup cane sugar instead)
- 2 cups non-dairy milk (preferrably vanilla flavored)
- 2 tsp vanilla extract
- 3 tbsps corn starch
- 1 tbsp lemon juice
- AND
- 1/2 cup brewed coffee or Teeccino
- 1 tbsp of cacao powder
Instructions
- FOR THE CAKE: Preheat the oven to 350F.
- Sift the oat flour, baking powder, and cornstarch into a mixing bowl.
- Add the rest of the ingredients and whisk till smooth.
- Pour a shallow layer of cake into the bottom of a 8×8″ square pan lined with parchment paper.
- Bake for 10-11 minutes until the center bounces back when touched.
- Set aside to cool.
- FOR THE PUDDING: Blend all the ingredients on high till smooth.
- Pour into a large heat-safe bowl.
- Microwave on high for 1 minute. Whisk. Then microwave for another 1 minute on high until thickened.
- Let it cool with a piece of plastic wrap on top so it doesn’t form that weird layer.
- TO ASSEMBLE: Once everything is cool, cut the cake into cubes.
- Briefly dip each cube into the coffee and layer them in the bottom of the glass.
- Top with the pudding, a dusting of cacao powder, and chocolate shavings if you want to be fancy.
- Devour!