Vegan Chocolate Brownie Pudding!

Looking for the perfect chocolate dessert which comes together in minutes and satisfies the most? Look no further, this is it! Serve it warm from the oven, and it is a chocolate volcano-type British ‘pudding’; let it cool and set, and it is a super-rich brownie. Do not let its small tray size fool you, each bite of this cake is seriously intense! Keep portions on the smaller size — trust me, I know from experience 😉 !

This is a recipe I’m inordinately proud of; not because I created it, I didn’t — this is a classic Jamie Oliver creation, he is all about keeping it simple yet delicious. I’m proud, because all of my years as a Kosher cook have paid off.

Let me explain: I look at all recipes with a ‘Kosher eye,’ meaning how many ingredients do I need to swap or leave out all together to make it suitable for my home? It’s so second nature, I’m not even aware I do it. That is, until last week, happily reading my new cookbook ‘Chefs at Home’ (it’s filled with inspiration and great recipes, by the way), that as I read Jamie Oliver’s recipe for eggless chocolate cake, I wondered “Well, can I make this pareve – thus suitable to be eaten at the end or along with a meaty or milky meal?” and yes, it was possible! With Jamie taking out the eggs as well, lo and behold my Kosher sensibilities had created a vegan recipe. And that makes me so happy: To see a well-honed skill of creating a Kosher recipe now being used (when possible) to create some ‘free-from’ recipes as well!

Aside from everything else, I love the symmetry in this recipe. If you don’t use a scale to bake, then all the lovely symmetry makes no difference. I have a desert island mentality: What if I find myself on, say a desert island or Master Chef, where no recipes are allowed and I need to conjure up a brownie out of the blue? No worries, I have the perfect recipe memorized! Yes, I totally understand the unlikeliness of this scenario, but a girl can dream!

  • 200g (1 ½ cups) blanched hazelnuts
  • 200g (7 ounces) 70% dark chocolate, broken up
  • 200g (1 cup) coconut oil
  • 200g (1 ½ cups + 2 tablespoons) self-raising flour (or 200g plain (all-purpouse) flour + 1 ½ teaspoons baking powder)
  • 200g (1 cup) caster sugar
  • ¼ teaspoon salt
  • 200ml (¾ cup + 1 tablespoon) soy milk
  1. Heat oven to 180℃ (350℉) line and grease the sides and bottom of a 20×20 cm (8×8 inch) square baking tin, and set aside.
  2. Place the hazelnuts in the bowl of a food processor fitted with the blade, and process until the hazelnuts are ground fine.
  3. Add the chocolate and process until you have a smoothish paste.
  4. Add the coconut oil and process until you have chocolate sauce
  5. Add the flour, salt, and sugar, and process just until combined
  6. Feed the milk through the tube and process until you have a luscious brownie batter.
  7. Pour the batter into prepared tin, use a spatula to smooth, and level the top.
  8. Bake for 20 minutes, until top is dry and everything else is a bit jiggly.
  9. Serve hot as a pudding, or let set a couple of hours and cut into brownies