Eggless Chocolate Coffee Self Saucing Pudding
Prep time
Cook time
Total time
These eggless chocolate coffee self saucing puddings are easy to make and you'll love them if you like coffee flavoured chocolate desserts. Try today!
Recipe type: Dessert
Cuisine: International
Serves: 2
For the batter:
  • ½ cup of all-purpose flour / maida
  • 1 tsp of baking powder
  • 1 tsp of cocoa powder
  • 1 pinch of salt
  • ¼ cup of packed brown sugar
  • 1 tbsp of butter, melted
  • ¼ cup of milk
  • 1 tbsp of flax seed meal mixed with 3 tbsp water (or ½ an egg)
  • A fistful of any nuts of choice - walnuts,, hazelnuts, cashews, etc
For the topping:
  • ¼ cup of brown sugar
  • 1.5 tbsp of cocoa powder
  • ½ cup of black coffee (I mixed 1 tsp bru with ½ cup water)
  1. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick.
  2. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork. You can also sift it until the dry ingredients are well blended.
  3. Melt butter in another bowl and add the milk, nuts, and the dry ingredients mixture.
  4. Fold gently until no traces of any ingredient can be seen separately.
  5. Divide the batter into two greased ramekins.
  6. Mix the sugar, coffee, and cocoa for the topping and pour gently over the batter mixture.
  7. Bake for about 20-25 mins until the top becomes all bubbly and turns a very dark brown. This is just the coffee acting up with the batter and looks almost burnt. The bottom will still be a bit wobbly, but should be cooked - that is, no traces of the raw batter should be seen.
  8. Serve chocolate self-saucing pudding with vanilla ice-cream or sweetened whipped cream
Recipe by Edible Garden at