serves
4-6
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Sweets That Sing
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 cup (150 g) plain gluten-free flour, sifted
- ⅓ cup Dutch-processed cocoa powder, sifted
- 3 tsp gluten-free baking powder
- ½ cup brown sugar
- Sea salt flakes
- 1 cup (250 ml) coconut milk
- ½ cup (125 ml) light olive oil
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- Dairy-free ice cream and seasonal fruit, to serve
Chocolate sauce
- 1 cup brown sugar
- 2 tbsp Dutch-processed cocoa powder
Instructions
- Preheat the oven to 160˚C. Bring a kettle of water to the boil. In a large mixing bowl, combine the flour, cocoa, baking powder, sugar and a generous pinch of salt and whisk well to combine. Add the coconut milk, oil, eggs and vanilla to the bowl and mix well to combine. Pour the batter into a 15 cm x 20 cm baking dish.
- To make the sauce, in a medium bowl, combine the ingredients with 1 cup (250 ml) boiling water and mix well to combine. Carefully pour the sauce over the pudding in the baking dish, then bake for 30 minutes, or until the centre springs back lightly when pressed.
- Serve the chocolate olive oil self-saucing pudding with a scoop of dairy-free ice-cream and some seasonal fruit.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweets That Sing
