Brownie Pudding Cake (Dairy free and Soaked)

This delicious brownie pudding is made up of two layers, a thin brownie like top layer and a gooey, chocolate sauce beneath. Decadent, delicious, fit for company, whole grain,  sweetened with honey, simple to make and….. even better, frugal! I have adapted this recipe from a Better Homes and Garden recipe that originally came out in 1945. It seems like a lot of recipes from that era are very frugal and this recipe is so exception.

We actually grew up eating the original recipe (which used brown sugar and white flour) quite often as it was a family favorite. My older sister and I seemed to have developed a great love for it, because it’s still one of our favorites!

This is one of the recipes I used in my cooking class this last Friday. I served it with a adapted version of Roasted Banana Ice Dream, which is a heavenly combination (to keep things a bit simpler I cut out the stevia from the recipe for the ice cream and used 1/3 cup of honey. I am fairly sensitive to the taste of stevia, so I like the all honey version even better).

Because this cake makes it’s own sauce, it’s fabulous with ice cream. But it’s still wonderful on it’s own. Enjoy!

Brownie Pudding Cake

You can also add 1/2 cup of chopped walnuts in step two.

    1 cup of whole wheat pastry flour
    1/2 cup of honey
    1/2 cup of coconut tonic or other non-dairy milk (you could also use watered down buttermilk)
    2 tablespoons cocoa powder
    1/2 tablespoon raw apple cider vinegar or lemon juice (omit if using buttermilk)
    2 tablespoons melted coconut oil

    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon vanilla extract
    1/4 teaspoon salt

    1 1/2 cups of boiling water
    1/3 cup of cocoa powder
    dash of salt
    scant 1/2 cup of honey

1-The night before combine the first 6 ingredients and whisk to combine well (no lumps). If your honey is thick, melt with the coconut oil. Leave out on the counter top overnight, for 12-24 hours, at room temperature.

2-When ready to bake, preheat the oven to 350 degrees. Put the water on to boil. Then mix the baking powder, soda, vanilla extract and salt in with what you put together the night before.

3-In another bowl, combine the boiling water, cocoa powder, dash of salt and honey. Mix until combined.

4-Run some hot water over your 8x8x2 square pan (to prepare it for the boiling water mixture), and pour the boiling water mixture into it. Gently pour the other mixture on top of this.

5-Baking for 40 minutes, then remove from oven. Let rest at least ten minutes and up to 45 minutes before serving. The longer it sits the thicker the sauce will become.  My husband actually likes this best cold. But most enjoy it warm with some ice cream on top.

Serve with ice cream, if desired.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. Valerie says

    This looks sooo good! I dont have a mill and have been unable to find ww pasty flour down here (Panama). Would ww flour work, do you know?

    • KimiHarris says

      The advantage to pastry flour is that it contains less gluten and so creates a lighter dough, but I do think that regular whole wheat flour would work in this recipe. 🙂

  2. Sarah M. says

    This looks absolutely fabulous, and I can’t wait to try it! I have one question though. I have some raw milk that I’d like to use up today, as today is the “use by” date. Can I use plain raw milk in this recipe?

  3. says

    I’ve been making this for years out of an old Betty Crocker cookbook as well. I’m so glad to see it converted to a healthy and dairy free version!

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