Chocolate Pudding Poke Cake
Store bought frostings, cake, and pudding mixes are gems for vegans with a sweet tooth. Sure, the directions on the box might call for adding things like eggs and milk, but following directions is no fun — especially when there’s chocolate cake in our future. Serves 6-8. Note from Scott: This cake is what I call "accidentally vegan" — I realize this might be a new term for many, but it simply means that the boxed and canned ingredients we’re using aren’t labeled as vegan, but actually contain no animal products.
Recipe Ingredients
- - 15 oz. box of chocolate cake mix (I like Duncan Hines Perfectly Moist Dark Chocolate Fudge)
- - 16 oz. can of chocolate frosting (I like Duncan Hines Creamy Chocolate Frosting)
- - 12 oz. plain seltzer water
- - Two 3.4 oz. boxes of chocolate pudding mix (I use Jell-O brand)
- - 2 cups plant-based milk
Recipe Instructions
- Combine the boxed cake mix, seltzer water and 2-3 tablespoons of the frosting.
- Pour into a non-stick 8x8 pan and bake according to the box’s directions.
- While the cake is baking, combine pudding mix and plant milk.
- Mix 2-3 tablespoons of frosting into the pudding and chill in the fridge. Your pudding mixture will be thicker than regular pudding, but that’s ok because we’re using it as a frosting for the cake.
- When the cake is done and cool, use the bottom of a wooden spoon to poke a few holes into the cake.
- Top the cake with the pudding mixture.
- Take 3 tablespoons of the frosting and heat for 10-15 seconds in the microwave. The frosting should be loose enough to drizzle over your cake.