Preheat oven to 375 degrees and grease a 9" inch round cake pan or pie plate.
Whisk together the dry ingredients for the cake: flour, sugar, cocoa, baking powder, cayenne, cinnamon and salt.
In a separate bowl, mix together the coconut oil and almond milk (if you have trouble combining them, you can heat them in the microwave for 5 second intervals, whisking in between until they are at the same temperature).
Stir vanilla extract into the oil/milk liquid mixture.
Pour the liquid ingredients into the dry ingredients and stir with a spatula until just combined.
Pour batter into the prepared pan and smooth over the top.
For the pudding layer:
Combine the sugars and cocoa.
Spread them evenly over the cake batter.
Then, pour the water over the top, making sure it is evenly distributed.
Do not stir. The cake will rise to the top and the pudding will set at the bottom with the sugars creating a crispy top layer.
Place the cake in the oven and bake for 40 minutes.
The cake is done when the edges are crispy and the top is dry to the touch.
Let cool for 10 minutes.
Serve warm with vanilla bean icecream or whipped cream.
This Mexican Chocolate Pudding Cake was created for Rodelle from The Vintage Mixer.
Other cocoa desserts you may enjoy: Chocolate Thumb Print Cookies, Chocolate Orange Terrine, Chocolate Creme Brulee
