SALTED MAPLE PUDDING CAKE

Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter or nonstick cooking spray. Set aside.

Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) until well combined. Set aside.

In a separate large bowl, add the almondmilk, brown sugar, and vanilla. Whisk until well combined and the sugar is mostly dissolved.

Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain.

Scoop or pour the batter into the baking pan, and spread into an even layer.

Prepare the topping. Add the maple syrup, water, butter, and salt to a large measuring cup. Microwave for 2-3 minutes, until very hot and the butter has fully melted. 

Give the mixture a good whisk, then gently pour it ALL over the batter in the pan. DO NOT mix (this is what creates the gooey bottom while baking).

Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey).

Remove the cake from the oven, and let cool slightly before serving.

Garnish the cake with a generous sprinkle of flaky sea salt. Then serve warm with a scoop of dairy free vanilla ice cream. 

Enjoy!