For the cake:
3/4 cup coconut flour
1/4 cup gluten-free baking mix
3/8 cup Zing Stevia-Sugar baking blend
2 tbsp unsweetened Dutch-processed cocoa
4 tbsp Turkish-fine ground Golden Roasted Sumatran Mandheling coffee
2.5 teaspoons baking powder
3/4 teaspoon hickory smoked salt
2/3 cup light coconut milk
4 tablespoons coconut oil
1 teaspoon vanilla
1/3 cup water

For the pudding:
1/4 cup Zing Stevia-Sugar baking blend
1/2 cup  brown sugar
1/8 cup Turkish-fine ground Golden Roasted Sumatran Mandheling coffee
1/4 cup unsweetened Dutch-processed cocoa
1 cup cold water

Heat the oven to 375°F. Grease or spray with non-stick cooking spray one 8"x"8 glass baking pan.

Sift the flour, baking mix, sugar, cocoa powder, coffee, baking powder, and salt through a fine-meshed strainer into a mixing bowl; mix together. Combine the coconut milk, coconut oil, vanilla, and water. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the Zing, brown sugar, coffee, cocoa powder in a small bowl.  You may need to sift it into another bowl if there are clumps, breaking up what you can; if there are any remaining small clumps, sprinkle those evenly over the cake and then pour in the remainder.  Shake the pan to evenly distribute the sugars.  If some of the cocoa cakes you can also sift through the fine mesh strainer, than take the caked parts, place in a small plastic bag, crush up, return to rest of sugar and cocoa mix and use a fork to stir and smash to break up.

Pour the cold water over the sugars slowly. Do not stir. Put the pans immediately into the oven and bake for 45 minutes.

The pudding forms under the cake, sinking down and around and into it, so that when you take it out you may see cracks and molten bits.  Serve warm or cold, but let cool at least 10-15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream if desired. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

This cake tastes like eating a nice cup of coffee.  Since coffee has fewer natural oils and fats than cocoa, I added a bit more coconut oil this time around to the better to compensate.  I also had no monkfruit for this so used something new, a baking blend called Zing, a mixture of stevia and sugar.  Note that the Zing is used at half the rate of normal sugar; that is 1/2 cup Zing = 1 cup sugar.  

This recipe is free of gluten, eggs, dairy, peanuts, nuts, and canola.