Decadent Chocolate Pudding Cake with a Gooey Twist

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
In another bowl, mix the applesauce, maple syrup, milk, and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring until a thick batter forms. Spread the batter evenly into the prepared baking dish.
For the pudding layer, mix the cocoa powder and coconut sugar in a small bowl. Sprinkle this mixture evenly over the batter in the baking dish.
Carefully pour the boiling water over the top, ensuring it covers the entire surface without mixing.
Bake for 30-35 minutes or until the top is set but still jiggles slightly when shaken.
Allow the cake to cool for 5-10 minutes before serving to let the pudding settle.
Serving and Storage Tips: