Gluten Free Chocolate Pudding Cake, with it’s rich brownie-like cake on top, and warm rich pudding underneath, is the perfect quick chocolate fix. Top it with a scoop of vanilla ice cream, and it’s perfect.
If you’ve never made a pudding cake before – they are kind of magical.
You mix together a thick cake batter (I do this right in the baking dish, less dishes to wash that way), top it with a sugar and cocoa mixture, and pour boiling water over top. That’s it, no stirring.
When you bake it, magic happens. It creates a wonderful chocolate cake on top, while a smooth chocolate pudding is created under the cake.
Because I include espresso powder in with the sugar mixture that is sprinkled on top – this actually gives the pudding a wonderful mocha flavor.
The espresso powder is totally optional though, feel free to omit it if you don’t have it or don’t want the slightly darker color to your cake.
Gluten Free Chocolate Pudding Cake, sometimes called Chocolate Cobbler, is perfect for any level of baker. If you have never baked gluten free before, or if you are a pro around the kitchen, this recipe is easy enough to whip up in a few minutes.
Although you don’t want the whole cake to look like pudding when it is finished baking, you don’t want to over-bake it either. It should be like a brownie on top, and pudding underneath.
Be sure to let the gluten free Chocolate Pudding Cake cool for about 10 minutes before serving. This pudding cake is great served warm. I like to top mine with a scoop of vanilla ice cream.
Need more gluten free chocolate desserts? Here’s a few you’ll love:
- Gluten Free Chocolate Sugar Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
- Paleo Chocolate Zucchini Bread
- Gluten Free Caramel Hot Chocolate Cookies
- Gluten Free Chocolate Buttermilk Bundt Cake
- Easy Flourless Black Forest Cake (Quinoa cake)
- Gluten Free Chocolate Strawberry Layer Cake
Gluten Free Chocolate Pudding Cake
Gluten Free Chocolate Pudding Cake, with it's rich brownie-like cake on top, and warm rich pudding underneath, is the perfect quick chocolate fix. Top it with a scoop of vanilla ice cream, and it's perfect.
- 1/2 cup brown rice flour
- 1/2 cup granulated sugar
- 1/4 cup tapioca starch
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup milk
- 3 Tablespoons oil
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1/4 cup chocolate chips
- 1 1/4 cups boiling water
- Preheat oven to 350 degrees F.
- In an 8-inch round casserole dish, with deep sides, whisk together the brown rice flour, tapioca starch, xanthan gum, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt.
- Add milk and oil and stir to combine. Smooth out with the back of a spoon.
- In a small bowl, whisk together brown sugar, 1/4 cup cocoa powder, and espresso powder. Sprinkle over the top of the cake batter. Sprinkle chocolate chips evenly over the cake. Slowly pour the boiling water over the sugar/cocoa mixture. Do not stir.
- Bake in preheated oven for 30-35 minutes, until the surface appears dry. Allow to sit for 10 minutes before serving. Delicious served with a scoop of ice cream, or a dollop of whipped cream.
The espresso powder gives the pudding a mocha flavor. Feel free to omit it if that's not your thing.
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Originally posted July 2012. Image and text updated February 2020.
Ohhh looks wonderful. So rich and idulgant. A must try.
Thanks, Katie! It was good. Let me know if you try it!
do you think it would work without the espresso and using coconut milk?
I see no reason that wouldn’t work, Jennifer! I just like adding a mocha flavour when I do chocolate. 😉 Feel free to make those changes, I’m sure it’ll still turn out great.
Does the type of milk matter…ie, whole vs. Lowfat vs. Skim? Thanks.
I just used 1%, I don’t think it would greatly change the outcome.
I love chocolate pudding cake, I make it at least once a month I think 🙂 very good with ice cream!
Oh, my kids would love if I made it once a month. 🙂 And it’s so simple to do too! Thanks for popping by, Jenn!
OK you’ve inspired me, I made some chocolate pudding cake today!
Oh wow! I had no idea something so outrageous could be easy! But what ever do you do with left-overs (should there be any, that is…)?
We actually had a few leftovers. Just popped them in the fridge and reheated slightly in the microwave. 🙂 Worked great!
I want this NOW!!! YUM!
Oh, it is GOOD!! 🙂 Try it, Cathy!
Ooh, chocolate pudding cake and no pesky eggs to replace. Yum yum!
Hey, look at that! Easier to deal with when you don’t have to replace the eggs!
No kidding. When you’ve said that, you’ve said a mouthful. You could probably put it up on FindingVegan.com if you add (or non-dairy milk) in the appropriate places. I know everyone gets tired of people grumbling but seriously egg allergies can be the absolute worst for a baker. Like, I don’t think Angel Food cake is anywhere in my future. haha This recipe though, will be going directly into my belly very, very soon. Thanks for posting it. 🙂
Bob Dob says
I tried to make this and the batter was really dry, not at all like a cake batter. I went with it and the cake did not invert to have the pudding on the bottom. The end result was a big puddle on top and very dry cake on the bottom. I used Bob’s brown rice flour.
That’s really odd, Bob. I’m sorry to hear that. It is a thicker batter, but all the boiling water you pour over top (should) compensates for that.
Bob Dob says
Thanks for replying. I did use the ingredients listed and not a blend. The xanthan gum is from Bob’s and the tapioca flour is ener-g brand.
I’m not sure, sorry. I may have to make it once again just to check (plus, it’s a good excuse to have dessert) 😉
Oh Bob… I am sooo sorry! Because of you I made this for dessert today. Hmm… odd – REALLY thick, this isn’t right. So I added more milk, then went back through my (many) recipe notebooks that I scribble in. *gasp* A huge, huge error in the amount of brown rice flour. I am SO sorry! It is correct now, so please, if you’re looking for a quick chocolate fix, give it a try again. Thank you so much for bringing this to my attention too, and not just calling me names for ruining your dessert. 🙂
Kathy Eckinger says
Can I use Cup4Cup flour as a substitute for the brown rice flour and if so, are there any other modifications needed?
Jeanine Friesen says
I’ve only made it as written, Kathy. You could try subbing the brown rice & tapioca starch with a “cup for cup” blend, and if it already has xanthan gum, you’d have to omit that too. But I haven’t tried it that way.
This looks like exactly what I’m craving! And so cool that it doesn’t use eggs.