Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 9, 2012 at 8:28 am
Ohhh looks wonderful. So rich and idulgant. A must try.
July 9, 2012 at 9:28 am
Thanks, Katie! It was good. Let me know if you try it!
July 9, 2012 at 7:57 pm
do you think it would work without the espresso and using coconut milk?
July 9, 2012 at 8:08 pm
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.
July 9, 2012 at 8:11 pm
Does the type of milk matter…ie, whole vs. Lowfat vs. Skim? Thanks.
July 9, 2012 at 8:13 pm
I just used 1%, I don’t think it would greatly change the outcome.
July 10, 2012 at 7:04 am
I love chocolate pudding cake, I make it at least once a month I think 🙂 very good with ice cream!
July 10, 2012 at 7:29 am
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!
July 11, 2012 at 9:47 am
OK you’ve inspired me, I made some chocolate pudding cake today!
July 10, 2012 at 11:28 pm
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…)?
July 11, 2012 at 5:53 am
We actually had a few leftovers. Just popped them in the fridge and reheated slightly in the microwave. 🙂 Worked great!
July 12, 2012 at 8:10 am
I want this NOW!!! YUM!
July 23, 2012 at 8:12 am
Oh, it is GOOD!! 🙂 Try it, Cathy!
July 29, 2012 at 6:42 pm
Ooh, chocolate pudding cake and no pesky eggs to replace. Yum yum!
July 30, 2012 at 7:27 am
Hey, look at that! Easier to deal with when you don’t have to replace the eggs!
July 30, 2012 at 2:47 pm
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
March 1, 2015 at 7:54 pm
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.
March 5, 2015 at 11:53 am
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.
March 5, 2015 at 8:18 pm
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.
March 5, 2015 at 9:03 pm
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) 😉
March 25, 2015 at 6:38 pm
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. 🙂
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