You’ve all been in this situation before. The one where you need dessert FAST. Maybe a friend popped by unexpectedly, and you’d like to serve something. Maybe you need a chocolate fix, and we know you have to satisfy that one fairly quickly, or it’ll bother you forever. Or, maybe you just like warm cake with a built in mocha flavoured sauce. Whatever the reason, this Gluten Free Chocolate Pudding Cake is sure to fill the void. The top bakes up into a beautiful cake with a crisp top, but underneath is a thick, warm, coffee flavoured chocolate syrup that completes the dish. Spoon some out into a bowl, and top with ice cream if desired. This cake is best served warm, but allow to sit for about 10 minutes before serving.
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.
Gluten-free Chocolate Pudding Cake
Ingredients
Instructions
And in case you missed it last week…
You can find my Gluten-free Mexican Lasagna recipe featured on Mommy Moment.
katie says
July 9, 2012 at 8:28 amOhhh looks wonderful. So rich and idulgant. A must try.
Jeanine says
July 9, 2012 at 9:28 amThanks, Katie! It was good. Let me know if you try it!
jennifer says
July 9, 2012 at 7:57 pmdo you think it would work without the espresso and using coconut milk?
Jeanine says
July 9, 2012 at 8:08 pmI 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.
Jennifer says
July 9, 2012 at 8:11 pmDoes the type of milk matter…ie, whole vs. Lowfat vs. Skim? Thanks.
Jeanine says
July 9, 2012 at 8:13 pmI just used 1%, I don’t think it would greatly change the outcome.
Jenn says
July 10, 2012 at 7:04 amI love chocolate pudding cake, I make it at least once a month I think 🙂 very good with ice cream!
Jeanine says
July 10, 2012 at 7:29 amOh, my kids would love if I made it once a month. 🙂 And it’s so simple to do too! Thanks for popping by, Jenn!
Jenn says
July 11, 2012 at 9:47 amOK you’ve inspired me, I made some chocolate pudding cake today!
Shannon says
July 10, 2012 at 11:28 pmOh 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…)?
Jeanine says
July 11, 2012 at 5:53 amWe actually had a few leftovers. Just popped them in the fridge and reheated slightly in the microwave. 🙂 Worked great!
Cathy says
July 12, 2012 at 8:10 amI want this NOW!!! YUM!
Jeanine says
July 23, 2012 at 8:12 amOh, it is GOOD!! 🙂 Try it, Cathy!
Laurel says
July 29, 2012 at 6:42 pmOoh, chocolate pudding cake and no pesky eggs to replace. Yum yum!
Jeanine says
July 30, 2012 at 7:27 amHey, look at that! Easier to deal with when you don’t have to replace the eggs!
Laurel says
July 30, 2012 at 2:47 pmNo 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 pmI 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.
Jeanine says
March 5, 2015 at 11:53 amThat’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
March 5, 2015 at 8:18 pmThanks 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.
Jeanine says
March 5, 2015 at 9:03 pmI’m not sure, sorry. I may have to make it once again just to check (plus, it’s a good excuse to have dessert) 😉
Jeanine says
March 25, 2015 at 6:38 pmOh 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. 🙂