With this Vegan Gluten-Free Chocolate Pudding Cake, you can go from craving cake to actually eating cake within one hour! It gets better, though. You prepare the cake in the dish you bake it in! That’s right – you’re eating cake within an hour and don’t even have to worry about a dirty kitchen.
gluten-free Chocolate Pudding Cake
Chocolate Pudding Cake, sometimes also called Hot Fudge Pudding Cake, is a classic dessert. This recipe is, of course, vegan and gluten-free. The classic recipe is not all that difficult to adapt to be both vegan and gluten-free. Here are some notes about ingredients:
GF Flour: I used Bob’s Red Mill 1-1 GF Flour Blend (the one in the blue bag!). I think it works great in this recipe. I haven’t tried another blend with this recipe, but honestly I think most 1-1 blends would work just fine.
Vegan Butter: It’s amazing how easy it is to find vegan butter is these days! You can use vegan margarine or a butter sub like Earth Balance. You can likely also sub the butter for oil!
Non-dairy milk: I love unsweetened oat milk, it’s always what we have in the fridge! Just be careful if you’re celiac, because some oat milks are not certified gluten-free. I love the Earth’s Own brand.
Instant espresso: I think coffee enhances the flavor of chocolate. But if you don’t like coffee, you can certainly skip the instant espresso and use just boiling water! You can also sub the instant espresso for instant coffee, or for 1 1/4 cup hot brewed coffee.
Wait – don’t stir that boiling water??
For those who may not have grown up eating this cake – the directions are going to seem weird!
The first step to make this gluten-free chocolate pudding cake is to mix the “topping”. Set this aside for later.
Next, mix the cake batter. You can do this in the dish you’re going to back the cake in! I use a 9 inch 2 quart casserole dish. Don’t go for anything more than 9 inches, and make sure your dish is tall enough as the cake does rise more than you think it might!
After you’ve mixed that cake batter up, sprinkle it with the sugar/cocoa topping. Then pour the hot boiling liquid on top, making sure to cover everything. DO NOT STIR! I know, I know! This is weird. But trust me! I don’t understand the science AT ALL but, this is what helps get the fudgey pudding on the bottom and the cake part on the top!
Let it cool for a few minutes, but then dig in! I like to top it with vegan cocoa whip.
Watch this bad video of me making this Gluten-Free Chocolate Pudding Cake!
Want more vegan and gluten-free desserts?
This easy Vegan Gluten-Free Chocolate Pudding Cake is rich, satisfying, and is made in one bowl in less than one hour!
- 1 cup 1-1 GF Flour (I used Bob's Red Mill)
- 2/3 cup white sugar
- 3 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened non-dairy milk
- 1/4 cup vegan butter, melted
- 1 tsp vanilla extract
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cup boiling water*
- 1 tbsp instant espresso**
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Preheat oven to 350 degrees farenheit.
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In a small bowl, mix together the following topping ingredients: white sugar, brown sugar, and cocoa. Set aside.
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Prepare the cake in the dish that you are going to bake it in. I used a 9 inch, 2 quart glass dish. Make sure to use a dish with tall sides because the cake will rise. Whisk together the following cake ingredients in the dish: flour, sugar, cocoa, baking powder and salt. Add the non-dairy milk, melted vegan butter, and vanilla and mix until smooth.
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Sprinkle the sugar/cocoa mixture on top.
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Add the instant espresso to the boiling water and pour on top of the cake. Make sure the liquid covers the whole cake. DO NOT MIX!
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Place in the oven and bake for 40 minutes. Let cool for 10-15 minutes before serving, hopefully with some non-dairy whip!
*You can use hot coffee, instead!
**If you don't want the taste of coffee, you can leave out the instant espresso and just use boiling water.
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Can this be baked and frozen?
I’ve never tried that, sorry! I think it’s best eaten fresh, though.