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Gluten-Free Chocolate Pudding Cake
Prep Time
12 mins
Cook Time
40 mins
Total Time
52 mins
 

This easy Vegan Gluten-Free Chocolate Pudding Cake is rich, satisfying, and is made in one bowl in less than one hour!

Course: Dessert
Cuisine: American
Keyword: Chocolate, Dessert, Easy, Gluten Free, Vegan
Ingredients
Cake
  • 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
Topping
  • 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**
Instructions

  1. Preheat oven to 350 degrees farenheit.

  2. In a small bowl, mix together the following topping ingredients: white sugar, brown sugar, and cocoa. Set aside.

  3. 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.

  4. Sprinkle the sugar/cocoa mixture on top.

  5. 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!

  6. Place in the oven and bake for 40 minutes. Let cool for 10-15 minutes before serving, hopefully with some non-dairy whip!

Recipe Notes

*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.