Are you ready for some deliciously warm hot fudge smothered over chocolate cake? Then this recipe is for you and all the chocolate lovers in your life. Amazingly this gluten-free chocolate pudding cake creates its own hot fudge while it bakes. Your family will love this delicious pudding cake and it’s best served warm.
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When you make this cake it’ll seem all upside down because you’ll put a sugary chocolate topping on top of the cake batter and then pour hot water over the entire thing but you do not stir it. Then it bakes into this wonderful cake with the hot fudge sauce on the bottom. It’s not only delicious but it is really fun to make and see how it changes while it bakes.
How To Make Gluten-Free Chocolate Pudding Cake:
Preheat oven to 350°.
Whisk together gluten-free flour, sugar, cocoa, baking powder, and salt. Blend in almond milk, melted buttery spread, and vanilla. Spread batter into a 9×9 inch baking dish.
Whisk together sugar, brown sugar, and cocoa. Sprinkle this evenly over the batter.
Pour boiling hot water evenly over the topping. Do Not Stir.
Carefully place in the oven and bake for 40 minutes.
Remove from oven and serve warm.
Ingredients for Gluten-Free Chocolate Pudding Cake (Dairy-Free):
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Almond milk
- Dairy-Free Butter: Use Smart Balance or Earth Balance.
- Hershey Cocoa, sugar, brown sugar, baking powder, vanilla extract, salt, and hot boiling water.
More Gluten-Free Desserts You’ll Love:
Peach Cobbler
Apple Pie Slab
Pumpkin Pie
Peach Pie
Soft Molasses Cookies
Apple Oatmeal Bars
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This gluten-free chocolate pudding cake creates its own hot fudge while it bakes. Serve warm.
Ingredients
1 cup gluten-free flour (I use Better Batter Gluten-Free Flour)
3/4 cup sugar
3 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup almond milk
1/3 cup melted dairy-free buttery spread (Smart Balance or Earth Balance)
1 ½ vanilla extract
Topping:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup cocoa
1 ¼ cups boiling hot water
Instructions
Preheat oven to 350°.
In a medium bowl whisk together the gluten-free flour, sugar, cocoa, baking powder, and salt. Blend in the almond milk, melted buttery spread, and vanilla. Spread batter into a 9×9 inch baking dish.
In a small bowl whisk together the sugar, brown sugar, and cocoa. Sprinkle this evenly over the batter.
Next, pour boiling hot water evenly over the topping. Do Not Stir.
Carefully place in the oven and bake for 40 minutes.
Remove from oven and serve warm.
Keywords: gluten-free cake, gluten-free hot fudge pudding cake, gluten-free desserts, dairy-free cookies
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