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 if you love chocolate, then be sure to try my Dairy-Free Chocolate Fudge and Gluten-Free Chocolate Crinkle Cookies.
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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.
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Ingredient notes
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results and they are both 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.
- Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Instructions
- Preheat oven to 350°F.
- 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.
- Store leftovers at room temperature, covered.
More gluten-free desserts you’ll love
Gluten-Free Chocolate Pudding Cake (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
This gluten-free chocolate pudding cake creates its own hot fudge while it bakes. Serve warm.
Ingredients
- 1 cup gluten-free flour*
- ¾ cup sugar
- 3 tablespoons cocoa
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup almond milk
- ⅓ cup melted dairy-free butter**
- 1 ½ teaspoon vanilla extract
Topping:
- ½ cup sugar
- ½ cup packed brown sugar
- ¼ cup cocoa
- 1 ¼ cups boiling hot water
Instructions
Preheat oven to 350°F.
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.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results and they are both 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.
**Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 43.5 g
- Sodium: 144.7 mg
- Fat: 4.8 g
- Carbohydrates: 60.2 g
- Protein: 1.6 g
- Cholesterol: 0 mg
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Louellen Lawson
Yums
Louellen Lawson
Can’t wait to try this one!!!
Jdr
Maybe I don’t qualify to comment on the recipe since I didn’t follow it as written, but fwiw… I used my own gf flour blend, and that seemed to work well. I reduced the sugar in the battery and the topping to a half cup, and that was fine. If doing it again, I would try adding more water as the sauce was gummy. But that is likely from tinkering with the recipe.
Amanda
What sugar substitute can I use for this recipe? Would coconut sugar work ?
MamaShire
You could use coconut sugar. I haven’t made it with that but I think it could work.
Terry H
This is going to be my birthday cake tomorrow. Being allergic to dairy and gluten-intolerant cooking can be difficult. I want to thank you for all of your hard work providing recipes for us. You make your readers lives so much easier. Thank you!
MamaShire
Happy Birthday! And I’m so glad I can help!
Boquin
Can I reduce the sugar topping?
MamaShire
You can definitely try. You could also try another sugar like coconut sugar.
Debbie
This was delicious. The cake was light and fluffy, with just the right amount of pudding. I did cut the white sugar in the cake down to 1/2 cup and left out all the white sugar in the topping. The 1/2 cup of brown sugar was plenty. I used oat milk since I can’t have almonds, and country crock plant butter in the stick for the oil.
Catherine
This is awesome! I made it today for our anniversary and reduced the sugar to 2/3 for batter and 2/3 for topping and used real butter but otherwise followed the recipe. Will definitely make again very soon! Thank you for sharing this wonderful easy dessert.
MamaShire
That’s wonderful! And thanks for sharing how you made adjustments. Happy Anniversary!
Carol
This cake is the best. I have made it many times and it is always a hit.
Lori
I wanted something chocolatey, so I decided to make this and it turned out so yummy.
Kerry Wood
Can you make the batter ahead and then add the hot water just before baking? Want to serve it for company would like to bake it fresh after dinner.
MamaShire
I think if you make the batter a few hours ahead of time would be fine. Leave it on the counter so the ingredients aren’t chilled.
Crystal
Hello, is this something I could make and then hear back up on a warmer for an outside tailgate party?
Thanks!
MamaShire
Yes, I think that would work. And you can serve it room temperature too if you want. It’s delicious either way.