This gluten-free chocolate pudding cake creates its own hot fudge while it bakes. Serve warm.
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 teaspoon vanilla extract
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup cocoa
1 ¼ cups boiling hot water
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