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