Gluten-Free Self-Saucing Chocolate Pudding
A classic, self-saucing chocolate pudding made gluten free! Warm chocolate cake, over a fudgy, chocolate sauce, that’s magically created as the pudding bakes.
Ingredients
Cake
- ½ cup gluten-free flour, all-purpose blend (see note)
- ½ cup almond flour
- ⅓ cup granulated sugar
- ¼ cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ¼ teaspoon salt
- ½ cup milk
- 1 egg
- 2 tablespoon butter, melted
- 1 teaspoon vanilla extract
Sauce
- ¾ cup brown sugar
- ¼ cup cocoa powder
- 1 pinch salt
- 1¼ cups water
Instructions
- Preheat oven to 325°F (165°C). In a large bowl, combine the gluten-free flour, almond flour, granulated sugar, cocoa powder, baking powder, instant expresso powder and salt.
- In a separate bowl, whisk together the milk, egg, melted butter and vanilla.
- Pour the milk and egg mixture into the flour mixture and stir until combined.
- Pour into a greased 9” round or square baking dish.
- In a medium-size saucepan, add the brown sugar, cocoa powder, salt and water. Whisk over medium to high heat until reaching a boil. Remove from heat.
- Slowly and carefully pour the hot mixture over the cake mixture. Bake for about 35 – 40 minutes until it’s bubbling around the edges, and the cake springs back when touched. Let cool 10 – 15 minutes before serving.
Notes
Note: use a blend that contains xanthan gum, so the pudding has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. See Baking with Gluten-Free Flour for more information.
Top Tips
- Don’t over bake – To keep lots of that fudgy, chocolate sauce in the bottom of the dish, don’t over bake.
- Serve warm with ice cream – This pudding is best served freshly baked and still warm. Time it so it comes out of the oven 10 – 15 minutes before you plan to serve it. Best served with a scoop of vanilla ice cream!
- The pudding is best served warm, freshly baked. Leftovers can be kept and re-heated, but won’t be as saucy as if served fresh. This is because as the pudding cools, the sauce thickens and gets absorbed by the sponge cake.
Nutrition
Serving: 1 servingCalories: 305kcalCarbohydrates: 53gProtein: 6gFat: 11gCholesterol: 38mgSodium: 269mgFiber: 5gSugar: 40g
Nutritional information shown is an estimate only.
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