You’ve all been in this situation before. The one where you need dessert FAST. Maybe a friend popped by unexpectedly, and you’d like to serve something. Maybe you need a chocolate fix, and we know you have to satisfy that one fairly quickly, or it’ll bother you forever. Or, maybe you just like warm cake with a built in mocha flavoured sauce. Whatever the reason, this recipe is sure to fill the void. The top bakes up into a beautiful cake with a crisp top, but underneath is a thick, warm, coffee flavoured chocolate syrup that completes the dish. Spoon some out into a bowl, and top with ice cream if desired. This cake is best served warm, but allow to sit for about 10 minutes before serving.
Serves 6
Ingredients:
- 1 1/2 cups brown rice flour
- 1/4 cup tapioca starch
- 1/2 tsp xanthan gum
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 3 Tbsp oil
- 2/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1/4 cup chocolate chips
- 1 1/4 cups boiling water
Directions:
- Preheat oven to 350 degrees F.
- In an 8-inch round casserole dish, with deep sides, whisk together the brown rice flour, tapioca starch, xanthan gum, 2/3 cup sugar, 1/4 cup cocoa powder, baking powder, and salt.
- Add milk and oil and stir to combine. Smooth out with the back of a spoon.
- In a small bowl, whisk together 2/3 cup sugar, 1/4 cup cocoa powder, and espresso powder. Sprinkle over the top of the cake batter. Sprinkle chocolate chips evenly over the cake. Slowly pour the boiling water over the sugar/cocoa mixture. Do not stir.
- Bake in preheated oven for 30-35 minutes, until the surface appears dry. Allow to sit for 10 minutes before serving. Delicious served with a scoop of ice cream, or a dollop of whipped cream.
And in case you missed it last week…
You can find my Gluten-free Mexican Lasagna recipe featured on Mommy Moment.
Ohhh looks wonderful. So rich and idulgant. A must try.
Thanks, Katie! It was good. Let me know if you try it!
do you think it would work without the espresso and using coconut milk?
I see no reason that wouldn’t work, Jennifer! I just like adding a mocha flavour when I do chocolate.
Feel free to make those changes, I’m sure it’ll still turn out great.
Does the type of milk matter…ie, whole vs. Lowfat vs. Skim? Thanks.
I just used 1%, I don’t think it would greatly change the outcome.
I love chocolate pudding cake, I make it at least once a month I think
very good with ice cream!
Oh, my kids would love if I made it once a month.
And it’s so simple to do too! Thanks for popping by, Jenn!
OK you’ve inspired me, I made some chocolate pudding cake today!
Oh wow! I had no idea something so outrageous could be easy! But what ever do you do with left-overs (should there be any, that is…)?
We actually had a few leftovers. Just popped them in the fridge and reheated slightly in the microwave.
Worked great!
I want this NOW!!! YUM!
Oh, it is GOOD!!
Try it, Cathy!
Ooh, chocolate pudding cake and no pesky eggs to replace. Yum yum!
Hey, look at that! Easier to deal with when you don’t have to replace the eggs!
No kidding. When you’ve said that, you’ve said a mouthful. You could probably put it up on FindingVegan.com if you add (or non-dairy milk) in the appropriate places. I know everyone gets tired of people grumbling but seriously egg allergies can be the absolute worst for a baker. Like, I don’t think Angel Food cake is anywhere in my future. haha This recipe though, will be going directly into my belly very, very soon. Thanks for posting it.