Gluten Free Chocolate Pudding Cake

This Gluten Free Chocolate Pudding Cake is such a quick & easy dessert!

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 Gluten Free Chocolate Pudding Cake 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.


Gluten-free Chocolate Pudding Cake
  • 1/2 cup brown rice flour
  • 1/2 cup granulated sugar
  • 1/4 cup tapioca starch
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup milk
  • 3 Tablespoons oil
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1/4 cup chocolate chips
  • 1 1/4 cups boiling water
  1. Preheat oven to 350 degrees F.
  2. In an 8-inch round casserole dish, with deep sides, whisk together the brown rice flour, tapioca starch, xanthan gum, granulated sugar, 1/4 cup cocoa powder, baking powder, and salt.
  3. Add milk and oil and stir to combine. Smooth out with the back of a spoon.
  4. In a small bowl, whisk together brown 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.
  5. 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.

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25 Responses to Gluten Free Chocolate Pudding Cake

  1. katie July 9, 2012 at 8:28 am #

    Ohhh looks wonderful. So rich and idulgant. A must try.

  2. Jeanine July 9, 2012 at 9:28 am #

    Thanks, Katie! It was good. Let me know if you try it!

  3. jennifer July 9, 2012 at 7:57 pm #

    do you think it would work without the espresso and using coconut milk?

    • Jeanine July 9, 2012 at 8:08 pm #

      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.

  4. Jennifer July 9, 2012 at 8:11 pm #

    Does the type of milk matter…ie, whole vs. Lowfat vs. Skim? Thanks.

    • Jeanine July 9, 2012 at 8:13 pm #

      I just used 1%, I don’t think it would greatly change the outcome.

  5. Jenn July 10, 2012 at 7:04 am #

    I love chocolate pudding cake, I make it at least once a month I think :) very good with ice cream!

    • Jeanine July 10, 2012 at 7:29 am #

      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!

      • Jenn July 11, 2012 at 9:47 am #

        OK you’ve inspired me, I made some chocolate pudding cake today!

  6. Shannon July 10, 2012 at 11:28 pm #

    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…)?

    • Jeanine July 11, 2012 at 5:53 am #

      We actually had a few leftovers. Just popped them in the fridge and reheated slightly in the microwave. :) Worked great!

  7. Cathy July 12, 2012 at 8:10 am #

    I want this NOW!!! YUM!

    • Jeanine July 23, 2012 at 8:12 am #

      Oh, it is GOOD!! :) Try it, Cathy!

  8. Laurel July 29, 2012 at 6:42 pm #

    Ooh, chocolate pudding cake and no pesky eggs to replace. Yum yum!

    • Jeanine July 30, 2012 at 7:27 am #

      Hey, look at that! Easier to deal with when you don’t have to replace the eggs!

      • Laurel July 30, 2012 at 2:47 pm #

        No kidding. When you’ve said that, you’ve said a mouthful. You could probably put it up on 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. :-)

  9. Bob Dob March 1, 2015 at 7:54 pm #

    I tried to make this and the batter was really dry, not at all like a cake batter. I went with it and the cake did not invert to have the pudding on the bottom. The end result was a big puddle on top and very dry cake on the bottom. I used Bob’s brown rice flour.

    • Jeanine March 5, 2015 at 11:53 am #

      That’s really odd, Bob. I’m sorry to hear that. It is a thicker batter, but all the boiling water you pour over top (should) compensates for that.

      • Bob Dob March 5, 2015 at 8:18 pm #

        Thanks for replying. I did use the ingredients listed and not a blend. The xanthan gum is from Bob’s and the tapioca flour is ener-g brand.

        • Jeanine March 5, 2015 at 9:03 pm #

          I’m not sure, sorry. I may have to make it once again just to check (plus, it’s a good excuse to have dessert) 😉

        • Jeanine March 25, 2015 at 6:38 pm #

          Oh Bob… I am sooo sorry! Because of you I made this for dessert today. Hmm… odd – REALLY thick, this isn’t right. So I added more milk, then went back through my (many) recipe notebooks that I scribble in. *gasp* A huge, huge error in the amount of brown rice flour. I am SO sorry! It is correct now, so please, if you’re looking for a quick chocolate fix, give it a try again. Thank you so much for bringing this to my attention too, and not just calling me names for ruining your dessert. :)


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