Chocolate Pudding Cake (Gluten & Egg Free) Recipe

Name: Chocolate Pudding Cake (Gluten & Egg Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter (or dairy free margarine); 1/4 cup cocoa; 1 tablespoon vinegar; 1 cup milk (soy or dairy); 1 cup brown rice flour (Bob's Red Mill); 1/2 teaspoon xanthan gum; 1/2 cup brown sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; Topping; 1/2 cup brown sugar; 1/2 cup cocoa; 1 1/4 cups boiling water

Servings: persons

2 tablespoons butter (or dairy free margarine)
1/4 cup cocoa
1 tablespoon vinegar
1 cup milk (soy or dairy)
1 cup brown rice flour (Bob's Red Mill)
1/2 teaspoon xanthan gum
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Topping
1/2 cup brown sugar
1/2 cup cocoa
1 1/4 cups boiling water

1
["Preheat the oven to 350 degrees F. Grease an 8"" square pan. In a small bowl, melt the butter/margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy or dairy milk to measure 1 cup. Wisk the soured milk into the cocoa mixture.", "Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.", "In a medium size bowl stir together the brown rice flour, xanthan gum, brown sugar, baking powder, salt and chocolate chips. Add the cocoa/milk mixture to the dry ingredients; stir well to completely mix all ingredients. Pour into prepared pan.", "Evenly spread the brown sugar/cocoa mixture over the top of the batter. Pour the boiling water evenly over the top of the cake and place in preheated oven. Bake for 35 minutes or until the cake tests done. Let cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with ice cream, whipped cream, rice dream, or whipped dairy free topping."]

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter (or dairy free margarine), 1/4 cup cocoa, 1 tablespoon vinegar, 1 cup milk (soy or dairy), and more.

Yes, Chocolate Pudding Cake (Gluten & Egg Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pudding Cake (Gluten & Egg Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions