Maple Pudding Chomeur (Gluten Free, Dairy Free)

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside.

3. 3

   In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.

4. 4

   In a food processor, mix soy milk, tofu and vanilla until creamy.

5. 5

   In large saucepan, bring maple syrup and soy mixture to a boil over medium heat.

6. 6

   Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter.

7. 7

   Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.