This decadent Easy Chocolate Pudding Cake is the perfect combination of cake with pockets of pudding. Use semisweet chocolate chips or dark chocolate chips for an even richer treat. Gluten-free, vegan, refined sugar-free.
One of the first things I learned about my husband when we started dating was that he swore by those chocolate cake mixes with “pudding in the mix.”
This was years before I went gluten-free, and so we’d often end a day out in NYC by bringing home a bottle of wine, cheese and crackers, and a box of chocolate cake with pudding in the mix.
This easy chocolate pudding cake reminds me of those ‘pudding in the mix’ days, but the cake itself is so much better. With pockets of pudding-like chocolate that pop and crackle to the top, this dessert is truly one part cake, one part pudding.
With a richness and decadence reminiscent of those single-serve flourless chocolate cakes, the simplicity of scooping this pudding cake into a bowl, topping with ice cream or coconut whipped cream, and digging right in is pure bliss.
With the weekend ahead, treat yourself to a little pudding and a little cake, in one satisfying bite.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Easy Chocolate Pudding Cake Recipe (Gluten-Free, Vegan)
This decadent Easy Chocolate Pudding Cake is the perfect combination of cake with pockets of pudding. Use semisweet chocolate chips or dark chocolate chips for an even richer treat.
Ingredients
- 10 ounces semisweet or dark chocolate dairy-free chocolate chips I use Enjoy Life
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups 141g almond flour
- 2 teaspoons baking powder
- 2 tablespoons cornstarch or arrowroot starch
- 1/2 teaspoon salt
- 4 tablespoons coconut oil melted
- 3/4 cup unsweetened almond milk or milk of choice
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 baking pan with coconut oil. Set aside a 1/3 cup of the chocolate chips and put the remaining chocolate chips in a medium microwavable bowl. Microwave for 30 second intervals, stirring after each interval until chocolate is almost melted.
- In a large bowl, whisk cocoa powder, almond flour, baking powder, cornstarch, and salt. In the bowl of melted chocolate, whisk in coconut oil, almond milk, and vanilla extract until smooth. Add chocolate mixture to dry mixture and stir until combined. Fold in remaining chocolate chips.
- Transfer batter to prepared pan. Smooth top with spatula. Gently pour boiling water over top (do not stir). Bake for 25 to 27 minutes or until top starts to crackle, the sides start pulling away from pan, and a toothpick comes out with just a few crumbs from a 'cakey' section.
- Allow to cool at least 10 minutes before serving. Serve with ice cream or coconut whipped cream.
Recipe Notes
Adapted from Naturally Sweet.
Lauren says
Looks wonderful! What size pan?
Tessa says
Hi Lauren! A square 8×8 pan works great. Have a good weekend!
Abby @ Heart of a Baker says
I LOVE that this is so easy, sweet, and has chocolate! My husband used to swear by Hamburger Helper, but I’ve weaned him off that..I think :) xoxo
Tessa says
It is SO easy. Too easy probably because I want to eat it every night! Haha, yes, Hamburger Helper!!! <3
thalia says
oh my gosh!! this looks SO delicious Tessa! I love anything chocolate +fudgy so this pudding cake is definitely something i have to make… especially because it’s vegan! and i’ve really been trying to get into alternative baking recently. beautiful xo
Tessa says
Thank you, Thalia! It is SUCH a treat. Total guilty pleasure, minus too much guilt. ;)
Shelly @ Vegetarian 'Ventures says
This sounds so delicious! It kind of reminds me of when you make super rich brownies and don’t wait for them to cool so they are all decedent and gooey (which is my favorite way to eat them).
Tessa says
Yes!! That’s exactly it. I have been wanting to make this every week and have to watch myself. ;)
Aimee says
Gosh, I’m not sure if I can wait until the weekend for this one! I wonder if I could get away with making it for breakfast… ha!
Tessa says
Haha, I think that’s totally acceptable!
Aysegul Sanford says
Oh I made this when I first got the Naturally Sweet book and I know how delicious it is. I love all the pudingy and chocolatey goodness with every bite.
YUMMNESS overload :)
Ruby & Cake says
This looks incredible, the kind of chocolate pud/cake you just want to face plant straight into. I love that it is vegan too – can’t wait to try this one out. Pinned x
Tessa says
Haha, totally face-plantable! Thanks, Ruby!
christine / my natural kitchen says
Those pudding cake mixes were some of the first “baking” I ever did myself as a kid. I still get a craving for them sometimes! I’m so excited about this one – making it as soon as my elimination diet is over (which cannot come soon enough!)
Kelsey @ Appeasing a Food Geek says
Tessa! Wanted to write a little shoutout here–I’m making a version of this with black cocoa and coffee in the boiling water layer for a dinner party this weekend I’m hosting dessert for! Perfect for sitting around the table and digging in together! Thanks for the magical recipe! xo
Kari Bohning says
What can I replace the corn starch or arrow root with?
Tessa says
I haven’t tried it but you could try tapioca starch/flour – I’d love to hear how that works for you!