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.
- 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
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.
Adapted from Naturally Sweet.