I have been making Martha Stewart’s Chocolate Pudding Cake for years. It was the perfect combination of a fudgy chocolate pudding mixed with cake. I loved this recipe, and I have missed it since going gluten-free.
I recently tried adapting this recipe to make it gluten-free. I was not sure it would work quite right, so when it turned out, I was thrilled.
This is one of those recipes that works really well gluten-free. I could not believe how close to the original this recipe turned out.
This will definitely be a family favorite in our house.
Yield: 8 servings
Gluten Free Chocolate Pudding Cake
Gluten Free Chocolate Pudding Cake is a gluten free version of a classic recipe.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1/4 cup + 2 tablespoons sorghum flour
- 1/4 cup + 2 tablespoons potato starch
- 1/4 cup tapioca flour
- 1 teaspoon xanthan gum
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 eggs
- 1 cup sugar
- 3/4 cup milk
- 4 tablespoons butter, melted and cooled
- 2 teaspoons vanilla
Pudding layer you pour over top
- 1/3 cup cocoa
- 1 cup brown sugar
- 1 1/2 cups boiling water
Instructions
- Preheat oven to 350 degrees.
- Stir together the sorghum flour, potato starch, tapioca flour, xanthan gum, 1/3 cup cocoa, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together eggs, regular sugar, milk, butter, and vanilla.
- Add to flour mixture and stir until combined. Spread evenly into a greased, shallow, 8 cup baking dish. I use an 11×7 Pyrex. Set aside.
- In a medium bowl whisk together the remaining 1/3 cup cocoa, brown sugar, and boiling water. Carefully pour evenly over the batter.
- Bake for 30-35 minutes.
- It is a little hard to tell when this is done. You want the top of it to look cake-like but the bottom of it will be like pudding.
- This is best when it is warm served with vanilla ice cream or whipped cream. But it is really good no matter what. The combination of cake and warm pudding is really good.
Notes
Bob's Red Mill 1 to 1 Gluten Free Flour Blend can be used in place of the individual gluten free flours and xathan gum.
Nutrition Information:
Yield:
8 servingsServing Size:
1Amount Per Serving: Calories: 326Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 354mgCarbohydrates: 60gFiber: 2gSugar: 48gProtein: 4g
wow — does that ever look great! yea for cake and pudding.
Thanks for posting this recipe!! I’ve been looking for a gf version of chocolate pudding cake for a while now. I’ve tried a couple of times to make it on my own….but they were flops. They were good, but not like the original. Can’t wait to try it!
Thank you. I hope you enjoy it!
I’ve made the gf chocolate pudding cake which was a family favorite growing up and it surprised me, too, how wonderful it was. No difference at all really. Yours looks totally delicious. I’m wanting it right now. 😉
BTW, I commented the other day on your heating taco shells post. Must have gotten into Spam again. 🙁
Shirley
I love it when recipes like this are as good gf as the real thing. (It put you in spam again, sorry. I am trying to check spam more often to find comments that get stuck there. Thanks for taking the time to comment)
I’ll have to try this one. It sound really good.
I’ve never made anything like that where it ends up with pudding on the bottom. It sounds great! Thanks for adding it to Gluten-Free Wednesdays.