Chocolate Pudding Cake (Gluten & Egg Free)

“Even if you don't need to eat gluten free, this is a delicious cake! It's moist and very chocolatey and forms it's own pudding sauce on the bottom of the cake. One of our favorite treats for special occasions!”

Ingredients Nutrition


  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.
  2. Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
  3. 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.
  4. 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.

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