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Gooey Chocolate Pudding Cake

Filed Under: Almond Meal, Almond Milk, Applesauce, Cakes and Cupcakes, Chocolate, Cocoa Powder, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Sugar Free, Under 50, Vegan, Whole Wheat Flour

By 48 Comments Jump to Recipe

It’s amazing how some of the most ridiculously delicious foods are the most ridiculously unphotogenic.

Pudding Cake 6

I tried. I really did.

Apparently gooey + chocolate + pudding = insanely fun to eat/not as fun to photograph. As long as you’re not one of those people who have the audacity to take pictures of food before they eat it, you’re fine.

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Oh. Wait.

I say this as I’m holding a camer… never mind. Let’s get back to that insanely delicious part.

Once upon time there was a beautiful girl who had recently emerged from the dark ages (i.e. discovered/began hoarding the Food Network). There was this pretty blonde lady who was making a chocolate pudding cake in the magic talking television box.

Hmm. Pretty. Chocolate. Cake. This all sounds rather promising.

Now of course there was severe destruct-, I mean, some re-imagination of the recipe done by my extremely adorable 13 year old self. Cocoa powder is totally interchangeable with cocoa mix, right? Right?

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I’m sure that’s a silence of affirmation. After all, I am a teenager and teenagers know everything all the time always.

Therefore when I tell you how spectacular this cake is, you have to believe me. It’s sweet but not too sweet, perfectly chocolatey, with this pudding cakey texture that is simply amazing. The cake is soft yet sturdy, and, in the baking process, it manages to make its own wonderful chocolate caramel-like sauce that just oozes rainbows and smiles and unicorns.

You’re on board. I can tell.

Stir together all the ingredients so they get nice and friendly.

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Butter up the baking dish and spread out the batter all smooth like.

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Now get your spoonfuls of sugar and mix ’em all up. Sprinkle evenly over your cake. Extra points awarded for (attempted) action shots.

Pudding Cake 3

This is where we get funky. Take a vat of hot water and just dump it all over everything. I know it will look moderately swampy, but that’s okay. Remember: it’s always swampiest before the dawn.

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Behold the dawn. Dawn tastes like cake. Really, really awesome cake.

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Dedicated with love to Kammie. You rock girl, and I so appraciate everything you do. Thank you very much for your kindess, your talent, and your overall amazingness.

Based on Anne Thorton’s Gooey Chocolate Pudding Cake

Yield: 9 servings

Gooey Chocolate Pudding Cake (Vegan/Gluten Free/Low Calorie)

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

    For cake:
  • ½ cup cane sugar or erythritol
  • 1 cup white whole wheat or almond flour
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup unsweetened almond milk
  • 1/3 cup applesauce
  • 1 1/2 teaspoons vanilla extract
    • For sauce:
  • 1/3 cup cane sugar or erythritol
  • 1/3 cup brown sugar or erythritol plus ½ teaspoon molasses
  • ¼ cup cocoa powder
  • 1 ¼ cups hot water

Instructions

  1. Preheat oven to 350°F. Spray an 8x8 baking dish with cooking spray and set aside.
  2. To make the cake, combine the cane sugar or erythritol, flour, cocoa powder, baking powder, and sea salt in a large bowl. Add in the almond milk, applesauce, and vanilla extract and stir until completely combined. Spread the mixture into the prepared baking dish and smooth out the top with an offset spatula or a spoon. Set aside.
  3. For the sauce, combine the can sugar or erythritol, brown sugar or erythritol plus molasses, and cocoa powder in a medium bowl. Sprinkle evenly over the batter. Pour the hot water over the batter. Do not stir the water in! I know it looks weird, but it’s okay. It’s all going to be okay.
  4. Bake in the oven at 350°F for about 30 minutes. It should resemble an undercooked brownie. Let cool for at least 15 minutes. When serving, spoon the sauce from the bottom of the pan over the cake. Devour.

Notes

For a paleo version, use almond flour and erythritol.

Feel free to substitute any milk for the unsweetened almond milk.

The nutritional information was calculated with white whole wheat flour and erythritol.

7.8.1.2
270
https://www.foodiefiasco.com/gooey-chocolate-pudding-cake/

Nutrition

Calories: 60 cal
Fat: 1 gram g

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Go forth and spread the news of pudding cake!

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Comments

  1. OH MY GOSH KELLY!!!! You're a genius!! Guess what I'll be makin this Friday??? Hehehe :)) love from a fellow teenager xxx
    Reply

  4. This looks really good. Can you eliminate sugar/erythriol and just use liquid stevia? I'm not sure how it would change the volume of dry ingredients.
    Reply

    • Thanks Chris! Unfortunately, the recipe really relies on the texture of the sugar/erythritol, so I don't think omitting it would be particularly advantageous to the result. Hope this helps!
      Reply

  7. Just attempted trying this but mine doesn't seem to have come out as nicely as yours, the top was overcooking and starting to burn meanwhile the bottom layer is undercooked :-( I used almond flour and erythritol and used pureed pumpkin instead of applesauce , do you think I should have let it cook longer in the oven?
    Reply

    • Sorry for the late response, Julia! Hmm. I really want this recipe to work for you. The bottom layer is supposed to be undercooked because of the pudding cake aspect, but not alarmingly so. I wouldn't keep it in the oven longer if the top was starting to burn... perhaps cook it at a lower temperature? Do you have a particularly powerful oven?
      Reply

  10. Kelly, You are simply adorable! I am 6 months pregnant and am enjoying your blog so much. Your healthier recipes have been a blessing to my dessert cravings! Keep up the good work! I hope have a fabulous summer off and make lots of summery treats....maybe Strawberry Shortcake........
    Reply

  11. Thanks a lot for this wonderful treat which did not last long here!!! http://lesnectarsdemaya.over-blog.com/article-pudding-decadent-au-chocolat-ig-bas-sans-oeuf-118224466.html
    Reply

  12. This remind me of those cake mixes for $1. Just add egg and water. Lots of sugar. Lol this I have to try.
    Reply

  13. How did you calculate the calories because the numbers do not add up whatsoever? The flour by itself is over 500 calories and your whole recipe supposed to have 60 calories times 9 slices, 540 calories.
    Reply

  14. This looks scrumptious! My son has recently been Identified as having several food allergies including Gluten, almond flour & eggs, so finding a decadent Dessert recipe for him is a challenge. Can't wait to Try this! Can it be done with coconut flour?
    Reply

  15. You did a great job Kelly. I was a teenager a long time ago and I'm wishing I knew about this then. You stated that you calculated the nutritional information, but didn't include it. As a diabetic that is vital information for me. Keep on doing what you are doing and maybe we will see you on Food Network someday.
    Reply

  16. This recipe is amazing!! I made a single serving of this a couple of days ago and it was delicious and so simple, this will definitely save me in winter. Love your blog and I will be trying out a lot more of your recipes - especially your desserts :)
    Reply

  19. Definitely failed for me using almond flour - so very watery - even after cooking - no cake - no pudding - just verrry sweet thick-ish hot chocolate with grit from almond flour. :( will try to save the remainder in attempt to incorporate into another recipe.
    Reply

    • Thank you for trying out this recipe; I'm sorry that it didn't work for you! Perhaps a bit of arrowroot would serve well as a thickener, or xanthan gum could help the ingredients bind a better? Maybe bumping up the oven's temp to 400(provided while keeping a steady eye on it) would also help in solidifying the recipe! I hope that these suggestions help, and that you have better experiences with Foodie Fiasco recipes in the future!
      Reply

  20. Yum. Just made this for my hubby with 1/2 coconut flour, 1/2 Bob's gluten free flour. Especially delicious with some sugar free coconut milk vanilla bean ice cream!
    Reply

  21. I made this reciepe and I used almond flour also and it was a gritty soupy mess. I think if there was some like like substance it would of been great. And mind wasn't as fluffy as the picture. Not sure if it would of mattered if I cooked it longer it was too soupy. Not sure what I did wrong? Thank you for this reciepe! Maybe l try it again.
    Reply

  22. this looked so good, but unfortunately, nothing set! It was a liquidy all over with this thin film of a partially set cake. I followed to a T and used almond flour and erythritol....not sure what happened. It was not even close to set and I baked for 45 min, hoping it would set at some point.
    Reply

  23. I just want to say, this recipe is amazing! I make it probably once a week lol.. I use almond flour with a little sunflower seed flour (like 1/4c sunflower seed flour and 3/4c almond flour) and do the molasses thing. It's so good..
    Reply

  24. I made this last night for a birthday dessert and we all loved it! I used the what flour and cane sugar. I left it in the oven an extra few minutes because because the water was still puddled on top letting it stay until it looked like a wet brownie . It was ooey gooey scrumptious. My mind is reeling with possibilities of variations! Thank you!
    Reply

Trackbacks

  2. […] over night. We ate it with some roasted baby red potatoes and asparagus. I also prepared this gluten free/dairy free chocolate pudding cake. I used almond flour and added peanut butter to the sauce…since almost everything is better with […]
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