Allergy Free Pudding Cake

This recipe for allergy free pudding cake was adapted from the Better Homes and Gardens Cookbook and is a great dessert to make when you don't have a lot of ingredients on hand.

In fact, that is exactly how I ended up making this gooey cake.  

I was flipping through my beloved BH&G cookbook searching for a dessert recipe that had minimal ingredients (I must have skipped grocery shopping that weekend and the pantry was lean).  

The ingredients are things you probably have on hand all of the time. Plus, this recipe is super simple to throw together making it a great choice when you need dessert NOW!

As this cake bakes, it rises to the top and leaves a chocolate-y sauce below. It's delicious on it's own but even better served warm and topped with "safe" whipped cream or check out my soy and dairy free ice cream recipe for a delicious topping!

Chocolate Pudding Cake
Dairy, egg, soy, wheat/gluten, peanut, tree nut free


3/4 cup wheat free all-purpose flour mix
1/2 teaspoon xanthan gum
1/3 cup sugar
1-1/2 tablespoons cocoa powder
1 teaspoon baking powder
1/2 cup rice milk
1-1/2 tablespoon canola oil
1 teaspoon vanilla extract

3 tablespoons cocoa powder
1/2 cup sugar
1 cup boiling water

Try this...

  • If you aren't avoiding wheat, you can use regular all-purpose flour in place of the GF flour blend.  
  • Use any dairy free milk if you don't have rice milk on hand.


1) Preheat oven to 350 degrees.

2) Mix flour, xanthan gum, sugar, 1-1/2 tablespoons cocoa powder and baking powder in bowl. Add milk, oil and vanilla. Mix well. Pour batter in 8x8 glass baking dish. In a separate bowl, combine 1/2 cup sugar and 3 tablespoons of cocoa powder. Add the boiling water and mix well. Carefully pour over the batter in the baking dish. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean. Serve warm.

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