Quick Bowl-Mix Gluten and Dairy Free Chocolate Pudding Cake

I promised you I’d have something chocolatey for you for the weekend and I do like to set goals and smash them – especially of the chocolate variety. So, here is a super simple chocolate cake pudding thing that you can whip up in honestly, 2 minutes, stirred in a bowl, popped into a bake tin or tray and cooked for 15-20 minutes. I hope you’ll find it the perfect thing for you to be able to whip up and serve fresh out of the oven with ice cream or cream when the kids have friends over or when you as a family just want a yummy indulgence together.

So easy. Enjoy!

That’s it. Totally unstyled, fresh out of the oven, utterly delicious. My priority was getting you the recipe so I hope you don’t mind! Enjoy and please show me your efforts over on instagram @lowtoxlife when you make it – you guys always make things way prettier than my quick, rustic efforts!

Real Food. Happy Bodies. Yum

Print Recipe
Quick Bowl-Mix Gluten and Dairy Free Chocolate Pudding Cake Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 2 minutes
Cook Time 15-20 minutes
Servings
6
Prep Time 2 minutes
Cook Time 15-20 minutes
Servings
6
Votes: 1
Rating: 5
You:
Rate this recipe!

INGREDIENTS

  • 1/2 cup tapioca flour (arrowroot will do too)
  • 1/4 cup coconut flour
  • 2-3 heaped tbsp cocoa powder (I like to use a Dutch processed cocoa or you can use raw cacao too)
  • 1/3 cup olive oil (a mild tasting one will work best. If you don’t mind the extra step of melting something, use butter or coconut oil)
  • 1/3 cup maple syrup (or 1/4 cup honey. It’s sweeter so you need less)
  • 1 large egg (or two small ones)
Optional Extras
  • 1 tsp vanilla powder and/or
  • 1/3 cup dark chocolate chips

INSTRUCTIONS

  1. Pre heat an oven at 180 / 350C and line a small cake tin or baking dish (mine was 20cm by 12cm to make a 1.5inch thick little cake pudding)
  2. Pop all the dry ingredients into a bowl and mix through briefly
  3. Add the olive oil, maple syrup and egg and stir through to combine.
  4. Pop into the baking tin, scatter the chocolate chips on top and press them in a bit
  5. Pop the cake into the oven
  6. Bake 15-20 minutes. 15mins is better if you want a pudding vibe. 20mins if you want a lunchbox vibe.
  7. Serve with cream, ice cream, whipped cream ( I have my coconut whipped cream down the page of my banoffee pie recipe here) – dairy or coconut based, either will work deliciously.
  8. Want to take this next level? Chocolate fudge sauce. You’re welcome.

 

Stunning feature image is courtesy of @erin_dreamingofalmonds on instagram who made the pudding and it looks far better than my quick pic!

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Comments 8

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      The coconut flour’s high fibre. You could drop back the tapioca by a tbsp and do 2 tsp flax instead x

  1. Far out Alexx, you have such a talent! I whipped this up in minutes and left it in the bench to cool whilst I put my son to sleep. Well, silly me, when I returned my nearly 4 year old had eaten 90% of it!!!!
    What it did get to taste was absolutely delicious and my daughter certainly liked it.
    “I was hungry mum and it was really yummy!”
    I will be waking this weekend for my sons birthday. I shall keep it out of reach if my daughter this time!!

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