Go Back
+ servings

Quick Bowl-Mix Gluten and Dairy Free Chocolate Pudding Cake Recipe

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Servings: 6


  • 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


  • 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)
  • Pop all the dry ingredients into a bowl and mix through briefly
  • Add the olive oil, maple syrup and egg and stir through to combine.
  • Pop into the baking tin, scatter the chocolate chips on top and press them in a bit
  • Pop the cake into the oven
  • Bake 15-20 minutes. 15mins is better if you want a pudding vibe. 20mins if you want a lunchbox vibe.
  • 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.
  • Want to take this next level? Chocolate fudge sauce. You’re welcome.