You know, once a girl gets some gluten free flour and some xanthan gum in the house, experiments are bound to happen. This gorgeous Gluten Free Chocolate Pudding Cake was one of those experiments – and one that I seem to have developed cravings for. It’s made with double cream instead of butter which makes it moist and spongy – perfect with ice cream and bourbon salted caramel sauce. Better than that you can even make this cake with cream that’s a bit soured – that’s how I came up with it in the first place. It’s so easy, just mix all the ingredients together in one bowl, bake it, and done!
All ready for baking – after 2 minutes prep!
So today was rainy and miserable and I been sick in bed all day thinking about chocolate comfort food… tonight seemed to be the perfect excuse to put the recipe up on Cakeophilia!
Gluten Free Chocolate Pudding Cake
Moist, spongy and irresistable
Gluten Free Chocolate Pudding Cake
serves 6-8
ingredients
2 eggs
1/2 cup water
1/2 cup sugar
1 tsp vanilla
180g double (55% milkfat) cream (if its a bit soured, even better)
180g gluten free flour (I use Orgran)
40g dark cocoa powder
1 tsp baking soda
1/4 tsp xanthan gum
1/4 tsp salt
pinch citric acid
mixing
Combine all the ingredients in a large bowl. Beat on low until combined, then on high until the mixture is light and fluffy.
Pour into a 15cm square tin, or 20×10 cm loaf pan which has been lined with baking paper.
Bake at 175 degrees Celsius for about 40 minutes, until risen and set in the centre. Serve warm, with ice cream and Bourbon Salted Caramel, if desired.
Gluten Free Chocolate Pudding Cake with Bourbon Salted Caramel
This chocolate pudding cake keeps well in the refrigerator and heats up like a dream in the microwave for those winter night cravings!
Enjoy! xxx
