I was browsing pinterest the other day when I stumbled upon a recipe for something called "pudding cake". It claimed to have no eggs which is the hardest thing about baking for me so I decided to give it a look. I looked through the ingredients, realizing I could eat them all (my versions of the food at least) besides the flour. I quickly tried it out using a gluten-free substitution for the flour. Not only did it work, it was DELICIOUS! I was so excited! I then set to work making a version that was perfect for me. A little smaller version (so I wouldn't feel as guilty eating it all) with wayyy less sugar. And this is what I came up with-
Chocolate Pudding Cake
Prep time: 10-15 minutes
Cook time: 30-35 minutes
Servings: 4-8
Ingredients
½ cup and 2 tbsp brown rice flour
½ cup granulated sugar
3 tbsp cocoa
1 ½ tbsp starch (I use corn starch)
1 ½ tsp baking powder
⅛ tsp salt
¼ cup and 2 tbsp coconut milk (other milk would work too)
¼ cup butter
1 heaping tsp vanilla extract
3 tbsp cocoa
3 tbsp packed brown sugar
1 tbsp granulated sugar
1 cup hot water
Put a cup of water in pot and begin heating (don’t let water boil) and preheat oven to 350. Grease a 8x8 dish (skip this step if using a non-stick dish).
In a medium bowl, mix together the first 6 ingredients-brown rice flour, granulated sugar, cocoa, starch, baking powder, and salt. Next, add the wet ingredients-coconut milk, butter, and vanilla extract-to the dry mixture. Pour the combined mixture into the 8x8 baking dish.
In a small bowl, combine the remaining 3 ingredients- cocoa, brown sugar, and granulated sugar. Sprinkle this mixture into the dish.
Pour the hot water into the dish (do not mix) and put pan in the oven. Cook for 30-35 minutes, until the edges have browned and the center has set. Let cake cool for about 15 minutes then dig in!
If you cook the dish a little longer it won't have a pudding layer underneath and will be more like a normal cake.
