Easy Chocolate Pudding Cake (gluten-free + vegan)

This easy Chocolate Pudding Cake is made with all vegan and gluten-free ingredients for a super easy and decadent cake that is surprisingly healthier than your average cake recipe.

This pudding cake is going to WOW you – I can promise that. My husband ranked this has top 3 recipes I have ever made. 8 years into recipe developing later, that is a pretty bold statement if you ask me.

But the real plot twist of this recipe that there is no actual pudding in the cake! Sounds crazy, I know. But the ingredients and the fudge sauce we make on top makes this chocolate cake taste straight up like pudding with a pudding-like consistency too. But no pudding packets or mixes needed. And this cake is healthier than the rest. It is made with grain-free, vegan and gluten-free ingredients. And it’s not as sugar loaded as the cake you order at the bakery.

Tip: serve this pudding cake with your favorite ice cream for the ultimate dessert experience! We used vanilla ice cream the first time and I did mint chocolate chip the second time we made it. SO good!

What ingredients are in this gluten-free pudding cake:

• Non-dairy milk – any milk you want is fine! I used full-fat coconut milk and have also used almond milk too
• Coconut oil – or use melted butter if you don’t need dairy-free. It also tastes amazing
• Almond flour – I haven’t tested subs for flour here. Almond flour is pretty dense and doesn’t work the same as others
• Coconut sugar – I haven’t tested another sugar option but you could also use a mix of cane sugar and brown sugar
• Cacao powder – you could also use coca powder as well
• Chocolate chunks – I use dark chocolate chips but really any can work

How to make one-bowl chocolate pudding cake:

1. Preheat oven to 350°F
2. Grease a 12-inch skillet with oil or cooking spray
3. For the fudge sauce, whisk coconut sugar and cacao powder in a bowl and set aside
4. In a large bowl, whisk together the milk, oil and vanilla
5. Add in the almond flour, coconut sugar, cacao powder and baking powder
6. Spread cake batter into baking dish then sprinkle with the topping mixture (don’t mix into batter)
7. Gently pour the hot water over the top of the pudding. (do not mix it into the batter)
8. Carefully transfer to oven and bake for 35-40 minutes (the edges will be crispy and it’s going to look raw but it’s not!)
9. Remove from oven and allow the cake to set for about 10 minutes then serve warm, with ice cream if you like

Best tips for success making this cake:

• I don’t recommend subs for the flour here. You can try and sub at your own risk but I tested this with almond flour and it works really well!
• This cake is going to look undercooked when you take it out of the oven. And that is 100% ok!! It is what we want. Once it cools for a few minutes and you cut a piece, you’ll see the pudding-like consistency and all will be perfectly chocolatey and delicious.
• Be sure to grease the skillet well so the cake doesn’t stick to it when you bake the cake
• Add high quality chocolate chips cut up to the cake batter
• If you want to save leftovers and reheat, just store in the fridge and I microwave for 15-30 seconds max!

A few other chocolatey recipes you will love:

Healthy Flourless Brownies (nut-free + gluten-free)

Vegan Chocolate Dipped Coconut Macaroons

Gluten-free Deep Dish Chocolate Cookie Skillet for Two

The Best Paleo Flourless Chocolate Cake (gluten-free)