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Gluten-Free-Hot Fudge Chocolate Pudding Cake - ooey, gooey chocolatey goodness made a little healthier with raw coconut sugar and oat flour. So decadently delicious, no one will ever know :)

Gluten-Free Hot Fudge Chocolate Pudding Cake

This cake is not super sweet - it's more of a dark chocolate sweetness level.
Course gluten-free
Servings 4
Calories 236 kcal
Author Jeanette

Ingredients

  • 1/2 cup organic coconut sugar divided
  • 1/2 cup oat flour
  • 4 tablespoons Hershey's unsweetened cocoa powder divided
  • 1 teaspoon instant coffee
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1/4 cup unsweetened soy milk
  • 2 tablespoon organic butter melted
  • 1 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons hot water

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together 1/4 cup coconut sugar, oat flour, 2 tablespoons cocoa, coffee, cinnamon, baking powder and salt. Stir in soy milk, butter and vanilla and mix until smooth. Divide batter between two small baking dishes (I used 2 cup capacity baking dishes that were 5" in diameter). In a small bowl, mix together remaining 1/4 cup coconut sugar and remaining 2 tablespoons cocoa. Sprinkle on top of batter in both dishes. Pour hot water over top; do not stir.
  2. Bake 16-18 minutes, until center is almost set but still a bit wobbly. Remove from oven; let stand 15 minutes. To serve, spoon sauce from bottom of dish over top.

Recipe Notes

Delicious served with a little whipped cream (not included in nutrition values). Inspired by Hershey's Hot Fudge Pudding Cake.