When I was a little girl pudding cakes were popular. They were easy to make, required few ingredients, and were a magical mixture of a brownie, sponge-like cake with a soft, warm pudding.
Not the kind of pudding we’ve probably all had that comes from a box or the pre-made ones in those individual little plastic containers. No, this is lighter, more mousse-like.
So I thought I’d see if I could recreate something like it – in a gluten free version.
Now those who follow my dessert recipes (and who purchased our eBook) know that I like to use as little sugar as possible, whenever possible, without sacrificing taste. But I seemed to remember that a lot of the gluten-filled recipes of old contained a whole LOT of sugar – nearly 2 cups in some cases! And I thought, surely there’s a way to make this with less and still be able to call it a treat???
I’ve also omitted the oil and butter. There are also no eggs required, for those concerned about that. And you may use a dairy-free milk, if you wish, making this a vegan dessert!
And with the addition of a little protein powder - I managed to sneak in a bit more ‘healthy goodness’ into it.
We’ve got an ongoing debate in this house as to whether it’s better served warm, right out of the oven (or gently reheated the next day), or allowed to cool completely. I’m in the warm eat-it-right now camp, while my daughter is on the cool-so-I-can-eat-it-the-next-day side. I’ll leave it to you to decide. =)
- GF flour mix - 1 cup
- vanilla protein powder (casein, rice or pea) - 1 scoop
- coconut sugar (Sucanat or organic cane sugar) - 1/2 cup
- unsweetened cocoa or cacao powder - 1/4 cup
- baking powder - 2 teaspoons
- sea salt - 1/4 teaspoon
- unsweetened applesauce - 1/3 cup
- pure vanilla extract - 1 teaspoon
- milk (of your choosing) - 3/4 cup
Preheat oven to 350 degrees Fahrenheit.
Measure and whisk the dry ingredients together. In a separate bowl measure and mix the liquid ingredients, then add them to the dry ingredients and blend together. Scoop the cake mixture into a 9" x 9" baking dish (there is no need to oil or grease the pan) and smooth with a spatula. It will be the consistency of a brownie mix.
Now proceed with the pudding-like top.
- 1/2 cup coconut sugar (Sucanat or organic Cane sugar)
- 1/4 cup unsweetened cocoa powder or cacao powder
- 1 1/2 cups hot water
Mix the sugar and unsweetened cocoa powder with the hot water and pour over the top of the cake batter. The mixture will be thin and watery looking, and you'll probably think it doesn't look right, but trust me, it will come out just fine. =)
Bake in the oven for about 40 minutes (or until it appears as if the top has set). Remove and let it sit for 5 minutes before serving - alone or with your favorite topping or ice cream. Or cover and eat it cold, as my daughter prefers. =)