A while ago I baked a recipe from Better Homes and Gardens called Gooey Chocolate Pudding Cake. Unfortunately, Hubby has a gluten sensitivity, which means, when he’s around (hint: that’s usually always) we go completely gluten free…and if any of you have ever tried gluten free baking, you know it can be a total hit or miss with texture.
I do have to say though, companies have come a LONG way from when we first went gluten free. There are so many more products and options!
Fortunately for him though, this recipe converted perfectly and came out ahhh-mazing! It’s so quick and fairly easy to make, it’s made more than a few appearances in our household since the first time I made it 😉
Here’s my adapted recipe for Gluten Free Chocolate Pudding Cake below!
Gluten Free Chocolate Pudding Cake
- 1/2 cup your favorite brand of gluten-free "cup for cup" baking mix Our favorites are Bob's Red Mill and Bisquick Pancake and Baking Mix (no gritty texture!)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 tablespoon oil
- 1/4 cup chocolate hazelnut spread
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup boiling or very hot water
- Preheat oven to 350° F. In a medium sized mixing bowl combine the gluten free baking mix, the 1/4 cup sugar, salt and baking powder. Add milk, vanilla and oil. Whisk until there are no lumps. Mix in the chocolate-hazelnut spread and chocolate chips.
- Divide the batter evenly between four ramekins. Place on large baking sheet and set aside.
- In the same bowl you used to make the batter, whisk together the 1/2 cup sugar and cocoa. Whisk in the in boiling water. Pour the sauce over the batter in the ramekins, dividing it evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean and serve warm.
- Strawberries or other fresh fruit
- Vanilla ice cream
- Whipped Cream
- Powdered sugar
Make This Recipe Vegan!
To make this recipe vegan and dairy-free: replace the hazelnut spread with a dairy-free version (affiliate link) and the milk with your favorite plant based milk substitute. I’ve used both almond and oat milk in this recipe with good results!
Check out my other GLUTEN-FREE recipes or my GLUTEN-FREE board on Pinterest!
*This recipe first appeared on my old blog, The Traveler’s Nest and was most recently updated on 2/14/2021.*
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