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!
*This recipe first appeared on my old blog, The Traveler’s Nest and was most recently updated on 2/14/2021.*