Monica Hayworth

A Fashion, Lifestyle, Mom, and Anti Scam Blog

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Gluten Free Chocolate Pudding Birthday Cake

Since I’ve been on a health kick recently I decided to try another gluten free recipe.  It would also be a vegan recipe if it wasn’t for the milk because the original recipe is gluten free and vegan.  I got the original recipe from here but tweeked it just a little bit to fit what I was looking for.  Let’s move on to ingredients and how to make this.
  • 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 1.5 cups rolled oats, mixed with gluten free flour (use certified gluten-free oats, if necessary)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/3 cup finely chopped non-dairy dark chocolate (I used regular chocolate)
  • 1/2-3/4 teaspoon fine grain sea salt
  • 1/2 tablespoon baking powder
  • 1 cup + 2 tablespoons almond milk (I used regular milk)
  • 1 tablespoon cocoa powder
  • 1/4 cup sugar
  • 1 + 1/4 cup hot coffee
Directions:
  1. I used an 8 inch square glass baking pan.
  2. Mix the flax seed and water together in a cup or small bowl and set aside for 5 minutes to gel up.  It will act almost like a raw egg, well at least the texture.
  3. In a large bowl, stir together the oats and flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, chocolate, salt, and baking powder.
  4. In a small bowl, mix the flax mixture and milk together.
  5. Pour wet mixture onto dry ingredients and stir until thoroughly combined.
  6. Now you can pour the mixture into your glass dish.
  7. In a small bowl or cup, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter until it is covering everything as seen in the pictures below.
  8. Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will look a little strange and a little messy, this is how it’s supposed to look.
  9. Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-28-minutes until the cake is somewhat firm on the top, but a little bubbly around the edges, make sure it looks more like a pudding than a cake.
  10. Let the cake cool for 10 minutes and then serve immediately with whatever you’d like.  I personally like using jam, so I took my strawberry rhubarb jam from last weekend’s festivities and heated it up a little bit.  Then I poured it on top of the cake.
Flax seed + Water = Gel

This is in reference to number 7.

This is in reference to number 8.

This is in reference to number 9.

   
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**Please note, I am not a licensed trainer, nor do I claim to know about health and fitness.  I am not a licensed nutritionist.  These are things that I do and in my opinion work for me, I do not know if they are harmful.

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