Go Back
–+ servings
An aerial view of a gluten free chocolate self saucing pudding in an oval shaped baking dish on a white bench top. A few scoops of the pudding have been taken away and melting vanilla ice cream seeps into the pudding.

Gluten free chocolate self saucing pudding

Grain free, xanthan gum free, egg free, vegan option
Serves 6-8
All measurements are in Australian cups and tablespoons
Use gram and ml measurements for accuracy
Be the first to rate this recipe
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Servings 6 people

Ingredients
  

For the chocolate pudding:

  • 1/2 cup (80g) cassava flour
  • 1/2 cup (50g) almond meal
  • 2 tablespoons (20g) cocoa powder
  • 2 teaspoons baking powder
  • 125g light brown sugar
  • 75 g melted butter salted or unsalted
  • 1/2 cup (125ml) milk
  • 1/4 teaspoon fine salt (if you use unsalted butter)

For the sauce:

  • 1/3 cup (30g) lightly packed light brown sugar
  • 2 tablespoons (20g) cocoa powder
  • 1/4 teaspoon fine salt
  • 1 1/2 -2 cups (375-500ml) boiling water (see notes)

Instructions
 

  • Preheat the oven to 180C/350F.
  • Combine the dry ingredients for the pudding in a medium sized mixing bowl.
  • Combine the dry ingredients for the sauce in a large measuring jug and boil the kettle.
  • Add the wet ingredients to the pudding mixture and whisk to combine. Use a spatula to decant the mixture into a 28cm (1.6 litre) baking dish and use the spatula to spread it out. The mixture should be a medium thickness batter that needs a bit of help spreading to the edges.
  • Pour the boiling water into the sauce jug and stir well to dissolve the cocoa lumps. Gently pour the sauce mixture over the back of a spoon onto the pudding. The spoon will help soften the stream and ensure it doesn’t break up the pudding.
  • Place the pudding into the oven for 20 minutes. It should be very jiggly but with a set top when you remove it from the oven.
  • Serve alone or with vanilla ice cream (lactose free or plant based if needed). Leftovers keep well in an airtight container in the fridge.

Notes

  • Both Dutch processed and regular cocoa work here, but I recommend Dutch processed cocoa for a deeper chocolate flavour.
  • For a nut free option, you can use 1/2 cup (80g) sorghum flour and 60g (1/2 cup) tapioca flour. 
  • You can play around with using 1 1/2 -2 cups (375-500ml) of water in the sauce. I find the 2 cup (500ml) needs an extra 10 minutes in the oven.
  • If you like a crispy topped pudding, you can also try adding 25g of butter. It makes for a crispy topped pudding and a slightly more rich sauce layer. 
Keyword gluten free dessert, grain free, vegan option
Tried this recipe?Let us know how it was!