Chocolate Pudding Cake
½ cup cane sugar (I use organic granulated)
¼ cup cocoa powder ( I use an organic cocoa powder)
1 cup brown rice flour (or use a blend of brown rice, millet and tapioca starch)
½ teaspoon xanthan gum
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsweetened dairy free milk substitute (I use coconut milk)
3 tablespoons oil
1 teaspoon vanilla extract
Mix well and pour the batter into a greased 2 quart casserole dish.
½ cup granulated or brown sugar
¼ cup cocoa powder
Mix these two dry ingredients until well blended and sprinkle evenly over the batter in the casserole dish.
2 cups boiling water
The boiling water will completely submerge the batter and topping.
Bake in a preheated oven to 350 degrees.
Remove after 25 to 35 minutes – when the cake is still a bit jiggly, but the surface is starting to crack.
Serve warm with vanilla ice cream.