Chocolate Pudding Cake - Gluten, Dairy and Soy Free Version

 This special dessert is something our mother made when we were children.  It was a favorite and I am so happy to be able to adapt this recipe to my dietary restrictions.  I make this when my sister, Becky comes to visit, as it is a comfort food for her, too!  It is a delightful combination of gooey chocolate pudding on the bottom, moist tender cake in the middle with a crunchy sugary top crust.  Delightful to the senses.  Serve warm from the oven with a dollop of vanilla ice cream.

Chocolate Pudding Cake

Mix together:

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

Then add:

½ cup unsweetened dairy free milk substitute (I use coconut milk)

3 tablespoons oil

1 egg

1 teaspoon vanilla extract

Mix well and pour the batter into a greased 2 quart casserole dish.

Topping:

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.

Pour over:

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.