Chocolate Pudding Cake Gluten Egg Free Recipes
GLUTEN-FREE MOIST CHOCOLATE CAKE
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Provided by ADeSouza
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 42.7 g, Cholesterol 111.7 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.2 g, SaturatedFat 10.2 g, Sodium 385.1 mg, Sugar 30.7 g
CHOCOLATE PUDDING CAKE (GLUTEN & EGG FREE)
Even if you don't need to eat gluten free, this is a delicious cake! It's moist and very chocolatey and forms it's own pudding sauce on the bottom of the cake. One of our favorite treats for special occasions!
Provided by scratchcook
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8" square pan. In a small bowl, melt the butter/margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy or dairy milk to measure 1 cup. Wisk the soured milk into the cocoa mixture.
- Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
- In a medium size bowl stir together the brown rice flour, xanthan gum, brown sugar, baking powder, salt and chocolate chips. Add the cocoa/milk mixture to the dry ingredients; stir well to completely mix all ingredients. Pour into prepared pan.
- Evenly spread the brown sugar/cocoa mixture over the top of the batter. Pour the boiling water evenly over the top of the cake and place in preheated oven. Bake for 35 minutes or until the cake tests done. Let cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with ice cream, whipped cream, rice dream, or whipped dairy free topping.
Nutrition Facts : Calories 213, Fat 5, SaturatedFat 2.9, Cholesterol 10.6, Sodium 169.7, Carbohydrate 42.6, Fiber 3.2, Sugar 23.8, Protein 3.6
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