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Vegan & Gluten-Free Chocolate Pudding

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A gooey and chocolatey dessert that tastes so indulgent while being both vegan and gluten-free…is that even possible? Oh Yes! I present to you a warm saucy chocolate pudding and that you can enjoy guilt-free.
The recipe is very easy, the only thing you need to make in advance is the apple sauce. It’s quite simple and won’t take more than 10 mins. Did you know that using apple sauce in dessert recipes helps as an egg-replacer, a sugar substitute and a substitute for oil? To learn more about that check out my Guilt-Free Desserts Ebook! It’s free.
In order to make the apple sauce, peel and slice 1 large apple. Place it in a small saucepan with a couple of tablespoons of water. Place on low heat and let simmer until the apple slices are soft, about 10mins. Once cool place in a small food processor and blend until smooth. Store in an air-tight container in the fridge for up to 5 days.
If you’ve never made self-saucing chocolate pudding before, don’t be alarmed when adding the sauce on top of the cake batter. It will sink in while baking, creating a pool of chocolate sauce at the bottom. It’s the best part!
Oh and don’t forget the ice cream! For the recipe I used here, check out this instagram post.
A note on the ingredients before we get to the recipe…
I haven’t tried making it with any other flour, but I expect whole-wheat flour would work, just reduce to 3/4 cup.
I used oat milk, but probably almond or coconut that comes in a carton would work just as well.
Chia egg is my favorite egg-replacer lately, check this post for instructions on how to make it. If you are not vegan then replace with 1 egg.
You can probably use peanut butter instead of the almond, but the flavor will be more noticeable.
The coffee in the sauce enhances the chocolate flavor. You can leave it out if kids are eating the cake, or use decaf as I did.
Okay, let’s make some healthy chocolate pudding!


Vegan & Gluten-Free Chocolate Pudding

Cook Time: 30min
|prep Time: 20min
| total Time: 50min
| servings: 10


For the cake:
Almost 1 cup (105g) oat flour
Almost 1/2 cup (80g) whole cane sugar or coconut sugar
1/4 cup (25g) cacao powder
1 1/8 teaspoon baking powder
Almost 1/2 teaspoon salt
Almost 1/3 cup (80ml) non-dairy milk (I used oat)
1/3 cup (90g) apple sauce (see intro)
3 tablespoons (50g) chia egg (see intro)
3 tablespoons (45g) almond butter
1 teaspoon vanilla extract
1/4 cup (45g) dark chocolate, chopped
For the sauce:
2 1/2 tablespoons cacao powder
Almost 1/2 cup (80g) whole cane sugar or coconut sugar
2/3 cup (180ml) boiling water
3/4 teaspoon instant coffee


1. Pre-heat the oven to 350F or 160C. Grease a medium ceramic or pyrex dish with a little oil (the one I used was 23cm long and 14cm wide) then place on a baking sheet and set aside.
2. In a medium bowl, sift together the oat flour, sugar, cacao powder, baking powder and salt.
3. In another small bowl or glass measuring cup, mix tougher the milk, apple sauce, chia egg, almond butter and vanilla.
4. In a third small bowl or glass measuring cup, mix together the cacao powder, sugar and coffee for the sauce and then turn the kettle on to boil the water.
5. Add the liquid mixture to the dry cake mixture and mix to combine, adding the chopped chocolate in the last few strokes. Transfer the thick batter to the prepared dish, spreading out evenly.
6. Add the boiling water to the dry sauce ingredients and mix well to combine. Then carefully and slowly pour all over the cake batter.
7. Place the dish on the baking sheet, and bake for approximately 25-30 minutes. Most of the liquid will have been absorbed, with small puddles of sauce peaking and bubbling.
8. Let cool for about 10 minutes then serve still warm with dairy-free ice cream.


Best served warm on the day of baking. Any leftovers can be stored in the fridge covered for up to 3 days.

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