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I really love individual cakes, especially chocolate ones that are super easy like these gluten free self-saucing chocolate pudding cakes. They're not an American sort of thing, but they're something I've had my eye on forever.
I baked them in little Weck canning jars, but they would be beautiful in little white ramekins or ceramic mugs. The cake itself is rather light and fluffy, and the self-saucing bit means that at the top and the bottom, they, well, make their own chocolate sauce.
It's not the same as a chocolate lava cake, since those are almost fudge-like in the center. These are a bit lighter.
They come together super easy, since all you do is make a simple batter in a single bowl, and pour boiling water over the tops. The original recipe calls for sprinkling the tops of the individual cakes with cocoa powder and brown sugar, and then pouring the water on top.
I prefer to whisk the cocoa powder and brown sugar into the boiling water, and then pour the whole mixture on top of the cakes. It makes for a much smoother, richer sauce.
This is the mini gluten free chocolate cake you throw together with simple, everyday gluten free pantry ingredients (there's not even any solid chocolate to melt!) when you just want something simple and rich. Plus, this one's beautiful enough to serve to guests, even guests you want to impress.
Self-Saucing Gluten Free Chocolate Pudding Cakes
Ingredients
- 1 cup (140 g) gum-free gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons (25 g) unsweetened Dutch-processed cocoa powder divided
- 11 tablespoons (150 g) packed light brown sugar divided
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- ½ cup (4 fluid ounces) milk or heavy whipping cream, at room temperature
- 1 cup (8 fluid ounces) boiling water
- Whipped cream and chocolate shavings for serving (optional)
Instructions
- Preheat your oven to 350°F. Grease 4 small oven-safe ramekins, mugs or canning jars (I used 4.5 ounce Weck jars) with a capacity of at least 1 cup. Set them aside.
- In a large bowl, place the flour blend, baking powder, baking soda, salt and 3 tablespoons (15 g) of the cocoa powder, and whisk to combine well. Add 6 tablespoons (80 g) of the brown sugar, and whisk to combine well again, working out any lumps in the brown sugar.
- Create a well in the center of the dry ingredients, and add the butter, egg, vanilla and milk or cream, mixing to combine after each addition. The batter will be light and fluffy, and scoopable (not pourable).
- Divide the batter evenly among the 4 prepared baking dishes.
- To the boiling water, add the remaining 2 tablespoons (10 g) cocoa powder and 5 tablespoons (70 g) brown sugar, and whisk to combine well. Pour the hot liquid evenly over the tops of the baking dishes, dividing it evenly among them.
- Place the baking dishes on a rimmed baking sheet, about 2 inches apart from one another, and place in the center of the preheated oven.
- Bake until just set on top (about 13 minutes).
- Serve warm, each with a dollop of whipped cream and a light sprinkling of chocolate shavings.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Cissy says
By Gum Free G.F. Baking Flour I am assuming you are referring to guar or can’t xantham gum free ???
Lynn A. Decker says
I will definitely try this as soon as I pick up some mini mason jars!
I’ll be trying it with King Arthur GF flour, which I haven’t used before, but their GF brownie mix is KILLER. (Better than most “regular” brownie mixes that I’ve tried!)