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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.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Gum Free G.F. Baking Flour I am assuming you are referring to guar or can’t xantham gum free ???
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!)
I’ve seen gluten free plain & self raising flour in the supermarkets & health food stores, but NOT gum free gluten free flour. Is this flour plain flour as I noticed baking powder is also an ingredient? I live in Adelaide, South Australia where could I purchase the flour u have listed?? Thank you & cheers
Wondered if by gum-free you mean no xylum gum? I have gluten free mama almond blend…I believe no gum.
THANK-YOU!!!!!!! I spent my first three years of being gluten free desperately trying to recreate saucy chocolate pudding cake. I was never successful :( Now I can have it again (once I restock that pantry of mine, no flour, no cocoa and no baking powder!). I heart you :)
At the risk of sounding like a drama queen, Kirsten, that kinda breaks my heart. You should have told me! I would have done it sooner. :)
The moment I saw this post today, I knew we would be trying it for dessert tonight…all we can say is THANK YOU! My Hubby actually says “helia efharisto!” to you, which in Greek means “a thousand thank you’s”! WE LOVED THESE! Thank you so much for all of your hard work…we appreciate it very much!
Bella, that’s so great! Thank you so much for letting me know. Sometimes, you just need a super simple, make-it-tonight recipe. I hope his “efharisto” was for you, though. You’re the one who made it for him! ;)
Thanks Nicole. I always use Better Batter or Jules, but didn’t today because they contain gum. Somehow I must have overlooked your comment about bean flours like Bob’s, which I got special because it has no gum. Hmm. Now, what to do with 44 ounces of Bob’s? I appreciate you solving the issue of the disaster, though.
Oh no, cookie. Bob’s bean flour blend is like kryptonite. It ruins everything! Maybe make falafel? ;)
So if I wanted to keep it simple and bake it in one pan, what size would you recommend? And would you keep all the proportions the same? Thanks.
I’m afraid I really don’t know, margery! I haven’t baked it like that.
Ok. I’ll just experiment with it. My family has such varying appetites that one size serving does to fit all. Thanks for the recipe–it was one of my husbands former favourites, and I’ve been trying to convert it with middling success.