Self-Saucing Gluten Free Chocolate Pudding Cakes

Self-Saucing Gluten Free Chocolate Pudding Cakes

Self-Saucing Gluten Free Chocolate Pudding Cakes [pinit] I’m kind of a sucker for individual gluten free cakes. Especially chocolate ones that are super easy slam dunk barely have to think about ’em before you’re sitting down to enjoy one. These self-saucing gluten free chocolate pudding cakes are not an American sort of thing, but they’re something I’ve had my eye on forever. It’s one of those things you finally make and you’re all, why did I wait so long? 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.

Self-Saucing Gluten Free Chocolate Pudding Cakes

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.

Self-Saucing Gluten Free Chocolate Pudding Cakes

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’ve got a hankering for something simple and chocolatey. And it’s beautiful enough to serve to guests, even guests you want to impress.

Like this recipe?

Prep time: Cook time: Yield: 4 individual cakes


1 cup (140 g) basic gum-free gluten free flour blend

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 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 egg (60 g, out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup (4 fluid ounces) milk or heavy whipping cream, at room temperature (I don’t have to tell you how much better it is with cream, right?)

1 cup (8 (fluid) ounces) boiling water

Whipped cream and chocolate shavings, for serving (optional)


  • 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.

  • Adapted from Donna Hay’s Self-Saucing Chocolate Puddings, as selected by you from my Must Make Gluten Free Pinterest Board.



P.S. Do you have your copy of Gluten-Free on a Shoestring Bakes Bread? Thank you so much for your support. It means so much to me (for real)!

Comments are closed.

  • March 11, 2014 at 8:55 AM

    […] Self-saucing chocolate pudding cakes. […]

  • Cissy
    March 8, 2014 at 12:50 PM

    By Gum Free G.F. Baking Flour I am assuming you are referring to guar or can’t xantham gum free ???

  • Lynn A. Decker
    March 6, 2014 at 2:10 PM

    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!)

  • Robyn
    March 6, 2014 at 1:48 PM

    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

  • K Swicz
    March 6, 2014 at 9:03 AM

    Wondered if by gum-free you mean no xylum gum? I have gluten free mama almond blend…I believe no gum.

  • Kirsten
    March 6, 2014 at 6:57 AM

    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 :)

    • March 6, 2014 at 7:59 AM

      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. :)

  • Bella
    March 5, 2014 at 11:32 PM

    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!

    • March 6, 2014 at 7:58 AM

      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! ;)

  • cookie
    March 5, 2014 at 8:17 PM

    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.

    • March 6, 2014 at 7:59 AM

      Oh no, cookie. Bob’s bean flour blend is like kryptonite. It ruins everything! Maybe make falafel? ;)

  • margeryk
    March 5, 2014 at 6:20 PM

    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.

    • March 5, 2014 at 6:38 PM

      I’m afraid I really don’t know, margery! I haven’t baked it like that.

      • margeryk
        March 7, 2014 at 10:56 AM

        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.

  • Anita Ucke
    March 5, 2014 at 5:07 PM

    Just wondering if anyone has used Ultratex3 in the tortilla recipe in Bakes Bread Coookbook? I am about to make but have no idea how much to use. Unless I’m mistaken, the ratios in #6 of the Q&A apply to the Bread Flour recipe. The tortilla’s don’t call for Bread flour…

    • March 5, 2014 at 6:03 PM

      I have not, Anita. I recommend that you follow the suggestion in the recipe ingredients in this post for Gluten Free Wonton Wrappers. Ultratex 3 is approximately 3 times as strong as Expandex, so I recommend cutting the amount of Expandex down to 1/3, and making up the rest of the weight of Expandex with more all purpose gluten free flour.

  • cookie
    March 5, 2014 at 4:50 PM

    I followed the recipe exactly, using Bob’s all purpose gluten flour, half and half, Dutch processed cocoa. My batter was easily pourable. 3/4 of my finished cup was liquidy…not pudding consistency, and I personally thought the chocolate flavor was bitter. (My chocolate loving husband suggested we toss it…that never happens. Normally I love all the recipes of yours, so I assume I erred somewhere, but no idea where. Suggestions? (Maybe I just don’t like the flavor of Dutch chocolate? How is that different from the dark brown Hershey’s baking cocoa container?

    • Jess
      March 5, 2014 at 5:31 PM

      Mine turned out pourable as well, and I used the linked flour blend. I also bake by weights so I’m certain I followed the recipe exactly.

      • March 5, 2014 at 5:58 PM

        So sorry it turned out that way for you, Jess. That must have been frustrating.Typically if you include the right ingredients in the right amounts but you do not have a good experience with a baking recipe, the issue is that temperature of your ingredients is not as directed. I hope the next time you try the recipe it goes much better because it is a tested recipe and will work.

    • March 5, 2014 at 5:57 PM

      You cannot use Bob’s flour blend in my recipes successfully, cookie. It is not an all purpose gluten free flour, as I explain in my FAQs. It is a bean flour blend, and is not a true all purpose gluten free flour.

  • Karen
    March 5, 2014 at 4:31 PM

    can you use coconut milk?? for regular pudding ..it does not thicken :(

    • March 5, 2014 at 5:59 PM

      You’ll have to experiment, Karen!

    • K Swicz
      March 6, 2014 at 9:08 AM

      Try adding a bit of replacement egg substitute 2 Tbsp (or cornstarch) to thicken. make sure to use can coconut milk instead of cartons.

  • Ligea
    March 5, 2014 at 12:30 PM

    Hey Nicole, have you thought about doing this with sticky toffee pudding? I don’t like chocolate so much… How could I modify this for that??

    • March 5, 2014 at 2:33 PM

      Toffee pudding is similar in concept, Ligea, but it has different proportions. If you don’t like chocolate, I’d skip this recipe. sorry!

  • penflorida
    March 5, 2014 at 12:26 PM

    What do you think would be the effect if I used Better Batter (has gum)?

    • Darlynn Peters Everett
      March 5, 2014 at 1:03 PM

      I was wondering the same thing, since BB has gum in it. What say you, Nicole?

      • March 5, 2014 at 2:33 PM

        I tried it with Better Batter. It’s gummy and thick. I really don’t care for it at all. Sorry!

        • margeryk
          March 7, 2014 at 11:00 AM

          I tried to make my family version of this, simply substituting BB for the wheat flour, and found the same thing. It’s good to know that’s where I went wrong.

  • Robyn F
    March 5, 2014 at 12:19 PM

    Yay!!!!! I had mentioned this in a post ages ago, so glad you took it to heart! Or maybe you didn’t, but I’ll pretend you did :) Can’t wait to try it!

  • anna
    March 5, 2014 at 12:14 PM

    Would it be okay to use natural cocoa powder instead of Dutch processed? I cant find Dutch processed at my local grocery stores and i have yet to order it…

    • March 5, 2014 at 2:34 PM

      I think it would be fine, Anna, but you’ll have to experiment!

  • Mel
    March 5, 2014 at 11:38 AM

    Seriously, your Pinterest board is brilliant and your readers are awfully lucky that you go that extra step to take a look at what THEY want you to post. These little cakes are killing me. I’m a sucker for the individual chocolate cakes with molten sauce.

    • March 5, 2014 at 2:34 PM

      Thanks, Mel! You’re a good pal. :)

  • Jean
    March 5, 2014 at 9:22 AM

    I have a recipe that has been in our family for over 100 years that is similar to this. “Aunt Martha’s Baked Chocolate Pudding” is everyone’s favorite dessert. I haven’t made it since becoming GF. I think it’s time to get out the recipe, compare it to this one and give it a try! Thank you, Thank you, Thank you!!

    • March 5, 2014 at 9:46 AM

      Wow, Jean. That’s a long history for a dessert! Hope this one stacks up. :)

  • Linda
    March 5, 2014 at 8:57 AM

    Making these tomorrow, thanks as always Nicole! We started the day with your Oatmeal Breakfast cookies which were a huge hit. I wasn’t having to bribe my almost-12-year-old to eat a few more bites of breakfast like I do most school days! Two questions – is doubling okay, and by cream do you mean half and half or whipping cream?

    • March 5, 2014 at 9:46 AM

      Doubling is encouraged, Linda! I mean heavy whipping cream. The real deal! But you could use half and half instead, since even milk will work. So glad you love the breakfast cookies and that they’re helping to make your school morning a bit easier. I know the value of that!

      • Linda
        March 5, 2014 at 3:09 PM

        Whipping cream it is! We always seem to have some in the house these days, ever since your no-bake cheesecake topped brownies have become our specialty. My daughter got $25 for a batch of them for a charity auction at church last week! :)

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