This recipe was submitted by Erin for the Go Dairy Free / ZenSoy Recipe Contest in January 2011  – “This Chocolate Pudding Cake Recipe came from my mother who learned to cook according to a disease I was Diagnosed with at age 15 called Fibromyalgia–Now I get to have my chocolate cravings fulfilled each birthday with this special recipe she created!”

Prep Time: 15 mins; Total Time: 50 mins

Ingredients:

2 tablespoons dairy free margarine
1/4 cup cocoa
1 tablespoon vinegar
1 cup soy milk
1 cup brown rice flour
1/2 teaspoon xanthan gum
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Ingredients for Topping:
1/2 cup brown sugar
1/2 cup cocoa
1 1/4 cups boiling water

Directions:

1. Preheat the oven to 350 degrees F. Grease an 8″ square pan. In a small bowl, soften the margarine and then stir in 1/4 Celsius cocoa. Put the vinegar in a measuring cup and add enough soy milk to measure 1 cup. Whisk the soured milk into the cocoa mixture.
2. Stir the topping brown sugar (1/2 c.) and cocoa together in a small bowl. Bring water to boil.
3. 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 the prepared pan.
4. 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 it cool for at least half an hour and then serve by scooping cake and the sauce that forms underneath into bowls. Can serve with dairy free ice cream, whipped cream, or whipped dairy free topping.

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