Gluten-Free Fudgy Mocha Pudding Cake
Prep time
Cook time
Total time
Coffee naturally enhances the flavor of chocolate, but even more adds a mocha-flavor that’s hard to pass up. Brew some extra coffee one morning so you have an excuse to make an easy weeknight dessert.
Serves: 9 servings
Cake Batter
Pudding Mixture
  • ½ cup unrefined cane sugar
  • ¼ cup unsweetened cocoa powder, sifted
  • 1½ cup brewed coffee
  1. Position an oven rack to the middle of the oven. Preheat the oven to 350ºF. Lightly oil a glass 8-inch square baking dish.
  2. To make the cake batter, put the sugar, sorghum flour, teff flour, tapioca flour, cocoa powder, baking powder, xanthan gum, and salt in a large bowl. Whisk until combined.
  3. Put the milk, oil, and vanilla extract in a small bowl. Mix well.
  4. Make a well in the center of the flour mixture. Pour the milk mixture into the well and stir until combined. Stir in the chocolate chips. The mixture will be very thick.
  5. Spread the mixture evenly into the prepared dish.
  6. To make the pudding mixture, put the sugar and cocoa powder into a small bowl. Whisk until combined. Sprinkle the cocoa-sugar over the cake batter.
  7. Put the coffee in a small saucepan. Bring to a boil. Slowly pour it overtop of the cake batter. Do not stir.
  8. Bake on the middle rack for 30 to 35 minutes until the top of the cake is dry and firm. Don’t overbake—if you do, the bottom won’t be pudding.
  9. Let cool 20 minutes before serving. Serve warm.
This recipe is reprinted with permission from The Allergy-Free Cook Makes Pies and Desserts. The Book Publishing Company. © Laurie Sadowski, 2013. All rights reserved.
Recipe by Go Dairy Free at