Vegan and Gluten-Free Chocolate Pudding Cake


Special Diet Notes: Vegan & Gluten-Free Chocolate Pudding Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan and Gluten-Free Chocolate Pudding Cake
Prep time
Cook time
Total time
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!”
Serves: 1 cake
  • 2 tablespoons dairy free margarine
  • ¼ cup cocoa
  • 1 tablespoon vinegar
  • 1 cup dairy-free milk beverage
  • 1 cup brown rice flour
  • ½ teaspoon xanthan gum
  • ½ cup brown sugar
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup chocolate chips
Ingredients for Topping:
  • ½ cup brown sugar
  • ½ cup cocoa
  • 1-1/4 cups boiling water
  1. Preheat the oven to 350 degrees F. Grease an 8″ square pan. In a small bowl, soften the margarine and then stir in ¼ 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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. The Instructions mention chocolate chips, but there are none in the ingredients list. How much do I add? Also, what is xanthan gum, what does it do for the recipe and is it totally necessary ? Thanks for your help.

    • Hi Diane, the chocolate chips have been added to the ingredients – must have gone missing when we reformatted the recipe! Since the recipe doesn’t contain any gluten for binding, the xanthan gum helps to bind it. It is sold with the gluten-free baking flours in many stores or you can buy it online. You use just a little at a time, so it lasts quite a while – like baking powder.

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