This delicious gluten-free chocolate cake is a perfect coeliac alternative to keep handy for those who cannot tolerate gluten.
Having a gluten food intolerance, either yourself or your friends and family, doesn’t have to mean ditching favourite foods or creating a special menu to accomodate them.
And not only is this chocolate pudding recipe gluten-free but it is also dairy-free too so works for those with lactose allergies as well.
But what this gluten-free chocolate cake lacks in ingredients it certainly does not lack in taste, so it’s perfect for everyone to have a bite.
So you can have your cake and eat it if you opt for this easy gluten-free chocolate pudding recipe.
- For the pud:
- 175g (6oz) gluten-free plain white flour
- 2 level tbsp gluten-free cocoa powder
- 2 level tsp gluten-free baking powder
- 100g (3½ oz) Fruisana fruit sugar (alternatively, use 125g/4oz caster sugar)
- 125g (4oz) dairy-free spread
- 2 medium eggs
- For the sauce:
- 450ml (¾ pint) soya chocolate milk
- 2tbsp cornflour
- 18cm (7in) square tin, lined with bakewell paper
Set the oven to moderate, 180°C/350°F/gas 4.
Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the sugar, spread, eggs and 2tbsps warm water, and beat well until smooth.
Spoon into the tin and smooth the top.
Bake for 30 mins until risen. The surface will crack a little.
Cool the pud in the tin for 5 mins.
To make the sauce: Mix a little of the milk with the cornflour and bring the rest of the milk to the boil.
Pour some of the hot milk into the cornflour mixture, mix well, then pour this back into the hot pan. Bring to the boil, stirring, until the sauce thickens.
Add a little fruit sugar to taste, if you wish.
Cut the pud into squares and serve with the hot chocolate sauce.
This pudding is not suitable for freezing - so you'll need to finish it off!