Gluten-Free Hot Fudge Pudding Cake
It’s been a nice, crisp December here in Florida, which is a great change of pace from the usual smoldering hot temps here. Oftentimes, December in Florida brings some cold fronts here and there, followed by a week of heat, then another cold front. This year, though, it’s been pretty consistently chilly. And I don’t know about you, but I love a warm baked good on a chilly evening. This Gluten-Free Hot Fudge Pudding Cake will hit the spot and satisfy those cravings! Plus, it makes for a pretty simple, decadent gluten-free dessert for the holidays.
While I can’t call this sugar-free because there’s likely going to be sugar in the chocolate chips, I can certainly say it has a very reduced amount of sugar compared to other cakes, thanks to the use of Swerve. I used Swerve granular and brown – which are cup-for-cup replacements for granulated sugar and brown sugar, respectively.
Check out more gluten-free recipes using Swerve sweeteners!
Gluten-Free Hot Fudge Pudding Cake
Ingredients
- 6 tablespoons butter
- ½ cup bittersweet chocolate chips
- 7 tablespoons unsweetened cocoa powder , divided
- 1¼ cup Swerve Granulated , divided
- ¾ cup gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- ½ cup milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup Swerve Brown , packed
- 1½ cups hot brewed coffee
- 1 cup heavy cream , whipped to soft peaks
Instructions
- Preheat the oven to 325 degrees.
- Place the butter, chocolate chips. And 3 tablespoons cocoa powder in a skillet over low heat. Cook, stirring, until the butter is fully melted and the mixture is smooth. Let cool slightly.
- In a medium mixing bowl, whisk together ¾ cup Swerve Granulated, the flour, baking powder, and salt. Add the milk, egg, and vanilla, and whisk. Add to the skillet with the chocolate and whisk until fully combined.
- In a small mixing bowl, combine the remaining ½ cup Swerve Granulated, remaining 4 tablespoons cocoa powder, and the Swerve Brown. Sprinkle over the cake batter in an even layer. Pour the hot coffee on and do not stir. Bake for 35 minutes or until the edges of the cake come away from the pan. Place the skillet on a wire rack and cool for 15 minutes before serving. Spoon some of the sauce from the bottom of the skillet over each piece of cake and dollop with whipped cream.
Nutrition
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I need this hot fudge pudding cake and it looks delicious! 🙂