Hot Fudge Pudding Cake
Indulge in this gluten-free Hot Fudge Pudding Cake that combines rich chocolate flavor with a gooey fudge layer, perfect for satisfying sweet cravings guilt-free.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Substitute with gluten-free flour if needed.
- 1 cup Granulated sugar
- 1 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder Ensure it's not expired.
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Milk Can use whole milk or dairy-free alternatives.
- 1/4 cup Vegetable oil
- 2 teaspoons Vanilla extract
Fudge Sauce Ingredients
- 1/2 cup Packed brown sugar Adds caramel flavor.
- 1 cup Hot water Hot water activates the cocoa.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch square baking dish with a light coat of cooking spray or oil.
- In a large bowl, mix the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until combined.
- In a separate bowl, whisk together milk, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Spread the batter evenly in the prepared baking dish.
Cooking
- In a separate bowl, mix brown sugar and hot water until sugar dissolves.
- Pour the sugar-water mixture over the batter in the baking dish; do not stir.
- Place in the preheated oven and bake for 30-35 minutes, or until the top is set and the edges are golden brown.
- Let it cool for a few minutes before serving; this helps the sauce firm up slightly.
Serving
- Cut the cake into squares, ensuring to scoop some of the ooey-gooey fudge under it.
- Transfer to serving plates and serve warm for the best texture.
- Consider pairing with a scoop of low-calorie vanilla ice cream or a dollop of whipped cream for an extra touch.
Notes
For best results, serve the cake warm to enhance the experience of the melting fudge. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.