My husband loves chocolate. I’ve been in the market for a new gluten free chocolate “something” recipe.
I found this recipe for Chocolate Pudding Cake in Family Circle magazine. I adapted it to fit our family.
I love that I can use my crock pot!
I substituted the canola oil with coconut oil and 1 cup milk with almond milk. We are also dairy free now. I used my flour blend instead of the all-purpose flour.
Ingredients
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 box (3.4 oz) cook-and-serve chocolate pudding and pie filling
1/4 plus 1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ancho chile powder (optional)
1 cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
3/4 cup mini chocolate chips
3 tablespoons chocolate sauce
1 1/2 cups boiling water
Whipped cream (optional)
Directions
- Coat a 4-quart slow cooker bowl with nonstick cooking spray. In a medium bowl, whisk together flour, cocoa powder, pudding mix, 1/4 cup of the sugar, the baking powder, salt, ground cinnamon and, if desired, ancho chile powder. Make a well in center and add milk, canola oil and vanilla. Gently stir until batter is smooth. Stir in chocolate chips. Pour evenly into prepared slow cooker bowl.
- In a small bowl, stir together chocolate sauce and remaining 1/3 cup sugar; pour in boiling water and stir until smooth. Pour over batter in slow cooker. Cover and cook on HIGH for 2 1/2 hours or until cake is puffed and top layer is set. Let stand, covered, 30 minutes before serving. Serve with whipped cream, if desired.
I am sharing this recipe on Gluten Free Wednesdays.
Ligia
