Prep Time: 10 mins Cook Time: 40 mins Yield: 6-8 servings
Gluten Free | Dairy Free | Vegan | Egg Free
This Pumpkin Chocolate Pudding Cake is rich and fudgy and so easy to make. This fall pudding cake has two layers- a pumpkin chocolate cake layer and a rich chocolate fudge pudding layer underneath the cake. No pudding mix is required in this cake, making this cake entirely gluten free and vegan.
Chocolate pudding cake is such an underrated dessert. There’s no frosting required for this cake, and its automatically very moist because of the pudding layer. Such an easy dessert to wow anyone, especially chocolate lovers!
This cake is naturally egg free since we’re using pumpkin. Pumpkin is a great binder, and it adds the fall flavor to this seasonal chocolate pudding cake.
What else is great about this cake? You don’t have to make the pudding ahead of time and then add it to the cake- in fact no pudding mix is required for this cake. We’re making our own pudding layer by coming sugar and cocoa powder with boiling water. As it cooks in the oven, it forms an ooey gooey, fudgy pudding layer. So decadent and delicious!
Enjoy with a scoop of your favorite ice cream, peanut butter drizzle or caramel sauce for the ultimate hot fudge cake sundae! YUM!
Happy baking!
Want more chocolate desserts?
- Caramel Apple Peanut Butter Chocolate Bark
- Chocolate Pumpkin Mousse
- Pumpkin Peanut Butter Chocolate Covered Frozen Bananas
- Pumpkin Peanut Butter Cups
- The Creamiest Dairy Free Chocolate Ice Cream
- Double Chocolate Chunk Protein Brownies
- Mini Mint Chocolate Brownie Bites
- Chocolate Crunch Cups
- Easy 5 Minutes Hot Chocolate
To find more chocolate recipes, click here.
Ingredients in Pumpkin Chocolate Pudding Cake:
Gluten Free Flour- I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (the blue bag). I have not tested any other gluten free flours.
Cocoa Powder- unsweetened
Baking powder, baking soda and salt
Pumpkin-100% pure pumpkin.
Coconut Oil– use naturally refined coconut oil so that there is no coconut taste or smell.
Almond Milk- or your favorite milk of choice.
Vanilla
Mini Chocolate Chips- this helps to make the pudding extra fudgy and chocolatey.
Boiling water
Tools needed to make this dairy free chocolate pudding cake:
- Measuring cups and spoons
- 8×8 or 9×9 baking pan- I like to put a baking sheet (one with walls) on the rack below the pan any case any pudding boils over.
- Glass bowl
- Spatula or wooden spoon
- Tea kettle or pot to boil water
How to make this gluten and dairy free chocolate pudding cake:
Make the cake layer: Mix the dry ingredients together in a medium bowl. In a separate large bowl, mix the pumpkin, coconut oil, almond milk and vanilla together. Add the sugar and mix. Slowly mix the dry ingredients into the wet ingredients, making sure to not over mix.
Transfer: Transfer the cake batter to a greased pan. Spread into an even layer.
Make the chocolate pudding layer: In a small bowl or glass, mix together the sugar, cocoa powder and mini chocolate chips. Pour over the top of the cake batter in an even layer. Pour the boiling water on top covering the entire cake. Let sit for 5 minutes to help the pudding set up.
Bake: Bake the cake according to the directions below in the recipe card.
How to make Pumpkin Chocolate Pudding Cake:
How to store leftover chocolate pudding cake:
Store any leftovers at room temperature for up to three days or in the fridge for up to a week. You can reheat in the microwave or oven, and the pudding will become gooey again once reheated.
Want to save this recipe for later? Pin it to your favorite recipe board!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Pumpkin Chocolate Pudding Cake
Course: Dessert6-8
servings10
minutes40
minutes50
minutesThis Pumpkin Chocolate Pudding Cake is rich and fudgy and so easy to make. This fall pudding cake has two layers- a pumpkin chocolate cake layer and a rich chocolate fudge pudding layer underneath the cake. No pudding mix is required in this cake, making this cake entirely gluten free and vegan.
Ingredients
- Dry Ingredients
1 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
- Wet Ingredients
3/4 cup pumpkin
1/4 cup melted coconut oil
1 cup almond milk, or milk of choice
1 teaspoon vanilla
3/4 cup coconut sugar
- Chocolate Pudding
1/4 cup cocoa powder
1/2 cup coconut sugar
1/4 cup mini chocolate chips
1 1/2 cup boiling water (at least 212°)
Directions
- Preheat oven to 350 degrees.
- Mix the dry ingredients together in a medium bowl. In a separate large bowl, mix the pumpkin, coconut oil, almond milk and vanilla together. Add the sugar and mix. Slowly mix the dry ingredients into the wet ingredients, making sure to not over mix.
- Transfer the cake batter to a greased 8×8 or 9×9 pan. Spread into an even layer.
- In a small bowl or glass, mix together the sugar, cocoa powder and mini chocolate chips. Pour over the top of the cake batter in an even layer. Pour the boiling water on top covering the entire cake. Do not mix anything (the pudding will naturally form). Let sit for 5 minutes to help the pudding set up.
- Bake for 35-40 minutes. Parts may look undercooked because of the pudding, but it will set as it cools.
- Best served warm. Enjoy with your favorite scoop of vanilla ice cream!
Recipe Video
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