Low-FODMAP & Gluten-free Hot Fudge Pudding Cake

Print Friendly Version

Low-FODMAP Hot Fudge Pudding Cake is the chocolate dessert of your dreams.  

Imagine a slightly caramelized, chocolate cake exterior, surrounding a warm and rich ‘pudding’ interior.  Kind of like a brownie, with a chocolate sauce underneath. Who can resist such chocolate heaven?

It’s absolutely a showstopper.

You can bake this low-FODMAP Hot Fudge Pudding Cake in a 9 inch cast-iron skillet, 9 inch square pan, or 7 by 11 inch casserole.  Top it with fruit, ice cream, or whipped cream and enjoy using a fork or spoon!

FODMAP facts: Although cocoa and chocolate can be high in FODMAPs due to GOS levels, it depends on the portion you consume. Stick with a serving size of about 1/8-1/10 of the cake, and you will be within FODMAP elimination phase guidelines.  This recipe makes a lot!

Dr. Rachel’s Tip: Be aware that the cake is quite rich, and if you are sensitive to dessert foods, then you may want to test for your personal tolerance (not a FODMAP issue, but an IBS issue).

You may also love:

Or check out over 500 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, M.D.


Low-FODMAP & Gluten-free Hot Fudge Pudding Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Low-FODMAP Hot Fudge Pudding Cake is rich, moist, and so delicious.  A chewy cake exterior surrounds a soft pudding-like interior.  Gluten-free and IBS friendly!

  • Author: Dr. Rachel Pauls
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American
  • Diet: Gluten Free


  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 2 ounces (56g) semisweet chocolate, chopped or broken into pieces
  • 2/3 cup (56g)  unsweetened cocoa powder; divided
  • 1 cup low-FODMAP, gluten-free rice-based flour*
  • 1/2 teaspoon xanthan gum, if not added to your flour 
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup packed light brown sugar
  • 1 cup granulated white sugar; divided
  • 1/3 cup lactose free whole milk or other low-FODMAP milk
  • 1 tablespoon vanilla extract
  • 1 large egg yolk, room temperature
  • 1 & 1/2 cups brewed coffee, warm
  • Baking spray


  • Preheat oven to 350 degrees F
  • Lightly coat a 7 by 11 inch casserole thoroughly with baking spray 
  • Place the butter in a microwave safe bowl with the chocolate and 1/3 cup of the cocoa (can also use a double boiler on the stove to melt this together)
  • Stir well, and then melt in bursts in the microwave for 1-3 minutes, stopping to whisk often so it doesn’t burn
  • The mixture should be smooth. Set aside to cool slightly, you will add this to the flour later
  • In a medium bowl, whisk the flour, xanthan gum (if using), salt, and baking powder
  • In a large bowl, place 2/3 cup granulated sugar, low-FODMAP milk, and vanilla
  • Beat with a handheld electric mixer, or by hand.  Add the egg yolk, then the melted chocolate mixture, until combined
  • Whisk in the flour mixture until combined again.  Batter will be thick
  • Spread the batter in the prepared baking dish
  • Wipe out your used medium bowl, and in it combine the brown sugar, 1/3 cup of the granulated sugar, and remaining 1/3 cup cocoa together until there are no clumps, using your hands or a large fork
  • Take the bowl of your brown sugar mixture, and sprinkle evenly over the batter
  • Pour your coffee gently over the brown sugar mixture (do not stir in).  This creates the ‘pudding’ sauce
  • Bake until the cake is puffed and almost set in the center, about 35-45 minutes (I recommend rotating the pan halfway through baking, and watching so it doesn’t over bake as ovens vary in their temperatures)
  • Let the cake cool in the dish on a wire rack for about 15 minutes
  • Serve warm, in bowls or plates with low-FODMAP ice cream or fruit


  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of testing)
  •  Butter is naturally low in lactose levels
  • For dark chocolate, 20g is one low-FODMAP serve, however, the maximum suggested serving is up to 350g 
  • For cocoa, 8 g is one low-FODMAP serve, however, the maximum suggested serving is up to 20g 
  • I used black coffee and Authentic Foods Classical Blend GF flour.  There is no xanthan gum added and it is a superfine rice flour with added starches.  See why I love it in my low-FODMAP Bake Off!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Comments Rating 0 (0 reviews)

Leave a Reply

Your email address will not be published. Required fields are marked *


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes
Low-FODMAP 30-Minute Creamy Tuscan Chicken; Gluten-free
Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free