Low-FODMAP & Gluten-free Hot Fudge Pudding Cake
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!
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
Instructions
- 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
Notes
- 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!
