Gluten Free Chocolate Pudding Cake

All you need is a bowl and a pan to get a decadent pudding-cake dessert.

6 TO 8
15 min
40 min
20 min


  • ½ cup oat flour
  • ½ cup almond flour
  • 2 tsp. baking powder
  • ½ cup coconut sugar or regular sugar
  • ½ tsp. salt
  • 3 tbsp. cocoa powder
  • ½ cup Natrel Fine-filtered organic 1% milk
  • 2 tbsp. Natrel Organic butter, melted
  • 1 or 2 pears, halved, cored, and sliced
  • ½ cup cocoa powder
  • ¾ cup coconut or brown sugar
  • 2 cups boiling water

For serving (optional)

  • Pomegranate seeds or fresh raspberries, whipped cream, ice cream or yogurt and shaved dark chocolate.


  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large heat-proof bowl or measuring cup, mix oat flour, almond flour, baking powder, sugar, salt, and cocoa powder.
  3. Add milk and melted butter to dry ingredients and stir to form a batter. Pour into the baking pan, scraping out all of the remnants. Line the cake with slices of fresh pear.
  4. In the same bowl or measuring cup, combine cocoa powder, coconut sugar, and boiling water. Pour over the batter.Bake for 40 minutes.
  5. Cool and top with any of the recommended toppings.

Find all products in this recipe

Organic salted butter
Organic Filtered Skim

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