DeVona’s Chocolate Pudding Cake (Paleo & G/F)
This cake holds such a special place in our hearts. DeVona was the matriarch of our family and we enjoyed this cake at most every family gathering we had. Our lives were forever changed the day she was so abruptly taken from us over a decade ago. We miss her so very much. The original recipe used a boxed cake mix as well as boxed pudding, so when this came together with a Paleo twist, it was a very happy day!
No bowls are required for this one, you mix it all up in the cake pan and let it do its magic while it bakes. How this cake makes pudding while it bakes, we don’t know. We’re thrilled that it does, though.
15 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 224 |
| Fat: | 5 g |
| Carbohydrates: | 50 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 323 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- .75 cup.75 cup.75 cup Cassava Flour
- 1.5 cups1.5 cups1.5 cups Maple Sugar, divided (can sub organic granulated sugar)
- 6 Tbsp6 Tbsp6 Tbsp Cocoa Powder, divided
- 2 tsp2 tsp2 tsp Baking Powder
- .25 tsp.25 tsp.25 tsp Sea Salt, + a pinch for pudding
- 1 whole1 whole1 whole Egg, room temperature
- .5 cup.5 cup.5 cup Almond Milk, room temperature (can sub raw or whole milk)
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Water, boiling
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350°.
- In an un-greased 8” x 8” pan (or equivalent), stir together cassava flour, ¾ cup maple sugar, 2 tbsp cocoa powder, baking powder and ¼ tsp salt with a fork.
- Add egg, milk, avocado oil and vanilla. Using your fork, stir into dry ingredients till smooth and the egg is fully incorporated.
- Spread batter evenly in the pan. Sprinkle remaining ¾ cup maple sugar, remaining 4 tbsp cup cocoa powder and ⅛ tsp salt on top of batter. DO NOT STIR IN.
- Place the pan on a baking sheet (in case of spillage), then pour boiling water on top and again DO NOT STIR. Use a fork or butter knife to make sure all the sugar/cocoa mixture is submerged by lightly tapping it down; all dry mix needs to be covered by the water.
- Bake for 35-40 minutes or until a toothpick inserted in the cake portion comes out clean. Don’t push the toothpick in too far or you’ll end up in the pudding and not the cake. Remove from the oven and let it sit for 10-15 minutes. The pudding will be on the bottom and is very HOT. Serve with topping of choice.
Notes
Read through this one a couple of times so you use the divided maple sugar and cocoa accordingly. One portion is for the cake, and the other part creates the pudding while it bakes.
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One response to “DeVona’s Chocolate Pudding Cake (Paleo & G/F)”
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Couldn’t believe how incredibly delicious this was! The magical layer of pudding at the bottom was fabulous! This is a must-make & sure to bring a smile to your face with each bite!