• Janel

    posted on February 7, 2013 at 8:14 am

    Oh, I love pudding cake! If you wanted to make it mocha flavored, you could use coffee in place of the water. The recipe I usually use does that and it is soooo good!

    [Reply]

    Amy Reply:

    @Janel, Yes, that would be divine!

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  • The Happy Slob's Guide to Housecleaning

    posted on February 7, 2013 at 11:25 am

    I remember pudding cake! This would be utterly delicious with a little whipped cream, for those who needn’t be vegan. (I’ve never tried sweetening cream with a little powdered stevia…wonder how that would work?) Thanks for this amazing, decadent recipe!
    Christina

    [Reply]

    Amy Reply:

    @The Happy Slob’s Guide to Housecleaning, Sweetening whipped cream with stevia works great. I have a recipe for it in my cookbook.

    [Reply]

  • Beth

    posted on February 7, 2013 at 11:37 am

    This looks absolutely amazing. Thanks for making it vegan! :)

    [Reply]

    Amy Reply:

    @Beth, Yes, of course!

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  • Rochelle @ WheatlessRochelle.com

    posted on February 7, 2013 at 11:44 am

    That looks so decadent. I can’t wait to try it. Thanks for sharing the recipe!

    [Reply]

    Amy Reply:

    @Rochelle @ WheatlessRochelle.com, Let me know how it turns out, Rochelle. :)

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  • Barb

    posted on February 7, 2013 at 11:45 am

    Could I use your flour mixture? I have it in the fridge. I really don’t want to buy an all ready mixed flour and then have it left over.

    [Reply]

    Amy Reply:

    @Barb, You can try it. If you do, let me know how it works out. My MIL bought me a bunch of King Arthur products for Christmas and I love them.

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  • Maggie

    posted on February 7, 2013 at 12:50 pm

    Yum Amy! This sounds delish. I’ve never had a pudding cake. I think Callum and Liv would LOVE it. Pinned onto my must-make recipes board :) xo

    [Reply]

    Amy Reply:

    @Maggie, It would be really fun to make with kids. They could stir the batter and then you could tell them that the hot water part makes the pudding. It’s so neat. xo

    [Reply]

  • Ricki

    posted on February 7, 2013 at 1:23 pm

    I used to LOVE this cake when I was in my 20s!! Of course, that one had some very unhealthy ingredients. . . can’t wait to try this. Looks so good, Amy!

    [Reply]

    Amy Reply:

    @Ricki, This is one of those throwback desserts, huh? Love that kind of food.

    [Reply]

  • Alyssa | Queen of Quinoa

    posted on February 7, 2013 at 3:53 pm

    Oh Amy, this looks absolutely amazing!! I’ve never had pudding cake, but it reminds my of chocolate molten cake. One of my favorites! I love the combo of gooey chocolate with a moist cake. So delicious. And perfect for Valentine’s Day too :) xo!

    [Reply]

    Amy Reply:

    @Alyssa | Queen of Quinoa, I have chocolate molten cake on my list of things to make…but gosh that list is so long that I never make everything on it. I’ll have to check out your recipe.
    xo

    [Reply]

  • Alisa

    posted on February 7, 2013 at 4:23 pm

    Mmm, I’ve always wanted to make a pudding cake!

    [Reply]

    Amy Reply:

    @Alisa, It’s a tasty one. :)

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  • Kammie @ Sensual Appeal

    posted on February 7, 2013 at 8:47 pm

    Wow this cake looks and sounds amazing. I love cake and I love pudding, I had no idea there was a thing that could make the two combined and made at the same time! Pinned and will be making in the near future.

    [Reply]

    Amy Reply:

    @Kammie @ Sensual Appeal, Thanks for pinning, Kammie. It’s a fun cake – enjoy it!

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  • Donna Rochelle

    posted on February 7, 2013 at 9:09 pm

    What can I sub for palm sugar–any kind of substitute sweetner???

    [Reply]

    Amy Reply:

    @Donna Rochelle, Try a granulated product. A liquid one will throw off the balance.

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  • MaryBeth

    posted on February 7, 2013 at 9:26 pm

    Thank you! I’m not sure I can wait until Valentine’s Day to make this. I have all the ingredients……..:>)

    [Reply]

    Amy Reply:

    @MaryBeth, Isn’t it grand when everything we need is already in our pantry? I LOVE a well-stocked pantry.

    [Reply]

    MaryBeth Reply:

    @Amy, Yes, it is! The cake, however, is history. It was so good. My husband couldn’t believe it. Thanks again, Amy, and Happy Valentine’s Day!

    [Reply]

  • Cassidy @ Cooking Gluten (& Dairy) Free

    posted on February 8, 2013 at 8:36 am

    I’ve never made pudding cake but it looks absolutely amazing!!!

    [Reply]

    Amy Reply:

    @Cassidy @ Cooking Gluten (& Dairy) Free, I tried a lemon pudding cake last summer. Still tweaking that one. This one is so easy, though. And delish. I know you’ll enjoy.

    [Reply]

  • Ayreal

    posted on February 8, 2013 at 2:43 pm

    When do you add the gum?

    [Reply]

    Isaac Reply:

    @Ayreal, I would also like to know the answer to this question.

    Based on the order of ingredients, I would guess in step 2.

    [Reply]

    Amy Reply:

    @Isaac, I updated the recipe. Glad this was pointed out. Thanks!!

    [Reply]

    Amy Reply:

    @Ayreal, I updated the recipe – thanks for letting me know.

    [Reply]

  • melissa

    posted on February 9, 2013 at 6:14 pm

    Oh I love pudding cake! We used to also enjoy a lemon version of this, so I’m excited that you’re working on that!

    [Reply]

  • Pat @ Elegantly, Gluten-Free

    posted on February 9, 2013 at 6:49 pm

    Hi Amy,

    Just wanted to let you know that I linked to this tempting pudding cake from my menu plan for this week. It’s the desert for the St. Valentines Day dinner recipe.

    Thanks for sharing!

    [Reply]

  • Lisa Olson

    posted on February 10, 2013 at 12:17 am

    Made this tonight and it was yummy! Thanks for a great recipe! :)

    (p.s. Ayreal, I wondered that too because it doesn’t look like it’s written in the recipe. I just mixed it into the dry ingredients.)

    :)

    [Reply]

    Amy Reply:

    @Lisa Olson, Exactly what I would do – xanthan gum is generally mixed in with the dry ingredients. So glad you liked it!

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  • Vanessa Watts

    posted on February 11, 2013 at 1:08 pm

    Hi there,

    I don’t see the xanthum gum in the recipe instructions…

    [Reply]

    Amy Reply:

    @Vanessa Watts, Thanks for pointing that out, Vanessa. I updated the recipe.

    [Reply]

  • Tracy

    posted on February 11, 2013 at 1:51 pm

    Hi Amy, just in time for Valentines Day! Yeah. I bought some all purpose flour from Trader Joes, I wonder if that will work? Thanks for the yummy recipe.

    [Reply]

  • Diana

    posted on February 13, 2013 at 2:18 pm

    Hello, I have all the ingrediants to make this cake, except the Xanthum Gum. I also do not have any cornstartch to substite, any other substitutions I could try. Can this be made without it ?

    Thanks

    [Reply]

    Amy Reply:

    @Diana, The xanthan gum helps hold it together. Do you have guar gum? Or psyllium husks? Psyllium husks would require maybe 4 times more but I haven’t tested it yet so it’s hard to say.

    [Reply]

  • Crystal

    posted on February 20, 2013 at 10:15 pm

    Hi Amy, I made this for an early Valentine’s dinner and it turned out awesome! Due to my food allergies I have to bake gluten and vegan so I was excited to see a recipe that wasn’t complicated to make. The whole family loved it, especially my kids. It was delicious served with some no sugar added coconut ice cream. Definitely a keeper. Thanks so much for sharing!

    [Reply]

  • Josh Sternin-Moser

    posted on February 26, 2013 at 11:07 pm

    What would your thoughts be on the ratio if I subbed a combination of almond and coconut flour?

    [Reply]

  • Tara

    posted on April 1, 2013 at 4:54 pm

    instead of using coconut palm sugar do you think I could substitute with xylitol? I’m just starting out baking and cooking gluten, sugar, dairy, peanut, corn, soy and sugar free, so this is all so new to me. We have birthdays coming up and it would be nice if we all can eat some cake that won’t make up sick.

    [Reply]

    Amy Reply:

    @Tara, You can definitely try it but I’d give it a test run before the big day. I’ve noticed in my experiments with erythritol that I need more product to get the same sweetness level. I’ve also noticed that it sucks a little more moisture from the baked good. Let me know how it turns out.

    [Reply]

  • Katrina

    posted on August 19, 2013 at 4:34 pm

    Hi Amy!
    I just found your website and it makes me really excited that someday I might be able to bake again, occasionally. Just wondering if you track the nutritional information of your recipes? I use that as a tool for managing my weight and I thought others might find it useful.

    [Reply]

    Amy Reply:

    @Katrina, I don’t count calories. It makes me crazy. I gave it up years ago in favor of a whole foods diet.

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    [Reply]

  • Julio

    posted on September 9, 2014 at 3:20 pm

    Wow that was odd. I just wrote an incredibly long comment
    but after I clicked submit my comment didn’t show up.
    Grrrr… well I’m not writing all that over again. Anyways, just wanted
    to say wonderful blog!

    [Reply]

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