Chocolate Cherry Pudding Cake (Gluten Free)
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  • 3/4 cup almond meal or flour*
  • 11/4 cup buckwheat flour*
  • 11/4 cup cocoa powder
  • 12 tsp baking powder
  • 11/2 tsp salt
  • 11/4 cup demerara sugar (or brown sugar)
  • 11/4 tsp liquid stevia (or 1/4 cup more sugar)
  • 11 Tbsp vanilla extract
  • 11 egg
  • 11/2 cup milk (I used almond milk)
  • 14 Tbsp (1/2 a stick) butter, melted
  • 11 cup fresh cherries, pitted and halved
  • 11/2 cup dark chocolate chips
  • 11 cup hot coffee (or hot water for non-coffee lovers)
  • 11/4 tsp liquid stevia (or 1/4 cup more sugar)Preheat the oven to 350ºF, and butter a 10-inch cast iron skillet or line an 8x8 inch pan with parchment paper.
  • 1 In a medium bowl, stir the almond meal, buckwheat flour, cocoa powder, baking powder, salt, and sugar together. Add the stevia, vanilla, egg, milk, and melted butter, stirring until smooth. Fold in the cherries.
  • 1 Spread the batter into the prepared skillet or 8x8 inch pan, smoothing evenly with a spatula.
  • 1 In a small bowl, stir the cocoa powder and sugar together for the pudding topping.
  • 1 Sprinkle the chocolate chips overtop the cake batter, and then sprinkle the cocoa-sugar mixture evenly over the chocolate chips.
  • 1 Stir the coffee and liquid stevia together (if using sugar instead of stevia, combine that extra sugar with the cocoa powder above), and pour over the cake. Do not stir!
  • 1 Bake at 350ºF for 30-35 minutes, until just set. The edges will appear done, but the middle will still jiggle slightly - you want this! It creates a rich pudding inside.
  • 1 Allow to cool for 10-15 minutes before serving. Serve alone or with a scoop of ice cream!



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