Sometimes we just have to treat ourselves to something decadent and delicious. Gluten Free Chocolate Chip Cookie Pudding Cake combines two childhood favorites into the ultimate molten treat.
We all have chocolate lovers in our lives. Whether it’s you or a family member or friend, we all know someone that craves all things luxurious chocolate, such as my Ultimate Decadent Gluten Free Chocolate Cake. This warm and gooey confection will become a favorite. Not only is it delicious, it couldn’t be any more effortless.
Gluten Free Chocolate Chip Cookie Pudding Cake is all about the celebration of the pure essence of chocolate. Two types of dark chocolate elevate this sweet treat into a dessert to be remembered.
This cake is both all about the texture, and also all about the chocolate. Taza Chocolate created stone ground chocolate that is unrefined and minimally processed. The bold flavor and texture make it completely the star of this ooey delicacy.
I love that Taza Chocolate is a pioneer in ethical cacao sourcing. All of their cacao is certified USDA organic. In addition, they also created the chocolate industry’s first third party certified direct trade cacao sourcing program.
For this recipe I am using two different types of dark chocolate. Dark Taza Chocolate Cacao Puro is chopped and added to the cookie portion of this cake for the scrumptious chocolate chips. Taza 87″ Seriously Dark Chocolate Bar is added to the topping that gets poured over the top of the cookie batter before it bakes.
As the cake bubbles and bakes in the oven, the topping sinks to the bottom creating that molten chocolate layer. Just imagine sinking your spoon in for that first tender bite!
How to Make Gluten Free Chocolate Chip Cookie Pudding Cake
This cake comes together in two easy steps! You’ll never have to decide between cookies or cake again!
Time needed: 1 hour
This easy and delicious cake is completely Dairy Free and Gluten Free!
Preheat your oven to 350 degrees. Spray a 7×10 baking dish with nonstick baking spray and set aside. You want to make sure your baking dish has sides that are at least 2″ tall.
- Mix it Up
Mix all of the ingredients for the cake together until just combined. Pour into the prepared baking dish.
- Top it Off
Sprinkle both of the sugars over the top of the cake batter. Sprinkle the grated chocolate over the top. Carefully pour the boiling water over the top of the cake.
- Bake it Off
Allow the cake to bake for 35 minutes. The top should be golden
- Cool Down
Allow the cake to sit at room temperature for 10 minutes before serving. Serve with your favorite Dairy Free ice cream.
Top Tip for Gluten Free Chocolate Chip Cookie Pudding Cake
The magic of this cake is the boiling water that gets poured over the top just before baking. The hot water combined with the grated dark chocolate creates a pudding layer on the bottom of the cake. To help prevent spilling hot water all over, wait until you place the baking dish in the oven to pour the boiling water.
Gluten Free Chocolate Chip Cookie Pudding Cake
- 1 Mixing Bowl
- 1 7×10 baking dish with 2" sides
Chocolate Chip Cookie Cake
- 1 1/2 cups Gluten Free 1.1 flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup Dairy Free milk
- 1 tbsp vanilla extract
- 1/4 cup Dairy Free butter, melted
- 2.7 oz Dark Taza Chocolate Cacao Puro, chopped
- 12 oz boiling water
- 2.5 oz Dark Taza Chocolate Cacao Puro, grated
- 3/4 cup brown sugar
- 1/4 cup sugar
- Preheat the oven to 350 degrees.
- Spray a 7×10 baking dish with nonstick baking spray and set aside. You want to make sure the sides are at least 2" tall.
- Add all of the ingredients for the chocolate chip cookie cake to a bowl and mix to just combine.
- Pour the batter into the prepared baking dish.
- Sprinkle both types of sugar over the top of the cake batter.
- Sprinkle the grated chocolate over the top of the cake batter.
- Carefully pour the boiling water over the top of the cake batter.
- Bake for 35 minutes.
- Allow the cake to cool for 10 minutes before serving.
- Serve with Dairy Free ice cream.