These Gluten Free Gingerbread Pudding Cakes are the perfect sweet treat during winter! They are great for holiday parties and they’re dairy free
Here is a warm, spicy dessert that is a yummy gingerbread on top and a creamy pudding on the bottom. Whoever came up with the original recipe is a genius! I think I got the original recipe from a Bon Appetit magazine a while ago, but I am not completely sure (I copied it into my book without writing down the source).
At any rate, I changed the recipe to make it lighter and allergy-friendly, without sacrificing taste.
Don’t be intimidated by the lengthy recipe or the multiple steps. Most of the ingredients are the spices, and the results are worth the extra effort.
Try serving these pudding cakes warm with whipped cream or homemade vanilla ice cream – yum!
Gluten Free Gingerbread Pudding Cakes (Dairy free)
Ingredients
- 1 ¼ cup brown rice flour
- 2 Tablespoons ground flax seed or ground chia seed, as a binder/egg substitute
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg*
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 Tablespoons coconut oil
- 3 Tablespoons Truvia or Stevia in the Raw
- ⅓ cup light molasses
- ⅓ cup water
- 1 ½ cup hot water
- 3 Tablespoons coconut oil
- 3 Tablespoons honey
Instructions
- Preheat oven to 350˚ F. Spray 6-8 ramekins lightly with oil. Set aside.
- Whisk together flour, flaxseed, spices, and salt together in a medium bowl.
- Using an electric mixer, beat 3 Tablespoons coconut oil and 3 Tablespoons Truvia in a small bowl until blended.
- In a glass measuring cup, stir together 1/3 cup molasses and 1/3 cup water.
- Add flour mixture to oil mixture alternately with molasses/water mixture, beating to blend between each addition.
- Divide batter equally between prepared ramekins.
- Stir together 1-1/2 cups hot water, 3 Tablespoons coconut oil, and 3 Tablespoons honey in a 2 cup glass measuring cup. Carefully pour over top of batter (there will be lots of liquid on top of the batter).
- Bake until gingerbread is cracked on top and set, about 12-15 minutes; do not over-cook. Serve warm with whipped cream. Enjoy!
Notes
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
Ok great I’m going to try this can’t wait thank you
Keep me posted with how it turns out! 🙂
Hi if I want to use eggs instead of flaxseed how many eggs do use?
I think 1 egg would be fine for this recipe, maybe reduce the amount of water by a couple tablespoons if you’re using an egg.