Gluten Free Gingerbread Pudding Cake (Dairy Free)

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These Gluten Free Gingerbread Pudding Cakes are the perfect sweet treat during winter! They are great for holiday parties and they’re dairy free

These Warm Gingerbread Pudding Cakes are the perfect sweet treat during winter! They are great for holiday parties and they're gluten free and dairy free - @TheFitCookie #eggfree #dairyfree #glutenfree

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!

 

These Warm Gingerbread Pudding Cakes are the perfect sweet treat during winter! They are great for holiday parties and they're gluten free and dairy free - @TheFitCookie #eggfree #dairyfree #glutenfree

 

Gluten Free Gingerbread Pudding Cakes (Dairy free)

These Gluten Free Gingerbread Pudding Cakes are the perfect sweet treat during winter! They are great for holiday parties and they're dairy free
Gluten free, dairy free, egg free, peanut free
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: dairy free pudding cake, gingerbread pudding cake, gluten free pudding cake
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 184kcal
Author: By Sarah Parker, Adapted from a recipe in Bon Apetite Magazine

Ingredients

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

* Nutmeg is from the seeds of a tropical tree and is generally considered safe for people with tree nut allergies; if you have a nut allergy and are not sure about nutmeg, check with your doctor first

Nutrition

Calories: 184kcal | Carbohydrates: 21g | Fat: 11g | Saturated Fat: 9g | Sodium: 183mg | Potassium: 234mg | Sugar: 17g | Calcium: 33mg | Iron: 0.9mg
Tried this recipe?Mention @TheFitCookie or tag #TheFitCookie!

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