Chocolate Pudding Recipe
Chocolate pudding brings me back to primary school lunch. It’s smooth, delicious and simple. The chocolate is light and velvety with a texture that calms and cools you right down no matter the season. It’s a chocolate lover’s staple and guess what: it’s gluten free!
There is always the store bought and boxed puddings. Why not make some at home? It’s not as hard as it looks. Trust me, I’ve tried it. You also save a buck and it keeps fresher for longer.
Chocolate Cornstarch Pudding
You can experience the goodness of chocolate pudding by mixing cornstarch, sugar, and cocoa powder in a straightforward manner.
The ultimate chocolate delight is this silky, creamy dessert!
Anyone can do it because it is so simple. You better believe it’s impossible to mess up this recipe. Additionally, your kitchen will smell divine!
The only issue you might have is lumpy pudding, but even that won’t detract from how delicious it is.
Actually, because I like the texture difference, I don’t mind the lumps.
This recipe will make store-bought pudding obsolete!
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it’s thick enough that the pudding coats the back of a metal spoon.
Remove from the heat and stir in the butter and vanilla.
Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!
Who doesn’t love an easy desert for when company stops by? Or for yourself 🙂. This chocolate pudding tastes so good, is as simple as can be, and is gluten free. Better than boxed and impressive to anyone who needs a treat. Whip it up and enjoy!
Gluten Free Madeira Cake
If you are looking for a traditional gluten-free cake to bake, there’s nothing like a Madeira to try your hand at. While gluten-free baking can be known to be crumbly and lacking in moisture, following this recipe will mean you have a delicious gluten-free classic. It will be just as good as the wheat flour version, if not better.
In this recipe, we add lemon zest, lemon juice and vanilla, which gives this gluten-free Madeira cake a refreshingly rich flavour.
It’s a cake that is perfect for any occasion and can be left plain as a gluten-free Madeira loaf cake or iced in any way you like if made as a circular cake. This gluten-free cake is both extremely easy and versatile.
- Prepare your equipment by lining the two cake tins or loaf tin with baking parchment and grease with butter.
- Preheat the oven to 160 C.
- Sift your gluten-free flour, xanthan gum, baking powder, and ground almonds together in a large mixing bowl.
- In another bowl, mix together the butter (softened), caster sugar, vanilla extract, eggs, milk and lemon zest, and juice. You can use a food processor to make it easier.
- Now slowly mix the dry mixture into the wet mixture. Mix gently and fold to keep the mixture light and airy. You don’t want to mix all the air bubbles out.
- Once the mixture is well-combined, pour into the cake tin and bake in the middle of the oven for 50-65 minutes (Individual ovens vary greatly in how quickly they bake cakes, so make sure you keep checking between these times).
- To check whether your gluten-free Madeira cake is cooked, use a skewer or toothpick to stick in the centre. If it comes out clean, then your loaf cake is cooked. If any bits come out sticky, then you need to leave it in a little longer.
- Once the Madeira cake is baked, take it out of the oven and leave it to cool to room temperature on a cooling rack before serving.
Baking tip one:
As well as buying gluten-free flour to make this bake gluten-free, if you want your loaf to be truly gluten-free, then make sure your baking powder states it is gluten-free, as some do contain gluten.
Baking tip two:
Don’t over mix this recipe; we want it nice and airy to get a light and fluffy texture.
Baking tip three:
Mix the dry ingredients onto the wet ingredients rather than the other way around. This will prevent lumping, and you will get a much smoother mixture.
Gluten-free Madeira cake FAQ’S
Can I make this recipe dairy-free?
Yes, this is easily done by replacing the butter with dairy-free margarine or vegan butter.
Can I make this recipe in a cake tin?
Yes, this recipe will come out great, whether it’s in a cake tin or a loaf tin.
Why do I need to leave this gluten-free Madeira cake to cool before serving?
Gluten-free baking is generally more crumbly than non-gluten-free baking. It may crumble and break up if sliced when still warm. Allowing it to cool will mean it stays intact when sliced.
How important is it to sieve the flour, baking powder, and xanthan gum?
It’s a good idea to do this as it removed any lumps from the batter. If you leave this step out, you may find small lumps of dry flour in the finished product.
Why is there such a range in the length it takes to bake this recipe?
All ovens are very variable in how efficient they are. Some bake cakes extremely quickly, and others do not. It also makes a difference depending on whether you have a fan-assisted oven or not. Having a gas oven also makes a difference.
That’s why it’s important to keep checking your bake within the time frame given. You don’t want to over-bake your cake if you have a very fast oven.
This will be a gluten-free bake you will go to again and again. It is so simple and easy as well and super tasty and satisfying. Baking recipes like this means you never need to feel like you’re missing out while eating gluten-free.
- Loaf tin (2 x medium cake tins – optional).
- parchment paper
Try our raspberry cheesecake recipe
Gluten Free Ginger Cake
This is a perfectly rich and beautifully spiced gluten-free ginger cake. It’s a ginger cake recipe that is a lovely warming addition to the winter holidays (though you can bake and enjoy this any time).
This cake is great to have at home to enjoy, but it’s also a great unique and homemade holiday present as people really love ginger cake. It’s a great cake for those who can’t eat gluten and really want to enjoy some spiced holiday treats. It’s a great recipe to make gluten-free. The use of treacle and golden syrup really helps to hold this gluten-free recipe together and keep it nice and moist.
While this gluten-free gingerbread recipe may look a little complicated, it’s actually a really easy gluten-free bake.
Gluten-Free Gingerbread Cake recipe Method
Follow this method to make a delicious irresistible gluten-free gingerbread cake.
Before you start with the recipe, preheat the oven to 160 C (fan), 180 C (non-fan).
Butter your dish to prevent the cake from sticking.
- Sift the self-raising glutenfree flour, xantham gum, and bicarbonate of soda together into a large mixing bowl.
- Add the 1 – 2 tsp ground ginger and mixed spice and mix into the flour xanthan gum mixture until evenly mixed through.
- In a pan, heat the butter, golden syrup, black treacle, and milk. Heat up until the butter has melted, and stir everything together until they are as combined as you can get it.
- In another mixing bowl, crack the egg and add the dark brown sugar. Mix together thoroughly.
- Now add the wet ingredients to the dry ingredients. You will need to mix and mix for a while. It will be quite thick due to the treacle. It will take some time for all the ingredients to mix.
- You can choose to put all the ingredients in a food processor to make it easier if you have access to one.
- Once mixed, pour the cake mixture into the loaf tin.
- Put the baking tin in the oven for 30-45 minutes.
- Once baked, transfer the cake onto a cooling rack and allow it to cool.
Cream cheese frosting recipe method
Ingredients for the cream cheese frosting:
- 200 g cream cheese
- 100g unsalted butter
- 300g powdered sugar
- Use an electric mixer to beat the butter and cream cheese together. Make sure the mix is completely well combined and smooth.
- Now beat in the powdered sugar, but add it in slowly, one to two tablespoons at a time.
When the cake has baked and cooled, and you’ve made the cream cheese frosting, you can either just spread or pipe the frosting onto the
Gluten-Free Gingerbread Cake Baking Tips and FAQ’s
- Use a loaf tin, as this is the most traditional way a ginger cake is made. It also makes it easy to butter it once baked if that’s how you like it (many do).
- Keep checking your bake from 30 minutes onwards. Different ovens will cook the cake at different rates, so it’s good to keep an eye on your ginger cake until you get to know how it cooks in your own oven.
Should I line the tin in parchment paper?
This is totally up to you and if you have any. However, it will make taking it out of the tin easier and washing up afterwards more simple.
How small should I chop the stem ginger?
The smaller, the better. It’s nice to discover the small pieces in the gingerbread loaf while you are eating a piece, but if the pieces are too big, they can be overwhelming. Another way of incorporating them is to grate them in if you really only want a hint of them.
Can I make this ginger cake recipe dairy-free?
Yes, this is really easy to do. Just replace the butter with a dairy-free margarine, and you can use a dairy-free milk instead of normal milk. You can make a general dairy-free ‘buttercream’ to make the frosting dairy free instead of the cream cheese topping.
Can I make this ginger cake egg-free?
No, this cake doesn’t work with any egg replacements.
Do I need to use xanthan gum if it’s already in my self raising gluten-free flour?
Yes, it would still be a good idea to use it as it will help to keep your gingerbread properly bound (crumbling is a common issue with gluten-free baking). Using xanthan gum is the only way to successfully make this cake gluten-free.
How much ginger and cinnamon should I use in this gluten-free ginger cake?
The recipe is variable between 1-2 tsp ground ginger and cinnamon depending on how spiced you like your ginger loaf cake.
When should I add the cream cheese frosting onto the gluten-free gingerbread cake?
You need to make sure your gluten-free ginger loaf cake has cooled right down to room temperature before adding the frosting. If you add it before it has cooled, then the frosting will melt off.
Can I leave the stem ginger out?
While this is a really nice addition to the recipe, chunks of ginger are not everyone’s cup of tea. You can leave this element out if it’s not something you would enjoy.
Can I source all the ingredients easily?
It can sometimes be difficult to get everything you need for gluten-free baking, but supermarkets are stocking more and more gluten-free baking ingredients. All the ingredients in this recipe should be readily available at our local supermarket.
Can I use regular sugar instead of dark brown sugar?
If you don’t have access to dark brown sugar, then you can use normal or caster sugar. If you can use brown sugar, this would be better. Substituting dark brown sugar for regular sugar will affect the colour of the finished bake, but it will still taste great with normal sugar.
Gluten-free recipes have come a long way over time, and this gluten-free ginger cake recipe proves just how nice gluten-free baking really can be. If you want to try something a little different with this recipe, buttering a slice with a cup of tea can really hit the spot.
This is a really versatile gluten-free ginger cake recipe that you can easily play around with the make it just how you like. You’ll be keeping this in your seasonal cookbook for years to come to enjoy it again and again. There’s nothing better to warm you up than this spiced ginger loaf cake.
- Loaf tin
- parchment paper
- cooling rack
Prep time: 10 minutes- 20 minutes
cook time: 30-45 minutes
total time: 45 minutes – 1 hour 10 minutes
Chocolate Brownie Ice Cream Cake
This completely gluten free recipe is perfect for a sweet and cooling treat on those warm summer days…
Firstly, you’ll need to line a small tin with wax paper.
Then it’s time to grab your pack of Lovemore chocolate brownies! Cut them all in half lengthways and press into the bottom of the tin, trying to avoid leaving any gaps.
Next you can spread the (lightly softened) vanilla ice cream evenly all over the top of the brownie base, how tall you go is entirely up to you!
This can then be popped into the freezer for around 2 hours, or until the ice cream is firm again.
Once your ice cream is set you can remove your cake from the tin and cut into wedges.
Decorate by drizzling yummy fudge sauce and for the final touch throw on a pinch of candy sprinkles.
Then all that’s left to do is tuck in… Enjoy!
Try our ginger cake recipe
Gluten free Raspberry Cheesecake
Got some friends coming over this summer? Impress them with this delicious and easy to make no bake cheesecake!
Firstly, get your hands on 2 packs of our gluten free Lovemore Digestive Biscuits, place them in a sealable bag (making sure there’s no holes!) and crush with a rolling pin.
Once this is done, the next step is to melt 100g of butter in a large saucepan and add in the biscuit crumbs, stirring until the mixture is combined completely.
Now you can press this mixture into the bottom of a loose-bottomed tin and pop this in the fridge for an hour while you get on with making the topping.
Whisk the double cream in a large mixing bowl and then gradually fold in the cream cheese. Once this has combined you can add the sugar and a teaspoon each of lemon juice and vanilla extract. The only thing left to do before assembling the cheesecake is to throw in the raspberries, the crucial finishing touch!
Grab your tin from the fridge and spread the cream cheese mixture over the biscuit base, smoothing the top with a spatula.
Now’s the hard part; chill your cheesecake for around 2 hours so your topping has time to set. After this agonising wait you can remove it from the tin and decorate with the rest of the raspberries.
Then it’s time to serve… and enjoy!
Try our chocolate cake recipe
Gluten Free Chocolate Cake
Gluten-free chocolate cake
You can never go wrong with a satisfying chocolate cake. Whatever the occasion, whether it’s a birthday cake or just for a treat, this gluten-free chocolate cake recipe is an easy to make, delicious bake that will impress friends and family alike.
While gluten-free baking can feel daunting and expensive, here at Love more Foods, we try to keep things simple. We want to make sure that baking your favourite recipes without gluten, like this gluten-free chocolate cake, is easy to make whilst being both enjoyable and affordable.
So if you want to know how to make a super scrumptious gluten-free chocolate cake from scratch, then follow this recipe.
Gluten-Free Chocolate Cake Recipe Method
Firstly you need to preheat the oven to 180 Degrees Celsius. Do this before anything else, so the oven can get to the correct temperature while you are following the rest of the steps.
We will be making a two-layer cake, so next, you need to use a knob of butter or a dash of oil to grease the inside of two cake pans.
Now that the basics are done, it’s time to get mixing all the ingredients in these next steps.
Gluten-Free Cake Directions
- Mix the dry ingredients together: the gluten-free cake flour blend, Cocoa powder, baking powder and baking soda together in one mixing bowl.
- Sift the flour mixture through a sieve into another bowl. This will ensure that both the mixture is well combined and that there is no clumping, ensuring a consistent bake.
- Now mix the 2 eggs (which must be at room temperature), buttermilk (or alternative), vegetable oil, sugar and vanilla extract into another mixing bowl until well combined.
- Combine both mixtures into one and mix the two together. You can do this with an electric mixer to make it easier. You can mix as much as you like with this gluten-free cake as there is no risk of over-mixing in the way you might with a regular flour cake.
- Once both mixtures are combined, stir in the boiling hot water until well combined.
- Leave the cake batter stand between 15-45 minutes. The longer you leave it to stand, the better.
- Now split the mixture between the two cake pans and place in the oven for 28-35 minutes. Keep checking on your cake within this time frame as you don’t want to over bake your cake; if a toothpick or paring knife comes out clean, then you know it’s cooked through.
- Once baked, place the chocolate sponge on racks to cool. Do this gently, as gluten-free cakes can be more crumbly than their regular counterparts.
Chocolate Buttercream Frosting
ingredients for the chocolate buttercream frosting:
- 115 g Butter
- L.F. butter / Cream cheese
- 4 cups powdered sugar
- 20 g cocoa powder
- 35 ml cream
- optional: Milk
- Make sure your butter has been left to adjust to room temperature.
- Using an electric mixer, beat the butter for one minute, increasing the speed over this time. This will make it light and fluffy.
- Then add half the cream, icing sugar and cocoa powder and mix well with the mixer for another minute. Then add the remaining cream.
- If you would like a runnier consistency, add a dash of milk and mix. Keep adding until you get to the required consistency.
- If your mixture becomes too runny, you can add more cocoa powder or powdered sugar to thicken it up again.
Once you have made the buttercream icing, you can either use it straight away or place it in the fridge if your cake still needs to bake or cool. If you place the mixture into the fridge, just whip it up with a little cream to loosen it when you’re ready to use it. This will allow you to spread it easily and smoothly on the cake, as cooling it in the fridge will make it harder to work with.
Putting it all together
Once both the sponge is baked and the chocolate buttercream frosting has been made, spread the frosting over the top of one sponge and place the other sponge on top. Make sure that the gluten-free cake sponge is completely cool before adding any buttercream frosting, as any heat will cause it to melt. Once you have stacked your two cake layers, you can cover the rest of the cake with the frosting and voila! A moist and scrumptious gluten-free chocolate cake to leave your mouth watering for more.
This really is the best gluten-free chocolate cake recipe. It is one that you can bring out whenever you need a cake to impress, and you can rest assured that anyone who eats gluten-free can enjoy it too. This gluten-free recipe really is the best alternative to a regular chocolate cake. You honestly wouldn’t be able to tell the difference between this gluten-free chocolate cake and a chocolate cake made with regular plain flour. Having cake layers in this recipe with the frosting in the middle also adds to make the cake extra moist and just that bit more irresistible.
Make sure you check out our top tips and FAQ’s below before baking to make sure you get this gluten-free chocolate cake recipe just right.
Top tips and FAQ’s about this chocolate cake recipe:
Where do I find gluten-free flour?
Gluten-free cooking has become more and more popular over time as more people become aware of the benefits of going gluten-free. Therefore, you tend to be able to find these gluten-free flour blends in most supermarkets. If you are struggling to find gluten-free flour in your local store, then amazon and other online retailers will stock them and be able to deliver them to your door.
What ingredients are normally in gluten-free flour blends?
Gluten-free flour blends obviously do not contain any grains that contain gluten, but not all blends will have exactly the same ingredients. However, the most common ingredients in gluten-free plain flour are rice flour, maize flour and corn starch. Many gluten-free flours will also have xanthan gum already added.
Do I really need the xanthan gum if it isn’t already in my chocolate cake mixture?
Yes. Having Xanthan gum will give your cake a similar structure and texture that gluten would in normal baking. It will also help to keep your cake moister as gluten-free baking can run the risk of being drier than traditional baking.
Why do I have to leave the batter to rest?
Gluten-free baking can be known for being difficult to keep moist. By letting the mix stand for a while, you will give the gluten-free flour a chance to absorb oil, leaving the gluten-free chocolate cake more moist.
Can I make this gluten-free chocolate cake dairy and egg-free (basically vegan)?
Yes, this is possible.
To make this gluten-free chocolate cake dairy-free, you can simply replace the milk or cream with any dairy-free alternatives such as coconut milk, almond milk or soya milk. They should all work just fine. You can also use vegan butter for dairy-free chocolate buttercream frosting.
It’s also possible to make this gluten-free chocolate cake egg-free by using an egg substitute. You could either use a gelatin egg, or if you wanted it to be vegan, you could use a flax egg. They can be tricky to work with but work well once you have gotten the hang of using them.
Are baking powder and baking soda gluten-free?
While some baking powders and baking sodas use fillers, they don’t tend to contain gluten. However, unless it states they are gluten-free, they can be processed in factories that contain gluten. So if you want to be sure that this will be a 100 per cent gluten-free chocolate cake, then I would recommend using only baking powder and soda that states it is gluten-free.
Why does this chocolate cake recipe use oil instead of butter, and can I use butter if I wanted to?
You can use butter if you prefer, but you may find this will affect how moist this gluten-free chocolate cake turns out. The gluten-free plain flour tends to absorb the oil much better than butter, helping this gluten-free chocolate cake keep its moisture while it’s cooking.
How long will my cake last once bake?
As this cake is iced, you should be able to keep this cake in the fridge for up to 5 days, and it will still keep its moisture. If you are planning on baking this cake sometime ahead of its use or you want to save some of it, you can freeze this chocolate cake for up to one month.
My cake is cracking on top. Why is this, and how do I stop it?
You may find your cake cracking on top while it cooks if your oven is too hot. There is variability between all ovens, and so if your cake is cracking on top, you may need to adjust your oven temperature just a tad. If your oven is just a little too hot, then the cake will rise too quickly, causing the cracking. You should also make sure that you place the cake in the centre of your oven. This will give your gluten-free cake the most consistent and even bake.
This has been a great gluten-free recipe to share and one that you can hopefully use again and again. We all know chocolate cake never gets old, and this gluten-free chocolate cake is one nearly everyone can tuck in and enjoy.
Try our digestive biscuit recipe
Gluten Free Tiramisu
Impress all your friends and family with our delicious tiramisu recipe! This irresistible Italian dessert is rich, creamy, packed with flavour and best of all, entirely gluten-free.
To begin your indulgent dessert combine the coffee granules with 2tbsp of boiling water in a large mixing bowl. Then add 300ml of cold water and the coffee liqueur and mix together.
Take the slices of Madeira cakes and soak them in the coffee mixture. Make sure you work quickly so the sponge doesn’t get too soggy! Line the bottom of a tall glass with a third of the coffee soaked cakes.
For the cream combine the mascarpone and condensed milk. Once this is mixed together add 1tsp of vanilla extract for a boost of flavour!
Add a thick layer of cream on top of the cakes in the glass and then grate the dark chocolate to create another layer. Repeat these steps to create clear layers until the glass is full!
Lastly, give your dessert the perfect finishing touch by sprinkling the leftover chocolate flakes and cocoa powder on top for decoration.
Place the glass in the fridge to set for 2-4 hours (depending on how long you can resist!) then serve up and enjoy this classic Italian dessert with a free from twist!
Try our peanut butter cookies recipe