The Best Gluten-Free Chocolate Cherry Pudding Cake

The Best Gluten-Free Chocolate Cherry Pudding Cake Recipe
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Recipe Rating:
 2 Ratings
Categories: Cakes, Fruit Desserts, Quick & Easy, Healthy
Serves: 16 (serving size 1/16 of cake with sauce

Ingredients

1 c light brown sugar
1/3 c unsweetened cocoa
2 c hot water
2 c gluten free baking and pancake mix
1 c granulated sugar or 1/2 cup sweetner like splenda
1/4 c unsweetened cocoa
1/4 tsp salt
1/4 c grapeseed oil
2 tsp vanilla extract
1/2 tsp instant expreso granules or 1 teaspoon instant coffee granules
2 lg eggs
1 (20 ounce) can light cherry pie filling
Pinched by mimisnow, and 130 more.
x2
Well Seasoned
York, PA (pop. 43,718)
PApride
Member Since May 2011
 
 
 
 
 
 
 
 
Norma's Notes:

My neighbor brought this cake over last night for our dinner dessert and told me that it has only 250 calories and only 5 grams of fat. She knows I'm watching what I eat these days and has given me some great recipes. For a desset this one is the best I've ever had. It is so good; it was hard for Woody and I not to eat the whole thing. As the cake bakes into two layers, a tender chocolate spongelike cake and a rich chocolate cherry sauce. Oh, how I'm loving trying to loose some pounds. This is a keeper at our house for sure. Diet or not!!!!

 

Directions

1
Preheat your oven to 350
2
Combine brown sugar, 1/3 cup cocoa and 2 cups hot water in ungreased 11 X 7 inch glass or ceramic baking dish, stirring until sugar dissolves.
3
Lightly spoon baking mix into 2 dry 1 cup measuring cups and level with a knife.
4
Combine baking mix and next 3 ingredients in a large bowl, stirring with a whisk.
5
Add oil and next 4 ingredients, stirring just until combined.
6
Spoon batter over brown sugar mixture in dish.
7
Set dish on a jelly-roll pan.
8
Place in oven and bake for 55 minutes or until cake springs back when touch lightly in the center.
9
Remove from oven and cool for 30 minutes.
10
Spoon cake and sauce into serving dishes.
Comments

10 comments

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kitchenchatter
Pat Duran kitchenchatter
 
 
 
 
 
 
 
 
Mar 4, 2012
Norma this is a great recipe, and I don't feel guilty eating it! Thanks for sharing this and other delicious recipes. Hugs.
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Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
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PApride
Mar 4, 2012
Pat, that's what I'm enjoying finding and sharing these recipes. It's not much, but have lost four pounds so far and eating five times a day. Thanks for saring my recipe with your groups and have a great Sunday girlfriend.
user Vanessa "Nikita"... Kitkat777
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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PApride
Mar 6, 2012
Thanks for sharing my recipe with your groups Vanessa.
user Stormy Stewart karlyn255
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PApride
Mar 10, 2012
Thanks Stormy for sharing my recipe with your groups.
mahaut53
Mary Ann Haut mahaut53
 
 
 
 
Aug 10, 2012
Norma, this sounds delish. Could another kind of oil be used instead of the grapeseed oil; i.e. canola, etc.? I have just recently chosen to go gluten free, so I need lots of recipes; especially baked goods! NO MORE WHEAT PRODUCTS FOR ME, OR FROZEN DINNERS! I hope to feel better soon. Thanks!
Gene_Rooks
Gene Rooks Gene_Rooks
 
 
 
 
Dec 28, 2012
Norma, I have to question the 1/4 tsp. of oil. Surely it takes more oil than that. And can canola oil be used instead?
PApride
May 7, 2013
Thanks Gene for pointing that out. I'll it is 1/4 cup. I'll change it today.And I think canola oil could be used instead. Let me know how it turnedd out.

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