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Chocolate Pudding Cake

5 from 52 votes

This rich chocolate pudding cake recipe is the perfect dessert for chocolate lovers!

Gooey Chocolate Pudding Cake Recipe

Old Fashioned Chocolate Pudding Cake

The homemade chocolate pudding cake might just be the best chocolate recipe ever, because you get two delicious chocolate desserts at the same time!

A layer of gooey dark chocolate cake hides thick and creamy chocolate pudding underneath. When I first learned about the extraordinary chocolate dessert, I knew that I needed to try it as soon as possible.

Who wouldn’t fall in love with a recipe that is both cake and pudding, with no need to choose one over the other? Life is already filled with enough difficult decisions!

Try topping the cake with Coconut Milk Ice Cream

Vegan Chocolate Pudding Cake Egg Free Dessert

Chocolate Cake Ingredients

Having never made any sort of pudding cake before, I first looked to a chocolate pudding cake recipe in Taste of Home as a reference.

Never one to follow a recipe, I then changed it completely, cutting back on the sugar and adding extra cocoa powder, because more chocolate is always a good idea.

Adding pure vanilla extract heightens the recipe’s flavor and sweetness.

I also made mine egg free and decreased the fat considerably. The original version called for butter, which can be substituted with vegetable or coconut oil, or peanut butter or almond butter if preferred.

To make a vegan pudding cake: To make this a plant based dessert, use your favorite nondairy milk for the liquid and vegan chocolate chips if you opt to add those. Just like with my Vegan Chocolate Cake, there are no eggs required for the pudding cake.

For a low carb or keto recipe: Try this reader favorite recipe for chocolate Keto Cake. Or if you want to experiment, I haven’t tried the pudding cake recipe below with almond flour so be sure to report back with results if you do try it.

Gluten free pudding cake: The recipe works with all purpose gluten free flour. If you try any other gluten free or grain free flours – such as sorghum flour, coconut flour, or oat flour – with success, leave a comment below and I will update this post.

For sugar free pudding cake: Feel free to use granulated xylitol or erythritol instead of sugar, and use an unsweetened milk such as almondmilk. Omit the optional chocolate chips or use sugar free chocolate chips.

Chocolate Pudding Cake Ingredients

How to Make Pudding Cake for Dessert

To bake the chocolate pudding cake in an oven, first preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch baking pan.

Stir together the flour, cocoa powder, baking powder, salt, granulated sugar, and optional instant coffee in a large mixing bowl.

Add in the milk, oil or nut butter, and pure vanilla extract. Stir until just evenly combined. (Over-mixing can cause baked goods to be overly chewy and tough.)

Pour the batter into the prepared pan.

Stir the remaining four tablespoons of brown sugar or sweetener into the boiling water. Then pour this water mixture on top of the cake batter in the baking pan, but do not stir it into the batter.

Place the pan in the middle rack of the oven, and bake for 35 minutes. It will look like a regular chocolate cake on top when you take it out.

If you reach your spoon into the chocolate cake, you will find a layer of rich chocolate pudding underneath!

Looking for a non chocolate recipe? Try this Applesauce Cake

Easy Chocolate Pudding Cake

Chocolate Pudding Cake in a Crock Pot

Don’t want to heat up the oven? No problem, just use a slow cooker or crock pot!

Start by greasing the bowl of your slow cooker. Set it aside. (Note: The recipe was tested in a 4-quart crockpot.)

Stir all of the ingredients except the four tablespoons additional sweetener and the boiling water in the machine, just until evenly combined. Do not over-mix.

Dissolve the brown sugar or sweetener in the water. Pour over the top of the batter in the crock pot, but do not stir at all.

Close the lid and cook on high for one and a half hours. Turn off the machine, and open the lid slightly. Let it sit another full hour with the lid opened just barely to let some of the steam escape. The cake and pudding will thicken during this time.

Pudding Cake Recipe

Baking and Storage Tips for Success

If you want to make changes to the recipe below, I highly recommend making it once according to directions and not omitting or cutting back on any ingredient. This way you’ll know how the taste and texture are supposed to turn out and will have a baseline to compare the two versions.

For freshness, it’s best to store leftovers in a covered container or covered crock pot in the refrigerator. It can be left out for a few hours if serving to guests.

The crock pot dessert will be more like pudding the first day, but if you let it cool completely and then refrigerate overnight, it gets much thicker and creamier by the following day.

Above, watch the chocolate pudding cake recipe video

Gluten Free Chocolate Cake Dessert
Pin it now to save for laterPin Recipe

Chocolate Pudding Cake

This rich and gooey chocolate pudding cake recipe is the perfect dessert for chocolate lovers.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Yield 8 – 10 servings
5 from 52 votes


  • 1 cup spelt, white, oat, or gf all purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup granulated sweetener of choice
  • 1 tsp instant coffee powder, optional
  • 1 1/2 cups milk of choice
  • 1/4 cup oil, butter, or nut butter
  • 2 1/2 tsp pure vanilla extract
  • 2 cups boiling water
  • 1/4 cup brown sugar or any granulated sweetener
  • 1/2 cup mini chocolate chips, optional


  • *If you prefer to make the recipe in a crock pot, see directions earlier in the post.
    Pudding cake recipe: Preheat oven to 350 F. Grease an 8-inch baking pan. Stir all ingredients together except the water and 1/4 cup sweetener. Don't over-mix. Pour into the pan. Mix the 1/4 cup sweetener into the boiling water. Pour this over the batter in the pan, but do not stir it into the batter at all. Bake on the oven's center rack for 35 minutes. Let cool. The pudding layer underneath will get thicker as it sits. (I store leftovers in the fridge, and it thickens even more overnight.)
    View Nutrition Facts


Also be sure to try this Brownie in a Mug.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on February 7, 2022

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Justin says

    Katie this looks absolutely amazing…I can’t wait to give it a try when Im on break from school in October…I’ve already started to make a list of things I want to cook because I’m a little deprived here at college. This would be a great welcome home dessert 😉

  2. Deanna says

    Oh my, I need to make this NOW! Gooey chocolate, chocolate cake, and ice cream. A win, win, win! Definitely enough to solve all my life’s problems 🙂

  3. Cindy says

    I’d be really interested to know if someone makes this in a larger size crockpot – I assume it would take less time to cook, but I don’t know how much less time. I am not much of an experimenter, and pretty much follow a recipe “as written”. But my crockpot is larger, so I can’t try this. Hrmph.

    • alloyjane says

      How many quarts is your crock pot? If I were you, I’d just adjust the recipe for the size of your pot because, really. Since when is too much chocolate cake a bad thing?

    • Kari says

      I don’t know how big my crock pot it but it took about an hour to cook. Just keep an eye on it and you’ll be good to go!

  4. Rebecca says

    I am so tempted to go buy a crock pot just so that I can make this! South Florida is a little hot for me to use the oven for 1.5 hours unfortunately.

    • Anonymous says

      I made this in the microwave! Mine took about 2 minutes, but that’s just because I tried a single serving. Go for it 🙂

      • Kate says

        Mind posting the measurements you used? I’d LOVE to have a single-serving version, but I’m not sure how far I’d have to scale it back and my math skills are questionable anyways. Thanks 🙂

    • susan_az says

      Rebecca, I just made a chocolate pudding cake in 4 ramekin dishes and placed them in a round casserole dish that fit in my toaster oven. You can fill the casserole dish with water up to 2/3 the side of the ramekin dishes, cover it with silver foil and bake at 300 for 1 hour, then 1/2 hour at 350 and it won’t heat up the house. Give it a try. I hope it works for you.

  5. Patricia says

    This looks like it may have to be an award after accomplishing some weight loss and time on the treadmill. Absolutely yummy and so good on a cold fall day! Thanks for sharing. 🙂

  6. jodye @ chocolate and chou fleur says

    I used to make chocolate (or vanilla chocolate chip) pudding cake all the time, but I literally haven’t made it in years! I’m going to have to reintroduce that wonderful creation to my kitchen, ASAP! I love your addition of the instant coffee, and the photos are wonderful!

  7. rebeccacharlotte says

    Happy belated birthday Katie xx

    ps; I do so love your healthy alternative chocolate recipes!

    BEST WISHES, from England

  8. Heather Williams says

    Katie! Love this recipe!:) Also, did you highlight your hair? It’s so pretty!:) I have a sign similar to this and gosh, isn’t it true!?:) Great recipe!

  9. Catherine @ Chocolate & Vegetables says

    Hey, I think I have all the ingredients for this on hand…I know what we’ll be trying for dessert soon!

  10. Ellen says

    Oh man, I am so very tempted to adapt this for my oven once it cools down enough for me to bear turning it on.
    Happy birthday! Hehe, I just had mine too and my friends gave me a lot of dark chocolate. We have smart friends;)

  11. robin says

    This looks so yummy. Can’t wait to try it. I am wondering what is the difference between different cocoa powders, unsweetened, dutch process, etc. Do you know if there is a difference? I am reluctant to use stevia. I like when you give alternatives to sweeteners and other ideas. I love reading your blogs and trying your recipes….keep having fun and enjoy 🙂

    • alloyjane says

      The quality of your cocoa powder makes a HUGE difference in the quality of your baked goods. Unless you’re not picky, of course. Just think of cacao beans like you do coffee beans and count on each type having its own flavour. But in my paranoid opinion, manufacturers sell “sweetened” cocoa powder, which is cocoa powder mixed with some sort of sugar, to compensate for not-so-awesome beans. Otherwise, sweetened cocoa powder is usually for making drinking chocolate. Dutch process powder is alkalized and I think it may be darker, but I don’t buy it because I prefer to just use straight cocoa powder and not have to adjust how much base I use. Have yet to try CACAO powder, which is relatively raw beans ground up into powder without exceeding 116 F.

      If it is at all within your means, you should get a few types of powder and if you dislike one, you can always turn it into shower products if you can’t return it. Hey, just cuz it doesn’t taste good doesn’t mean it isn’t great for your skin and hair 😀

  12. Ry says

    So ,I just made this now in my oven since I don’t have a crock pot.It took almost 30 to 40 minutes ,And I left it there for about 15 minutes after turning heat off.I made it in a 28 inches round pan ,but I believe it’ll also work in a 9 inch square pan too.You said in the fridge the next day it’ll be thicker and creamer ,does that mean you serve it cold?

  13. trajayjay says

    I saw a sign like that that said

    “Chocolate-it’s not just for breakfast anymore”

    Had I discovered your blog before I discovered that sign, I would have thought of you.

  14. Caitlin says

    Want! NEED! Question though: are the nutrition facts calculated with sugar and chocolate chips, or with the lowest sugar option? I’m making this regardless, but I need to know how many carbs I’m eating (I’m diabetic, or I would just scarf the whole thing lol)

  15. teresa says

    hi katie! this recipe is so interesting – i have never seen such a thing! i may try it with 4 T applesauce and oat flour (and will blame myself if it turns out bad :P)

    also, is your cookbook still coming out this year?

  16. Laurie Lewis says

    Hi Katie! Sorry, I’ve never read any of the comments on your posts, but are you familiar with Tom Sawyer Gluten Free All Purpose flour? It’s amazing. And I’m not employed by or related to anybody there! 🙂 Here’s the website: I have used it in several different baked goods and it works very well.

  17. Jenifer says

    Want! Now! But I just made your Cookies For Two…and ate both of them. 🙁 I spend more time making your recipes than should be legal! Thank you again, Katie!

  18. Shruti says

    I’ve made an original oven version of this and it was lovely! I’d be happy to try the vegan one! These were known as ‘self-saucing puddings’ when they first became popular 🙂

      • Suzanne says

        Okay, I made this today and subbed 3/4C maple syrup for the 3/4C sugar. I reduced the water to 1 1/2C to compensate, and omitted the brown sugar and choc chips since it was plenty sweet for me. It turned out fantastic! I’m sure it would get even more yummy points if I added back the brown sugar and chocolate chips!

  19. Lynnette says

    Love your blog and every recipe I’ve tried has been yummy. This looks great but can it be doubled (or tripled). It’s hard for me to guess the number of servings on your recipes. How many servings is this recipe?

  20. Kammie @ Sensual Appeal says

    That looks SOO good, Katie. Kind of looks like this chocolate cake I made once in the slow cooker and it came out similar to your pictures but I thought it was just not right. The taste was a bit off too though so that might have been why I threw it out . I wanna give yours a try!

  21. Michelle says

    We always make this out of the red and white Better Homes and Gardens cookbook. Can’t wait to try it in the crock pot. Thanks!

  22. alloyjane says

    I have a crockpot! This is the crock pot I use to make the black beans for your black bean brownies. Can’t wait to introduce it to this recipe…

    • Sue says

      I don’t have a crockpot so need to use the oven! Would a 9 inch round pan work and what temperature should I preheat the oven?

  23. jade collins says

    Thank you so much for putting the grams down as well! It was much appreciated as i keep wondering whether i should buy ‘cups’ just for your recipes, but i’m a bit of a cheapskate! ;D

  24. Kari says

    It’s cooking and I couldn’t help but taste a bit. Oh my heavens, this is sooooo heavenly! Can’t wait to eat it without burning my tongue! Possibly my favorite CCK recipe!

  25. Christina K says

    I love this! I made a 1/2 batch in my 2 quart crock pot and it worked wonderfully! Thanks for another delicious chocolate recipe, Katie!

  26. Lori says

    Had to try this, but I hate recipes that call for using a crock pot for less than 6 hours(I work full-time, so crock pots are for supper). I made mine in my Deep Covered Bake in the microwave. Took about 20 minutes. Next time, I’ll try it after 15. Yum!

  27. lian says

    this is really random, but can i just say that your teeth are so perfect?! 😀 happy early(?) birthday to you, miss chocolate covered katie!

  28. Ellie says

    Thank you so much Katie, this recipe is great!
    I used 1 cup of brown rice flour, left out the sugar and subbed in 1tsp of liquid vanilla stevia. I cooked it in the oven at 170 degrees C for 30 minutes then turned off the oven and left it in there for 10 minutes.
    So so yummy! 🙂

    • Am says

      Thank you for replying back about cooking it in the oven! I cooked in the oven according to this and it was great! Except I cooked it a bit too long, I forgot to time it. 🙂

  29. Kasey says

    I think the nutrition facts may be incorrect for this recipe. I entered it into the recipe builder on my fitness pal and even using the lowest calorie options (stevia instead of the brown sugar, almond milk, etc), it totaled it at 140 calories per each serving of 10 servings.

    It does look amazing though! 🙂

  30. Lisa Ernst says

    Katie, this looks so enticing I’m thinking about making it today or tomorrow. Do you know how long this will stay good, refrigerated? Although you have it listed as making 10 servings, judging by measurements and quantities, I imagine it will make about 3 servings for me, max. Since I won’t be sharing, though, so there’s a chance it will last a couple of days. Thanks!

  31. Becca says

    Thank you for yet another crazy delicious recipe. I just made this today and am having a terrible time trying not to eat the whole thing at once!

  32. Capt. ManPants says

    I have no crock pot, but an aga. What is high temperature for a crock pot, or even microwave settings? And would it need to be covered? Crock pots have lids so should my mix if it goes in the oven/microwave?

    I’m no baker sadly, but this is something i have to try!

    • Unofficial CCK Helper says

      I think you’ll have to experiment to find the perfect time 🙂
      Crock pots don’t actually say what the temperature is, at least mine doesn’t.

  33. Zeenath says

    Where were u all these days! gosh I adore love and am completely nuts about chocolate. Can I use Nutella in ur recipes which require peanut butter? I do like peanut butter but …addicted to nutella.

  34. Michelle Bogart says

    I am in love with your website! My Mom found out she was allergic to milk about a year ago and yet in the last three days she has had 4 ingredient ice cream and will be having pudding cake tonight. I had to sample it to make sure it was good first. 😉

  35. Shannon says

    Ma ma mercy, I made this yesterday and have been sampling it all morning. The official devouring time is scheduled for later in the evening to celebrate the mother-in-law’s birthday. Of note, I did NOT use my crock pot for this. I searched the web a bit and ventured to make this in a greased 8 x 8 pan in the oven on 350 for about 45 minutes. It came out perfect. I also subbed in 1/4 cup of coconut oil and threw in a handful of shredded coconut since the M-in-L likes a chocolate coconut combo.

    • JJ says

      Thank you for posting the changed baking method, Shannon, and for posting what looks to be an amazing recipe, Katie! When you mentioned Shannon that you subbed in the coconut oil, did you do that in addition to 4tbs in the recipe or instead of? I have to hit the nail on on the head first try because I’m making it for a party of 80 as a last minute change since it looks so decadent…thanks for your feedback! There’s a lot of positive feedback from those wanting to try the recipe, but it was great to get some info from those who already have. Katie’s recipes are so fabulous that I know I could go for it without feedback, of course, but since I don’t have enough crock pots for 80 servings, this helps immensely!!

      • Shannon says

        Whoops, I meant coconut flour. So I used 1/4 c coconut flour and 3/4 c white flour. And I agree, I generally trust Katie’s recipes implicitly but I thought it would be helpful to post specific feedback in case others didn’t want to use a crock pot. I’ve also made this recipe again (with no substitutions) but I halved it and baked it in a bread pan. Still amazing.

  36. Grace says

    For all microwavers and single-serving lovers: cut all ingredients, except the water, by 10. If possible, use a scale a scale for this. For those of you who don’t have a scale, it will be much harder to estimate, but you can get quite inexpensive ones at Target/Walmart/etc. I highly recommend investing!

    Weight-wise, this all comes out to 13 g of all-purpose flour, a pinch of salt (I used kosher), 1 g of baking powder (roughly 1/4 tsp), 4 g cocoa powder (about 1 tbsp), a generous pinch of instant coffee granules, 12-15 g sweetener (I used 2 tsp of sugar and 1 tsp truvia), 7 g applesauce, 36 g of almond milk, 1-2 g vanilla, and 7-9 g mini chocolate chips.

    Follow the directions above, mixing the mini chips in at the end. I microwaved this in a glass parfait dish for 90 seconds at about half power, and probably could have gone up to 2 minutes (or let it sit after taking it out). The top will be cooked with a few air bubbles, the bottom will still be quite undercooked. Depending on how soupy you like your chocolate (my favorite way to eat it!), scoop the cooked section onto a plate and drizzle then undercooked section on top. Nutrition is 140 calories, 3 g. fat from the chocolate chips, and 14 g of sugar. Delicious!

    • Cathy says

      I didn’t enjoy your mug version much. It looks like these measurements are 1/8th of the recipe above, and since my scale is not quite precise enough, I measured by volume. I followed the original instructions, including pouring the boiling sugar water over top, and microwaved for 2 minutes. What I got was more gummy rather than cake or pudding. I’d recommend only the full batch and not microwaving.

  37. Lizzy says

    Oh. My. Goodness. Just made this, in the oven I might add, and it’s incredible! I’m not a vegan, but like to stick to healthy recipes. Your site is my best find yet! Lizzy, UK

  38. Rachel says

    Tried the recipe this weekend. I followed your recipe exactly in my large crock pot and came out great. Was a big hit with my husband and guests, they couldn’t believe it was vegan.

  39. Stephanie says

    I baked this recipe and it turned out perfect. a couple of slight changes I based off a resent experiment of mine where I successfully made healthier version of a caramel pudding cake. I used honey to sweeten (only 1/4 cup) and decreased coconut milk to 1 cup. instead of sprinkling stevia or brown sugar over top, I dissolved 1/4 cup sucanat and 1/4 cup maple syrup in about a cup and half boiling water. I baked uncovered at 350 for about 18 min in my small square casserole dish (batter was only inch and a half deep before water was added). when I removed it was still a little soft in middle. I let it set up for about 10 min, or as long as we could bare to wait. the sauce that sits on the bottom I spooned back over the top in the bowl.
    4 servings max!!! sooooo good!

  40. Jean says

    I made this today; it was good. I wasn’t completely overwhelmed like I was with the deep dish cookie recipe (using garbanzo beans, not white beans). I would have preferred it to be a bit thicker. I have a large slow-cooker, so it came out relatively thin. I will make a double batch next time. And then make sure to invite lots of people round’ to help me eat it.

    I also added cinnamon, which I love in certain chocolate recipes. And I added coconut. I love coconut.

    • Jean says

      Looking at the other comments, perhaps using a smaller dish, and oven cooking it, might be a good option. I am such a sucker for using my slow-cooker though. This is what originally peaked my interest (after the chocolate element, of course).

      • Jean says

        Last point, next time I won’t use 3/4 cup sugar. I think 1/3-1/2 will be enough, especially because I added some choc chips.

  41. Brianna says

    Hi! I’ve been making a recipe very similar to this for about 20 yrs. I don’t remember where I got but it uses a baking mix such as Bisquick or Krusteez and I love it. I had not made it for a while so I decided to try it recently with GF Biquick using a slightly different recipe I found online. While the new recipe was good, it wasn’t as good at the original. The origial has about 6 ingredients, has the water poured over the top and is baked in the oven.

    • Sara says

      Thanks for posting about gf bisquik!!! It made reading ALL the comments worth it since that’s what I wanted to know. 🙂
      I also used bisquik in a pudding cake recipe for years (also Hershey’s syrup was in it) and it was sooo delicious. I hope gf bisquik and some coconut oil can make it as delicious!

  42. june says

    This pudding cake sounds easy to make and delicious! I am eager to try it out, very impressed with the nutritional data!!! I love your recipes, thanks for being so wonderful at what you do! 🙂

  43. Sana says

    I am making this cake right now and super excited to try it! Does this freeze well? I don’t think I can eat the whole thing myself!

  44. Susan W. says

    My mother-in-law gave me a cake recipe like this when we got married 30 years ago that you bake it in the oven. I haven’t made it in years. Now I want to find my recipe and see how it works out with gluten free flour. Thanks Katie!

  45. Kyla says

    I’m going to the kitchen. RIGHT. THIS. SECOND. to make this. I am going to make it gluten free, and use Cacao powder instead of cocoa powder. Usually that works for me, I just usually have to cook it a bit longer. This looks so, so tastiful (I know that isn’t a word)!

    • Kyla says

      Oh my goodness. This is delicious! I kind of expected it to have that bad aftertaste of cacao powder and bobs GF flour, but it doesn’t, it tastes like heaven! I am eating it right now. I’m in love!

  46. Elaine Allen says

    I tried the pudding cake using almond flour-not good. it is a runny mess altho chocolate so i will definitely eat it. and since I knew I would wit to eat that i also made the pumpkin chocolate brownies,also with almond flour and again- not a success. They are very soft; I will likely eat them with raspberries. Next time should I just go with the gf flour or add some flax meal?
    And can cocoa nibs be used for chocolate chips? And have you used black chocolate? I used it mixed with my regular chocolate powder. I am enjoying your recipes so keep’em coming! Elaine

    • Unofficial CCK Helper says

      Almond flour is not an even sub in recipes unfortunately. Check out Katie’s Recipe FAQ page at the top of her blog. It might be helpful for some of your questions 🙂

  47. Elaine says

    when you say pure stevia do you mean the liquid or powder? And do you have a way to convert the amt of powder to liquid?
    Also, since there are no mistakes with your recipes,only a variation on the result, the liquid pudding became a great sorbet!!

  48. Sharon says

    What kind of milk did you use? I like to Use almond milk but tried it in an instant pudding mix once and the pudding wouldn’t thicken.

  49. Alicia says

    Really wanna try this!! Love this blog so much, thanks for sharing all your recipes Katie!

    I plan to try this in mason jars, baked in the oven, anyone has any ideas on the temperature and time?:/
    Thanks in advance!:)

  50. Stephanie says

    Hi Katie!

    I just discovered your blog! I am about to try this recipe, adapting it for oven (gonna try 8×8 pan at 350 for 35-40 mins) and using gluten-free flour. Couple of thoughts out of the gate:

    1. King Arthur gluten-free flour blend is the best one I’ve ever used. No weird taste or texture.

    2. I’m going to try adding a bit of corn starch with the dry ingredients so the pudding layer thickens better in the absence of gluten. You could also use potato starch if you didn’t want to use corn. I’ll let everyone know how much corn starch I use and how everything comes out.


    • Stephanie says

      I used 2 tablespoons of corn starch, which was too much. Next time I would cut it in half and see what I get. Delicious flavor, though. One strange thing–mine had the cake on the bottom and the pudding layer on top? Whenever I’ve made these kinds of cakes before, the cake layer forms on top and the pudding is on the bottom. Not sure how mine wound up upside-down. Anyone else have feedback on how theirs came out? Pudding where and cake where?

  51. Diana says

    Hi Katie,

    For the cocoa powder, is that unsweetened or sweetened? I’m gng to give this a try. Love your blog and I iust bought the kindle edition of your book!

  52. Allie Gilman says

    Hi cck! After you make this recipe and are ready to eat it can you heat it up or would that mess up the pudding effect? Thanks!

  53. Kim says

    Hey, do you think I could freeze unused portions of this cake? (Once it’s cooled and more like a fudgy texture instead of the pudding texture?

  54. Phyllis Margolis says

    I should have requested this in cold weather; however, please please tell us how to make Chocolate Fudge Pudding Cake without the crock pot. I don’t have one and wouldn’t know how to begin timing this recipe in the oven. Thanks so much!

  55. Inge says

    This recipe really was one of the main reasons why I wanted to get a crock pot, no joking! And I have to say, it was so worth it! Thank you! 😀

  56. Ilta says

    Just made this in a simple rice cooker and it worked out perfectly fine! Very delicious 🙂 Thanks for a grea idea, Katie! Been following your blog since beginning and always come here first when I need new ideas! 🙂

  57. Danielle says

    Any tried and tested oven conversions and pan size? And should I make to eat day of or day before. It’s for my daughters birthday party

  58. Violette says

    Katie, OMG you are so pretty. Sorry because before i looked at your photo I thought people that related to desserts gonna be like not fit and stuff like that, but when I see your picture, my mind blown away. You are so pretty and I love your recipe.
    I love dark chocolate, can you make some recipe that is quick and banana ish. I know that you have tons of those and I love the chocolate banana bread. But more of that category is absolutely purrrrfect.
    Love it!

  59. elizabeth says

    Hi Katie, Can you make this with a combination of almond and coconut flour for a lower carb version? Thanks!

  60. Hillary says

    Hi Katie,

    This recipe is awesome! I have made it several times and it always turns out perfectly. Additionally, it is sooo easy! You can just turn the crockpot on and forget about it, until you notice the delicious smell filling the house. 🙂 I can’t believe it’s so low-calorie, either. Thank you so much!

  61. Jill Betz says

    Why Spelt flour? I have never tried it and am wondering if it has a different effect than GF flour or regular flour.

    • Julie Dove says

      Recipe says you can also use white flour if desired. Spelt flour is just whole-grain so has the added benefit of extra fiber.

  62. Anna says

    Hi! I just got a crockpot and wanted to try the recipe, it looks delicious! I have a 3-quarts one. Do I need to cook it for longer? I have never used one, so I’m not sure whether size makes a difference.


    • Jason Sanford says

      I don’t see why it wouldn’t work, but you’ll have to experiment with baking time. Be sure to report back if you try!

  63. Julie says

    Just made this tonight, the first of your recipes and OMG! Divine, tasty, not sweet and very filling! Looking forward to trying other recipes of yours. Thanks!

  64. Eileen Harris says

    5 stars
    OMG! This is still my very favorite vegan chocolate cake. It’s been awhile (too long) since I’ve made it, but it’s chocolate heaven!

    • CCK Media Team says

      Thank you so much for making it! Katie actually just made it last week too after forgetting about it for years. She’s going to update the pictures hopefully next month.

  65. Toni says

    5 stars
    Haven’t made yet but will definitely. I don’t see sugar on Nutritional Facts per serving. I have made so many of your recipes and loved all except Banana bread with almond flour. Everything else is perfect!

    • CCK Media Team says

      Sorry about that! The photos were just updated but the nutrition facts were posted years ago and I’m not sure why they don’t show sugar. It will depend on if you’re using all regular sugar or an alternative sweetener such as erythritol for some or all of it. If using all regular sugar, each serving will have 20g.

    • CCK Media Team says

      You can! We do not recommend lowering the amount of sweetener, but you can definitely use brown sugar for both times it calls for sweetener of choice.

  66. Lauren E says

    Katie, do you think this recipe could work if I halved the entire recipe and baked it in a 9×5″ loaf pan? I know that wouldn’t be exactly “half”, it’d be more than half the size of a 8×8″ pan while only being half the ingredients, but I thought I’d ask the expert! I’d appreciate your thoughts!

  67. ASF says

    Got this recipe from the email subscription with the heading “This Cake is Two Desserts in One!” Just a bit of feedback, that type of title is a bit of a turnoff. I’d prefer to get real sounding emails rather than clickbait sounding emails. People who are subscribed to the emails are already interested in Katie’s recipes and don’t need to be clickbaited!

    Obviously, if that title is not just for the email subscribers but is seen elsewhere somehow, it’s a little different. I don’t like it but I understand that click bait works and this is your livelihood! But if it’s just for email subscribers, personally I feel like it does not promote positive feelings. I’d prefer a title that actually tells me what’s inside. Hope this feedback is helpful!

  68. Lauren E says

    I, too, would like to comment on the heading or description of this dessert: simple, succinct, descriptive, honest, and perfect! It not only draws the reader in, but it also delivers, as it’s exactly that: two desserts in one!

    Katie, you continue to impress me and thousands of others by your creativity and careful posts, which are always easy to read, easy to follow, and extremely thorough for those who may wish to use different flours, sweeteners, milk, etc.–you’ve tried them all! Thank you for such thoroughness and hard work. Your hard work comes through in each and every post, and I appreciate your recipes so very much.

  69. Jeena says

    5 stars
    I hadn’t heard of chocolate pudding cake but after trying this, it is my new favorite dessert. We topped ours with vanilla ice cream!

  70. bonsi says

    5 stars
    I tried a recipe like this from Ina Garten a looonnng time ago. This looks soo good. I am excited to try this!

  71. Rita says

    I have a question about the chocolate pudding cake, I have never heard of spelt, can you please explain to me what the first line all is in the ingredients. white what, oat what, gf flour, the rest I see but the first line has me lost.

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