Baked Chocolate Pudding

This rich and gooey chocolate dessert will generously serve two people when needed on a cold and wintry day.

Baking is often associated with an event or celebration {as it should be} which involves plenty people. Or at least enough people to warrant baking an entire cake or dessert. This sense of occasion is one of the things that I dearly love about baking, but recipes often require large quantities of ingredients. If you’re a small household this can lead to waste, which has often prevented me from baking for just the two of us. So I’ve decided to try and develop some recipes that doesn’t always require a large party of people. This soft and sticky chocolate pudding is one of those. We enjoyed it with ice cream, but serve it in a way that brings you joy.
Baked Chocolate Pudding

Baked Chocolate Pudding Recipe
Serves 2
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 1/2 cup gluten free flour*
  2. 2 tbsp. cocoa powder
  3. 1 1/4 tsp. baking powder
  4. 1/8 tsp. baking soda
  5. 30g dark chocolate melted together with 2 tbsp. water
  6. 2 tbsp. apple sauce
  7. 2 tbsp. coconut oil
  8. 1/4 cup agave nectar
  9. 1/4 tsp. vanilla extract
  10. 3 tbsp. hot water
  11. 1 tsp. lemon juice
  1. Preheat oven to 180 degrees Celsius
  2. Grease a 14cm baking dish**
  3. Sift together flour, baking powder, baking soda and cocoa powder in medium bowl
  4. Add apple sauce, coconut oil, agave nectar, vanilla extract and melted chocolate mixture
  5. Mix well with a metal spoon until completely combined
  6. Add lemon juice to hot water and stir into batter
  7. Mix well until completely incorporated
  8. Spoon batter into greased baking dish
  9. Bake for 20 minutes
  10. Pudding should be baked around the edges and moist and slightly gooey in the centre
  11. Serve warm with ice cream
  1. *If flour doesn't contain xanthan gum, add 1/8 tsp. xanthan gum to dry ingredients
  2. **If you're using a larger baking dish (no larger than 18cm), decrease the baking time by 5 minutes and check that pudding is still moist in the centre.