Warm Gingerbread Pudding Cakes

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 of 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!

Gingerbread Pudding Cakes

Gingerbread Pudding Cakes

Serves 6-8

1-1/4 cup brown rice flour

2 Tablespoons ground flax seed (or ground chia seed), as a binder/egg substitute

1 teaspoon ground ginger

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg*

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon salt

3 Tablespoons coconut oil

3 Tablespoons Truvia or Stevia in the Raw

1/3 cup light molasses

1/3 cup water

1-1/2 cup hot water

3 Tablespoons coconut oil

3 Tablespoons honey

  1. Preheat oven to 350˚ F. Spray 6-8 ramekins lightly with oil. Set aside.
  2. Whisk together flour, flaxseed, spices, and salt together in a medium bowl.
  3. Using an electric mixer, beat 3 Tablespoons coconut oil and 3 Tablespoons Truvia in a small bowl until blended.
  4. In a glass measuring cup, stir together 1/3 cup molasses and 1/3 cup water.
  5. Add flour mixture to oil mixture alternately with molasses/water mixture, beating to blend between each addition.
  6. Divide batter equally between prepared ramekins.
  7. 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).
  8. Bake until gingerbread is cracked on top and set, about 12-15 minutes; do not over-cook. Serve warm with whipped cream. Enjoy!

*You can make a single cake by using a 8x8x2 pan, following the same instructions, and cooking for about 45 minutes. Let cool a bit before scooping into bowls.

* 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

Yummy!

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