Allergen-Free Cooking

Dairy-free, Egg-free Hot Fudge Pudding Cake

It’s the end of the month, y’all. For me, that means my pantry has about seven things in it, and none of them look appealing. That doesn’t stop my kids from whining that I never feed them tasty things anymore.

Fortunately, this recipe is one of my kids’ favorites . . . and I usually have these basic ingredients on hand. It’s so easy to make, and the chocolate pudding sauce is warm, delicious and comforting. It’s an amazing addition to any recipe vault.

As you read the recipe, there will be a few things that might make you raise your eyebrows and say, “Are you SURE??” But please . . . trust me. You put this lovely cake into an ungreased pan and sprinkle the pudding mix ingredients on top without stirring . . . then shove it into the oven. TRUST ME. It is magic. The pudding cooks and settles to the bottom of the pan while the cake rises to the top.

As always, feel free to substitute the allergen-friendly items to suit your own personal nutritional needs . . . and remember . . . if you’re worrying about allergens, check every label every time. Good luck!

Dairy-free, Egg-free Hot Fudge Pudding Cake

  • Difficulty: easy
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For the cake:

  • 1/2 c non-dairy milk
  • 1 c flour
  • 3/4 c sugar
  • 3 Tb cocoa
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 Tb shortening, melted*

For the pudding:

  • 1 c brown sugar, packed
  • 1/4 c cocoa
  • 1 3/4 c hot water


  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, sugar, 3 Tb cocoa, baking powder, and salt.
  3. Blend in non-dairy milk and shortening. The batter will be very thick.
  4. Pour into an UNGREASED 9x9x2 square baking pan.** You will have to use a spoon to even it out in the pan.
  5. Stir together the brown sugar and 1/4 c cocoa. Sprinkle mixture over batter.
  6. Pour hot water over the mixture. DO NOT STIR!
  7. Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.

Serve while still warm. This cake is amazing a la mode with your favorite non-dairy ice cream, or try topping it with some non-dairy whipped cream.

* I used a non-soy shortening, but you can use whatever shortening you prefer. If dairy isn’t a concern for you, you can use unsalted butter. If you are using salted butter or a butter substitute, consider decreasing the salt by half.

**I have used an 8×8 pan with success, you will just need to add a few extra minutes to your bake time, as this will just increase the thickness of the cake layer on top.

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