This gooey pumpkin pudding cake is the best recipe I’ve made all month! When you dip your spoon into the cake, you’re instantly met with a hidden layer of warm brown sugar pudding underneath, almost like molten lava. Brown sugar molten lava…
Adapted from this chocolate version: Chocolate Fudge Pudding Cake
(I served mine with my favorite Healthy Haagen Dazs Ice Cream Recipe.)
And I wanted to post a few indoor non-photoshoot photos… because sometimes I think the recipes look just as delicious straight out of the iphone/camera, ugly indoor lighting and all!
Gooey Pumpkin Pudding Cake
Gooey Pumpkin Pudding Cake
Ingredients
- 1 1/2 cups sorghum flour (180g) (spelt or white flour also work)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp plus 1/8 tsp salt
- 2 tsp ground cinnamon
- 1/2 cup sugar or xylitol (100g)
- pinch stevia extract OR 2 extra tbsp sugar
- 1/2 cup milk of choice (120g), plus up to 1/4 cup more if needed
- 1 tsp white or apple cider vinegar (5g)
- 1/2 cup pumpkin puree (120g)
- 1/4 cup veg or melted coconut oil (40g)
- 1 1/2 cup water (360g)
- 1/2 cup brown sugar OR coconut sugar (80g)
Instructions
Preheat oven to 350 degrees F. In a large mixing bowl, stir together the first seven ingredients. In a separate bowl, whisk together the milk, vinegar, pumpkin, and oil. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (not the cup), and stir to form a batter. You want a cake-batter texture, so add a little extra milk of choice if the dough is too dry. (I added 1/4 cup extra when testing this recipe with sorghum flour.) Pour the batter into an 8-inch square pan. Now pour the brown sugar water evenly on top, but do not stir. Place the pan in the middle of the oven and bake 34 minutes. The top will look like cake… but if you reach your fork down, there will be a layer of sweet pumpkin pudding on the bottom!
Question of the Day:
Have you made any recipes lately that turned out really well?
Link Of The Day: Fudge Brownie Chocolate Protein Bars
Can this be made with almond or coconut flour instead of sorghum flour?
I most definitely will be using almond flour 🙂
;_; I wish I had an oven…
I love your chocolate version and I love pumpkin so this is like the perfect recipe for me. So exicted to make it!
excited
This looks SO good!
I found a Caramel Apple Upside-Down Cake online and successfully converted it to gluten-free. I’m still trying to decide if that’s a good thing or NOT!!! Can’t wait to make your new little bit of pumpkin heaven this weekend!!! <<>>
Thank you thank you thank you!
More gluten free recipes please! I love your blog!
My golly it sure is pumpkin season over in blog world!
That looks sooooooooooooo good! I love pumpkin and with the temperature drop here yesterday afternoon it’s suddenly the perfect fall atmosphere for all things pumpkin. Thanks for the recipe!
Oh, this looks like a good one!
I just made a grilled cheese and tomato soup bake. Not exactly a healthy meal but one I could eat over and over. At least I used low sodium tomato soup…
I ran out of nut butter (from making your no bake peanut butter pie!) and I can’t live without it so I decided to try making some of my own. I seriously doubted it would work because not only do I have a cheap little blender but I also had to use about six different nuts. Anyway… Part way through blending I realised I don’t have nearly enough nuts to combine very well at all. So I roasted ANOTHER batch of nuts, blended it in with some coconut oil and a dash of salt and … Woah! The most glorious creamy rich nut butter ever! Now in its own little jar in the fridge with packaging designed by my on publisher- I’d be surprised if it lasted more than a week. Unexpected success!
Oh my, this sounds amazing and is a definite must try!
Favorite thing I made this week is your peanut butter secret cookies. 🙂
I love the texture pumpkin adds to anything. This looks really good. I might have to try making something like this soon.
Wow so delicious! Katie your recipes rock!
Looks good! I made microwaved pumpkin butter today that tasted good on a pumpkin cookie. Lots of pumpkin lately!
I love pumpkin, I’m so happy fall is here! I’m making a pumpkin pie this weekend!
I had to laugh because I thought the non-photo-shoot photos actually look yummier! 😉 lol… can’t wait to try this hopefully soon!