Ooey gooey homemade caramel pudding cake…
Is it pudding?!?!
Is it cake?!?!
With a layer of warm brown sugary pudding underneath a layer of sweet and buttery cake, this dessert is both pudding and cake!
Even better if you top it with my healthy ice cream recipe.
This is the perfect dessert for people who hate making decisions.
I’m definitely one of those people. I tend to overanalyze everything, so making decisions can easily overwhelm me. I much prefer restaurants that offer one or two choices on the menu or clothing stores with a limited selection. (In other words, I try to avoid places like Forever 21 as much as possible!)
With this dessert, the hard part of deciding between pudding and cake is done for you – You can have both!!!
Caramel Pudding Cake
Adapted from Pumpkin Pudding Cake
Caramel Pudding Cake
Ingredients
- 1 1/2 cups sorghum, spelt, or white flour (180g)
- 1 tsp baking powder
- 1/2 tsp + 1/8 tsp salt
- 1/2 tsp baking soda
- 1/2 cup sugar of choice 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 tsp pure vanilla extract
- 1/2 cup applesauce
- 1/4 cup buttery spread (oil will yield less of a caramel taste but still works) (60g)
- 1 1/2 cup water (360g)
- 1/2 cup brown sugar OR coconut sugar (80g)
Instructions
Preheat oven to 350 degrees F and grease an 8-inch baking pan, then set aside. In a large mixing bowl, stir together the first six ingredients. In a separate bowl, melt the buttery spread, then whisk in the milk, vinegar, applesauce, and vanilla. In a large cup, mix the brown sugar into the water. Combine the contents of the two bowls (but not the cup), and stir. You want a cake-batter-like texture, so add extra milk of choice only if the dough is too dry. (I add 1/4 cup extra when using sorghum flour.) Pour the batter into the 8-inch baking pan, then pour the brown sugar water evenly on top but DON’T stir! Place the pan in the middle of the oven and bake 34 minutes. It will look like cake on top, but if you reach your spoon in you will find a layer of caramel-y pudding at the bottom!
Link Of The Day:
Any buttery spreads that do not contain soy?
I’m sure there must be others as well, but off the top of my head I at least know Earth Balance makes a non-hydrogenated and soy-free option. I’ve seen it at both Whole Foods and in some regular grocery stores.
This looks amazing! What a great recipe! I love it. So perfect! Thanks for sharing! 🙂
This looks so delish! Can’t wait to give it a try!!
I just made this tonight and made several modifications which I’ll list below. I’m happy to say it came out delicious! I halved the recipe since it was just for my husband and I.
I used half oat flour and half Bob’s Red Mill all purpose flour. I only used about 2.5 Tbs of xylitol and maybe 5 drops of Sweet Leaf vanilla creme stevia. I used mashed banana instead of applesauce and included a handful of mini chocolate chips (Lily’s stevia sweetened). I also added an 1/8 tsp of almond extract to the recipe which was pretty undetectable but probably tweaked the flavor slightly. For the sugar water, I heated the water and then added a scant 1/4 tsp of molasses, 3 Tbs of xylitol, about 6 drops of vanilla stevia and 1/4 tsp of vanilla extract. I also threw in a capsule’s worth of glucomannan to thicken it a tiny bit. (xanthan gum would probably work). It turned out exactly as I’d hoped and that doesn’t always happen when experimenting! Nice caramel-y sauce and pudding-cake was a nice texture and flavor.
Thanks for another great recipe! Husband loved it too, so it’ll definitely be on our dessert rotation now. 🙂
Thank you so much, both for making the recipe and for detailing your creative variation… edible experiments are the best kind of experiments 🙂
Oops… correction: It’s actually Bob’s Red Mill Gluten-free all purpose flour. 🙂
Hi!
Can you sub oat flour or almond flour?