This easy chocolate pudding cake ‘loaf’ is a creamy, no-bake dessert that’s jiggly yet sliceable, refined sugar-free, dairy-free, gluten-free, & a cozy treat for chocolate lovers!
If you’ve never tried a creamy, non-traditional “cake” before, consider this an official sign! I’ve already shared a 2-ingredient chocolate fudge cake (flourless and made with squash!) and a cashew-based no-bake mini cake. Now it’s time for this chocolate pudding cake.
This isn’t just the kind of cake made with pudding mix, either. This no-bake cake is like pudding meets milk jelly (similar to my chocolate panna cotta) – with no eggs, oil, flour, or oven. Think creamy hot chocolate vibes with a soft, slightly jiggly, jello-like texture. Best of all, it’s easy to make (just whisk, simmer until thick, chill in a loaf pan, and slice), and is a great treat for chocolate cravings!
Love chocolate? You might also enjoy my healthy chocolate mousse, vegan chocolate pudding, or creamy vegan chocolate pie.
The Ingredients
- Cocoa powder: Use unsweetened cocoa. I prefer regular cocoa, though Dutch-processed cocoa (like the kind used in Oreos) should work, too.
- Chocolate: Use your preferred semi-sweet or bittersweet chocolate (I used 82%) to provide the chocolate cake pudding with a rich, chocolatey flavor. Sugar-free chocolate also works.
- Sweetener: It’s up to you; coconut sugar, brown sugar, or even sugar alternatives like allulose (I used the latter).
- Cornstarch: This thickens the mixture into a thickened pudding-like consistency.
- Milk: Use any. I use dairy-free milk, like coconut milk, oat milk, cashew milk, or soy milk.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
Recipe Variations
Just like regular chocolate pudding, there are several simple yet delicious ways to tweak the flavor of this chocolate pudding cake recipe, including:
- Spices: Like cinnamon, pumpkin pie spice, gingerbread spice, etc. Add to taste.
- Instant coffee (or espresso powder): A large pinch will enhance the chocolate flavor. Add more for more of a mocha flavor.
- Salt: Just a pinch will enhance and add depth to the chocolate flavor.
- Citrus zest: Add 1-3 tsp of orange zest for subtle citrusy brightness.
- Extracts: Like 1/2-1 teaspoon of vanilla extract, orange, peppermint, almond, etc. Add it right before pouring the mixture into the loaf pan/mold.
How to Make Chocolate Pudding Cake
- Line an 8-inch (20 cm) loaf pan with parchment paper and set it aside.
- Add the milk to the saucepan, then whisk in the cornstarch, cocoa powder, and sweetener until there are no lumps.
- Turn the heat to medium, and whisk occasionally. Meanwhile, break or chop the chocolate into smaller pieces.
- Add the chocolate to the pot and whisk constantly until the mixture turns thick, creamy, and glossy (reduce to low if needed). Then, remove it from the heat.
- Quickly pour the mixture into the lined pan and smooth the top.
You could also pour it into an emptied milk carton.
- Refrigerate to set for at least 3-4 hours (preferably overnight), then carefully invert the chocolate pudding loaf onto a board, dust with unsweetened cocoa powder, slice the cooled cake, and enjoy!
Storage Instructions
Store: In an airtight container in the refrigerator for 4-5 days.
Freeze: Do NOT freeze this chocolate jello cake. It won’t maintain its texture once thawed.
FAQs
Can I substitute the cornstarch?
It’s possible to make a chocolate pudding loaf with other thickeners, but the amount needed and texture will vary. Arrowroot or potato starch can be used as a 1:1 substitute. Alternatively, use 3 tsp agar agar powder for a more gelatin-like set.
Some thickeners (like agar) will only thicken the mixture to a gravy-like consistency before it’s ready to pour into the loaf pan/mold.
What to serve with chocolate pudding loaf cake?
Enjoy a slice of this alone or with a little coconut whipped cream or a scoop of vanilla ice cream. You can also dice it into homemade boba milk tea.
Can I adjust the sweetness?
Absolutely! Try it (be careful, it’ll be hot) and adjust accordingly.
Recipe Tips
- Finely chop the chocolate: This helps it melt quickly.
- Whisk constantly: For a smooth, lump-free mixture while it thickens.
- Pour in mold quickly: The mixture thickens quickly as it cools, so pour it into the mold as soon as it’s ready and smooth the top.
More Vegan Chocolate Recipes
- How to make chocolate
- Vegan chocolate mousse
- Chocolate banana bread
- 2-ingredient condensed milk chocolate truffles
- Chocolate peanut butter fudge
- Healthy avocado chocolate pudding
If you try this easy chocolate pudding cake recipe, I’d really appreciate a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Chocolate Pudding Loaf Cake
Video
Ingredients
- 3 cups (720 ml) dairy-free milk (I used coconut)
- ½ cup (60 g) cornstarch
- 2½ oz (70 g) sugar of choice (I used allulose)
- ½ cup (50 g) cocoa powder (unsweetened)
- 2½ oz (70 g) dairy-free chocolate
Instructions
- You can watch the video for visual instructions.Line an 8-inch (20 cm) loaf pan with parchment paper and set it aside.
- Add the milk to the saucepan, then whisk in the cornstarch, cocoa powder, and sweetener until there are no lumps.
- Turn the heat to medium, and whisk occasionally. Meanwhile, break or chop the chocolate into smaller pieces.
- Add the chocolate to the pot and whisk constantly until the mixture turns thick, creamy, and glossy (reduce to low if needed). Then, remove it from the heat.
- Quickly pour the mixture into the lined pan and smooth the top.You could also pour it into an emptied milk carton.
- Refrigerate to set for at least 3-4 hours (preferably overnight), then carefully invert the chocolate pudding loaf onto a board, dust with unsweetened cocoa powder, slice the cooled cake, and enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
So easy to make and tastes great. This will be perfect for entertaining with some berries and vegan cream or ice cream. Thank you.
That sounds absolutely lovely, Jenny. 🥰
I love the idea of serving it with fresh berries and some vegan cream or ice cream, that makes it feel extra special. So happy you found it easy to make and enjoyed the taste. Thank you so much for your sweet feedback 💛
Tasted delicious (to me) but everyone else hated it, not sure what I did wrong. It was still watery after 3 hours in the fridge so I decided to put it in the freezer for a bit and then back in the fridge but it just melted. So I put it back in freezer and it became a solid and very tasty but everyone else said it was terrible. What did I do wrong?
It sounds like the cornstarch never fully cooked and activated. That’s why it stayed watery in the fridge and only set once frozen. The mixture needs to be heated until it’s properly thick and glossy and held there briefly while whisking so the starch can do its job. If it’s taken off the heat too early, it won’t set later no matter how long it chills.
Also, as mentioned in the post, freezing is not recommended for this recipe, as it changes the texture completely once it thaws. Next time, keep it on medium heat and whisk until it’s very thick, almost like a spreadable pudding and clearly resisting the whisk. Then it should set perfectly in the fridge without using the freezer.
Thanks so much! I asked my friend and she said exactly as what you said! Thanks a lot! Gonna try and remake it tonight, fingers crossed it works this time!
In the fridge now, tastes delicious! Thank you you were 100% right xx
So happy to hear that. Fingers crossed, but it sounds like you’re absolutely on the right track. Enjoy it and thanks so much for the update. 😊
can use tapioca starch to replace corn starch?
I’d actually recommend using potato starch instead. Tapioca can change the texture and make it a bit gummy, while potato starch keeps the cake creamier and more pudding-like.
Se ve riquísima! La voy a preparar! Gracias!
Me alegra mucho que te haya gustado. Espero que te encante cuando la prepares! Gracias a ti 💚