Chocolate Pudding Loaf Cake
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!
Servings 10 slices
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 Facts
Chocolate Pudding Loaf Cake
Serving Size
1 slice
Amount per Serving
Calories
80
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
10
%
Sodium
99
mg
4
%
Potassium
66
mg
2
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Calcium
105
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.