Chocolate Cherry Pudding Cake

Name: Chocolate Cherry Pudding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: 3/4 cup almond meal or almond flour; 1/4 cup buckwheat flour; 1/4 cup unsweetened cocoa powder, divided; 2 tsp baking powder; 1/2 tsp salt; 1/4 cup demerara sugar or brown sugar; 1/4 tsp liquid stevia, or 1/4 cup additional sugar; 1 large egg; 1/2 cup milk (dairy or non-dairy such as almond milk); 4 Tbsp melted butter; 1 Tbsp vanilla extract; 1 cup fresh cherries, pitted and halved; 1/2 cup dark chocolate chips; 1 cup hot brewed coffee (or hot water)

Recipe GLPR4e6982fcd8aeb6

Dessert

50 min

318 cal

Servings: 8

Oven

Stovetop

SNAP eligible

A naturally gluten-free chocolate cake with a surprise: a rich, fudgy pudding layer that forms during baking. Fresh cherries throughout add brightness and tartness to complement the deep chocolate flavor. This elegant dessert is perfect for special occasions or whenever you crave something decadent and slightly gooey in the center.

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Ingredients

3/4 cup almond meal or almond flour

1/4 cup buckwheat flour

1/4 cup unsweetened cocoa powder, divided

2 tsp baking powder

1/2 tsp salt

1/4 cup demerara sugar or brown sugar

1/4 tsp liquid stevia, or 1/4 cup additional sugar

1 large egg

1/2 cup milk (dairy or non-dairy such as almond milk)

4 Tbsp melted butter

1 Tbsp vanilla extract

1 cup fresh cherries, pitted and halved

1/2 cup dark chocolate chips

1 cup hot brewed coffee (or hot water)

Directions

Preheat oven to 350°F. Butter a 10-inch cast iron skillet or line an 8x8-inch baking pan with parchment paper.
In a medium bowl, whisk together almond meal, buckwheat flour, 1/4 cup cocoa powder, baking powder, salt, and demerara sugar.
Add stevia (or additional sugar), vanilla extract, egg, milk, and melted butter to the dry ingredients. Stir until the batter is smooth and well combined.
Gently fold the pitted and halved cherries into the batter.
Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.
Sprinkle the chocolate chips evenly over the batter.
In a small bowl, stir together the remaining cocoa powder with 1/4 cup sugar (or add the extra sugar to the cocoa if using sugar instead of stevia). Sprinkle this mixture evenly over the chocolate chips.
Stir the hot coffee with the liquid stevia (if using). Carefully pour the hot coffee mixture over the batter and toppings. Do not stir the batter after pouring.
Bake at 350°F for 30 to 35 minutes, until the edges are set but the center still jiggles slightly when gently shaken—this creates the pudding layer.
Allow the cake to cool for 10 to 15 minutes before serving. Serve warm, optionally with a scoop of ice cream.

Comments

Grocery List Plus Editorial Staff4

Almond meal and buckwheat flour will require a stop at Harris Teeter or Kroger to find reliably; neither is a standard stock item at Food Lion or ALDI in Charlotte, which adds friction to a weeknight. The remaining ingredients—eggs, butter, milk, cocoa powder, vanilla, cherries (fresh or frozen), chocolate chips, and coffee—are universally available. At roughly $1.50–2.00 per serving depending on cherry and chocolate chip quality, this is a moderate splurge for a dessert, and the stated 50 minutes is honest if you account for actual baking time but glosses over mixing and prep work that can add 10–15 minutes if you're measuring almond meal and sifting flour. The cake reheats well and serves a crowd, which is a genuine strength, but the specialty flour trip and slightly fussy ingredient list make this a weekend plan rather than a grab-what-you-have weeknight pudding.