Red Wine Fudge Pudding Cake



  • 1/4 cup (60 mL) sorghum flour
  • 3 tbsp unsweetened cocoa powder (dark, if possible)
  • 2 tbsp teff flour
  • 2 tbsp tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/4 tsp salt
  • 2 tbsp allergy-safe semi-sweet chocolate chips
  • 1/3 cup (80 mL) unrefined cane sugar
  • 1/4 cup (60 mL) non-dairy milk
  • 2 tbsp refined coconut oil, melted*
  • 1 tsp vanilla extract


  • 2 tbsp unsweetened cocoa powder (dark, if possible)
  • 3/4 cup (175 mL) merlot wine, warmed

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

This chocolate pudding cake has a brownie-like topping covering a molten-merlot infused fudge pudding. It’s to be shared, of course, with your number one chocolate lover.

Makes: 2 generous servings
Free of: gluten and all top allergens


  1. Preheat the oven to 350° F. Lightly oil a glass dish, about 4×8 inches. Place the sorghum flour, cocoa powder, teff flour, tapioca flour, baking powder, xanthan gum and salt in a medium-sized bowl. Whisk well to combine. Stir in the chocolate chips.
  2. Add the sugar, non-dairy milk, coconut oil and vanilla extract to a small bowl. Whisk well to combine. Pour this mixture into the flour mixture. Stir until combined. Spread the mixture into the prepared dish (it will be thick).
  3. For the pudding, place the sugar and cocoa powder into a small bowl. Whisk well to combine. Sprinkle the mixture over the batter. Then slowly pour the warmed wine overtop. Do not stir.
  4. Put the dish on top of a baking sheet, in case of spillover. Bake 30-35 minutes, until bubbling, and the topping feels firm to the touch. Cool 15 minutes. Serve warm, and indulge.

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