Gluten Free Chocolate Coconut Pudding Cake

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Gluten Free Chocolate Coconut Pudding Cake

I have been on my chocolate kick all week. Today I decided to make this yummy cake using Moon Rabbit Pancake and Waffle Mix. You need to give my Gluten Free Chocolate Coconut Pudding Cake a try!

Looking for more gluten free ideas - check out Moon Rabbit Foods

Ingredients

  • 1 cup packed light brown sugar
  • 1/3 cup unsweetened cocoa
  • 2 cups hot water
  • 2 cups gluten-free baking and pancake mix (such as moon rabbit foods)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon instant espresso granules
  • 2 large eggs
  • 1/2 cup unsweetened coconut plus more for ganish

Directions

  1. Preheat oven to 350°.

  2. Take a baking dish (about 11x7) and coat with spray, butter or coconut oil.

  3. In a large bowl combine brown sugar, 1/3 cup unsweetened cocoa, and 2 cups hot water and stir with a wooden spoon until sugar dissolves.

  4. In a medium bowl combine baking mix, sugar, unsweetened cocoa and salt then whisk together. Add in oil, vanilla, espresso, eggs and coconut. Mix well until all combined.

  5. Evenly spoon batter over liquid brown sugar mixture in the prepared baking dish. Bake for 50-55 minutes or until cake springs back when touched lightly in center. Cool 30 minutes. Spoon yummy pudding cake serving dishes.

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