Shiraz Chocolate Lava Pudding

By Kait Turshen
February 18, 2014
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Author Notes: Chocolate and wine in one ooey, gooey, can't-put-your-spoon-down gluten free, allergy friendly, vegan dessert. Need I say more?

This recipe was adapted from Laurie Sadowski to be Top 8 Allergen free, vegan, and serve more people.
Kait Turshen

Serves: 4-6

  • 1 cup organic sugar, divided
  • 1/2 cup allergy friendly non-dairy milk
  • 1/4 cup light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup gluten free all-purpose flour
  • 1/2 cup natural cocoa, divided
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1/3 cup chocolate chips
  • 3/4 cup red wine of choice, room temperature
  1. Preheat oven to 350 degrees and generously grease an 8" pie dish.
  2. In a small mixing bowl, combine ? cup sugar, milk, oil, and vanilla. Whisk well and set aside.
  3. In a large mixing bowl, combine flour, 6 tablespoons cocoa, baking soda, and salt; whisk well. Pour wet ingredients into dry ingredients and mix until well combined; fold in chocolate chips. Batter should be smooth and thick.
  4. Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
  5. In a small bowl, combine remaining ? cup sugar and 2 tablespoons cocoa; whisk well. Evenly sprinkle this mixture on top of the batter in dish. Pour red wine over the prepared dish. Do not mix!
  6. Bake for 35-40 minutes. Pudding should be bubbling and slightly firm to the touch. Allow to cool for 15-20 minutes before diving in. Pair with a glass of red wine, a cold glass of allergy friendly milk, or a strong cup of coffee.

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