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
Ingredients
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1 cup
organic sugar, divided
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1/2 cup
allergy friendly non-dairy milk
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1/4 cup
light olive oil
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1 teaspoon
vanilla extract
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1 cup
gluten free all-purpose flour
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1/2 cup
natural cocoa, divided
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2 teaspoons
baking soda
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1/2 teaspoon
fine sea salt
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1/3 cup
chocolate chips
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3/4 cup
red wine of choice, room temperature
Directions
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Preheat oven to 350 degrees and generously grease an 8" pie dish.
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In a small mixing bowl, combine ? cup sugar, milk, oil, and vanilla. Whisk well and set aside.
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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.
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Evenly spoon batter into greased baking dish. Place dish on a baking sheet in case of spillover.
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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!
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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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