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Molten Chocolate Pudding Loaf {Grain-Free!}

Posted Oct 28 2012 10:27pm

The calm before the storm.

Here in the North East we are awaiting a nasty hurricane. The Frankenstorm is what they’re calling it.

Whenever mother nature is about to wreak havoc there is mass chaos at the grocery stores. People stocking up on food, water, batteries…the essentials. I remember one snow storm where the lines were out the door and wrapped around the block! It was insane! And we ended up only getting a few inches of snow. 75 mile an hour wind freaks me out…especially in an area with tons of trees.

No matter what, it’s best to be safe. I can say that I am 110% wishing that we were getting a snow storm rather than a hurricane. Hurricane’s scare me. Power outages are no fun..especially with a baby at home. Last night we went to the grocery store to get a few things. Mike was all “let’s not shop for the storm, we can go out for that later.” And I was all “Are you insane?” Ella and I got things we needed, and hopefully it’s not as bad as they are saying.

I got a bunch of candles set up. I placed a pack of tea lights in mason jars, because burning candles freak me out. I like all of my candles to be in jars. We have some food, lots of water and a couple small coolers. I just wish we had gotten more ice.


I did what you could call “hurricane baking” today. I used up some ingredients that were getting pretty ripe. I made another batch of Ella’s pumpkin muffins but had about 3 1/2 more bananas to use up.

ripebananas IMG_9673_9033-500x333

I was trying to think of something creative.


And boy did I ever.


Inside of this rich chocolaty loaf there’s a little surprise.


IMG_3272 copy

Fudgy chocolate creamy avocado pudding.

IMG_3268 copy

Molten lava pudding cake if you will. Grain-free? Why yes, we can do that too!

First you make your pudding in a blender. Then make your cake batter and add a little more than half of the batter to a loaf pan:

ChocolatePudding IMG_3171

Scoop in the pudding in the center of the cake:


Gently add the rest of the cake batter to the top:


Sprinkle some more chocolate chips on there…because you can never get enough of those!


Bake it at 350 degrees for about 30 minutes. Make sure you let it rest for about 20 minutes before taking it out of the loaf pan. I use two cutting boards to take it out, one for the top, flip it, then another for the bottom when I take the loaf pan off.




    Print This!    

Molten  Chocolate Pudding Loaf

This recipe is grain-free, gluten-free, dairy-free, refined sugar free, low sugar and delicious!

© The Fitness Dish


for pudding layer:

  • 1 large ripe avocado
  • 1/2 very ripe banana
  • 1 Tablespoon unsweetened cocoa powder
  • 15 drops NuNaturals liquid stevia (or 1-2 TBSP maple syrup, to taste)

for cake:

  • 1/2 cup ground flax (flaxseed meal)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup 70% cacao chocolate chips
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil (solid, softened)
  • 3 large eggs
  • 3 large very ripe bananas
  • 1 teaspoon NuNaturals liquid stevia (or about 3/4 cup maple syrup)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan with coconut oil.

In a blender or food processor combine the pudding filing ingredients (first four ingredients listed): avocado, 1/2 banana, 1 TBSP cocoa powder and stevia. Blend until creamy and set aside.

In a large bowl whisk together the ground flax, coconut flour, 1/2 cup cocoa powder, cinnamon, baking soda and salt. Set aside.

In a stand mixer or separate bowl with a handheld mixer, cream together coconut oil, stevia (or maple syrup) and bananas. Add eggs and continue to mix together. Slowly add dry ingredients while mixing. Fold in chocolate chips.

In a greased 9×5 inch loaf pan pour a little more than half of the cake mixture evenly. Then spoon in the avocado pudding carefully. Spoon the rest of the cake mixture on top of the pudding layer and even it out. Add more chocolate chips to the top if desired. Bake for about 30 minutes. It’s finished with the top bounces back when presses and the edges pull away from the sides easily. Allow the loaf to rest in the pan for at least 20 minutes before taking it out and cutting it.

Store in the fridge (or cooler if we lose power!) overnight. You can always re-heat a little if desired.

Heavenly hurricane cake… MoltenPuddingCakeSlice

That’s all I can really say.

Alternately you could probably make mini lava cakes with ramekins. I’m not sure how many or the time but I would start by baking for 20 minutes then going from there! If you try it please let me know how it came out!


Stay safe everyone!

How do you prep for a hurricane?

( Melissa has a hilarious graph on her blog that made me giggle)

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