Maple Pumpkin Pudding Chômeur {gluten-free, dairy-free option}
Serves 615 mins prep30 mins cook
This gooey pumpkin pudding cake comes together in under an hour. A trio of flours – oat, sweet rice, and millet – keep it gluten-free.
0 servings
What you need
tbsp unsalted butter
cup maple syrup
cup water
cup millet flour
cup sweet rice flour
tsp baking powder
tsp ground cinnamon
tsp ground ginger
tsp ground nutmeg
tsp allspice
tsp fine sea salt
cup pumpkin puree
cup buttermilk
tbsp vegetable oil
tsp vanilla extract
Instructions
1 Position a rack in the center of the oven and preheat to 375ºF. Lightly butter a 9-inch round cake pan with 2-inch high sides or a 10-inch pie pan (or the equivalent) and place on a rimmed baking sheet to catch any drips. 2 In a small saucepan, combine the butter, maple syrup, and water. Place over medium heat until the butter melts, then remove from the heat. 3 In a large bowl, sift together the millet, sweet rice, and oat flours with the baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Make a well in the flour mixture and add the eggs, pumpkin puree, buttermilk, maple syrup, vegetable oil, and vanilla extract. Whisk until well-combined. 4 Scrape the batter into the prepared baking dish and pour the maple-butter mixture over and through the batter; the cake batter will begin to float to the top. Carefully transfer the baking dish to the oven and bake the chômeur until the top is golden, the sauce is bubbling, and a tester inserted into the cake comes out clean, 30-40 minutes. 5 Remove from the oven, dust with powdered sugar if desired, and spoon into bowls along with scoops of ice cream. 6 Extra chômeur keeps well, refrigerated airtight, for up to 3 days. Reheat before serving.View original recipe