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Maple Pumpkin Pudding Chômeur {gluten-free, dairy-free option}

This gooey pumpkin pudding cake comes together in under an hour. A trio of flours – oat, sweet rice, and millet – keep it gluten-free.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 -8 servings
Author: The Bojon Gourmet



  • 6 tablespoons (85 g) unsalted butter (plus 1 teaspoon for the pan) (for a dairy-free option, use vegan butter such as Miyoko's cultured vegan butter)
  • ¾ cup (180 ml) maple syrup
  • ½ cup (120 ml) water


  • 1/3 cup (40 g) millet flour
  • 1/3 cup (50 g) sweet white rice flour
  • 1/3 cup (35 g) GF oat flour
  • 2 teaspoons (9 g) baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon allspice
  • ½ teaspoon fine sea salt (decrease to 1/4 teaspoon if using salted vegan butter)
  • 2 large eggs
  • ½ cup (120 ml) pumpkin puree
  • ¼ cup (60 ml) well-shaken, low-fat buttermilk (for a dairy-free option, use 2 tablespoons almond milk and 2 tablespoons dairy-free yogurt such as Forager cashew yogurt)
  • 3 tablespoons (45 ml) maple syrup
  • 2 tablespoons (30 ml) mild vegetable oil, such as sunflower
  • 1 teaspoon vanilla extract
  • powdered sugar for sprinkling (optional)
  • vanilla ice cream, for serving (for a dairy-free option, serve with vegan ice cream such as Nada Moo)


  • 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.
  • In a small saucepan, combine the butter, maple syrup, and water. Place over medium heat until the butter melts, then remove from the heat.
  • 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.
  • 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.
  • Remove from the oven, dust with powdered sugar if desired, and spoon into bowls along with scoops of ice cream.
  • Extra chômeur keeps well, refrigerated airtight, for up to 3 days. Reheat before serving.


To feed a crowd, double the recipe and bake the chômeur in a 9x13-inch lasagna pan, increasing the baking time as needed.
This works beautifully when made dairy-free, too – we couldn't even tell the difference. I've included my favorite DF ingredient swaps in the ingredients.
Nutritional values are based on one of six servings.


Calories: 400kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 236mg | Potassium: 370mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3625IU | Vitamin C: 0.8mg | Calcium: 148mg | Iron: 1.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!