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 Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total: 45 minutesminutes
Servings: 6-8 servings
Ingredients
Sauce:
6tablespoons(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)
¾cup(180 ml) maple syrup
½cup(120 ml) water
Pudding:
1/3cup(40 g) millet flour
1/3cup(50 g) sweet white rice flour
1/3cup(35 g) GF oat flour
2teaspoons(9 g) baking powder
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonallspice
½teaspoonfine sea salt (decrease to 1/4 teaspoon if using salted vegan butter)
2large eggs
½cup(120 ml) pumpkin puree
¼cup(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)
3tablespoons(45 ml) maple syrup
2tablespoons(30 ml) mild vegetable oil, such as sunflower
1teaspoonvanilla 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)
Instructions
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.
Notes
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.