Maple Pudding Chomeur (Gluten Free, Dairy Free)

READY IN: 22mins
SERVES: 8-10




  • Preheat oven to 450 degrees F.
  • Combine gluten-free flour, baking powder, xanthan gum and salt to a bowl. Set aside.
  • In bowl of a stand mixer, cream the margarine and sugar together until light and fluffy. Add the eggs. Beat until light and fluffy. Stir in the flour mixture until just combined.
  • In a food processor, mix soy milk, tofu and vanilla until creamy.
  • In large saucepan, bring maple syrup and soy mixture to a boil over medium heat.
  • Using an ice cream scooper or 2 spoons, scoop the batter into ramekins or oven-safe bowls. Alternatively, spread the batter into a 9-inch x 13-inch baking dish. Place ramekins on baking sheet lined with parchment paper. Pour maple syrup and soy mixture over batter.
  • Bake until cake sets and tester comes out clean when tested with a toothpick, about 12 to 15 minutes. Remember syrup mixture is extremely hot, do not touch with your fingers. Serve pudding warm.