This Kamut chocolate pudding cake is bursting with rich chocolate flavor in a moist, saucy layered dessert that you will love!
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What I love about this recipe…
This easy recipe does not need a hand mixer or stand mixer of any kind! It is a very simple stir and dump cake!
If you are looking for a last minute Valentine’s Day dessert, this recipe is defiantly one you should try! Perfect for the occasion!
It is easy to serve to guests or take to a meal away from home with friends or family.
A homemade chocolate cake is often just a happy distant memory for many elderly folks, so blessing them with a few pieces of chocolate cake, like this Kamut Texas sheet cake, might be a fun idea! Always check with them first if it is something they can eat and if they have any allergies.
Besides pumpkin desserts, pretty much anything chocolate holds equal value for me! The Joey gooey pudding combined cake texture is so rich and chocolatey. I love having mine with a scoop of vanilla ice cream!
Kamut chocolate pudding cake is made with all simple ingredients. If you have the kamut flour on hand then you are all ready to start cooking!
I do not use white sugar or brown sugar in most of my recipes, instead unrefined cane sugar is my go-to for sweetener. Unrefined sugar is bleached or processed like white or brown sugar. I buy organic when at all possible!
One of the many good things about this recipe is that it is not tedious, and does not require special baking instructions or anything. It is not a type of cake that needs to rise perfectly either. In fact, this cake does not rise much at all. It is more dense, thick and syrupy underneath the top crunchy crust layer.
If you’re looking for another yummy chocolate dessert with Kamut, check out these mini cake donuts!
Why you should make Kamut chocolate pudding cake
Healthy for you: Unlike most store bought cakes, or even recipes that you will find online or in cookbooks, this Kamut chocolate pudding cake is not overly laden with sugar or other unnecessary ingredients, especially ones that are not healthy for you! The Kamut grain is also healthy for you, since it has not been genetically processed or altered. Kamut grain is also easier to digest then whole wheat.
Full of flavor: The chocolate flavor is bursting out of this cake; rich, decadent and satisfying!
Easy to make: This recipe can be mixed up in less then ten minutes flat. It is a great dessert to make when you need something quick and easy for the evening
What kind of flour does this Kamut chocolate pudding cake use?
This recipe specfically calls for Kamut flour, but substitiuting with whole wheat flour is a siutabe option. Sometimes when I bake with ancient grains I will repalce some of the Kamut flour with regular all purpose flour, depending on who I will be serving the food to, or how accustomed the family is to a healthier grain option, like Kamut.
Can you use almond flour in this pudding cake recipe?
Do your research on converting a recipe to almond flour. I have not personally made this recipe with flour substitiutuins like gluten free flour, oat flour, nut flours or other.
Is this a sourdough recipe?
No, this recipe does not use any sourdough discard or starter.
Serving ideas:
This cake is best served the same day or the following day. After the second day, the cake tends to get very soft and mushy, from the pudding layer.
If you’re looking for a delicious chocolate dessert for Valentine’s Day, an anniversary celebration, birthday party, or just something special, this Kamut chocolate pudding cake recipe is a must – try!
For a special treat serve with:
- Ice cream
- Cool whip
- Homemade whipped cream
What is in this Kamut chocolate pudding cake recipe?
- Kamut flour
- Unrefined sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Eggs
- Milk of choice (regular milk or a non-dairy milk alternative are both fine. I used almond milk).
- Melted butter or coconut oil
- Vanilla extract or flavoring
Pin this recipe to try later!
Recipe for Kamut chocolate pudding cake
Dry ingredients:
1 1/2 cups Kamut flour
3/4 cup unrefined sugar
1/3 cup cocoa powder
2 1/2 tsp baking powder
3/4 tsp salt
Liquid ingredients:
3/4 cup milk (regular milk or a non dairy alternative are both fine. I used almond milk).
1 1/2 tsp vanilla extract or flavoring
3 T melted butter or coconut oil
Topping (Second layer):
1/2 cup unsweetened cocoa powder
1 1/4 cups unrefined sugar
1 1/2 cups water
Note on sweetener: the unrefined sugar can be replaced with coconut sugar, organic sugar, or similar if preferred. This recipe was not formulated for a liquid sweetener like honey or maple syrup though.
Directions how to make Kamut chocolate pudding cake
- Preheat oven to 350.
- Mix togehther the liquid ingredients in a small mixing bowl.
- In another mixing bowl whisk the dry ingredients.
- Combine the liquid ingredients and flour mixture together. Stir to combine.
- Grease a glass 9×13″ pan with non stick spray or a butter wrapper.
- Pour the batter into the pan and spread around. It will be a thicker batter.
- In a separate bowl, combine the topping ingredients- the unrefined sugar and cocoa powder. Spoon over the whole cake and spread around. Very slowly, pour the water over all of this. Don’t worry about spreading the water around or mixing it into the pan.
- Place into the oven and bake for about 35 minutes. The baking time can vary slightly. Keep checking towards the end for doneness. You don’t want to under bake or the cake will be too moist and doughy, but if you over bake it won’t have as much of the pudding consistency.
- The cake will be soft, but springy when done. The top of the cake might have some crispier areas and edges. This is a sign the cake is done baking!
- Remove from the oven and cool before covering. You can serve this warm!
Additional F&Q-
Can you make this recipe dairy free?
Yes you certainly can! Non dairy alternatives can be substituted for the sour cream and milk.
Additional Kamut recipes you might like!
- Kamut Texas sheet cake
- Kamut mini chocolate cake donuts
- Easy Kamut biscuits
- The best Kamut cinnamon rolls
- Kamut pumpkin pie cinnamon rolls
- Kamut pancakes
- Kamut walnut chocolate chip cookies
- Kamut lemon bars
- Kamut blueberry muffins
- Kamut pumpkin bars with cream cheese frosting
Kamut chocolate pudding cake
Ingredients
- Dry ingredients:
- 1 1/2 cups Kamut flour
- 3/4 cup unrefined sugar
- 1/3 cup cocoa powder
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- Liquid ingredients:
- 3/4 cup milk (regular milk or a non dairy alternative are both fine. I used almond milk).
- 1 1/2 tsp vanilla extract or flavoring
- 3 T melted butter or coconut oil
- Topping (Second layer):
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups unrefined sugar
- Last topping layer:
- 1 1/2 cups water
Instructions
- Preheat oven to 350.
- Mix togehther the liquid ingredients in a small mixing bowl.
- In another mixing bowl whisk the dry ingredients.
- Combine the liquid ingredients and flour mixture together. Stir to combine.
- Grease a glass 9x13" pan with non stick spray or a butter wrapper.
- Pour the batter into the pan and spread around. It will be a thicker batter.
- In a separate bowl, combine the topping ingredients- the unrefined sugar and cocoa powder. Spoon over the whole cake and spread around. Very slowly, pour the water over all of this. Don't worry about spreading the water around or mixing it into the pan.
- Place into the oven and bake for about 35 minutes. The baking time can vary slightly. Keep checking towards the end for doneness. You don't want to under bake or the cake will be too moist and doughy, but if you over bake it won't have as much of the pudding consistency.
- The cake will be soft, but springy when done. The top of the cake might have some crispier areas and edges. This is a sign the cake is done baking!
- Remove from the oven and cool before covering. You can serve this warm!
Notes
Equipment needed:
Glass baking pan
Measuring spoons
Measuring cups
Mixing bowl
Kamut flour
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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