Rich, chocolaty and free from the top allergens, this Gluten-Free Vegan Mexican Chocolate Pudding is going to make you beg for a second helping! Making gluten-free pudding has never been easier.
This post is sponsored by Enjoy Life Foods. Opinions are my own.
Raise your hand if you’re a sweetetarian? I am! I love sweets, and anything made with chocolate is my favorite – especially this Gluten-Free Vegan Mexican Chocolate Pudding. It’s a gluten-free pudding recipe with a bit of a kick to it.
Don’t be afraid of the spices in this smooth, creamy, gluten-free chocolate pudding. You can leave them out if you’d like, but I recommend adding them in. It really brings this gluten-free pudding to a whole new level. And it’s not spicy, the spices enhance the other flavors, similar to how coffee enhances the cocoa in chocolate cake.
This Gluten-Free Vegan Mexican Chocolate Pudding is meant to be served chilled, but it’s also tasty warm served over chocolate cake. Please don’t ask me how I know that (wink).
I love adding a dollop of dairy-free whipped cream and some raspberries to the top. A sprinkle of a cinnamon gives this pudding the perfect finish. My whole family loves this Gluten-Free Vegan Mexican Chocolate Pudding, and you’ll love it too. Especially when you see how simple it is to make.
Once I learned how easy it was to make gluten-free pudding I stopped buying store-bought pudding. There are only a few simple ingredients in this recipe and it’s so easy to make that my kids sometimes whip up a batch.
This Gluten-Free Mexican Chocolate Pudding falls into what I call the three s’s. Simple, Stunning, and Satisfying. It’s really all of those three, and a lot more.
I totally just made the three s’s up, but you get the idea. Check out the video below to see just how simple it is to make. Remember, you can leave out the cinnamon and cayenne and just make regular, good-old gluten-free chocolate pudding.
How to make gluten-free pudding:
- In a small saucepan, combine sugar, cornstarch, cinnamon, and cayenne pepper.
- Add cold milk and stir until smooth.
- Cook over medium heat until mixture comes to a boil, stirring constantly.
- Once boiling, cook for another minute or until it starts to thicken.
- Stir in chocolate mini chips or morsels. Keep stirring until smooth.
- Remove from the heat.
- Add in vanilla and whisk until fully incorporated.
- Spoon pudding into dessert dishes and place in the refrigerator.
- Serve chilled.
- If desired, top with dairy-free whipped cream and a sprinkle of cinnamon.
This Gluten-Free Mexican Chocolate Pudding also makes a great filling for cake. Next time you make a gluten-free chocolate cake, upgrade it by adding this pudding in between the layers, instead of frosting.
If you make this pudding, please consider stopping by and letting me know what you think of it! Enjoy!
Serving Size: 1/2 cup
Amount Per Serving:Calories: 259 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 10mg Sodium: 67mg Carbohydrates: 41g Fiber: 1g Sugar: 16g Protein: 4g