By Wendy Stoltz / Last Modified On January 15, 2023

Rich, smooth, and creamy, this gluten free chocolate pudding is simple to make and it only uses a handful of ingredients.

If you love pudding you might also like my gluten free creme brulee.

Looking for more pudding recipes? You'll want to make this gluten free banana pudding.

Gluten Free Chocolate Pudding Recipe

It’s hard to find a good gluten free pudding mix at the store and the ones I have found have been expensive.

Once I learned how easy it was to make gluten-free chocolate pudding I stopped buying store-bought pudding.

Did you know there are only 5 ingredients in this gluten free chocolate pudding recipe?

Ingredients in Gluten Free Chocolate Pudding

Sugar – Use granulated sugar. I haven’t tested this recipe with sugar alternatives.

Cocoa - For that rich chocolate flavor.

Cornstarch – This helps thicken the gluten free pudding. If you can’t have cornstarch you can use tapioca starch.

Milk – We use either 1% or almond milk (for a dairy-free version). You can also use 2% or whole milk.

Chocolate Chips – Make sure your chocolate chips are gluten free. We like semi-sweet but you can also use milk chocolate or dark chocolate chips.

Vanilla Extract – Use high-quality vanilla extract for the best results.

How to make gluten free chocolate pudding

1. In a small saucepan, combine sugar, cornstarch, and cocoa.
2. Add cold milk and stir until smooth. Cook over medium heat until mixture comes to a boil, stirring constantly.
3. Once boiling, cook for another minute or until it starts to thicken. Stir in chocolate chips. Keep stirring until smooth.
4. Remove from the heat. Add in vanilla and whisk until fully incorporated.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Tips for Making Gluten Free Pudding

• Use high quality ingredients and check labels to ensure your ingredients are gluten free.
• If you substitute any ingredients that I haven’t tested, you’re doing so on your own.
• Start with cold ingredients and heat them together.
• Store this gluten free chocolate pudding covered in the refrigerator for up to 5 days.
• I have not tried freezing this pudding but I would imagine it would make good ice cream.

Mexican Chocolate Pudding

For a Mexican chocolate version, add 2 teaspoons cinnamon and ¼ teaspoon cayenne pepper in with the cornstarch and sugar, before adding in the milk.

Vegan Option

To make this chocolate pudding vegan, swap out the milk with a dairy-free milk and use vegan chocolate chips.

Gluten Free Pudding in Cakes

This Gluten-Free 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 gluten free pudding, please consider stopping back by and letting me know what you thought.

Continue to Content

Yield: 4 servings

Gluten-Free Chocolate Pudding

Print

Rich, smooth, and creamy, this gluten free chocolate pudding is simple to make and it only uses a handful of ingredients.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3 tablespoons sugar
• 1 tablespoon unsweetened cocoa
• 2 tablespoons cornstarch (or tapioca starch)
• 2 cups cold milk (or dairy-free milk)
• ¾ cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, combine sugar, cocoa, and cornstarch.
2. Add cold milk and stir until smooth.
3. Cook over medium heat until mixture comes to a boil, stirring constantly.
4. Once boiling, cook for another minute or until it starts to thicken.
5. Stir in chocolate chips. Keep stirring until smooth.
6. Remove from the heat.
7. Add in vanilla and whisk until fully incorporated.
8. Spoon pudding into dessert dishes and place in the refrigerator until chilled.
9. Serve cold. If desired, top with whipped cream.

Notes

• Add 2 teaspoons cinnamon and ¼ teaspoon cayenne pepper for a Mexican chocolate version.
• You can use dairy-free milk and dairy-free chocolate chips to make this dairy-free and vegan.
• If you can’t have cornstarch, you can substitute it with tapioca starch.

Nutrition Information:

Yield:

8

Serving Size:

½ cup
Amount Per Serving: Calories: 259Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 67mgCarbohydrates: 41gFiber: 1gSugar: 16gProtein: 4g