Chocolate olive oil self-saucing pudding

Gluten-free diets often go hand-in-hand with dairy-free diets, and this is the perfect sweet treat I serve to any gluten and dairy-free guests. Olive oil makes for a great substitute for butter for adding plenty of dairy-free moistness. Seek out light olive oil if possible, as it's delicate flavour is less likely to overpower the flavour of your baked sweet goods.

Credit: Jiwon Kim

• serves

  4-6

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Stream free On Demand

Sweets That Sing

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 1 cup (150 g) plain gluten-free flour, sifted
• ⅓ cup Dutch-processed cocoa powder, sifted
• 3 tsp gluten-free baking powder
• ½ cup brown sugar
• Sea salt flakes
• 1 cup (250 ml) coconut milk
• ½ cup (125 ml) light olive oil
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• Dairy-free ice cream and seasonal fruit, to serve

Chocolate sauce

• 1 cup brown sugar
• 2 tbsp Dutch-processed cocoa powder

Instructions

1. Preheat the oven to 160˚C. Bring a kettle of water to the boil. In a large mixing bowl, combine the flour, cocoa, baking powder, sugar and a generous pinch of salt and whisk well to combine. Add the coconut milk, oil, eggs and vanilla to the bowl and mix well to combine. Pour the batter into a 15 cm x 20 cm baking dish.
   
2. To make the sauce, in a medium bowl, combine the ingredients with 1 cup (250 ml) boiling water and mix well to combine. Carefully pour the sauce over the pudding in the baking dish, then bake for 30 minutes, or until the centre springs back lightly when pressed.
   
3. Serve the chocolate olive oil self-saucing pudding with a scoop of dairy-free ice-cream and some seasonal fruit.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sweets That Sing

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G