Decadent Gluten-Free Chocolate Pudding Recipe

One of my favorite comfort foods is gluten-free chocolate pudding topped with a generous dollop of real whipped cream. I remember my mother making this pudding whenever we had extra milk to use up. It was also one of the first things I was allowed to “cook” on my own as a child—though I must admit I burned the bottom of the pan more than once.

Pudding is naturally gluten-free and eggless, and it’s simple to make vegan by substituting plant-based milk and vegan butter. You can, of course, use a boxed mix like instant chocolate pudding (which is gluten-free), but once you try homemade chocolate pudding from scratch you may never go back to boxed mixes.

If you enjoy custards and similar desserts, try my Gluten Free Tiramisu made with homemade GF ladyfingers.

Recipe Ingredient Notes

Dark Chocolate: Use 60% cocoa or darker dark chocolate for the best flavor and texture. This recipe works well with leftover chocolate pieces or mixed cocoa percentages, as long as they are dark chocolate.

Milk: Whole milk yields the creamiest result, but lower-fat milks work fine. Avoid fat-free milk if you want a rich, silky pudding.

Espresso Powder: Instant espresso powder enhances the chocolate flavor. If you prefer no coffee flavor, omit the espresso and add 1 teaspoon of vanilla extract instead.

To serve: I like to top the pudding with whipped cream and chocolate shavings. Fresh raspberries or other berries are also a lovely accompaniment.

Vegan Recipe Ingredient Notes

Chocolate: Check labels for dairy ingredients and cross-contamination warnings when selecting chocolate for a vegan or dairy-free version. Many dark chocolates are vegan, but manufacturing practices vary.

Milk: Oat, coconut, or cashew milks worked best in my tests; almond milk was less successful for texture.

Butter: Replace the butter with a vegan butter of your choice (avoid coconut oil for best results).

How to make Gluten Free Chocolate Pudding

Tools: a medium heavy-bottom saucepan, a whisk, a spatula, and serving glasses or ramekins. One batch yields about 4–6 servings depending on portion size.

Step 1: Prepare your serving dishes and set aside.

Step 2: In the saucepan, whisk together granulated sugar, light brown sugar, cornstarch, and kosher salt. Add instant espresso powder if using.

Step 3: Set the burner to medium-low and slowly add the milk while whisking constantly to prevent lumps and avoid scorching the bottom of the pan.

Step 4: Continue stirring on low heat until the mixture thickens—about 3–4 minutes. The mixture should coat the back of a spoon; when you draw a line with your finger along the back of the spoon the line should remain visible.

Step 5: Remove the pan from the heat and add the chopped dark chocolate and room-temperature butter (or vegan butter). Whisk until completely smooth. You can transfer the pudding to a larger bowl for easier whisking.

Step 6: Portion the pudding into your prepared glasses or ramekins using a scoop or large spoon.

Step 7: Cover and refrigerate for at least 2 hours. The pudding can be stored covered in the fridge for up to 3 days; make sure each dish is covered to retain freshness.

How to make Sweetened Whipped Cream

Homemade whipped cream elevates this pudding. Use very cold heavy cream and an electric mixer or whisk by hand. Combine the cold heavy cream, powdered sugar, and vanilla in a chilled bowl. Whisk at medium speed until soft to medium peaks form.

How to serve Chocolate Pudding

Serve chilled pudding topped with a large spoonful of whipped cream and chocolate shavings. Fresh berries, candied cocoa nibs, or a sprinkle of chopped nuts add great texture. This pudding also works as a filling for gluten-free cupcakes or layered desserts.

Storage & Freezing

Refrigerate covered pudding for up to 5 days. Some readers have frozen portions as “fudgicles” by spooning fully cooled pudding into molds or ice cube trays and freezing until solid.

The classic instant pudding mixes contain gluten-free ingredients but may not be certified gluten-free. If you rely on certified gluten-free products for medical reasons, check the packaging for certification.

Arrowroot or tapioca starch are good substitutes but not exactly 1:1. Use about 15 grams of arrowroot or tapioca for every 20 grams of cornstarch in this recipe.

Homemade chocolate pudding is best eaten within 5–7 days when stored properly covered in the refrigerator.

Note about Salt in my Recipes

I use a coarse kosher-style salt in my recipes unless noted otherwise. If you use a different brand or type of salt, adjust quantities to taste since salts vary in intensity.

Baking in grams

I provide weights because baking by weight is more accurate. A digital scale is affordable and recommended for consistent results, especially with gluten-free flours.

Note about Ovens and Oven Temperatures

My recipes are developed using a conventional oven with racks positioned in the middle. If you use a convection oven, reduce temperature or adjust timing as needed. An oven thermometer can help ensure accurate results.

Substitutions and Modifications

Ingredient swaps may change texture and flavor. I test recipes as published; results can vary with substitutions.

More Chocolate Recipes to try

📖 Recipe

Yield: 4-6 depending on serving size

Gluten Free Chocolate Pudding

This rich, decadent, and creamy gluten free chocolate pudding is the perfect treat when a chocolate craving hits. It’s gluten-free, eggless, nut-free, and can easily be made vegan.

Prep Time
10 minutes

Cook Time
20 minutes

Additional Time
2 hours

Total Time
2 hours 30 minutes

Ingredients

For the Gluten Free Chocolate Espresso Pudding

• 25 grams granulated white sugar
• 25 grams light brown sugar
• 3 grams kosher salt
• 20 grams cornstarch
• 5 grams instant espresso (optional)
• 500 grams milk (whole milk or plant milk of choice)
• 200 grams dark chocolate
• 15 grams unsalted butter, room temperature (or vegan butter)

Sweetened Whipped Cream

• 235 ml heavy whipping cream, cold
• 40 grams powdered sugar
• 1 teaspoon vanilla extract

Instructions

How to make Gluten Free Chocolate Espresso Pudding

1. Prepare your glasses or ramekins and set aside.
2. In a heavy-bottom saucepan, whisk together both sugars, cornstarch, salt, and espresso powder if using.
3. Over medium-low heat, slowly whisk in the milk to avoid lumps and prevent scorching.
4. Continue stirring until the mixture thickens and coats the back of a spoon (about 3–4 minutes).
5. Remove from heat and stir in the chocolate and room-temperature butter until smooth.
6. Portion the pudding into prepared jars or ramekins.
7. Cover and refrigerate for at least 2 hours or up to 3 days.
8. When ready to serve, top with whipped cream and chocolate shavings or fresh berries.

Whipped Cream

1. Combine cold heavy cream, powdered sugar, and vanilla in a bowl fitted with a whisk or mixer attachment.
2. Whisk at medium speed until soft to medium peaks form.

Notes

Vegan recipe ingredient notes

Chocolate: Verify chocolate labeling for dairy and cross-contact.
Milk: Oat, coconut, or cashew milks work well; almond milk may thin the pudding.
Butter: Replace with vegan butter if desired (avoid coconut oil for best texture).

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 287

Did you make this recipe?

If you try this pudding, please leave a comment and rating on the blog!