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I’m always super happy (and relieved!) when people make one of my recipes and love it, so your immediate response to the Chocolate Pudding Cake recipe I posted earlier this week put a big smile on my face. 🙂 I’m hoping for a repeat performance with this Vanilla Pudding Cake for One….
The “pudding cake” concept has taken over my life this week. I already have a mocha version to share with you sometime soon, with plans for a couple other flavors as well. My favorite things about these recipes:
- They’re not heavy.
- They’re easy and don’t take many ingredients.
- They’re full of protein.
- They’re Deep S and great for the metabolism.
- They have a texture close to that of a boxed cake mix.
- They’re dairy-free for my allergy mamas!
I was kind of skeptical that a vanilla version would work using just oat fiber as the flour, but I was very pleasantly surprised with something that’s kinda like a vanilla custard but in cake form. I like mine soft-set after being microwaved for only a minute, but you can leave it in a little longer to cook it all the way through if you prefer. Don’t want to use the microwave? Bake it at 350* until it’s the texture your little heart desires.
Speaking of oat fiber, not all brands are created the same! I use Life Source brand from Netrition; it’s light in color and has a very mild flavor. I’ve tried another brand before that was darker in color and had a very strong taste that reminded me of Play-doh. Seriously, if you think you don’t like oat fiber, it might just be the brand you’re using.
And while we’re on the subject of brands, I use Konjac Foods brand glucomannan powder that can be purchased through Netrition (here) or Amazon (here). This is what I’ve used ever since I started THM over 4 years ago, and it’s always served me well! Gluccie has some pretty amazing blood-sugar-balancing properties, slows down fat absorption in your body, and helps you feel full. (Check out this article for more details.) Lately I’ve been trying to incorporate as much of it as possible into my diet and I’m seeing good results (probably not just from the gluccie, but I think it is playing a part!).
If you want to keep this cake in Deep S mode, eat it plain or top it with a little almond milk. If you’re OK with going into regular THM S mode, smash a few strawberries and use it as a strawberry shortcake! A-maz-ing. To jazz the cake up a little, feel free to add some lemon juice, cinnamon, or your favorite extract for a different flavor! If you find a cool tweak, please post about it in the comments so we can all try it! On my list next week: cranberry and PB&J. (Not in the same recipe, but now that I think about it….) I’ll keep ya posted.
REMINDER: I just switched email services to something that I can customize better, so if you haven’t signed up yet, you should totally do that! (Shameless plug.) 😛 I’ll be sending out a pretty neat email-exclusive announcement next Monday with Monday’s recipe, and if you have any interest in this website you won’t want to miss it. By the way, if you are signed up via email, you may find that the emails are going to a different folder than they used to. (For example, if you have Gmail they’ll show up in your Promotions folder.) You can use either of the subscription widgets on this page to sign up, or CLICK HERE for a sign-up form.
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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all my Deep S recipes
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all my dairy-free recipes
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
Need a meaningful Christmas gift for someone? Check out my cookbook!
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- 2 tsp. refined coconut oil
- -
- 1 med. egg
- 2 T. water
- ½ tsp. vanilla extract
- -
- 2 T. collagen
- 1½ T. oat fiber (use gluten-free if necessary)
- 2 tsp. THM Super Sweet Blend
- ½ tsp. glucomannan
- ¼ tsp. baking powder
- Dash salt
- Melt the coconut oil in a ceramic bowl. (A small cereal bowl size works well.) I do this in the microwave.
- Add the egg, water, and vanilla and whisk.
- Add the dry ingredients and whisk until smooth. The batter will be very liquidy.
- Microwave for a minute, then check and see if you want to nuke it any longer. At one minute, mine is fairly soft, which I like. 1½ minutes cooks it all the way through so it's a regular cake and not a pudding cake any longer. Times may vary with each microwave, so find what you like.
- To stay in Deep S territory, eat it plain or top with a little unsweetened almond milk. (One of my genius blog readers suggested topping it with melted Skinny Chocolate too!) For a regular THM S, top with some strawberries.
- For a neat flavor twist, you could try adding a dash of lemon juice or your favorite extract - or add a healthy dose of cinnamon for a spice version!
-I use Konjac Foods brand glucomannan, which isn't quite as strong as THM glucomannan from what I've heard. In my ice cream recipes I often remind people to decrease the glucomannan amount if they're using a strong brand and notice a funny taste or texture. It shouldn't make as much of a difference in baked goods, but if you notice that something is off, try decreasing the gluccie. You may be able to substitute xanthan gum for the gluccie, but I haven't tried that in this recipe. These pudding cakes are best warm since the gluccie will start to solidify when it cools.
-I don't recommend substituting for the oat fiber since it has such unique properties. I know that some people substitute psyllium husks in place of oat fiber, but I haven't tried that myself. Not all oat fiber brands are created equally! I use Life Source brand and it has no discernable taste in this recipe.
-Not into microwaves? Bake it at 350* until the desired texture is reached.
You can pin this recipe here:
Thanks for the recipe! I am allergic to dairy AND coconut, so I replaced the coconut oil with high quality lard. I also swapped water for lemon juice and added a couple drops of lemon essential oil. It was perfect!
This is getting through my Deep S days during my FC. Today I added a touch of almond extract – so good!
Tried this tonight and loved it! I only had a tablespoon of oat fiber left so I subbed baking blend for the last 1/2 tablespoon, saw to try husks afterwards. Mine turned out great! I know baking blend may take it out of deep s though. I melted some skinny chocolate on top. This was delicious! Thanks for sharing!
Made it with the psyllium husk because it’s what I had . Turned out really good!
Thank you!
I’m glad it worked with the psyllium husk! Good to know!
Very good! No play dough texture! I topped it with some sliced strawberries and a bit of homemade whipped cream. Yum!
Well that’s a good thing! Haha… I’m so glad you liked it!
Well, I made this the 1st day of my fuel cycle and was pleasantly surprised. I made it the last day of the cycle and it rose so pretty and then fell. I have no idea what I did different ?. I don’t have a microwave so I just had to keep looking at it to see if it was ready. At about 25 m it looked good, then took it out and plop! Did I cook it too long or not long enough???
Oh, I also made your okra and eggs for the S days. Again, pleasantly surprised. My husband liked it too! Thanks so much for putting in simple things in your cookbooks. To you it may seem normal but when you are a newby it’s difficult to come up with ideas.
Blessings!
Hmm…I’m not sure! Usually things fall if they’re not baked enough, but I do like this cake on the underdone side. I guess the best thing would be to keep experimenting and mark down the baking times that work best for you. 🙂 I’m glad you’re enjoying the recipes – including the really, really simple ones!
Just made this for a deep s day on my first fuel cycle. So good!
I topped with the fp chocolate sauce from the cookbook- hope that still kept it a deep s!
Briana,
I made this with a dash of cinnamon and threw together a little cinnamon buttercream frosting to go on top. It melted into a glaze over the warm cake, so delicious! Thanks for sharing this recipe!
I found the eggy smell a bit off-putting. Great flavor and texture, though! Any idea on how to mask the sulfur eggy smell?
Hmm…maybe just keep your nose at a respectful distance or wear a clothespin? Light a scented candle? Sorry, couldn’t resist. =P I’m afraid that’s the best I’ve got!
Once again, more expensive ingredients I cannot afford. Aren’t there any desserts with common ingredients that I have in my pantry?
You can click here to see a list of my recipes that only use ingredients available at Walmart. 🙂 (You may have to substitute the sweeteners for your favorite locally-sourced sweetener, to taste.) https://www.briana-thomas.com/indexes/fuel-type-allergy-info-theme/no-special-ingredients/
Is there anything I can substitute if I don’t have Gluccie or Collagen?
You can substitute xanthan gum for the glucomannan, but I’m afraid I don’t have any good substation recommendations for the collagen. Whey protein powder doesn’t taste very good in this and the texture isn’t as nice.
Oh my. I was kinda frustrated when I couldn’t get the lumps(collagen?) smooth and figured I’d just go ahead and nuke it. It seemed like a lot of extra but oh my the flavor is wonderful. Of course I have to make two of everything for me and my husband but thank you for this one. Love having deep S options.
Briana, you’ve don’t a nice job marketing your business. I have your cookbook and I like this site enough to shop from it and refer it regularly, but I just don’t care for all the social media tabs on the left side of the page. Strategic placement is important, but those are just to “in your face” for my taste.
Congratulations on your recent announcement and keep up the good work!
Thanks for your feedback!
No microwave here, so I’d love to do several at a time in the oven. Any idea how these keep? Thanks!
I’m afraid I’m not sure on that, Erin! I definitely recommend eating them warm because when the gluccie cools, it will probably make the cake rubbery. Maybe you could reheat in the oven before eating the leftovers?
Ok, so this is SUPER good, and works great with the xantham gum substitute, equal amount. I topped mine with some strawberry Polaner’s. DELICIOUS.
I’m doing a fuel cycle, starting tomorrow. Do you think I could make this ahead of time to take it to work? Warm it up there?
Hmm…I’m really not sure, Christina! I haven’t tried that. I definitely recommend eating it warm because of the gluccie but am not sure how it would reheat.
This is so good! Thanks for the deep S option that is so reminiscent of boxed yellow cake mix.
This was even better than the chocolate version! I am so pleasantly surprised!! Reminded me of the instant vanilla pudding I used to eat with crushed Oreos from my childhood. Thanks for the great recipe!
I will have to try this today yet! We are hosting guests tomorrow and serving “unhealthy” vanilla cupcakes with peppermint buttercream. I often like to make a “healthy” comparable dessert for my husband, our daughter and myself, but it has to be dairy-free. I was searching for a cupcake recipe, and came up empty handed, so I finally settled on a coconut flour recipe. The recipe texture isn’t bad, but… the flavor… has too much coconut to mix with peppermint frosting! Plus, I was using a cashew based frosting and even the peppermint couldn’t mask the cashew. So all around, they just plain aren’t good! So, now it’s off to try this recipe! Thanks!
I hope you like it, Janelle! This chocolate cupcake recipe is dairy-free, if you want another option. 🙂 Well, the frosting isn’t, and I’m not sure what to tell you about that, but the cupcake part is and it’s my favorite chocolate cake recipe! https://www.briana-thomas.com/chocolate-peppermint-cupcakes/
Lol Briana, you are my kinda gal! That pic of you off for your run in whatever was handy… Yup, we’d be friends if we lived near each other. That is my style when i go out to our goats.☺
But, yick, i do think a pb obsession goes a wee bit too far if someone likes it on burgers! Lol
Was checking out that sugar cookie recipe last night, the plan was to make some today. Love drooling over all the lovely photos in my Necessary Food cookbook and trying out all the treats.
X0
Haha…I enjoyed your comment, Les! Don’t knock the peanut butter on burgers till you’ve tried it, though! 😛