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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.
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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!
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- 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.