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Gluten-free pouding chomeur with date syrup
5 from 30 votes

Gluten-free pouding chomeur with date syrup

Gluten-free pouding chomeur with date syrup combines a tender, moist cake with a homemade date syrup sweetener made from Medjool dates. This dessert showcases a unique syrup made by soaking, blending, and boiling date liquid to achieve a honey-like consistency. The cake mix uses a blend of gluten-free flours, almond flour, eggs, and butter to create a rich but allergy-conscious pudding. The pudding is presented with optional toppings like vanilla ice cream and fresh berries for added freshness and texture contrasts.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 281 kcal
Course: Dessert
Cuisine: French

Ingredients

Homemade Date syrup (silan):
  • 2 cups Medjool dates pitted, Natural Delights brand
  • 1 ½ - 2 cups water boiling hot
  • 1 tablespoon gluten-free flour
Gluten free pouding chomeur:
  • 1 cup all-purpose gluten free flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter or coconut oil
  • 1 cup sugar
  • 2 egg
  • ¾ cup milk or non dairy milk
  • 1 teaspoon vanilla extract pure
  • For serving:
  • Medjool dates additional, chopped
  • vanilla ice cream optional
  • blueberries optional
  • ground cherries optional

Instructions

To make date syrup (silan):
    Cup of Yum
  1. Soak Medjool dates in 1 cup of boiling hot water for at least 1 hour. Transfer to a blender or food processor and blend (it’s ok if some chunks remain). Sieve date mixture through a nut bag or double cheesecloth placed over a strainer, getting as much liquid out as possible. Return date mixture to blender, add another cup of boiling hot water and blend again, and sieve through the nut bag or cheesecloth again. You should end up with about 1 ½ cups of date liquid. Save the pulp to use in smoothies, French toast or mix with oatmeal.
  2. Transfer the date liquid to a saucepan, and bring to a boil. Lower heat to medium and continue boiling, stirring often, until it reaches the consistency of honey. Remove from heat - you should end up with about 1 cup of date syrup, and liquid will thicken further upon cooling.
  3. See my blog post on homemade date honey syrup for more info: https://immigrantstable.com/homemade-date-syrup-silan/
To make healthy pouding chomeur:
  1. When ready to bake, prepare a 9x12 casserole dish by coating it generously with butter or coconut oil. Preheat the oven to 375 F.
  2. Reheat the date syrup and add 1 tablespoon of flour. Pour the syrup into the bottom of a prepared casserole dish. In a small bowl, mix gluten free flour, almond flour, baking powder and salt.
  3. In a large bowl using a hand-held mixer or the bowl of a standing mixer, cream together sugar and butter (or coconut oil). You should reach a fluffy, cohesive consistency.
  4. Add the eggs one at a time, continuing to beat the mixture as you do.
  5. With the mixer working on low speed, add half the dry ingredients, then the milk and vanilla extract, and finish with the rest of the dry ingredients.
  6. Pour the cake mixture atop the hot date syrup. Transfer gluten free pudding chomeur to the oven, and bake for 40-45 minutes, until the top is golden brown.
  7. Serve gluten free pudding chomeur with more chopped dates, optional vanilla ice cream. Halved ground cherries and blueberries also work very well with it.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 29mg (10%) Sodium 188mg (8%) Potassium 204mg (4%) Fiber 3g (12%) Sugar 34g (68%) Vitamin A 101IU (2%) Calcium 91mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 188mg 8%
Potassium 204mg 4%
Fiber 3g 12%
Sugar 34g 68%
Vitamin A 101IU 2%
Calcium 91mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.