I Love Desserts


Chocolate Attack
with Chocolate Pudding and Whipped Cream

Chocolate Attack with Chocolate Pudding and Whipped Cream


Chocolate Attack

This may be one of the most decadent, delicious desserts you'll ever make! Serve this delightful combination of chocolate, strawberries and marshmallow topped with an innovative Whipped Cream at your next dinner party, and I promise you'll be very popular!



  • 1 recipe "Devilish" Chocolate Layered Cake, baked in 3 layers
  • 1 recipe Chocolate Pudding (recipe below)
  • 1 cup fresh strawberries, chopped
  • 1 13 oz. jar marshmallow cream
  • 1 9.7 oz. GFCF dark chocolate
  • Whipped Cream (recipe below)

1. Place one layer of the cake in a large glass bowl. On top of cake, place one-third of the pudding, strawberries, marshmallow cream and chopped chocolate, in that order. Continue to layer starting first with the cake until all ingredients are used.

2. Chill 2 hours and serve, topped with Whipped Cream.

Nutritional Information Per Serving

Servings 12; Calories 487; Fat 17g; Protein 5g; Carbohydrates 80g; Cholesterol Omg; Sodium 483mg; Fiber 5g


Chocolate Pudding

This smooth, creamy and yes, fat-free pudding hits the spot when you need a chocolate fix and not a lot of calories! Go ahead—indulge!


  • 2 cups rice, nut or seed milk
  • 1/4 cup cocoa powder
  • 1/2 cup whole grain sorghum flour
  • 1/4 cup organic cane sugar OR 1/8 tsp. stevia
  • 2 tsp. vanilla
  • 1/8 tsp. coffee crystals
  • Tiny pinch of salt

1. Whisk ingredients together in a saucepan, heat on high, stirring constantly until mixture thickens.

2. Place in individual serving dishes, serve warm or cover with plastic wrap and chill 2 hours.

Nutritional Information Per Serving

Servings 4; Calories 154; Fat 2g; Protein 2g; Carbohydrates 34g; Cholesterol Omg; Sodium 45mg; Fiber 2g


Whipped Cream (Vegan)

Makes about 3 cups

Soy protein isolate whips like egg whites if you add a little stabilizer. This vegan whipped topping can be spooned or piped—just as you would with traditional whipped cream.


  • 1/2 cup warm water
  • 1 tsp. agar powder
  • 1/4 cup soy protein isolate
  • 1 tsp. vanilla powder*
  • 1/4 cup organic cane sugar

*Vanilla powder is used in this recipe as a stabilizer as well as adding a wonderful vanilla taste.

1. Using a stand mixer with the whisk attachment, dissolve agar in water on low speed. Add soy protein and vanilla powder. Increase speed and slowly add sugar. Beat until peaks stay standing when mixer is turned off, about 10-12 minutes.

2. Place mixture in a piping bag and decorate desserts when ready to serve. (This does not last in the refrigerator.)

Nutritional Information Per Serving

Servings 24; Calories 21; Fat 0g; Protein 0g; Carbohydrates 0g; Cholesterol 0mg; Sodium 0mg; Fiber 0g

  • from:
    Bake Deliciously! Gluten and Dairy Free Cookbook
  • by Jean Duane
  • Alternative Cook 2009
  • Paperback Original; $24.95
  • ISBN: 0978710908
  • Recipe reprinted by permission.

Buy Bake Deliciously! Gluten and Dairy Free Cookbook


Bake Deliciously! Gluten and Dairy Free Cookbook


This page created March 2010

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