Vegan Malva Pudding
This recipe creates the classic, comforting South African Malva Pudding—a sweet, apricot-flavored sponge cake—in a completely plant-based form. The key is soaking the hot pudding in a rich, buttery, warm caramel sauce, which results in an irresistibly moist, sticky, and caramelized texture. It’s the ultimate vegan dessert for a cozy evening.
Equipment
- Sifter
Ingredients
For the Malva Pudding:
- 2 cup All Purpose Flour
- 11/2 cup White Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Distilled White Vinegar
- 1/2 cup Soy Milk
- 1/2 cup Applesauce
- 2 tbsp 2 Tbsp Smooth Apricot Jam
- 30 ml Coconut Oil
For the Sauce:
- 1/2 cup Vegan Butter
- 3/4 cup White Granulated Sugar
- 1 cup Canned Coconut Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to350F (180C). Lightly grease your 8x8 inch baking dish and set it aside. In a small bowl, combine the 1/2 cup Soy Milk and 1 Tablespoon Distilled White Vinegar. Stir once and let it sit for 5 minutes to curdle (this is your vegan buttermilk).In a large mixing bowl, sift the 2 cups All-Purpose Flour, 1 1/2 cups White Granulated Sugar, 1 teaspoon of Baking Powder, 1 teaspoon of Baking Soda, and 1/2 teaspoon Salt. Whisk well to combine.2 cup All Purpose Flour , 1 tsp Baking Powder, 1 tsp Baking Soda, 1/2 tsp Salt, 1 tbsp Distilled White Vinegar, 1/2 cup Soy Milk , 11/2 cup White Granulated Sugar
- Combine Wet and Dry Ingredients To the curdled milk mixture, add the 1/2 cup Unsweetened Applesauce, 2 Tablespoons Smooth Apricot Jam, and 2 Tablespoons Coconut Oil (Melted). Whisk until thoroughly combined. Pour the wet mixture into the dry ingredients. Gently whisk or fold until the batter is just smooth. Do not overmix, as this can make the pudding tough. A few tiny lumps are fine. Pour the batter into the prepared baking dish.1/2 cup Applesauce , 2 tbsp 2 Tbsp Smooth Apricot Jam, 30 ml Coconut Oil
- Bake the Pudding Bake for 35 - 40 minutes. The pudding is done when the top is golden-brown and a toothpick inserted into the center comes out clean.
- Prepare and Pour the Sauce About 5 minutes before the pudding is done, prepare the sauce. In a small saucepan over medium heat, melt the 1/2 cup Vegan Butter. Stir in the 3/4 cup White Granulated Sugar and 1 cup Canned Coconut Cream. Bring the mixture to a low simmer, stirring constantly until the sugar is fully dissolved (about 3-5 minutes). Do not boil vigorously. Remove from the heat and stir in the 1 teaspoon Vanilla Extract. Keep the sauce warm.1/2 cup Vegan Butter , 3/4 cup White Granulated Sugar , 1 cup Canned Coconut Cream, 1 tsp Vanilla Extract
- Finish and Serve Immediately remove the hot pudding from the oven. Using a toothpick or skewer, poke holes all over the surface of the pudding, ensuring the holes go deep. Slowly pour the warm sauce evenly over the top of the pudding, making sure it covers the entire surface and soaks into the holes. Let the pudding sit for 5-10 minutes to absorb the sauce fully. Cut into squares and serve warm.
Notes
- Optimal Absorption: The pudding and the sauce must both be hot when the sauce is poured. This thermal shock is critical for the sponge to absorb the caramel liquid and achieve the signature stickiness.
- Curdling is Crucial: The vinegar and soy milk reaction creates a vegan buttermilk, which reacts with the baking soda for the pudding's light, airy, and spongy crumb.
- Jam Variation: If you prefer a richer flavor, you can substitute a portion of the white granulated sugar in the sauce with brown sugar.
Nutrition
Calories: 366kcal
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