Vegan Malva Pudding
Preheat the oven to 350°F (180°C). Spray a 9×9 square dish with non-stick spray. Set aside.
- Cook35 min
- Total35 min
- Serves12
- LevelEasy
Ingredients
- 2 cups (250g) For the Malva Pudding:
- 1 and 1/2 cups (300g) All Purpose Flour
- 1 tsp White Sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp salt
- 1/2 cup (120ml) white vinegar
- 1/2 cup (140g) soy milk
- 2 Tbsp (40g) Applesauce
- 2 Tbsp (30ml) Smooth Apricot Jam
- 1/2 cup (112g) Coconut Oil (Melted)
- 3/4 cup (150g) For the sauce:
- 1 cup (240ml) vegan butter
- canned coconut cream
- vanilla extract
Method
- Preheat the oven to 350°F (180°C). Spray a 9×9 square dish with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
- Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
- Transfer the batter to your prepared baking dish.
- Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- When the malva is almost finished cooking, start on your sauce.
- Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
- When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
- Serve warm with vegan whipped cream or vegan ice cream.
