Vegan Malva Pudding

This vegan malva pudding is rich, sticky, caramely and saucy! It’s totally divine served warm with vegan whipped cream or ice cream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F). Spray a 9×9 square dish* with non-stick spray. Set aside.

Step 2

Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.

Step 3

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.

Step 4

Transfer the batter to your prepared baking dish.

Step 5

Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 6

When the malva is almost finished cooking, start on your sauce.

Step 7

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.

Step 8

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.

Step 9

Serve warm with vegan whipped cream or vegan ice cream.