malva pudding

Vegan Malva Pudding

In Baking, Dessert, Recipes, Sweet by Muriel7 Comments

You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!

This classic South African dessert is traditionally made with eggs, milk and cream – but it’s super easily veganised. I first shared a vegan malva pudding recipe in my early days with Vegilicious (the student organisation I started in 2012), and the recipe’s made its rounds on social media. Here is a slightly modified version (better than ever!) using aquafaba, and coconut cream plus soy milk in place of soy cream. It’s pretty perfect (ask my dad).

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

malva pudding
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5 from 1 vote

Vegan Malva Pudding

A veganised version of the South African classic – tastes the same, though!
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: South African
Keyword: baked
Servings: 6 servings


For the pudding

  • cup aquafaba
  • ¾ cup sugar
  • 1 tbsp apricot jam (high quality/homemade)
  • 1 heaped tbsp vegan butter (melted)
  • 1 tsp white vinegar
  • cup plant milk (I used soy milk)
  • 1 cup cake flour
  • 1 tsp bicarb
  • ½ tsp salt

For the sauce

  • ¼ cup coconut cream
  • ¼ cup plant milk (I used soy milk)
  • 50 g vegan butter
  • ¼ cup sugar
  • 2 tbsp hot water
  • 1 tsp vanilla essence


  • Preheat the oven to 180ºC and grease a small (20cm square) oven-proof glass dish.
  • In a medium bowl, whisk the aquafaba and sugar together.
  • Mix in the apricot jam, then add the melted vegan butter, and the vinegar.
  • Mix in the plant milk.
  • Add the flour (don't mix yet). Add the bicarb and salt, then mix everything together.
  • Beat well, then pour into the oven dish.
  • Bake for 30-40 minutes, until well risen and a cake tester comes out clean.
  • Meanwhile, in a small pot over medium heat, melt together all the ingredients for the sauce, and stir well.
  • Pour the sauce over the pudding as soon as it comes out of the oven.
  • Leave to stand until the sauce is fully absorbed, then serve with vegan ice cream and/or custard.


  1. Even though mine flopped a bit in the middle, the taste was amazing. Definitely gonna make this one again in the future.

    1. Author

      It’s possible that it didn’t get enough heat while baking — for next time, here are a couple tips: bake at 180 for 30 minutes (don’t open the oven before then, otherwise it’ll interrupt the rise), then test it with a cake tester, and if it doesn’t come out clean, leave it in for another 10 minutes. But like you said, it’s a pudding so a little gooey texture is alright! Plus, it’s egg-free so no health risks associated with underbaked pud 🙂

  2. If you don’t have vegan butter could you use olive oil or coconut oil instead?

    1. Author

      Coconut oil would be the best substitute for vegan butter, since it’s also solid at room temperature. Olive oil (or another oil, e.g. canola) will make it more moist (since the oil is liquid at room temperature) – but that’s probably ok since it’s a pudding, not a cake. Be aware of the flavour though, you might not want a grassy olive oil flavour (or maybe it’s an interesting variant, I don’t know!)

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