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).
Vegan Malva Pudding
For the pudding
- ⅓ cup aquafaba
- ¾ cup sugar
- 1 tbsp apricot jam (high quality/homemade)
- 1 heaped tbsp vegan butter (melted)
- 1 tsp white vinegar
- ⅓ 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.