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Vegan Malva Pudding

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