This Vegan Chocolate Fudge Pudding is rich and indulgent, with a moist chocolate sponge swirled with fudgy chocolate sauce. It's also gluten-free and refined sugar free, and surprisingly easy to make! Perfect if you're craving a chocolatey dessert!
This Chocolate Fudge Pudding consists of a moist chocolate sponge pudding, with a fudgy chocolate sauce marbled throughout it.
To make this Vegan Chocolate Fudge Pudding, I used my Vegan Chocolate Self-Saucing Pudding recipe as a base, which is made with a chocolate sponge batter topped with a mixture of cocoa powder and sugar, and then hot water. As it bakes in the oven, the hot water and cocoa powder and sugar mixture forms a rich chocolate sauce underneath the pudding sponge.
This Chocolate Fudge Pudding recipe uses less hot water because I wanted to make the sauce fudgy rather than runny, and inspired by my Marble Cake recipe, I took a skewer and swirled the chocolate fudge sauce throughout the pudding batter, so that you'll get a moist sponge marbled with a fudgy chocolate sauce!
It's very easy to make a refined sugar free chocolate self-saucing pudding: just use coconut sugar in place of the normal sugar! For this recipe it works in a very similar way.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients for the pudding batter in a mixing bowl.
Tip: Use a measuring jug to measure out the milk.
- Transfer into a baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.
Tip: Make sure to smooth over the top of the pudding batter when you've transferred it into the baking dish.
- Mix together the cocoa powder and coconut sugar in a bowl.
Tip: Make sure you've mixed them together very well, because you won't get a chance to mix them together again later.
- Sprinkle it over the pudding batter in the baking dish.
Tip: Make sure to sprinkle it so that the entire surface of the batter is evenly covered.
- Pour the boiling hot water over the top of the cocoa powder and coconut sugar mixture.
Tip: Place the back of a large tablespoon between the water and the pudding batter to soften the pour, otherwise the water will go straight down and make a hole in the pudding batter!
- Make sure the top of the batter is completely covered with the hot water.
- Take a skewer or chopstick, insert it into the pudding batter until the tip reaches the bottom of the baking dish, and swirl it around several times so that the chocolate sauce gets marbled throughout the pudding batter.
- Pick up the baking dish and tap it against a table or counter surface a few times, to get rid of any air bubbles.
- Bake in the oven for 30 minutes.
Tip: Check to see that a skewer inserted into the sponge comes out clean without any pudding batter on it. It's okay if the skewer has some chocolate sauce on it, but if it comes out with pudding batter on it, it means the sponge part hasn't cooked through yet.
Tips for making the chocolate fudge pudding
- Make sure to smooth over the top of the pudding batter when you've transferred it into the baking dish.
- Make sure you've mixed together the cocoa powder and coconut sugar very well before sprinkling on top of the pudding batter, because you won't get a chance to mix them together again later.
- You can replace the coconut sugar with normal cane sugar, but not any other sweetener like maple syrup etc.
- Make sure to sprinkle the cocoa powder and coconut sugar mixture over the pudding batter in the baking dish so that the entire surface of the batter is evenly covered.
- When pouring the boiling hot water over the top of the cocoa powder and coconut sugar mixture, place the back of a large tablespoon between the water and the pudding batter to soften the pour, otherwise the water will go straight down and make a hole in the pudding batter!
- Make sure the top of the batter is completely covered with the hot water.
- Take a skewer or chopstick, insert it into the pudding batter until the tip reaches the bottom of the baking dish, and swirl it around several times so that the chocolate sauce gets marbled throughout the pudding batter.
- Pick up the baking dish and tap it against a table or counter surface a few times, to get rid of any air bubbles.
- Bake in the oven until risen and a skewer inserted into the sponge comes out clean without any pudding batter on it. It's okay if the skewer has some chocolate sauce on it, but if it comes out with pudding batter on it, it means the sponge part hasn't cooked through yet.
How to serve this Chocolate Fudge Pudding
There are several different ways you can serve this pudding:
- Vegan vanilla ice cream.
- Vegan coconut whipped cream.
- Custard - this custard powder is my favourite as it's made with just few simple ingredients and it's vegan, gluten-free and completely free from sugar.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the vinegar with lemon juice.
- You can replace the ground almonds (almond meal) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can replace the coconut sugar with normal cane sugar, but not any other sweetener like maple syrup etc.
How long does this Chocolate Fudge Pudding keep for?
It tastes best fresh out of the oven, but keeps well covered in the fridge for up to a few days. It's delicious hot or cold!
More similar vegan desserts
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Chocolate Fudge Pudding (Gluten-Free)
Ingredients
For the pudding batter:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 250 ml (1 cup) unsweetened almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
- 12 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) cocoa powder
For fudge sauce:
- 35 g (⅓ cup) cocoa powder
- 160 g (1 cup) coconut sugar (or sub normal cane sugar)
- 250 ml (1 cup) boiling hot water
Instructions
For the pudding batter:
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
- Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
- Mix well, adding a tiny splash more milk if it's looking too dry.
- Transfer the batter into a baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.
- Smooth over the top of the batter.
For the fudge sauce:
- Mix together the cocoa powder and coconut sugar in a bowl. Make sure you've mixed them together very well, because you won't get a chance to mix them together again later.
- Sprinkle it over the pudding batter in the baking dish - make sure to sprinkle it so that the entire surface of the batter is evenly covered.
- Pour the boiling hot water over the top of the cocoa powder and coconut sugar mixture. Place the back of a large tablespoon between the water and the pudding batter to soften the pour, otherwise the water will go straight down and make a hole in the pudding batter!
- Make sure the top of the batter is completely covered with the hot water.
- Take a skewer or chopstick, insert it into the pudding batter until the tip reaches the bottom of the baking dish, and swirl it around several times so that the chocolate sauce gets marbled throughout the pudding batter.
- Pick up and tap the baking dish against a table or counter surface a few times, to get rid of any air bubbles.
To bake:
- Bake in the oven for around 30 minutes, until risen and a skewer inserted into the sponge comes out clean without any pudding batter on it. It's okay if the skewer has some chocolate sauce on it, but if it comes out with pudding batter on it, it means the sponge part hasn't cooked through yet.
- Tastes best fresh out of the oven, but keeps well covered in the fridge for up to a few days. It's delicious hot or cold!
- Serve with vegan vanilla ice cream, vegan coconut whipped cream or custard!
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Anonymous
Looks so delicious!
Rhian Williams
Thank you so much!