Vegan Chocolate Fudge Pudding (Gluten-Free)
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!
Servings 8
Calories 401kcal
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 (1 tablespoon) apple cider vinegar * (ensure gluten-free if necessary)
- 12 tablespoons (12 tablespoons) maple syrup (or sub any other sweetener)
- 1 teaspoon (1 teaspoon) vanilla extract
- Pinch (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 (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
- ¼ teaspoon (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
*If you don't want to use vinegar, replace it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda) to make the pudding sponge fluffy.
**You can alternatively use almond flour.
Nutrition
Calories: 401kcal | Carbohydrates: 60g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 122mg | Potassium: 256mg | Fiber: 8g | Sugar: 33g | Calcium: 147mg | Iron: 3mg
