Vegan Chocolate Self-Saucing Pudding (Gluten-Free)

Vegan chocolate self-saucing pudding in a baking dish with cream and raspberries

Vegan Chocolate Self-Saucing Pudding (Gluten-Free)

This Vegan Chocolate Self-Saucing Pudding is rich and indulgent, with a moist chocolate sponge and a magical chocolate sauce. It's also gluten-free and refined sugar free, and surprisingly easy to make!

Course Dessert

Cuisine Australian

Keyword gluten-free self-saucing chocolate pudding, gluten-free vegan chocolate pudding, vegan self-saucing chocolate pudding

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 401kcal

Author Rhian Williams

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 topping:

35 g (⅓ cup) cocoa powder
160 g (1 cup) coconut sugar (or sub normal cane sugar)
480 ml (2 cups) 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, ground almonds (and brandy, if using).
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. 
Make sure to smooth over the top of the pudding batter when you've transferred it into the baking dish.

For the topping:

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.
Pick up the baking dish and tap it against a table or counter surface a few times, to get rid of any air bubbles.

To bake:

Bake in oven for around 30 minutes, until the cooked pudding sponge has risen to the top of the baking dish, the sauce has gone to the bottom, and a skewer inserted into the top sponge part comes out clean.
It tastes best fresh out of the oven, as the sauce doesn't stay runny when 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