FOR THE MALVA PUDDING:
- 2 cups All Purpose Flour (250g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Distilled White Vinegar
- ½ cup Soy Milk (120ml)
- ½ cup Applesauce (140g)
- 2 Tablespoons Smooth Apricot Jam (40g)
- 2 Tablespoons Coconut Oil (30ml) Melted
FOR THE SAUCE:
- ½ cup Vegan Butter (112g)
- ¾ cup White Granulated Sugar (150g)
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- 1 teaspoon Vanilla Extract
- Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
- Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
- Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
- Transfer the batter to your prepared baking dish.
- Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- When the malva is almost finished cooking, start on your sauce.
- Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
- When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
- Serve warm with vegan whipped cream or vegan ice cream.