Vegan Malva Pudding

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  • 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


  • ½ cup Vegan Butter (112g)
  • ¾ cup White Granulated Sugar (150g)
  • 1 cup Canned Coconut Cream (240ml) Unsweetened
  • 1 teaspoon Vanilla Extract


  1. Preheat the oven to 180°C. Spray a 9×9 square dish* with non-stick spray. Set aside.
  2. Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  3. 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.
  4. Transfer the batter to your prepared baking dish.
  5. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. When the malva is almost finished cooking, start on your sauce.
  7. 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.
  8. 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.
  9. Serve warm with vegan whipped cream or vegan ice cream.


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