This melt-in-the-mouth vegan chocolate pudding with almond milk takes just 20 minutes to make. It’s super creamy, chocolatey and delicious (quite similar to a fondant!) and makes the perfect addition to any dinner party or simply as a little mid-afternoon pick-me-up.
Tips for Making Vegan Chocolate Pudding
If you are gluten-free, do not fret; simply sub out the plain flour for a healthy alternative like buckwheat flour.
Ensure that you grease each ramekin dish with layers of coconut oil generously to allow the finished cakes to slide out without breaking.
Chocolate Pudding Ingredients
5 tbsp plain or gluten-free flour
4 tbsp cacao powder
1 tsp baking powder
Pinch of sea salt
1/2 cup Plenish almond milk
2 tbsp maple
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
1 tbsp almond butter
4 small squares of dark chocolate (12g)
4 strawberries, halved
1 tbsp pistachios, crushed (optional)
How to Make this Chocolate Pudding
1. Preheat the oven to 180C / 160 fan.
2. Grease two 9 x 7 cm ovenproof ramekins with a little coconut oil and place them on a baking tray.
3. Add the dry ingredients (flour, cacao, baking powder and salt) to a mixing bowl and stir to combine. Add the wet ingredients (almond milk, maple, coconut oil, vanilla and almond butter).
4. Mix to combine into a smooth batter.
5. Add the batter to each ramekin. Lightly press 2 choc squares in the middle (just submerged under the batter).
6. Bake in the oven for 12 – 13 minutes. They should still have a slight wobble when you remove them from the oven. Don’t over bake as they firm up slightly as they cool, and you want the centre to remain gooey!
7. Serve immediately with strawberries and an optional sprinkling of pistachios.
Not a chocolate lover?
That’s ok; we have a few more dessert ideas to tempt you!