This vegan self-saucing chocolate pudding has a lovely moist, cakey, almost brownie-like, top part, with a rich velvety sauce hidden underneath. Serve it warm with ice cream, or allow it to cool into a rich and fudgy dessert.
When I was child, I loved school dinners - and my favourite dessert was chocolate pudding with chocolate custard. As an adult (and I use that term very loosely), I fell in love with self-saucing chocolate pudding.
This is one of those recipes I've made so many times, I could make it with my eyes closed. And because it's so quick and easy to throw together, it's the perfect emergency dessert too.
Oh, don't tell me you don't have emergency desserts - everyone needs them... even when you don't actually have the dinner part first.
Am I right?
Of course I am.
Making vegan self-saucing chocolate pudding
This vegan self-saucing chocolate pudding is ridiculously easy to make; so easy in fact, that even amato mio could make it.
(I don't mean to disparage his culinary skills - he's not a bad cook, he just sees it as a chore to be completed as quickly as possible, rather than a pleasurable pursuit, and as such doesn't really understand the concept of actual ingredients, unless it's three vegetables, a packet of noodles, and a stir-fry sauce.)
Simply mix together the batter ingredients, and plop into a well-greased ovenproof dish (in this case, I used a skillet).
Mix together the dry sauce ingredients, and sprinkle over the top, smoothing out if necessary.
Carefully pour over the hot water.
Just let it sit there, don't mix it in.
Pop it in the oven for half an hour, and voilà! Just like magic, you now have a hot gooey, fudgy, dish of magical chocolate wonderment. Dumbledore couldn't do better, I tell you.
Although, actually, I suspect this is more Luna Lovegood than Albus Dumbledore.
Vegan Chocolate Self-Saucing Pudding
- easy and quick to make
Although it's fantastic on its own, I love to serve this warm with (n)ice cream. It's great cold too, when the sauce gets thick and fudgy.
If you don't fall in love with this pudding, you may need to get help.
Have you ever made chocolate self-saucing pudding? Or any kind of self-saucing pudding?
Vegan Self-Saucing Chocolate Pudding
For the pudding:
- 150 g plain flour (AKA all-purpose)
- 2.5 teaspoon baking powder
- Pinch salt
- 1 tablespoon ground flax seed
- 110 g sugar
- 30 g cocoa powder
- 125 ml chocolate rice milk (or other chocolate milk of choice)
- 50 g melted non-dairy spread plus a little extra for greasing
- ½ vanilla bean seeds only (or 1 teaspoon vanilla extract)
For the topping:
- 200 g sugar
- 30 g cocoa powder
- 300 ml boiling water
- Preheat your oven to 170°C (335°F/gas mark 3).
- Grease a square 20cm (10") baking dish or a skillet of roughly the same size.
- In a medium-sized bowl, mix together the flour, baking powder, salt, ground flax seed, sugar, and cocoa powder.
- Add the melted butter, chocolate milk, and vanilla, and whisk it all together, making sure that everything is incorporated, and that there are no pockets of dry mixture.
- Pour the batter into your baking dish/skillet, and spread out evenly.
- In another bowl, mix together the remaining 200g sugar and 30g cocoa powder, and sprinkle over the top of the batter, smoothing if necessary.
- Gently pour the boiling water over the top of the pudding, avoiding making pools if you can. Pouring the water over the back of a tablespoon helps to dissipate it.
- Bake in the oven for 25-30 minutes, until the top of the pudding is light and springy.
- Remove from the oven, and allow to sit for 5 minutes before serving.
- Cover dish with cling film, and store at room temperature for up to a week. Not that it will be around that long.
- If you want to double this recipe, use 3 tablespoon aquafaba instead of an extra tablespoon of flax seed. If tripling, use 1.5 tablespoon flax + 4.5 tablespoon AF. If quadrupling, use 2 tablespoon flax + 6 tablespoon AF. And so on. If you simply add more flax, you run the risk of it leaving a bit of an aftertaste.
- A lot of people advocate only grinding flax seed as and when you need it but since I travel so much, I don't always have access to a suitable grinder, so I use pre-ground flax seed. I keep it in the 'fridge, and it's always perfect. I'm just coming to the end of my bag, which I bought eleven months ago, and it's lost none of its gloop-making properties.
- Instead of non-dairy spread, you could use coconut oil (refined if you don't want a hint of coconut) but use a bit less (e.g. 30g) because otherwise your pudding will be greasy.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
This recipe was so easy and perfect for either dessert or with coffee. I just wanted to let you know that I've added it into my list of the easiest vegan dessert recipes.
This is the link if you want to check it out.
Thanks for sharing your recipe!
I'm so pleased you enjoyed it, thank you for letting me know! I've just shared your post on my social media channels! xx
Has anyone tried this as individual puddings in ramekins? I’d love to know if it works...
I haven't made individual puddings but I can't see that it would not work - you may need to reduce the baking time a bit though. xx
Can i swap the flour for almond flour or gf flour?
I'd go with a g-f mix, rather than straight up almond, as I think the latter might make it too heavy. Of course, I'm saying this as someone who hasn't actually experimented with making this gluten-free! Do let me know how you get on, won't you? xx
Hi, if I wanted to make this in advance of a dinner party (presuming I don’t eat it that is!) would it cope ok with being reheated in the oven before serving? Thanks, can’t wait to try it!
Sure, I've done that several times. I cover it with tin foil first though, just to make sure it doesn't dry out. Enjoy your dinner party! xx
Oh wow! Made this tonight as one of those "emergency puddings" - the only emergency was that it didn't last long enough! My daughter had been pestering for a self saucing pud since her dad went vegan...this was top notch! 10 out of 10 will definitely make again!
Ha ha ha - emergencies like that can be distressing! I fully admit that if I have people 'round, and I'm making this, I make an extra one for when they've gone home! Call me cautious an' all that!
So happy you all loved this one... I wish you many happy pudding-filled days! xx
Emily | Oat&Sesame
I definitely have emergency desserts. Although mine are not quite as fabulous as this one!
Everyone needs emergency desserts, right?! LOL! I'm being very good at the moment though, and only eating fruit. And maybe the occasional cookie. **shhhh** xx
I am so hungry looking at this chocolate pudding. It looks simply delicious. Amazing way to make the sauce and 100% vegan. Amazing! All you chocolate recipes are so good, thank you.
Aww, thanks Pretty - I'm really glad you enjoy them. I just wish there was a way of making zero-calorie chocolate desserts! Ha ha! xx
Becca @ Amuse Your Bouche
OMG! This looks amazing. I love that you found a way to veganise an old favourite. So interesting how you just pour over the hot water!
I know, it's cool, isn't it? Like magic! Ha ha! xx
I made your delicious dessert & loved spooning it into my mouth! Lovely! Tasty! Fantastic too! x
Peter agreed with me! Yum! 🙂 xxx
Excellent! It's such a winner, isn't it? So happy you're both enjoying it! xx
Angela / Only Crumbs Remain
Oh boy! This looks soooo good Nico! I love how easy it is and so amazingly indulgent with the differect textures. Lush! I had to chuckle when you suggested that it's probably more of a Luna Lovegood sort of recipe rather than Dumbledore. 🙂
I'm happy to hear that your pre-ground flaxseeds have stored so well in the fridge. I used some in a vegan bake last week (to be blogged v soon) and was imagining that I'd have to be speedy to use them up before they spoilt. Thankfully I don't need to be quite as quick - but I know how I'll be using some very soon!
Ground flaxseed is my life, Angela - I don't know what I'd do without it, it's so fab. And nutritious too. Some people say it can impart a funny taste in the food but I've never found that either. In fact, I actually tasted a bit (for science!), and it has no flavour at all. And I say this as someone who has an acute sense of smell and taste (I have hyperosmia)! I've never noticed it affecting the taste of anything I've used it in. Huzzah!
Looking forward to your vegan noms! xx
Melissa | Vegan Huggs
OMG! This looks so rich, decadent and chocolatey! I've never had self-saucing chocolate pudding, but it looks like something I would love. This is on the list now. 🙂 Thank you!
I can truthfully say that it's been my favourite dessert of 2016, Melissa - it's been my most-made one too! I'm sure you'll love it as much as we do! xx
This looks so lush. We are always on the lookout for vegan recipes for the #InheritanceRecipes challenge. It would be great if you could link up next you have an Inheritance theme https://www.coffeeandvanilla.com/inheritance-recipes-january-2017/
Thanks so much - I'll go and check it out right now! xx