Malva pudding is a beloved South African dessert—a soft, spongy cake made with apricot jam and a creamy, buttery sauce that soaks into every bite. This vegan version captures all the sticky sweetness and comforting warmth of the original, using plant-based butter and milk without losing any of its signature texture. It’s perfect for cold evenings, holiday gatherings, or whenever you need a little indulgence.
Ingredients
- 1 cup (240 ml) unsweetened almond milk (or any plant milk)
- 1 teaspoon apple cider vinegar
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) vegan butter, softened (plus extra for greasing)
- 1 tablespoon apricot jam
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the sauce:
- 1 cup (240 ml) plant-based cream (e.g., oat or soy cream)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (115 g) vegan butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish with vegan butter.
- In a small bowl, mix the almond milk and apple cider vinegar. Set aside for 5 minutes to curdle—this creates a vegan buttermilk.
- In a large mixing bowl, cream together the sugar and softened vegan butter until light and fluffy. Add the apricot jam and vanilla extract, and beat until well combined.
- In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the almond milk mixture, starting and ending with the flour. Mix until just combined—do not overmix.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding bakes, make the sauce. In a small saucepan, combine the plant-based cream, sugar, vegan butter, and vanilla extract. Heat over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted. Do not boil; keep warm until the pudding is ready.
- When the pudding is done, remove it from the oven and immediately pour the warm sauce evenly over the hot pudding. Let it stand for 10 minutes to absorb the sauce.
- Serve warm, spooning extra sauce from the dish over each portion.
Tips
- Substitutions: If you don’t have plant-based cream, use full-fat coconut milk for a richer sauce. For a nut-free version, use oat milk and soy cream.
- Don’t overbake: The pudding should be moist and springy. Overbaking will make it dry, so check at the 30-minute mark.
- Pour sauce while hot: The sauce must be poured over the pudding as soon as it comes out of the oven—this allows maximum absorption.
- Make ahead: You can prepare the batter a few hours ahead and refrigerate it, then bake just before serving. Add 5 minutes to the baking time if starting from cold.
Serving Suggestions
Serve malva pudding warm, ideally with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. The cold contrast against the warm, syrupy pudding is divine. You can also dust with a little cinnamon or grated orange zest for extra flavor.
Variations
- Chocolate Malva: Replace 2 tablespoons of flour with unsweetened cocoa powder for a chocolate twist.
- Spiced Malva: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground cardamom to the dry ingredients for a warm, aromatic flavor.
- Citrus Malva: Stir in 1 tablespoon of orange zest and replace the vanilla with orange extract for a bright, fruity note.
- Gluten-Free: Use a 1:1 gluten-free flour blend; the texture will be slightly denser but still delicious.
Storage and Reheating
Store any leftover malva pudding in an airtight container in the refrigerator for up to 4 days. The sauce will keep it moist. To reheat, place a portion in the microwave for 30–60 seconds, or warm it in a saucepan over low heat with a splash of plant milk to refresh the sauce. You can also freeze the pudding (without sauce) for up to 2 months; thaw overnight in the fridge, then reheat and pour fresh sauce over it.
Frequently Asked Questions
Can I use a different jam? Yes, apricot jam is traditional, but you can substitute with peach, mango, or even orange marmalade for a different flavor profile.
Why is my pudding dry? This usually happens if it’s overbaked or if you didn’t pour the sauce over while the pudding was still hot. The sauce is essential for moisture, so make sure to use it all.
Can I make this without a baking dish? You can use muffin tins for individual puddings—just reduce the baking time to 20–25 minutes. Perfect for portion control!
Is there a way to reduce the sugar? You can cut the sugar by a quarter, but the sauce may be less syrupy. Try using a sugar substitute like erythritol, but note that the texture may change slightly.
Can I use coconut oil instead of vegan butter? Yes, but coconut oil will add a subtle coconut flavor. Use refined coconut oil for a neutral taste, and ensure it’s softened before creaming.
How do I know when it’s done? Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
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