Malva pudding is a huge favorite in South Africa.
If you go to a wedding in South Africa, the chances are good there’ll be malva pudding served.
If you go to a dinner party chances are good there’ll be malva. It’s served in many restaurants.
So you get the idea, it’s kind of a big deal in SA culture.
In terms of a comparison, I would say it’s pretty close to a sticky toffee pudding.
It’s a sponge cake made with apricot jam and then you poke a bunch of holes in it and pour over a creamy sauce. The sponge soaks it up and the result is a rich, moist, sticky, caramel pudding!
And it’s served hot, so it’s an awesome dessert for cold nights.
Even though it is VERY saucy, as you make a big batch of sauce to pour over it, it’s usually served with custard, whipped cream or ice cream as well.
I mean bring on the richness!
So I wanted to make a vegan malva pudding, which I did, and it came out wonderfully!
Really, it’s malva!
I can’t taste any difference to the malva puddings I ate growing up, so veganizing this dish has taken nothing away from the flavor at all.
You will love this pudding, it’s sticky, rich, moist, caramel-y, warm, saucy and sweet.
I’d love to know what you think of this gorgeous sticky vegan malva pudding!
Let me know in the comments, and if you happen to make it, pop back and let us know how it went!
Tag any pics #lovingitvegan on instagram too so I don’t miss seeing them. Thanks muchly!
Sticky Malva Pudding made vegan. This South African dessert favorite is served warm and is rich, sticky, caramely and saucy! Ideal for a cold winter night.
- Malva Pudding:
- 1.5 cups (300g) Sugar
- 1/2 cup (140g) Applesauce
- 2 Tbsp (40g) Smooth Apricot Jam
- 2 Tbsp Coconut Oil
- 2 cups (250g) All Purpose Flour
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Tbsp White Vinegar
- 1/2 cup (120ml) Soy Milk
- For The Sauce:
- 1/2 cup (112g) Vegan Butter
- 3/4 cup (150g) Sugar
- 1 cup (240ml) Coconut Cream
- 1 tsp Vanilla
- For the Malva:
- Preheat the oven to 350 degrees fahrenheit (180 degrees celsius).
- In an electric mixer, whisk together the sugar, applesauce, apricot jam and coconut oil until well combined.
- Then sift in the flour, baking powder, baking soda and salt and whisk again briefly on low speed until combined.
- Mix the soy milk and vinegar together and allow to sit for 30 seconds.
- Then add the soy milk and vinegar mix to the mixing bowl and whisk again briefly to combine.
- Transfer the batter into a greased 8×8 inch square oven proof dish.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- When the malva is nearly finished cooking, it’s time to make the sauce.
- For the Sauce:
- Add the butter to a pot on the stove.
- Melt the butter and then 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 is removed from the oven, poke lots of holes in it with a toothpick. Pour over the sauce making sure to evenly distribute it across the whole pudding.
- Serve hot as is, or with vegan custard, vegan ice cream or vegan whipped cream.
*Inspired by Cupcake Richard
- Category: Dessert
- Cuisine: Vegan
- Serving Size: 1 Serving (of 12)
- Calories: 342
- Sugar: 40.3g
- Sodium: 456mg
- Fat: 11.5g
- Saturated Fat: 2.7g
- Carbohydrates: 57.9g
- Fiber: 0.8g
- Protein: 2.9g