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 Vegan Malva Pudding
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 9-12
Print Recipe
Pin RecipeDescription
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.
Ingredients
- 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
Instructions
- 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.
Notes
*Inspired by Cupcake Richard
- Category: Dessert
- Cuisine: Vegan
Nutrition
- 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
Karen says
April 25, 2016 at 1:13 pmYour sticky Malva pudding is beyond divine. What a treat
★★★★★
Diana says
June 2, 2016 at 8:24 pmHi Alison! I’m wondering if peach jam can be replaced by more applesauce? Maayybe? Thanks and looooooove your page. My son and i never stop making your desserts 🙂 we are vegan and sweet 😉
Alison Andrews says
June 2, 2016 at 9:03 pmHi Diana! So so happy to hear you love the site and are enjoying the desserts! Yay! To answer your question: sure you can replace the jam with more applesauce – or you can use another kind of jam. The apricot jam is more of the ‘traditional’ flavor of the recipe but is not crucial and if you use applesauce instead it will ensure the right balance of ingredients- so yes – you can do that!
Nina Burger says
February 1, 2017 at 4:04 pmThis pudding was so so delicious! Impossible to tell from the ‘original’ recipe and easy to make.
Alison Andrews says
February 2, 2017 at 9:04 amSo glad you enjoyed it Nina! 🙂
Lucinda says
July 28, 2017 at 7:15 amHi Alison!
This was my 1st attempt at a Sticky Pudding and i followed your recipe exactly.
It turned out rich, sticky and ohh soo good. I thought your Carrot Cake was my best bake so far but this Pudding topped it! And it was very easy to make.
Thanks once again for a recipe. I cant wait to try more 🙂
Alison Andrews says
July 28, 2017 at 9:48 amFantastic! Thank you for sharing! ???
Rachel says
November 12, 2017 at 4:23 pmWould you be able to sub the vegan butter for coconut oil?
Alison Andrews says
November 13, 2017 at 8:34 amIn this case I wouldn’t, if getting vegan butter is an issue, you could try the sauce with a bit of extra coconut cream instead.
gwendolene says
May 23, 2018 at 10:18 amWould you recommend replacing the flour with gluten free flour? Would that work?
Alison Andrews says
May 23, 2018 at 11:17 amHi Gwendolene, I have not tested this recipe as gluten-free, but if you do try it that way I would recommend you use a gluten-free all purpose baking blend that replaces regular flour in a cup for cup measure. Gluten-free flours do tend to absorb more moisture than regular flours but because this has such a rich sauce I think it might not matter. Let us know how it goes! 🙂
Sanaule says
June 13, 2018 at 3:34 pmDelicious!! Doesnt even taste vegan!! Love your blog!! My new favourite web page x
★★★★★
Alison Andrews says
June 13, 2018 at 4:40 pmFantastic! That’s always what you want, for it to just taste like delicious dessert, not ‘vegan’ dessert! 🙂 So glad you like the blog! Thanks so much! ?
Ruthe says
July 14, 2018 at 3:00 pmI first had malva pudding during a study abroad trip to Namibia. I was vegetarian at the time, but I went vegan shortly after and didn’t think I’d ever be able to have malva pudding again. Random cravings/memories of the dish led me to your website. Thank you for sharing this recipe! I’ve made it twice now and your recipe is even more delicious than what I remember from abroad! Definitely a keeper!
★★★★★
Alison Andrews says
July 15, 2018 at 8:51 amThat is fabulous to hear Ruthe! Thank you so much for posting! 🙂
Tash says
November 27, 2018 at 8:23 amHi there,
I’m planning to make this recipe for a friends dinner party and I’m wondering if there are any elements of the dessert that can be made ahead of time?
It looks amazing!!
Alison Andrews says
November 27, 2018 at 8:31 amYou could probably make the cake part of the dessert ahead of time and then just gently reheat in the oven and prepare the sauce when you’re ready to serve. Or even make the sauce as well ahead of time and then reheat everything (whisking will be handy in case there are lumps) and serve.
Jennifer Hylton says
December 9, 2018 at 3:46 amI made this for my dinner party and it was a big hit. I t was everything I expected and more.Thank you for sharing this with me.
★★★★★
Alison Andrews says
December 9, 2018 at 12:15 pmWonderful Jennifer! Thanks for the awesome review! 🙂
Judi says
April 3, 2019 at 10:45 amMade this last night, soooo delicious! My family LOVED it! Thank you, this one’s a keeper!
Alison Andrews says
April 4, 2019 at 10:12 amSo glad you enjoyed it! Thanks for sharing! 🙂