• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About
  • Recipe Index
  • Free Ebook
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Vegan Chocolate Pudding

    Vegan Chocolate Pudding

    Published: Jul 6, 2020 Modified: Dec 12, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    613shares
    Vegan Chocolate Pudding

    This vegan chocolate pudding is SO delicious and so easy you’ll want to make it all the time. It’s also a perfect make-ahead dessert option!

    Vegan chocolate pudding in glasses topped with chocolate shavings and whipped cream.

    This vegan chocolate pudding is better than any box-mix version you’ve ever tasted, and almost as easy!

    It’s rich and creamy and insanely delicious especially when you top it with some vegan dark chocolate shavings and some vegan whipped cream!

    And if you love this, you’ll also love our vegan chocolate avocado mousse so check that out too!

    Glass of chocolate pudding with whipped cream and chocolate shavings.

    How To Make Chocolate Pudding

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
    • Then add soy milk (or other non-dairy milk) and whisk it in.
    • Keep whisking while it heats and bring it to the boil. Let it boil for a minute or so until it thickens.
    • Then remove it from the heat (or switch off the heat) and stir in vegan butter and vanilla extract.
    • Transfer to small glasses or ramekins and smooth down.
    • Refrigerate to set.
    Step by step process photo collage of making chocolate pudding.

    Recipe Tips

    Use Medium Heat: You don’t want to burn your pudding, so medium heat is fine.

    Whisk Constantly: This stops it from sticking/burning and also creates the smooth texture you need for this pudding.

    Let it boil until it thickens: It has to be thickened before you remove it from the heat. It usually only takes about a minute (but one full minute) from the time it reaches a boil to thicken up noticeably.

    Move Quickly: It thickens up pretty fast once it reaches a boil. You won’t need to wonder if it’s thickened, you’ll know it is! Nonetheless let it boil for the full minute. At that point remove from the heat and add in your vegan butter/vanilla and whisk those in. Have your glasses ready so you can transfer the pudding to them.

    Cover the glasses: The pudding will form a skin on top, which isn’t a problem in my view, but if you want to avoid this, then you can cover it with plastic wrap. Place the plastic wrap right on top of the pudding, so that it is touching the top of it, and then when it’s set, you can just peel it off and you won’t have any skin on top.

    Ingredient Substitutions

    Cornstarch: The cornstarch is for thickening. I don’t know that there is any suitable substitute for this, but if you wanted to experiment, arrowroot flour or tapioca flour may be options to try.

    Soy Milk: We used soy milk which works great, but I’m pretty sure any non-dairy milk option would likely work.

    Vegan Butter: You can also use coconut oil in the same quantity if you prefer, rather than using vegan butter. Or you can use a homemade vegan butter.

    A row of glasses of chocolate pudding.

    How To Serve It

    You can serve it exactly as it is, no toppings required. However, if you do want a topping then it’s totally divine served with some dark chocolate shavings and a dollop of vegan whipped cream. You can use ANY variety of vegan whipped cream of course.

    Make Ahead and Storing/Freezing

    This pudding is perfect to make up ahead of time because it needs to set in the fridge anyway. So you can make it up the day before if you need a great dessert the next day.

    It also keeps up to a week in the fridge and there is no noticeable decline in taste AT ALL. So it’s a great option when you need to make something in advance.

    It’s not entirely ideal for freezing because of the cornstarch, so it’s best to just eat it all within a week.

    Spoonful of chocolate pudding.

    More Vegan Chocolate Recipes

    1. Vegan Chocolate Mousse
    2. Vegan Aquafaba Mousse
    3. Vegan Chocolate Sauce
    4. Vegan Chocolate Tart
    5. Vegan Chocolate Truffles
    6. Vegan Chocolate Pie
    Spoonful of chocolate pudding.
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan chocolate pudding

    Vegan Chocolate Pudding


    ★★★★★

    5 from 3 reviews

    • Author: Alison Andrews
    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Total Time: 15 minutes
    • Yield: 4
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan chocolate pudding is SO delicious and so easy you’ll want to make it all the time. It’s also a perfect make-ahead dessert option!


    Ingredients

    • 3/4 cup (150g) White Granulated Sugar
    • 1/3 cup (28g) Unsweetened Cocoa Powder
    • 3 Tbsp Cornstarch
    • 1/4 tsp Salt
    • 2 and 1/4 cups (540ml) Soy Milk*
    • 2 Tbsp Vegan Butter
    • 1 tsp Vanilla Extract

    For Serving (Optional):

    • Vegan Chocolate Shavings
    • Vegan Whipped Cream

    Instructions

    1. Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
    2. Then add soy milk (or other non-dairy milk) and whisk it in.
    3. Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
    4. Then remove it from the heat and stir in vegan butter and vanilla extract.
    5. Transfer to small glasses or ramekins and smooth down.
    6. Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream

    Notes

    *You can likely use any non-dairy milk. For other possible ingredient substitutions see our blog post.

    *The pudding gets noticeably thicker when it boils, it usually needs a full minute of boiling, but you won’t miss it getting thick, it’s very noticeable. 

    *This pudding does tend to form a skin on top when it sets in the fridge. I don’t find this a problem but if you want to avoid this, you can top it with plastic wrap so that the plastic wrap is directly on top of the pudding. Then just remove the plastic wrap before serving and there will be no skin on top.

    *Leftovers keep very well in the fridge for up to a week.

    *Nutritional information is for the pudding only and excludes vegan whipped cream or chocolate shavings.

    • Category: Dessert, Gluten-Free
    • Method: Stovetop
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Serve (of 4)
    • Calories: 290
    • Sugar: 37.6g
    • Sodium: 349mg
    • Fat: 8.6g
    • Saturated Fat: 2.6g
    • Carbohydrates: 51.4g
    • Fiber: 2.6g
    • Protein: 5.6g

    Keywords: vegan chocolate pudding

    Did you make this recipe?

    Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan

    Get Your Copy! It's FREE!
    613shares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Black Bean Burgers
    Next Post: Roasted Butternut Squash Hummus »

    Reader Interactions

    Comments

    1. AvatarIlena says

      September 30, 2020 at 7:06 am

      Chocolate pudding is my favorite snack. I recommend to try it, very dense and intense.

      ★★★★★

      Reply
    2. AvatarKaren says

      July 10, 2020 at 5:05 pm

      I was craving chocolate pudding for a while now and stores didn’t have any vegan ones available so I decided to try this recipe and wow!!! It’s sooooo good!!! Thank you for all the great recipes!!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 11, 2020 at 7:19 am

        Yay! Thanks so much Karen!

        Reply
    3. AvatarNadia says

      July 08, 2020 at 12:19 pm

      I don’t tend to use white sugar since I’m not certain if the one I get here is vegan or not. Can I use raw cane sugar instead? Would the quantity be the same?

      Reply
      • Alison AndrewsAlison Andrews says

        July 08, 2020 at 1:01 pm

        Yes you can, and the quantity would be the same.

        Reply
    4. AvatarAnne says

      July 07, 2020 at 9:50 pm

      What less processed sugars can you use instead of cane sugar? Coconut sugar? Maple syrup?
      Thank you

      Reply
      • Alison AndrewsAlison Andrews says

        July 08, 2020 at 11:12 am

        You could use coconut sugar.

        Reply
    5. AvatarTeresa says

      July 07, 2020 at 5:15 pm

      Really wanted some chocolate!!!!! This tastes so great. I made mine with unsweetened original almond milk.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        July 08, 2020 at 11:09 am

        Fantastic! Thanks for sharing Teresa!

        Reply
    6. AvatarTG Hendershot says

      July 06, 2020 at 5:04 pm

      Do you have to use the vegan butter?

      Reply
      • Alison AndrewsAlison Andrews says

        July 07, 2020 at 10:57 am

        You can use coconut oil instead.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    Popular Posts

    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter
    • Classic Vegan Waffles

    Vegan Desserts

    • Vegan Custard
    • Vegan Strawberry Cupcakes
    • The Most Amazing Vegan Chocolate Cake
    • Vegan Banana Bread Muffins
    • Vegan Coffee Cake
    • Vegan Strawberry Cake

    See ALL Dessert Recipes →


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    Contact

    • About
    • Contact

    Copyright © 2021 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!