Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 2 cups self-rising flour (i subbed half for spelt flour for a healthier alternative)
- 1 1/4 cups coconut sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tbsp White Vinegar or apple cider vinegar
- 3/4 cups plant Milk, I used coconut or oat milk
- 2 tbsp smooth Apricot Jam
- 2 tbsp melted coconut oil or olive oil
For the caramel Sauce:
- ¾ cup coconut Sugar or soft brown sugar
- 400ml coconut cream or full-fat coconut milk
- 1 teaspoon Vanilla Extract
Method
- Preheat the oven to 180 degrees Celsius. spray a square dish with non-stick spray.
- Sift the flour into a mixing bowl and add the coconut sugar, baking powder, baking soda, and salt and mix.
- Add the vinegar to the milk and let it curdle.
- Mix that with the applesauce, apricot jam, and coconut oil into a batter.
- Transfer the batter to your prepared baking dish, and tap the bottom on the counter to remove the bubbles in the pudding.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- For the sauce: Add the sugar and coconut cream and heat until it simmers. Let the sugar dissolve completely before whisking in the vanilla.
- When the Malva comes out of the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut it into squares.
- Serve warm with vegan whipped cream or vegan ice cream.
