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.
