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

  1. Preheat the oven to 180 degrees Celsius. spray a square dish with non-stick spray. 
  2. Sift the flour into a mixing bowl and add the coconut sugar, baking powder, baking soda, and salt and mix.
  3. Add the vinegar to the milk and let it curdle.
  4. Mix that with the applesauce, apricot jam, and coconut oil into a batter. 
  5. Transfer the batter to your prepared baking dish, and tap the bottom on the counter to remove the bubbles in the pudding.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. For the sauce: Add the sugar and coconut cream and heat until it simmers. Let the sugar dissolve completely before whisking in the vanilla. 
  8. 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.
  9. Serve warm with vegan whipped cream or vegan ice cream.
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