Vegan Chocolate Self-saucing pudding

This classic dessert with a vegan twist. It’s rich, chocolatey, easy, and quick. The perfect dessert for when you’re looking for a quick sweet treat.

My mum has been making this pudding for my siblings and I for as long as I can remember and after I went vegan I just forgot about it. Then one day recently I had a weird craving for it. Not just any chocolate pudding or cake, this one in particular. I stopped by mums house and went digging around looking for an old family recipe book. When I found it, I was surprised to find that it wouldn’t be that hard to veganise as I thought. Not only did I (successfully) veganise it, I tweaked a few things to upgrade it.

If you’re allergic to almond milk (or just don’t like the taste) it can be substituted for any other plant milk, I just recommend almond for the subtle vanilla scent and flavour it has.

I haven’t tried this recipe with a gluten free flour mix. I don’t think the texture will be the same but the flavour should definitely carry through.

I use coconut sugar in this recipe because I like the richness it gives, it enhances the flavour of chocolate and produces a really rich desert. Brown sugar does the same thing, just make sure that it is broken up and that there are no sugar clumps.

If you make this recipe (or any of my others), head on over to Instagram and tag me at @plantfueledtucker.

Vegan Chocolate Self-Saucing Pudding

  • Servings: 2
  • Difficulty: Easy
  • Print

A sweet and filling breakfast smoothie.

You can use any plant milk of choice but I recommend almond milk for a sweet vanilla taste. If you don’t have coconut sugar, brown sugar is a reasonable substitute.


  • 1 cup self-raising flour
  • 1/2 cup almond or soy milk
  • 2 tbsp Cocoa
  • 2 tbsp melted vegan butter
  • 1 tsp vanilla essence
  • a pinch of salt
  • 3/4 cup coconut sugar (sub: brown sugar)
  • Topping
  • 1/2 cup coconut sugar (sub: brown sugar)
  • 1 cup boiling water
  • 1 tbsp Cocoa


Step 1: Sift together the dry ingredients in a microwave safe dish, making sure that there are no lumps of cocoa. Add the liquid ingredients and mix together. This form a very stiff mixture.

Step 2: Sprinkle the dry ingredients over the pudding mixture then pour over the hot water. Do not mix. Step 3: Microwave for 6 and 1/2 minutes. Serve with vegan ice-cream, coconut cream, or a sprinkle of cocoa powder.


Calories: 840   Fat: 13.1g   Protein: 9.7g   Fiber: 5.9g   Calcium: 32.6% rdi   Iron: 17% rdi   Vitamin C: 0% rdi

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