Vegan Malva Pudding Recipe

We’re obsessed with malva pudding, so this week for Green Monday, we’re looking at this Vegan Malva Pudding Recipe. There’s no need to sacrifice all the goodness if you’re leading a vegan lifestyle!

Don’t forget to also check out our full Vegan Archives here.

Serves 6-8.


For the pudding:

  • ½ cup (125ml /105g) sugar
  • 100ml apple sauce
  • 2 tablespoons (30ml) chickpea flour
  • 2 tablespoons 30ml warm water
  • A heaped tablespoon (20ml) of apricot jam
  • 220ml (120g) cake flour
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5ml) bicarbonate of soda
  • One cup (250ml) soya milk

For the sauce:

  • ½ cup (125ml /105g) sugar
  • 4x heaped tablespoons (65ml / 60g) vegan margarine (e.g. Cardin)
  • ½ teaspoon (2.5ml) vanilla essence
  • 65ml soya milk
  • 65ml boiling water

Orley Whip or egg-free custard, to serve.


  1. Turn oven to 180 degrees Celsius.
  2. Beat the sugar and apple sauce together.
  3. Mix the chickpea flour with the warm water until smooth.
  4. Stir into the apple sauce mixture and add the apricot jam.
  5. Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture, alternating with the milk.
  6. Pour into a lightly greased baking dish.
  7. Bake for 25 – 30 minutes.
  8. While the pudding is baking, prepare the sauce: Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and simmer for three minutes. Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding.
  9. Serve warm with whipped Orley Whip or egg-free custard.

Recipe and image courtesy of HSI/Africa.