28 Jan Sweet, Spongy & Sticky Vegan, Gluten-free Malva Pudding
South Africa’s favourite sweet and warm Malva Pudding made vegan and gluten-free
If you’re not fortunate to have grown up in South Africa, a malva pudding is similar to a sticky date pudding. However, in my opinion is no competition .Jump to Recipe
No South African home has gone without a delicious, sweet and sticky malva pudding gracing its table. Let’s be honest, we don’t need an excuse to fill our bellies with this soft and spongy pudding.
All-time South African favourite made vegan, gluten-free without sacrificing on the taste.
I personally don’t like the taste of regular gluten-free flour and found that the all- purpose gluten-free flour at Woolworths was best.
Another alternative if you still want to keep it gluten-free is to use a combination of brown rice flour and tapioca flour. Using 1 ¾ cup brown rice flour and ¼ cup tapioca flour. If you can’t be bothered by gluten-free flour just use regular all- purpose flour.
Vegan, Gluten-free Malva Pudding
- 2 cups gluten-free all-purpose flour
- ¾ cup coconut sugar
- 1 ½ tsp baking soda
- 2 tsp baking powder
- Pinch of salt
- ½ cup full fat coconut milk sub for any plantbased milk or water
- 2 tbsps apple cider vinegar
- 3 tbsps apricot jam
- 3 tbsps coconut oil melted
- 2 tbsps flax seed flour + 6 tbsps water
- 2 tbsps liquid sweetner of choice I used date syrup or sub with more coconut sugar
- ½ cup coconut whipping cream sub ½ cup full fat coconut milk + 1 tbsp coconut oil
- ¼ cup coconut sugar
- 1 tbsp apricot jam
- 1 tsp vanilla extract
- 1 tbsp date syrup sub liquid sweetner of choice
- ¼ cup hot water
- Preheat the oven to 180 ℃ . In a large mixing bowl whisk all the dry ingredients together.
- In a separate bowl mix apple cider vinegar into the milk and leave it for 5 min (milk separation is normal).
- Also combine the flax seed flour with water and let it stand for 5 min to thicken up. In the meantime, melt the coconut oil and apricot jam together.
- Combine all the wet ingredients together and add into dry ingredients. Mix until just combined, don’t overmix.
- Scoop the batter into a lined baking dish and bake for 30 – 45 minutes or until golden brown and a fork comes out clean.
- While the malva is in the oven start with the sauce. In a small saucepan over a medium heat combine all the sauce ingredients. Bring to a simmer and continue to stir until the sugar has caramelised and the sauce starts to thicken up, this will take approximately 5 minutes. (If the sauce is too thick by the time the malva comes out of the oven, add a little hot water to the sauce.)
- Once the malva comes out of the oven poke the surface with a fork to form holes so that the malva can soak up the sauce properly. Pour the sauce over the malva and allow sauce to be soaked up for a few minutes until saturated. Store the remaining sauce the fridge to pour over just as it is being served.
- Serve straight away while still hot with (vegan) ice cream or custard. Or cover with foil and store in fridge and reheat for 5-10 minutes in the oven before serving.
If you made and liked this malva pudding please let me know in the comments below. Or tag me @thegoodroots #thegoodroots because I love seeing your delicious creations !