Vegan & Gluten-free Malva Pudding - The Good Roots Blog
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Vegan & Gluten-free Malva Pudding

South Africa’s favourite sweet, warm and saucy Malva Pudding made vegan and gluten-free.

If you’re not so fortunate to have grown up in South Africa, a malva pudding is similar to a sticky date pudding. However, in my opinion there is no competition.

No South African home has gone without this delicious, sweet and sticky malva pudding gracing its table during the festive season. Let’s be honest, we don’t need an excuse to fill our bellies with this soft and spongy pudding.

Jump to Recipe

I personally don’t like the aftertaste 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.

As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

Print Recipe
5 from 1 vote

Vegan, Gluten-free Malva Pudding

Sweet , soft and spongy pudding best served warm with custard or ice cream. A South African favourite during the festive season.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: gluten-free, South African, Vegan
Keyword: Dessert, Gluten-free, Malva Pudding, Vegan
Servings: 8 people
Author: Angelique



  • 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.

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