Chocolate Pudding Cake Vegan Recipes

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VEGAN CHOCOLATE PUDDING



Vegan Chocolate Pudding image

This is a rich, decadent, and creamy vegan chocolate pudding, perfect as a family dessert or for events! This recipe uses just 7 ingredients (and no odd 'hidden' ingredients). It is dairy-free, egg-free, can be made nut-free, and refined sugar-free!

Provided by Michaela Vais

Categories     Dessert

Time 10m

Number Of Ingredients 8

2 cups dairy-free milk ((*see notes))
3 1/2 tbsp cornstarch (or arrowroot flour)
1/4 cup coconut sugar (or sugar of choice)
4 tbsp unsweetened cocoa powder
1 pinch of salt
1 tsp vanilla extract
2 tbsp peanut butter ((*see notes))
1.75 oz dairy-free chocolate (chopped (optional))

Steps:

  • Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
  • Bring the mixture to a boil over medium heat, whisking frequently.
  • Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
  • Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
  • Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

Nutrition Facts : ServingSize 220 g, Calories 315 kcal, Carbohydrate 42 g, Protein 10 g, Fat 15 g, SaturatedFat 5 g, Fiber 5 g, Sugar 22 g

DAIRY-FREE VEGAN CHOCOLATE PUDDING



Dairy-Free Vegan Chocolate Pudding image

Our vegan chocolate pudding is great for dairy-free kids and adults and is an easy lactose-free, egg-free chocolate treat that's also healthy.

Provided by Ashley Adams

Categories     Dessert     Snack

Time 2h20m

Yield 6

Number Of Ingredients 8

3 tablespoons cornstarch
2 tablespoons cold water
1/3 cup plus 2 tablespoons organic sugar
1/4 cup cocoa powder
1 pinch salt
2 cups unsweetened plain almond milk
1/3 cup dairy-free chocolate chips
1/2 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • In a small cup or bowl, combine the cornstarch with the cold water, mixing to dissolve. Set aside.
  • In a small saucepan, combine the sugar, cocoa powder, and salt.
  • Over medium-low heat, gradually add the almond milk, about 1/4 cup at a time, stirring constantly until smooth.
  • Cook until a thin film develops on top of the liquid and steam rises from the surface, but do not let the mixture boil.
  • Remove the pan from heat and add the chocolate chips, swirling the pan to keep the chips from resting on the bottom of the pan and burning. Allow the pan to sit off of the heat for about 3 minutes, then stir the mixture with a wooden spoon to incorporate the melted chocolate.
  • Mix in the cornstarch mixture and vanilla until well incorporated and return the pan to the stove over medium-low heat.
  • Stirring constantly, cook until the mixture is thick but just slightly thinner than desired (the pudding will thicken as it cools).
  • Transfer the pudding into individual heatproof dishes. Place plastic wrap directly on the surface to prevent a skin from forming.
  • Once puddings have cooled slightly, place them in the refrigerator and chill for at least 2 hours before enjoying.

Nutrition Facts : Calories 155 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 27 mg, Sugar 23 g, Fat 4 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHOCOLATE PUDDING CAKE (VEGAN)



Chocolate Pudding Cake (Vegan) image

An upside down pudding cake from "How it all Vegan"....my first ever pudding cake, and it was pretty fabulous. I'm somewhat in awe of how simple it was....as we were putting it together it looked a little strange having never made one before, but it worked!! This is one of those cakes (desserts) you more than likely always have the ingredients on hand for. My 5 year old actually put this together aside from the boiling water part - it worked out just fine, lumps and all! The original recipe called for 1/2 cup margarine...I subbed oil. My only wish would be that the pudding part was a little "creamier", but I'm not sure how to accomplish that. I served this to non vegans tonight and they all enjoyed it, no mention of it being vegan or otherwise. Served with vanilla ice "cream".

Provided by magpie diner

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup flour
1 tablespoon baking powder
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup dry sweetener (I used organic sugar or cane juice)
1/3 cup oil
1/2 cup soymilk
1 teaspoon vanilla extract
3/4 cup dry sweetener
1/4 cup cocoa powder
2 cups boiling water

Steps:

  • Preheat your oven to 350 degrees F. In a large bowl stir together the first 4 ingredients (flour, baking powder, cocoa powder and salt).
  • Add in the 1/2 cup sweetener, oil, soy milk and vanilla. Mix gently until just combined (don't over mix).
  • The mixture will resemble cookie dough more than cake batter. Spread it into a lightly oiled casserole dish or loaf pan and set aside.
  • Clean and dry out your bowl then mix together the 3/4 cup of sweetener and the other 1/4 cup of cocoa. Sprinkle this evenly on top of the cake mixture.
  • Carefully pour the boiling water over top of everything - and DO NOT MIX! it really does do it's own thing in the oven. Bake for 40 minutes and enjoy!

VEGAN CHOCOLATE PUDDING CAKE (CROCK POT)



Vegan Chocolate Pudding Cake (Crock Pot) image

Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!

Provided by KDub275

Categories     Dessert

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk (I use unsweetened, any flavour would work though)
2 tablespoons vegetable oil
1 teaspoon vanilla
3/4 cup packed brown sugar
1/4 cup cocoa
1 1/2 cups hot water

Steps:

  • Spray crock pot insert with cooking spray.
  • Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
  • Stir in soy milk, oil, and vanilla until smooth.
  • Pour batter into crock pot insert.
  • Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
  • Pour hot water over contents of crockpot - DO NOT STIR!
  • Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
  • Spoon cake into bowls. Spoon sauce over top.
  • Great on its own; also yummy with soy whipped cream or vanilla ice cream.

EASY VEGAN CHOCOLATE PUDDING



Easy Vegan Chocolate Pudding image

Vegan pudding. Best cooked slow.

Provided by sdsuz

Categories     Vegan Desserts

Time 20m

Yield 2

Number Of Ingredients 6

2 cups soy milk
½ cup white sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
½ teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
  • Stir in vanilla and serve.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 87.9 g, Fat 6.2 g, Fiber 6.4 g, Protein 10.8 g, SaturatedFat 1.7 g, Sodium 709.9 mg, Sugar 60.2 g

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