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Chocolate fudge pudding

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What could be better than impressing your friends with a hot, chocolate pudding straight from the oven? Lovely served with vegan vanilla ice cream. This recipe is in American cups. We recommend adding these to your vegan kitchen as lots of vegan recipes use cups; they are cheap to buy and make baking easy.

I use Moo Free baking drops but most supermarkets have their own brand of vegan chocolate chips. Look in the Free From Section for “mylk” ones. Dark choc chips can be found in the baking isle, but check the ingredients as they sometimes contain milk. The choc chips are optional, so don’t worry if you can’t get hold of any, you can either leave out, or replace with broken up pieces of vegan chocolate.


  • 3/4 cup plain flour
  • 1/4 cup cocoa powder
  • 2/3 cup granulated cane sugar
  • 1 1/2 tsp baking powder
  • 3 tbsp vegetable oil
  • 1/2 cup soya milk
  • 1/4 cup chocolate chips (optional)

For the fudge sauce

  • 1 1/4 cup boiling water
  • 1/4 cup cocoa powder
  • 2/3 cup light brown sugar
  • 1 tsp vanilla essence


  1. Pre-heat oven to 180C/Gas 4.
  2. Combine the flour, cocoa powder, sugar and baking powder in an 8″ dish and mix well.
  3. Add 3 tbsp vegetable oil and 1/2 cup soya milk. Mix well.
  4. In a separate bowl mix together the sauce ingredients.
  5. Pour this on to the top of the cake mixture. DO NOT STIR.
  6. Sprinkle 1/4 cup of chocolate chips over the top (optional)
  7. Bake for 30 mins until surface
    appears dry.