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, but what better time feed hungry and happy mouths than over the Festive Season. What Angelique from The Good Roots has done here is create a vegan, gluten-free and refined sugar-free version of an all-time South African Favourite, without sacrificing on any of the taste.
If you don’t like the taste of regular gluten-free flour, a combination of 1¾ cup brown rice flour and ¼ cup tapioca flour is a good gluten-free alternative. If you’re not bothered by gluten-free thing, just use regular all-purpose flour.
- 2 cups (gluten-free) all-purpose flour
- ¾ cup coconut sugar
- 1½ tsp baking soda
- 2 tsp baking powder
- Pinch of salt
- ½ cup full fat coconut milk (sub for any plant-based milk or water)
- 2 tbsp apple cider vinegar
- 3 tbsp apricot jam
- 3 tbsp coconut oil, melted
- 2 tbsp flax seed flour + 6 tbsp water
- 2 tbsp liquid sweetener of choice (I used date syrup)
- ½ cup coconut whipping cream (substitute 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 (or liquid sweetener 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 the apple cider vinegar into the milk and leave it for 5 minutes (milk
separation is normal).
- Combine the flax seed flour with water and let it stand for 5 minutes to thicken up. In the
meantime, melt the coconut oil and apricot jam together over a low heat.
- Now combine all the wet ingredients together and add into dry ingredients. Mix until just combined, don’t overmix.
- Scoop your batter into a lined baking dish and bake for 30 – 45 minutes or until golden brown and a fork comes out clean.
- While your malva is bubbling away in the oven start with the sauce: in a small saucepan over a medium heat combine all sauce ingredients. Bring to a simmer and continue to stir until the sugar caramelises and starts to thicken up, you’re looking at roughly 5 minutes. If the sauce is too thick by the time the malva comes out of the oven, you can just add a little hot water.
- Once the malva comes out of the oven poke the surface with a fork several times to make little holes for the malva to soak up all that delicious gooey sauce. Pour the sauce over and allow it to soak. Mmmmm… you’re making delicious, sweet vegan magic happen. Store the remaining sauce in the fridge for serving.
- 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.