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Vegan Summer Puddings

Vegan Summer Puddings


  • Base:

  • 1 1/4 cup plain flour

  • 1 cup Vitarium Sugar-free Chocolate powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup warm water

  • 1 teaspoon vanilla essence

  • 1/3 cup canola oil

  • 1 teaspoon apple cider vinegar

  • Soak 3/4 cup of raw cashews overnight

  • Middle:

  • 1.5 punnets of strawberries, stems removed & quartered

  • 1/4 cup Natvia


  • 1.

    Pre-heat over to 175 degrees C

  • 2.

    Sift all the flour & powders together & then add all other ingredients. You should end up with a runny chocolate mixture.

  • 3.

    Oil a square shallow cake tin & pour in mixture. Bake for 20 minutes or until a skewer comes out clean.

  • 4.

    Set aside to cool.

  • 5.

    Heat strawberries and Natvia in a saucepan over a medium heat for 5 minutes. This should soften your strawberries but not break them up & create a liquid at the same time.

  • 6.

    Drain & keep the liquid. Allow to cool.

  • 7.

    Use high sided, bottomless steel mould to cut out your bases. Oil the inside of the moulds & place a chocolate base in each.

  • 8.

    Sit on a baking tray that can go in your fridge overnight. Add a tablespoon of strawberry liquid onto base. Cut the remainder of the base into thin strips about a cm wide & half a cm thick & run around the rim of the mould standing upright & to the edge (not over). Fill cavity with strawberry mixture & drizzle edges with remainder of liquid. Press down, cover with plastic & weigh down with a can of produce. Refrigerate overnight.

  • 9.

    Next day, blend with 1/2 cup of water & 2 teaspoons of Natvia. Add more water until you get the consistency you want.

  • 10.

    To serve puddings, remove plastic & run a knife around the inside of the moulds & gently push the pudding onto a plate. Use a sharp knife to cut in half, pour over cream & garnish with mint.


This recipe needs to sit overnight. You can use Vitarium plain flour which is gluten free.

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