Vegan Spiced Chocolate & Orange Self Saucing Pudding

July 3 2015
« SCROLL PHOTOS LEFT TO RIGHT »

This weeks recipe is a deliciously warming vegan spiced chocolate and orange self saucing pudding. I’m SUPER happy with how this recipe turned out! It's vegan, refined sugar free, has gluten free potential, and is quick and easy to make. Mike has given this healthy version the big tick of approval, and said he would even eat this pudding over a normal chocolate cake! Winning!

As you’ll see in the recipe, I’ve added in a little cinnamon and fresh orange zest for some added flavour, and also to reduce the richness of the cacao. If you don’t have cacao, feel free to use cocoa. You may just need to add a little extra as the cocoa is not as rich as the cacao.

Enjoy the recipe and let me know in the comments below if you have any questions.

PS: I just signed up to Snapchat and Periscope. Come and find me at ‘gatherandfeast’ and we can have some video fun! ☺

 

 

 

Vegan Spiced Chocolate & Orange Self Saucing Pudding  |  Gather & Feast

Ingredients

VEG, RSF, GF
1 hr
8
  • 90g coconut oil 
  • ¾ cup coconut milk 
  • Zest of 1 orange 
  • 1½ cups spelt flour (or gluten free flour for GF)
  • 1 tsp baking powder (I use ‘Bob’s Red Mill’ gluten free baking powder) 
  • ⅓ cup cacao powder 
  • ¾ cup coconut sugar 
  • 1 tsp vanilla powder (or extract) 
  • 1 tsp cinnamon
     
  • 2 tbs cacao powder 
  • 1 cup coconut sugar 
  • Juice of ½ orange 
  • 3 tbs coconut milk 
  • 1 cup boiling water

Method

  1. Pre-heat the oven to 180 degrees celcius.
  2. Melt the coconut oil and coconut milk in a small saucepan over low heat.
  3. Next add the coconut sugar, vanilla and orange zest and pour into a medium sized mixing bowl.
  4. Sift in the flour, cacao, baking powder, and cinnamon, and stir to combine.
  5. Spread the mixture evenly into a baking dish (roughly 6-8 cup capacity).
  6. Next combine the coconut sugar, cacao, orange juice, coconut milk and boiling water, and stir until the coconut sugar has dissolved.
  7. Carefully pour the hot liquid over the pudding batter. I like to pour the liquid over the back of a spoon so it spreads evenly and doesn’t create a big hole in the centre of the pudding.
  8. Bake the pudding for 45 minutes.
  9. Remove the pudding from the oven and let it rest for 10 minutes before serving.
  10. Dust the pudding with extra cacao and serve warm with coconut yogurt, ice-cream, or natural yogurt. YUM!

Free Resources

Click on the links below to print or save this recipe to your device.

Also on Gather & Feast

A Christmas lunch isn’t complete without wearing those colourful crepe paper crowns found in Christmas bon bons.

Read more

Frozen Fruit & Nut Grazing Board

February 26 2016
I thought I’d capitalise on all the beautiful fresh produce we have in Australia right now and create this amazing frozen fruit and nut grazing board!
Read more

Best Ever Trail Mix

October 18 2014
Ok. So I just had the most amazing three weeks travelling through France, Italy and England with my husband.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

Read more

 

FREE Recipe eBook!

A collection of over 40 of my favourite recipes packaged together in one easy downloadable FREE eBook.