Vegan Chocolate Pudding – As Mini Bundt Cakes
It's not so easy to find a dessert recipe that doesn't take up a lot of active work time. I love being in the kitchen and getting really creative with my cooking and baking, but sometimes I like it short and sweet.
That's when I came up with this wonderfully delicious chocolate pudding - thanks to my mum. Although the mixture should be left to chill for a long time and is therefore rather less suitable for super spontaneous events, the pudding is nevertheless prepared in no time at all and only takes about ten minutes. And the best part? The pudding is vegan and gluten-free, so it's pretty suitable for a variety of dietary needs.
I opted for the small “Gugelhupf” aka bundt cake moulds as I thought the idea was cute and it makes the pudding extra nice to serve. Note that the chocolate mixture needs to be really cold so that you can easily remove it from the mould. If you don't have any moulds at hand, you can simply fill the pudding into small glasses.
For approx. 4 servings
400ml coconut milk
2 tbsp birch sugar (or regular sugar)
30g corn starch
40g unsweetened cocoa powder (I use this one from Alnatura)
2 sachets vanilla sugar
50ml maple syrup
Topping of choice
- Put all the ingredients in a small saucepan, mix well and bring to the boil, stirring constantly.
- Turn down the heat and continue to simmer for a few minutes, stirring constantly, until you have a thick custard-like mixture.
- Remove from the heat and pour into the prepared cake tins. Alternatively, simply pour the pudding into small glasses.
- Allow to cool thoroughly and then chill in the refrigerator for at least 4 hours (but ideally overnight).
- Carefully remove from the mould and serve with a topping of your choice (icing sugar, berry compote, coconut flakes or similar).
