Ingredients

The following ingredients have 10 Servings
  • 2 cups All Purpose Flour ((250g))
  • 1 1/2 cups White Granulated Sugar ((300g))
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Tablespoon Distilled White Vinegar
  • 1/2 cup Soy Milk ((120ml))
  • 1/2 cup Applesauce ((140g))
  • 2 Tablespoons Smooth Apricot Jam ((40g))
  • 2 Tablespoons Coconut Oil ((30ml) Melted)
  • 1/2 cup Vegan Butter ((112g))
  • 3/4 cup White Granulated Sugar ((150g))
  • 1 cup Canned Coconut Cream ((240ml) Unsweetened)
  • 1 teaspoon Vanilla Extract

Instruction

  • Preheat the oven to 350°F (180°C). Spray a 9x9 square dish* with non-stick spray. Set aside.
  • Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  • Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It's okay if the apricot jam isn't entirely mixed and has some little lumps.
  • Transfer the batter to your prepared baking dish.
  • Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • When the malva is almost finished cooking, start on your sauce.
  • Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
  • When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.
  • Serve warm with vegan whipped cream or vegan ice cream.