People, this is one kitchen experiment I am super proud of – and I dare you to prove me wrong – tell me this Dairy and Gluten free Malva does not taste like the real pudding!
I made it for my family get together and nobody believed it was free from traditional flour, butter and cream. It really does taste that good and I plan to make it on Christmas Day too!
Recipe notes for this Gluten and Dairy Free Malva Pudding:
- Please don’t make this recipe with anything other than Woolworth’s Gluten Free flour – I can’t guarantee that the results will be the same
- You can swop the coconut oil for butter if you prefer for the sauce
- You can also use almond milk or cow’s milk for the pudding if you don’t have rice milk
- Make sure to use baking soda – not baking powder
- You can make this pudding the day before and just warm up in the oven before serving
- I am not sure if this Malva Pudding freezes well – so I wouldn’t advise freezing it ahead of time
- Serve with custard if you like – but it really doesn’t need anything else!
Happy Baking and PLEASE tag me in your pictures!
Gluten & Dairy Free Malva Pudding
- 1 cup Woolworths Gluten Free Cake Flour
- 1 tbsp baking powder
- 1 large egg
- 1/2 cup Caster sugar
- 1 tbsp Apricot jam
- 1 tbsp Apple cider vinegar
- 1 tbsp coconut oil
- 1 cup rice milk
- 1 pinch salt
- 1/3 cup Caster sugar
- 1/2 cup rice milk
- 1/2 cup coconut oil
- 1/2 cup hot water
- 1/2 cup coconut cream
- 1 tsp vanilla essense
- Preheat the oven to 180°C and if possible, select only top and bottom heat - preferably no fan. Place your rack in the middle of the oven.
- Grease a medium sized oven-proof dish
- In a bowl, sift flour, bicarbonate of soda and salt.
- In another bowl beat together egg, sugar, jam, coconut oil and vinegar until light and fluffy. Then beat the dry ingredients into the wet ingredients until well combined.
- Now, add rice milk and whisk into the mixture for 30 seconds
- Pour the batter into the dish, cover with foil and bake for 40 minutes, until well risen.
- Remove the foil and bake for a further 5 -10 minutes until golden brown.
- While the Malva pudding finishes up in the oven, heat the sauce ingredients until melted and sugar is dissolved
- When the pudding is done, remove from the oven and pour over the sauce. The pudding is best served warm or at room temperature.