Print Options:

Gluten & Dairy-free Malva Pudding

Yields1 Serving

Malva pudding is one of South Africa's favourite desserts and a go-to comfort food. Enjoy the deliciousness without worrying about your health by trying our gluten and dairy-free recipe.

 1 cup Nature’s Choice Gluten-free Cake Flour
 1 tbsp Nature’s Choice Bicarbonate of Soda
 ½ cup Nature’s Choice Xylitol
 1 Large Egg
 1 tbsp Apricot Jam
 1 tbsp Nature’s Choice Apple Cider Vinegar
 1 tbsp Nature’s Choice Coconut Oil
 1 cup Nature’s Choice Almond Milk
 1 pinch Nature’s Choice Himalayan Salt or Fine Sea Salt
Dairy-free Malva Pudding Sauce
 ½ cup Nature’s Choice Xylitol
 ½ cup Nature’s Choice Almond Milk
 ½ cup Nature’s Choice Coconut Oil
 ½ cup Hot Water
 ½ cup Coconut Cream

Preheat the oven at 180°C top and bottom heat, no fan. Place rack in the middle of the oven.


Grease an oven-proof glass or porcelain casserole dish approximately 30cm X 20cm X 5cm. Do not use an aluminum, enamel or any metal container.


Cut a piece of aluminum foil to cover it while the pudding is in the oven and grease it well with butter on one side.


In a bowl, sift all the dry ingredients together, this includes flour, bicarbonate of soda, and salt.


In another bowl beat together egg, sugar or xylitol, apricot jam, coconut oil and apple cider vinegar until the mixture is light and fluffy.


Then beat the dry ingredients into the wet ingredients until well combined.


Then add almond milk and fold this into the mixture.


Pour the batter into the prepared baking dish, cover with the foil greased side down and bake for 45 minutes, until well risen.


Remove the foil and bake for a further 5 minutes. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.


When the pudding is almost done, heat the sauce ingredients, ensuring all the sugar or xylitol is melted.


When the pudding is done, remove from the oven and pour over the sauce. The pudding should soak up all the sauce. But don’t stress if there’s still a bit left over.


The pudding best served warm or at room temperature with a little thin cream or a vanilla custard.