Yummy Vegan Chocolate Pudding Recipes

VEGAN CHOCOLATE PUDDING

Steps:

• Add the sugar, cocoa powder, cornstarch and salt to a saucepan and mix them together.
• Then add soy milk (or other non-dairy milk) and whisk it in.
• Heat to medium heat, keep whisking while it heats and bring it to the boil. Let it boil for a full minute to thicken.
• Then remove it from the heat and stir in vegan butter and vanilla extract.
• Transfer to small glasses or ramekins and smooth down.
• Refrigerate to set. Serve topped with vegan chocolate shavings and vegan whipped cream

VEGAN CHOCOLATE PUDDING

Steps:

• Watch the video in the post for easy visual instructions.In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.
• Bring the mixture to a boil over medium heat, whisking frequently.
• Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.
• Remove from heat, add vanilla extract, peanut butter, and dairy-free chocolate (if using). Whisk until the peanut butter and chocolate melted and no lumps remain.
• Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

YUMMY VEGAN CHOCOLATE PUDDING

Steps:

• In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
• In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
• Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
• Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

EASY VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 356 °F (180 °C). Grease a muffin pan or line it with paper cups.
• Sift the flour, cocoa, baking powder and a pinch of ground vanilla into a bowl. Then add the baking soda and salt and whisk to combine.
• Mash the banana with a fork. Add the dairy-free milk, coffee, oil, apple cider vinegar, sugar and mashed banana to a measuring cup and mix well.
• Now pour this mixture into the bowl with the flour mixture and stir just until combined.
• Pour the batter into the prepared muffin cups and gently tap the pan a few times on the work surface so that the batter is evenly distributed. Bake the muffins for about 25 minutes or until a toothpick comes out almost clean. If you want moist cupcakes, don't overbake them.
• Let them cool in the pan, then remove.
• Add 2-3 tbsp of the soy milk in a cup and stir in the chocolate pudding powder (or cornstarch + ½ tbsp cocoa powder) until dissolved. Pour the remaining soy milk in a saucepan and bring to a boil. Whisk in the chocolate pudding mixture and sugar and bring to a boil again until it thickens. Then fill the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.
• Put the softened vegan butter in a bowl and beat with a hand mixer or in a food processor for a few minutes until fluffy. Add the pudding, one tablespoon at a time, while the mixer is running. Sift in powdered sugar, cocoa powder and optional vanilla. Continue mixing for a short while until you get a smooth buttercream.
• Add the chocolate buttercream into a piping bag and place in the refrigerator until ready to use, while it can firm up a bit.
• Once the cupcakes have cooled, decorate them with the buttercream and puffed amaranth as desired and enjoy!