Ingredients#

  • 1 can of coconut milk, separated:
    • sauce: 1 cup (250 ml)
    • cake: 2/3 cup (140 ml)

Sauce#

  • 1 cup maple syrup
  • 1 cup brown sugar
  • 1 cup coconut milk

Cake#

  • 1.5 cups flour
  • 2 teaspoons baking powder
  • 1/4 cup vegetable oil
  • 1/3 cup sugar
  • 2/3 cup coconut milk
  • 1 teaspoon wine vinegar
  • 1 teaspoon vanilla
  • 3/4 cup plant-based milk (almond recommended)

Preparation#

  • Preheat the oven to 180 Celsius
  • Sauce:
    • Combine all ingredients
    • Bring to a boil
    • Pour into a square baking pan (approximately 20 cm / 20 cm)
  • Cake:
    • In a bowl:
      • Mix the flour and baking powder
    • In another large bowl:
      • Whisk the vegetable oil, sugar, coconut milk until you get a smooth and creamy mixture
      • Add the vinegar
      • Add the vanilla
      • Alternately fold in:
        • Flour / baking powder mixture
        • Plant-based milk
  • Before baking:
    • In the pan with the syrup, spread the batter with a spatula.
  • Baking: approximately 40 minutes
    • Check that the center of the pudding is cooked with a sharp knife
    • Stop baking when the center is fully cooked