Vegan Chocolate Self-Saucing Pudding For One
Dark, spongy and delicious, this vegan chocolate self-saucing pudding for one is a quick and easy baked dessert. Made with wholemeal spelt flour and not overly sweet, it’s rich, comforting and properly indulgent. Best of all, it needs no custard or ice-cream, thanks to its very own molasses-rich chocolate sauce.
This is a pudding I came up with one lunchtime last month when I was desperate for something indulgent, chocolatey and comforting. It took me a few days to hone the recipe, but what a brilliant excuse for chocolate pudding every day.
Dive Right In
- Why You’ll Want To Make This Vegan Self-Saucing Chocolate Pudding
- Vegan Chocolate Pudding For One
- Ingredients, Additions And Substitutions
- How To Make Vegan Self-Saucing Chocolate Pudding For One
- Other Recipes For Vegan Chocolate Bakes You Might Like
- Keep In Touch
- Pin It
- The Recipe
Why You’ll Want To Make This Vegan Chocolate Self-Saucing Pudding
- It’s a proper baked chocolate pudding, dark, rich and saucy.
- Quick and easy to make – ideal for weeknight pudding cravings.
- Perfect for one – no leftovers, no temptation, no difficult calculations to work out.
- Self-saucing magic – the sponge bakes with its own bubbling chocolate and molasses sauce.
- No accompaniments needed – no cream, custard or ice cream required.
- Not overly sweet – satisfying flavour without the sugar overload.
- Wholemeal spelt adds substance – a comforting, but not heavy dessert.
- Lightly spiced sponge – subtle warmth that makes it feel special.
- Vegan but indulgent – plant-based but you wouldn’t know it.
Vegan Chocolate Pudding For One
Sometimes, when you’re eating on your own, baking a pudding seems a step too far. But we all need a comforting treat from time to time. And this vegan chocolate pudding is so quick and easy to make, you can just bake it on a whim.
Pudding isn’t something most of us eat for its health benefits, but I do like mine to have a little substance. I’ve used wholemeal flour, kept the sugar in check and added a touch of blackstrap molasses for depth of flavour. Don’t worry though, it still tastes properly decadent.
After all, it’s a baked chocolate pudding and it’s rich, saucy and comforting – just a little less sweet and cloying than most.
It’s made in three easy layers. The first is the lightly spiced chocolate sponge, the second is the dry ingredients for the sauce and the third is water. It takes all of five minutes to prepare.
Although the pudding is designed for one, if you want to make it for two or even more, you can easily scale it up. You may need to bake it for a little longer though.
If you feel this vegan chocolate self-saucing pudding would benefit from some cream, custard or ice-cream, by all means go ahead. But it really doesn’t need it. Just get a spoon and eat it straight from the dish.
Ingredients, Additions and Substitutions
This vegan chocolate self-saucing pudding is made with store cupboard ingredients, so you may well have everything you need to hand. I’ve highlighted a few of them below.
Cocoa
Although the flavour of this pudding is predominantly chocolate, it’s actually made with cocoa powder. It’s used both in the sponge and sauce. You can use plain cocoa or raw cacao, but don’t use drinking chocolate.
Flour
I’ve gone with my preferred baking flour, wholemeal spelt flour, for this recipe. However, it’s fine to use whatever wheat flour you have to hand. I haven’t tried it, but gluten-free flour should work fine too.
Molasses
Blackstrap molasses gives extra richness and depth to the chocolate sauce. It also contains lots of useful minerals, such as iron, magnesium and potassium. (ref: Dr Axe)
If you don’t have any, you could use black treacle instead, though that won’t have the same health benefits. Or if you don’t like the flavour, just leave it out.
Oil
Coconut oil works really well in baking, but you do need to melt it first. If you prefer, you could use olive oil instead.
Spice
I’ve added a little mixed spice to both the chocolate sponge and the chocolate sauce. This gives extra depth and flavour without detracting from that chocolatey indulgence.
Pumpkin spice or other similar warm spice mixes will work just as well. Or, just leave the spice element out if you prefer.
How To Make A Vegan Chocolate Self-Saucing Pudding For One
Although this pudding is made in three layers, it’s very quick and easy to put together. It should take all of five minutes to prep. It does take a bit longer to bake though.
Step 1. Prep Equipment
Preheat the oven and lightly oil a medium ramekin or similar oven-proof dish.
Step 2. Make Sponge Batter
Melt the coconut oil in a small pan over a low heat. You can also do this in the oven, microwave or air fryer. Set aside to cool a little, but not so much that it starts to set again. Warm is fine.
In a small mixing bowl, whisk the dry ingredients together, including the sugar, until thoroughly combined and no lumps remain. Use a mini whisk for this if you have one.
Make a well in the centre of the mix and pour in the milk and oil. Using a teaspoon, stir from the inside out until everything is just mixed.
Scrape the mix into the ramekin and level it. Don’t worry if it doesn’t look as though much is there, it will rise as it bakes.
Step 3. Make Sauce Topping
In a small bowl, mix all three ingredients together with a mini whisk or teaspoon until combined.
Spoon the mix over the sponge in an even layer. Give the ramekin a gentle tap on the work surface to level things out, if needed.
Step 4. Heat Water
Boil the kettle with a little water. Whilst it’s boiling, place the molasses in a heatproof measuring jug. Pour the just boiled water into the jug and top it up to the 50ml mark.
Stir until the molasses has dissolved, then pour the water over the sauce layer in the ramekin.
Step 5. Bake
Immediately place the ramekin on the middle shelf of your heated oven and let it bake until the sponge is well risen and the sauce is bubbling around it.
Remove from the oven and leave the pudding to cool for five minutes, then tuck in. It’s easy to get carried away and then burn your mouth, so do be careful.
Other Recipes For Vegan Chocolate Bakes You Might Like
- Celebratory chocolate cake (perfect for birthdays and celebrations)
- Chocolate banana cashew cake (with icing)
- Chocolate mayonnaise cake (almost brownie like)
- Cinnamon choc chip friands (little cakes)
- Mexican chocolate muffins (somewhat spicy)
- Skillet cookie with chocolate chips (served warm)
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this vegan chocolate self-saucing pudding for one or more, I’d love to hear about it in the comments below. Do you have any recommendations or tips for making self-saucing puddings?
Please rate the recipe too. And do tag me @choclette8 on Instagram with your images, I love to see your take on my recipes.
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If you’d like more vegan baking recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Vegan Chocolate Self-Saucing Pudding. PIN IT.
Vegan Chocolate Self-Saucing Pudding For One
Equipment
- 1 medium ramekin (affiliate link) or similar
Ingredients
Layer 1
- 25 g wholemeal spelt flour
- ⅓ tsp baking powder
- 1 tsp cocoa powder
- ¼ tsp mixed spice or pumpkin spice
- 1 pinch fine sea or rock salt
- 15 g dark muscovado sugar
- 25 ml soy milk or other plant milk
- 10 g coconut oil melted
Layer 2
- 10 g dark muscovado sugar
- 1 tsp cocoa powder
- 1 pinch mixed spice or pumpkin spice
Layer 3
- 1 tsp blackstrap molasses
- 45 ml hot water
Instructions
Layer 1
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4). Lightly oil a medium-sized ramekin or similar oven-proof dish with a capacity of roughly 200ml.
- Whisk the dry ingredients together in a small mixing bowl until thoroughly combined and no lumps remain.25 g wholemeal spelt flour, ⅓ tsp baking powder, 1 tsp cocoa powder, ¼ tsp mixed spice, 1 pinch fine sea or rock salt, 15 g dark muscovado sugar
- Make a well in the centre and pour in the milk and oil.25 ml soy milk, 10 g coconut oil
- Using a teaspoon, stir from the inside out until everything is just mixed.
- Scrape the mix into the ramekin and level it.
Layer 2
- In a small bowl, mix all three ingredients together with a teaspoon until combined.10 g dark muscovado sugar, 1 tsp cocoa powder, 1 pinch mixed spice
- Spoon the mix over the sponge in an even layer.
Layer 3
- Place the molasses in a heatproof measuring jug, then top it up to the 50ml mark with just boiled water.1 tsp blackstrap molasses, 45 ml hot water
- Stir until the molasses has dissolved, then pour over the sponge.
- Immediately place on the middle shelf of your heated oven and let it bake for 20 minutes, by which time the sponge will have risen and set with a bubbling chocolate sauce surrounding it.
- Leave the pudding to cool a bit for five minutes, then tuck in.