Make this Easy Vegan Chocolate Pudding in just 10 minutes with 6 simple ingredients! Creamy, delicious, and incredibly rich, it's the perfect dessert. You'll love how quick and tasty it is!
It is not only easy to make but also a versatile dessert option. Whether you're serving it up for a cozy night in or impressing guests at a dinner party, it's sure to be a crowd-pleaser.
Serve it warm for a comforting treat on a chilly evening, or chill it in the fridge for a refreshing dessert on a hot summer day. No matter the occasion, this vegan chocolate pudding is always a winner!
Craving chocolate? Dive into the world of vegan chocolate with these irresistible recipes: Vegan Chocolate Cake, Vegan Brownies, and Vegan Hot Chocolate. It's a chocolate lover's dream come true!
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🌟 Why you'll love this recipe
- Irresistible Chocolatey Goodness: Dive into the delicious chocolatey flavor of this plant-based treat. It's the perfect way to satisfy your sweet cravings!
- Quick and Easy: No fuss, no stress. Just follow the simple steps, and you'll have a delicious treat ready in no time. Perfect for when you're in a hurry or just feeling lazy.
- Works for Any Mood: Whether you're craving a warm dessert or a cold snack, this recipe has you covered. It's like your favorite hoodie: always comfy and just right.
- Basic Ingredients, Big Flavor: No need to hunt down rare stuff at the store. You probably have everything you need in your kitchen already. Simple, easy, and oh-so-tasty!
- Make It Your Own: Get creative and add whatever you like! Whether it's nuts, fruit, or a dollop of vegan whipped cream, this pudding is yours to customize.
🧾 Ingredient notes
Granulated Sugar: If you're looking for alternatives to granulated sugar for your pudding, consider options like cane, brown, or coconut sugar.
Cane sugar offers a similar texture and sweetness, while brown sugar adds a rich molasses flavor. Coconut sugar, with its subtle caramel notes, is another great choice.
Adjust the amount according to your desired sweetness.
Cornstarch: Looking for cornstarch substitutes? Consider trying arrowroot powder, tapioca starch, or potato starch.
They provide similar thickening properties and can be used interchangeably with cornstarch in equal amounts.
Soy Milk: It works well in this recipe due to its creamy texture and neutral flavor, which complements the chocolate without overpowering it.
If you're looking for alternatives, you can try other plant-based milks such as Almond Milk, or Oat Milk, or Cashew Milk.
Vegan Butter: If you prefer, you can substitute an equal amount of coconut oil instead of using vegan butter. Alternatively, Homemade Vegan Butter can also be used as a substitute.
Vanilla Extract: It gives the pudding a delicious flavor boost. But if you want to skip it, no problem! You can leave it out, and the pudding will still taste great.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Vegan Chocolate Peanut Butter Pudding: Add a dollop of creamy Peanut Butter to the pudding mixture for a deliciously indulgent twist.
- Vegan Chocolate Mint Pudding: Stir in a splash of peppermint extract for a refreshing and minty flavor.
- Vegan Chocolate Orange Pudding: Zest some fresh orange peel into the pudding for a zesty citrus kick.
- Vegan Chocolate Espresso Pudding: Mix in a shot of espresso or some instant coffee powder for a rich and bold coffee flavor.
- Vegan Chocolate Coconut Pudding: Substitute soy milk with Coconut Milk for an extra creamy and tropical twist.
🔪 Instructions
Step 1. In a saucepan, mix together the sugar, cocoa powder, and cornstarch until well combined. Gradually add the cold milk, whisking continuously until everything is fully combined and there are no lumps.
Step 2. Place the pan over medium heat and bring the mixture to a simmer, whisking frequently. Let it simmer for approximately 3 minutes until the pudding slightly thickens and develops a glossy appearance. Remember, it will thicken further as it cools.
Step 3. Remove from the heat and stir in the vegan butter and vanilla extract until they are fully incorporated into the pudding.
Step 4. Put the pudding into small glasses or a big bowl. Enjoy while still warm, or cover and refrigerate for a few hours or overnight until chilled.
💭 Expert tips
- Whisk Constantly: While bringing the mixture to a simmer, whisk continuously to prevent lumps and ensure a smooth texture.
- Cover While Cooling: To prevent a skin from forming on the pudding, place a piece of plastic wrap directly on the surface while it cools.
- Consider Sifting: It's a good idea to sift dry ingredients like sugar, cocoa, and cornstarch to ensure they mix smoothly and evenly into the pudding mixture.
- Be Patient: Allow the pudding to cool gradually for the best texture and flavor development. Rushing the cooling process may result in an uneven consistency.
- Creamy Pudding: Once the pudding has chilled completely, I like to whisk it before serving. This contributes to a lighter and creamier consistency. If you prefer a thicker pudding, avoid stirring it after it sets in the fridge.
❓Recipe FAQs
It typically lasts for about 3-5 days when stored in an airtight container in the fridge.
However, it's always a good idea to check for any signs of spoilage, such as an off smell or unusual texture, before consuming.
Yes, you can. However, the texture may change slightly upon thawing, becoming a bit grainy or less creamy.
To freeze it, transfer the pudding to an airtight container or freezer-safe bag, leaving some space for expansion.
It's also a good idea to press a piece of plastic wrap directly onto the surface of the pudding to prevent freezer burn.
When you're ready to enjoy it, simply thaw it in the fridge overnight and give it a good stir before serving.
For the thickest and creamiest dairy-free pudding, soy, coconut, and almond milk are best.
Thinner kinds of milk like oat or rice milk will yield a lighter consistency. Experiment with different options to find your preferred flavor and thickness.
You can easily adjust the texture of the pudding to be thicker or thinner by controlling the amount of cornstarch used in the recipe.
To make the pudding thicker, simply increase the amount of cornstarch.
You can add an extra tablespoon or two of cornstarch to the mixture before cooking it. This will help to thicken the pudding more during the cooking process.
If you prefer a thinner pudding, you can reduce the amount of cornstarch.
Try using slightly less cornstarch than the recipe calls for, or you can omit it altogether for a more custard-like consistency.
It is wonderfully versatile and pairs perfectly with various toppings. Add sliced fruit (I love berries), chopped nuts, vegan chocolate shavings, or a dollop of Vegan Whipped Cream.
Alternatively, sprinkle with granola or serve with vegan cookies for a delightful treat. Get creative with your toppings and enjoy a delicious vegan dessert experience!
🍪 More vegan dessert recipes
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Chocolate Pudding
Ingredients
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup cornstarch
- 3 cups soy milk, or any non-dairy milk
- 2 tablespoons vegan butter
- 1 teaspoons vanilla extract
Instructions
- In a saucepan, mix together the sugar, cocoa powder, and cornstarch until well combined. Gradually add the cold milk, whisking continuously until everything is fully combined and there are no lumps.
- Place the pan over medium heat and bring the mixture to a simmer, whisking frequently. Let it simmer for approximately 3 minutes until the pudding slightly thickens and develops a glossy appearance. Remember, it will thicken further as it cools.
- Remove from the heat and stir in the vegan butter and vanilla extract until they are fully incorporated into the pudding.
- Put the pudding into small glasses or a big bowl. Enjoy while still warm, or cover and refrigerate for a few hours or overnight until chilled.
- Serve topped with vegan whipped cream and vegan chocolate shavings (optional).
Notes
- Whisk Constantly: While bringing the mixture to a simmer, whisk continuously to prevent lumps and ensure a smooth texture.
- Cover While Cooling: To prevent a skin from forming on the pudding, place a piece of plastic wrap directly on the surface while it cools.
- Consider Sifting: It's a good idea to sift dry ingredients like sugar, cocoa, and cornstarch to ensure they mix smoothly and evenly into the pudding mixture.
- Be Patient: Allow the pudding to cool gradually for the best texture and flavor development. Rushing the cooling process may result in an uneven consistency.
- Creamy Pudding: Once the pudding has chilled completely, I like to whisk it before serving. This contributes to a lighter and creamier consistency. If you prefer a thicker pudding, avoid stirring it after it sets in the fridge.
Porsche says
What can I use instead of cornstarch. I have to avoid corn. Thanks.
Iosune says
Hi Porsche! As you can read in the ingredient note section, consider trying arrowroot powder, tapioca starch, or potato starch.
They provide similar thickening properties and can be used interchangeably with cornstarch in equal amounts. Hope it helps!
Nancy says
Wow, this is amazing! The recipe is so easy and so delicious! Have been missing good chocolate pudding since switching to a vegan diet.
Was wondering if there’s a way to thicken it up just a bit more to use as pie filling?
Iosune says
Hi Nancy! Thanks a lot 🙂 Just add more cornstarch!
Elizabeth says
Tastes like yummy chocolate pudding! Convenient when I don’t have silken tofu. Going to dip strawberries tonight!
Iosune says
Hi Elizabeth! SO glad you enjoyed it 🙂
Catherine says
This pudding is awesome! So easy to make and so nutritious! I recently started getting into smoothies and plant based foods but have been missing that something sweet every now and then! This is perfect especially since I love chocolate! Thank you!
Iosune says
Hi Catherine! Thanks a lot 🙂 So glad you liked it!
Mom says
Thank you so much for this simple, yet delicious recipe. I had to make this at the last minute for my dairy, egg and gluten allergic 5 year old’s class party and she loves it. I could never get her to eat avocado before so this makes it even more perfect in my book!
Iosune says
Hi Mom! You're so welcome 😀 So glad to hear that. Have a nice day!
Jade says
Should the milk be unsweetened?
Iosune says
Hi Jade! I usually use unsweetened milk, but it's up to you 🙂
Aleksandar Gjorchev says
The best simple vegan food blog ever .. i make this with dates and maple syrup paste , add some goji berry and cinamon .. and for topping i use chopped orange and full fat coconut milk .. Thank you guys for what u doing .. u are the best !
Iosune says
Thanks a lot Aleksandar, you made my day! 😀
Nirvikalpini says
Great recipe - I used soya milk as that is all i had. Also put it into the freezer and it made delicious chocolate ice cream !
Iosune says
Hi Nirvikalpini! Thanks a lot 😀 I've never made ice cream using this recipe, thanks for the idea 😉
Sarah | Well and Full says
I love the photos... the pudding looks so chocolatey and decadent! You'd never guess it was healthy! 🙂
Iosune says
Hi Sarah! Thanks a lot 😀
Michelle @ Boards&Knives says
Oh my goodness! Thank you! I can't even make a non-vegan pudding (I don't know why, I always mess it up) and now you've got a vegan version that I'm sure I can do! I love how you're using avocado - that's a great idea. Your blog is great as well, I will be following you for certain!
Iosune says
Hi Michelle! Thanks a lot for your kind words 🙂 This pudding i soooo easy to make and tastes like heaven 😀
Leah M @ love me, feed me says
Ohhhhh myyyyyy. I'm pretty sure my heart started beating faster when I looked at these pictures. This looks like perfection! Can't get over the beauty of the picture with the spoon and the bit of drip down the side.
Iosune says
Hi Leah! You're too kind! Thanks a lot 🙂
charlotte says
I'd say that recipe makes one serving. Just sayin'
Iosune says
Hi Charlotte! It depends on what you eat or your taste, for me the whole recipe is too much because is so sweet. Have a nice day!
Rosanna says
The simplest recipes are always the best!!.. Great recipe and awesome photography! I usually eat one avocado a day I just love them that much! Nice spin for avocados!
Iosune says
Hi Rosanna! I also LOVE avocados, I could eat them all day long 😛 Thanks a lot for your kind words 🙂