This vegan pudding cake is so comforting and sweet. I've been making this recipe for such a long time and it still tastes as good as the first time! Serve with vegan custard and enjoy.
Also try my vegan raspberry coconut slices, vegan raspberry cake and vegan almond raspberry nutella bars for more raspberry dessert inspiration.
In addition to those treats, another homely pudding recipe that you'll enjoy is my vegan sticky toffee pudding.
Prefer To Watch Instead?
Ingredients For This Recipe
- Light brown sugar
- Granulated sugar
- Vanilla
- Vegan butter - I like to use a vegan butter block such as Flora or Naturli
- All-purpose flour (sifted)
- Baking powder
- Baking soda
- Salt
- Soy milk
- Raspberry jam - store bought is fine
How To Make Vegan Pudding Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Step One
Line a brownie tray with parchment paper.
Step Two
Cream the vegan butter in a mixing bowl.
Step Three
Add the sugars. Cream again.
Step Four
Next, add in the other dry ingredients.
Step Five
Finally, pour in the soy milk to complete the batter.
Step Six
Spoon the batter into the brownie tin.
Step Seven
Spread jam on top of the batter. Bake.
Step Eight
When the cake cools, refrigerate until firm or serve immediately.
Tips For Making Pudding Cake
Serve Warm Or Cold
Depending on whether you want a super soft pudding cake or something slightly firmer. I personally like to place mine in the fridge for a while before serving with warm vegan custard.
Customise This Recipe
- Use a different jam flavour. Some people prefer to use blueberry or strawberry jam (jelly). This is totally your call. Use the flavour that makes you happiest.
Frequently Asked Questions
I recommend serving this raspberry pudding cake with vegan custard.
How To Store My Jam Pudding Cake
More Raspberry Recipes
Vegan Pudding Cake with Raspberry Jam
Ingredients
For the raspberry pudding cake:
- 100 g light brown sugar
- 100 g granulated sugar
- 1 teaspoon vanilla
- 120 g vegan butter softened
- 200 g all-purpose flour sifted
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 110 ml soy milk
- 200 g raspberry jam
Instructions
Preparation:
- Preheat your oven to 180 Celsius (356F).
- Line a 24cm x 24cm square brownie tin with parchment paper. Set aside.
Make the cake batter:
- In a large mixing bowl, cream together your two sugars, vanilla and vegan butter until it is combined.
- Next, add in the flour, baking powder, baking soda and salt. Mix well.
- Finally, pour in the soy milk. Stir one more time until combined.
- Pour the mixture into the brownie tin and swirl in the jam on top.
Bake the pudding cake:
- Place into the oven for 20 minutes. The pudding cake should be golden brown.
- Let them cool fully. Then place the tin in the fridge for 2-3 hours if you prefer pudding cake firmer.
Lynn says
Looks good, but where is the custard recipe, please?
DJ says
I used store-bought vegan custard for this recipe 🙂
Julie Rowsell says
Quick and easy the whole family loved it, nice as a treat x
DJ says
Thank you so much, Julie 🙂
Kate Burton says
I made this recipe. Enjoyed it with cream instead of custard but still very good.