This easy 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! Homely, nostalgic treats from childhood are always the best ones.
It's a recipe which takes less than 30 minutes to make and it is sure to leave a big smile on people's faces. Once you try it, I almost certainly think that you'll be going back for a second slice.
The flavor combination is so moreish! Serve with warm vegan custard and enjoy. Dairy-free single cream alternatives are also a great option.
For more raspberry dessert inspiration, you need to try my vegan raspberry coconut slices, vegan raspberry cake, vegan lemon raspberry cake and vegan almond raspberry nutella bars.
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Why You Will Love This Pudding Cake
- Comforting - I associate pudding recipes with being at home with my family, as well as cozy nights by the fire. This recipe along with puddings such as, my vegan sticky toffee pudding and vegan double chocolate pudding pie are perfect examples of desserts which evoke those feelings and memories.
- Simple - This isn't an overcomplicated recipe. This is about as simple as it gets and that's what I love about it. No hassle, just great taste. Everybody loves a quick and easy recipe.
- Great Flavors - When it comes to vanilla sponge cakes, I personally think that raspberry jelly naturally compliments them best in comparison to other flavors like strawberry and blackberry. Perhaps that's just a personal preference of mine?
- Allergy Friendly & Plant Based - This vegan pudding cake recipe is wholly vegan and dairy free.
Ingredient Notes
- Light brown sugar - Ordinary white (granulated sugar) is also used in this recipe. I chose to add brown sugar too due to the molasses content. It adds extra great flavor to the cake, as well as making it more moist.
- Vanilla extract - Sponge cakes taste amazing when a generous amount of vanilla is added to the batter. One teaspoon is used in this recipe, which is four times as much as as would usually add to other cakes such as, my vegan almond raspberry cake.
- Vegan butter - I like to use a vegan butter block such as Flora or Naturli for this cake. Make sure that it has softened at room temperature before you use it or else, it will be difficult to cream it with the sugars.
- All-purpose flour - Unless you require gluten-free cakes (see variations section below), only use plain, white all-purpose flour. Also make sure that the flour is fully sifted before adding it to the other ingredients so that there are no lumps in the batter.
- Raspberry jelly - Store bought jelly is fine. You can also made your own homemade one. My semi-homemade one in my vegan raspberry crumble oatmeal bars is delicious and worth a try.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- I completely understand that raspberry flavors are not everyone's ideal choice. If that applies to you, you can use a different jelly flavor. Some people prefer to use blueberry or strawberry jelly (jam) like I used in my vegan strawberry lemon layer cake. This is totally your call. Use the flavor that makes you happiest.
- If you want to make this cake gluten free, it is totally possible. Your local grocery is likely to have a 1:1 gluten-free all-purpose flour blend which you can use in the place of a regular, white flour. You can also add a little arrowroot powder to gluten-free all-purpose flour to improve the texture.
How To Make Vegan Pudding Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Line a brownie tray with parchment paper.
2: Cream the vegan butter in a mixing bowl.
3: Add the sugars. Cream again.
4: Next, add in the other dry ingredients.
5: Finally, pour in the soy milk to complete the batter.
6: Spoon the batter into the brownie tin.
7: Spread the jelly on top of the batter. Bake inside the oven.
8: When the cake cools, refrigerate until firm or serve immediately.
Expert Tips
Serve the cake warm or cold - This depends 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.
Don't over-mix the cake batter - Over-mixing your cake batter will cause the gluten to be overworked and therefore, the texture of the cake will be very dense. For a light and airy consistency, gently fold the batter until all the flour is combined.
Recipe FAQs
I recommend serving this raspberry pudding cake with vegan custard or dairy-free single cream.
Store the cake inside the fridge for up to 4 days or at room temperature for up to 3 days. Make sure you place the cake in an airtight container before storing it in either location.
Pudding cakes tend to have a different method of baking to other kinds of cakes. They're also usually more moist and have wetter elements such as, treacle, syrup and jelly.
More Vegan Cake Recipes
If you tried this Vegan Pudding Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Pudding Cake with Raspberry Jelly (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 jelly
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 raspberry jelly on top.
Bake the pudding cake:
- Place into the center of your 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.
Video
Notes
- Serving the cake warm or cold depends 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.
- Over-mixing your cake batter will cause the gluten to be overworked and therefore, the texture of the cake will be very dense. For a light and airy consistency, gently fold the batter until all the flour is combined.
Taylor says
Absolutely delicious and so easy to make! A nice treat for a rainy weekend 🩷
DJ says
So happy that you love it, Taylor! Thanks so much 🙂
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.