Malva Pudding

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Inspired by traditional Malva Pudding, this sweet and moist cake hails from South Africa. Made with apricot jam for a beautiful golden color, it’s soaked in a delicious sauce for that beloved texture.

The cake is moist and made with buttermilk and apricot jam, giving it a caramel flavor and color. It’s paired with a creamy sauce that soaks through the sponge, creating a texture reminiscent of sticky toffee pudding crossed with Tres Leches Cake.

Traditionally served warm with ice cream or custard, it’s the ultimate cozy dessert.

This sweet and moist cake from South Africa is made with apricot jam for a beautiful golden color and soaked in a delicious sauce for that much-loved texture. It’s egg-free and dairy-free, perfect for a cozy dessert served warm with ice cream or custard.

Malva Pudding (Egg-Free, Dairy-Free)

This Malva Pudding is a sweet and moist cake inspired by the traditional South African dessert. Made with apricot jam and soaked in a creamy sauce, it’s the ultimate cozy dessert.

Malva Pudding

Course Dessert



  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • 2 tbsp melted dairy-free butter or coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 3 tbsp apricot jam


  • ½ cup dairy-free butter
  • ½ cup granulated sugar
  • ½ cup canned coconut milk full-fat
  • 1 tsp vanilla extract


Prepare the Cake:

  • Preheat your oven to 350°F (175°C).
  • Grease an 8-inch square baking dish or a similar-sized pan.
  • In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, melted dairy-free butter, vanilla extract, apple cider vinegar, and apricot jam until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared baking dish and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Sauce:

  • While the cake is baking, prepare the sauce.
  • In a medium saucepan, combine the dairy-free butter, granulated sugar, and coconut milk.
  • Heat over medium heat, stirring constantly until the sugar is dissolved and the mixture comes to a simmer.
  • Remove from heat and stir in the vanilla extract.

Soak the Cake:

  • When the cake is done baking, remove it from the oven and immediately poke holes all over the top with a skewer or fork.
  • Pour the warm sauce evenly over the hot cake, allowing it to soak in.
  • Let the cake sit for about 10 minutes to absorb the sauce.


  • Serve the Malva Pudding warm with a scoop of dairy-free ice cream or a drizzle of custard.


Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
Apricot Jam: Adds a lovely caramel flavor and color to the cake. If unavailable, you can use another fruit jam as a substitute.
Serving: This pudding is best served warm for the ultimate cozy dessert experience.

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