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.

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.

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.