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+ servings
Gluten-free vegan Christmas pudding

Get the Recipe: Gluten-free Vegan Christmas Pudding With A Chocolate Centre

The perfect gluten-free vegan Christmas pudding, with a molten chocolate centre! Moist, festive, and boozy, this is a festive dessert that's also healthier than the original - the ultimate crowd pleaser! Oil-free and super easy to make. 


For the sponge

  • 2.5 cups medjool dates, pitted and chopped
  • 1.5 cups boiling water
  • 1 large orange, peel of, chopped
  • 1 tbsp vanilla extract
  • 1 tbsp baking soda
  • 2 tbsp apple cider vinegar
  • 1/4 cup maple syrup
  • 2 tbsp almond butter
  • 2 cups almond flour

For the chocolate centre

  • 5 oz dark chocolate
  • 2 tbsp whisky, optional
  • 1/4 cup maple syrup
  • 2 tbsp coconut milk


  • Blender or food processor
  • Conventional ovem
  • Mixing bowl
  • Hemisphere cake tin
  • Aluminium foil


  • Soak the dates in the boiling water for around 20 minutes. 
  • Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.
  • Preheat an oven to 180 degrees C/350 F.
  • Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.
  • Transfer 2/3 of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.
  • Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.


Calories: 503kcal, Carbohydrates: 66g, Protein: 9g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 417mg, Potassium: 571mg, Fiber: 9g, Sugar: 50g, Vitamin A: 127IU, Vitamin C: 12mg, Calcium: 146mg, Iron: 4mg