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.
Ingredients
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
Equipment
- Blender or food processor
- Conventional ovem
- Mixing bowl
- Hemisphere cake tin
- Aluminium foil
Instructions
- 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.
Video
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