| Prep Time: 15 mins
| Cook Time: 45 minutes
| Total Time: 1 hour
You may need: Dried Garlic Powder
South Africa's rich immigrant history and cultural melange has produced a spectacularly good dessert called Malva Pudding (malvapoeding) that you'll want to try. Malva Pudding is a cake made with apricot jam and vinegar that develops into a sweet and subtly tart dessert with a decadent texture that absorbs a gooey sauce, reminiscent of a bread pudding. This vegan Malva Pudding can also be easily adapted to use whatever non-vegan ingredients you have on hand.
South Africa's early European immigrants were mostly Dutch settlers in the 17th and 18th century, lured by the prospect of free land from the Dutch East India Trading Company. Waves of immigrants from Germany, France and then Britain added their cultural stamp and flavor. This dish is widely known as typically "Cape Dutch" (or from the South African Dutch peoples). Use our Zanzibar Zest to lightly spice the sauce for this lovely dessert, and your dinner guests won't be disappointed!
Vegan Malva Pudding:
2 Tbsp egg replacer + 1/4 cup warm water
1 Tbsp vegan butter, softened to room temperature
1 cup sugar
1 Tbsp apricot jam
1 tsp baking soda
1/2 cup plant based milk
1/4 cup balsamic vinegar
1 cup flour, sifted
1/4 tsp sea salt
1 cup plant based milk
3/4 cup sugar
1/2 cup vegan butter
1 tsp vanilla
2 tsp Piquant Post Zanzibar Zest
When you mix in the baking soda and vinegar together into the cake batter, it will start to fizz a little and bubbles will form. This is perfectly normal and is part of what creates the sponge texture of the cake.
For the sauce you can use any plant based milk, but we recommend full fat coconut milk for it’s rich flavor
The apricot jam used in this recipe is one of the signature ingredients in this traditional Malva Pudding! This, in combination with the balsamic vinegar gives a wonderful depth of flavor and caramelization.
Malva pudding has its origins in African Dutch culture. Read more about it here.
Egg replacer is a product that is readily available in the baking section of your local grocery store. It is in powder form and replaces the binding quality that eggs have in baked goods.
Pre-heat the oven to 350°F. Mix the egg replacer with the warm water and allow to sit for 10 minutes. Whip the vegan butter with the sugar for 2 minutes with a whisk. Add the egg replacer mixture and whip well. Add the apricot jam and whip some more. Next add the baking soda, plant based milk, and balsamic vinegar. Whip some more until well mixed. Next add in the sifted flour and sea salt. Stirring until just mixed, being careful not to over-mix.
Pour the cake batter into a greased 9” cake pan. Bake in the oven for 45 minutes or until a toothpick comes out of the center of the cake clean
While the cake is baking, place all the sauce ingredients into a small sauce pan and bring to a boil. Turn down the heat and reduce for 45 minutes minutes or until the sauce coats the back of a spoon.
When the cake is done, remove it from the oven and pierce the top multiple times with a fork or toothpick. Pour 1/2 the sauce over the top and allow to rest for 15 minutes, both to cool and to allow the sauce to sink in. You can serve as slices or use a cookie cutter to cut out individual portions. Serve with vegan whipped cream or vanilla ice cream and drizzle with more of the sauce.
If you want an even richer flavor and color to the cake, substitute dark brown sugar. The molasses flavor will complement the rich flavors of the sauce.
Enjoy this richly sweet dessert with our Zanzibar spiced coffee.
Try using the Zanzibar Zest spice to make like Coconut Fish Curry or this authentic and delicious Zanzibar Fish with Spiced Cornbread (Maharage Ya Nazi) recipe.
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