Almond sponge pudding (vegan microwave recipe) + #recipeoftheweek 11 May


Woohoo, pudding! – me

I went to Blog Summit in Birmingham yesterday to catch up with some blogging friends, which was lovely, but there were biscuits and cakes everywhere and I couldn’t eat any of them! Cue some 11am emergency cake making this morning, and here’s the result: a yummy almond pudding with loads of jam and no eggs or dairy.

Here’s what to do…


  • 50g caster sugar
  • 50g vegan margarine
  • 1/2 tsp baking powder
  • 25g ground almonds
  • 8g sachet of arrowroot
  • 1/2 tsp vanilla essence
  • 10 tsp soya milk
  • 75g self raising flour
  • 4 tbsp jam


  1. In a microwave-safe cereal bowl, cream together the margarine and sugar
  2. Mix in all the other ingredients except the jam until smooth, then level off
  3. Microwave on high for 2 – 3 minutes, depending on how good your microwave is – you want it to be just set. If you over cook it, it’ll go dry and stiff as it cools
  4. When it seems just set on top, spoon the jam on top and return to the microwave for 1-2 minutes until the jam just bubbles
  5. Allow to cool a little so it doesn’t burn anyone, then serve with vegan custard

YUM! Thanks to Mammasaurus for inspiring the flavours in this dish with her Raspberry Bakewell cake.

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  1. says

    Almonds are just lush! I’ve been trying to find Almond Tea for sale in the UK as I have an Aussie friend who swears it’s awesome but no luck so far :(

    Thanks for the mention ever so much – I’ve a recipe to post Tuesday so I’ll be linking up then!

    Good to see you yesterday..

    PS. PING!
    Mammasaurus recently posted…Justin Bieber stole my humanityMy Profile