Almond sponge pudding (vegan microwave recipe)

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 to make this almond sponge pudding…

Ingredients

• 50g (1.8 oz) caster sugar
• 50g (1.8 oz) vegan margarine
• 1/2 tsp baking powder
• 25g (0.9 oz) ground almonds
• 8g (0.3 oz) sachet of arrowroot
• 1/2 tsp vanilla essence
• 10 tsp soya milk
• 75g (2.6 oz) self raising flour
• 4 tbsp jam

Instructions

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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5 from 1 vote

Vegan almond sponge pudding

A yummy almond pudding with loads of jam and no eggs or dairy.

Prep Time5 mins

Cook Time3 mins

Total Time8 mins

Course: cakes and bakes

Cuisine: English

Keyword: almond, cake, dairy free, egg free, microwave cake, vegan

Servings: 4 portions

Calories: 289kcal

Author: Emily Leary

Ingredients

• 50 g (1.8 oz) caster sugar
• 50 g (1.8 oz) vegan margarine
• 1/2 tsp baking powder
• 25 g (0.9 oz) ground almonds
• 8 g (0.3 oz) sachet of arrowroot
• 1/2 tsp vanilla essence
• 10 tsp soya milk
• 75 g (2.6 oz) self raising flour
• 4 tbsp jam

Instructions

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

Nutrition

Calories: 289kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 88mg | Potassium: 97mg | Fiber: 1g | Sugar: 23g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

If you enjoyed this, why not try these vegan fluffy American-style pancakes next?