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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


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


  • 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.


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