Vegan Almond Sponge Pudding
This vegan jam sponge pudding takes less than 10 minutes to make and bake. It's made with ground almonds, vegan butter and absolutely no eggs or dairy.
Servings: 6 portions
Equipment
- Microwave safe bowl or small tray
Ingredients
- 50 g plant-based butter
- 50 g white caster sugar (superfine sugar)
- ½ tsp baking powder
- 25 g ground almonds (almond meal)
- 1 tbsp sachet of arrowroot
- ½ tsp vanilla extract
- 75 ml unsweetened plant milk
- 75 g white self raising flour (self rising flour)
- 100 g strawberry jam
Instructions
- Put the vegan butter and sugar in a mixing bowl (alternatively, you can make the mixture directly in the microwave safe bowl or tray you’ll cook it in). Whisk until creamy.
- Add the baking powder, ground almonds, arrowroot, vanilla and plant milk. Stir together until evenly combined.
- Spoon into a greased, microwave safe bowl or tray, if necessary, and level off.
- Microwave on high for 3 minutes.
- Spoon the jam on top and return to the microwave and cook for 1 minute.
- Allow to cool a little before serving.
Video
Notes
Strawberry is a great flavour to pair with almonds, but any jam will work. How about blueberry, apricot or rasberry jam?
Nutrition
Calories: 206kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 64mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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