Chocolate Pudding Cake – Easy Vegan Dessert

This amazing no-bake Chocolate Pudding Cake recipe is super quick and easy to make with just 4 ingredients in 5 minutes – It’s the perfect vegan chocolate dessert for any occasion! 

Easy Chocolate Dessert Recipe

If you’re craving chocolate and want to serve your guests an elegant, delicious dessert, this old-fashioned chocolate pudding cake is the perfect last minute recipe for your vegan dinner party! It’s super easy to make and requires no flour, butter, eggs, gelatin, dairy milk or heavy cream! You’ll impress any skeptic with this no-fuss vegan dessert!

This recipe is really the easiest in the world – no special equipment and no oven needed. All you have to do is combine all the ingredients in a pot and bring to a boil. Then pour into a mold and let cool until the pudding is set. Whether you are a beginner or a professional cook, with the help of the recipe video and the illustrated step-by-step instructions, everyone can make it!

No-Bake Flourless Chocolate Cake

Maybe you know those gooey pudding-like desserts that are always available at the buffet in hotels? The consistency of this dessert is just as similar.

I use an empty milk carton as the mold, but you can also use another empty container or a regular loaf pan. If you prefer to serve individual portions, you can also pour the chocolate mixture into pudding cups or dessert glasses. Or pour everything onto a rectangle or square baking pan and cut the pudding into bite-sized cubes once it has set.

Ingredients needed

As mentioned earlier, you’ll only need 4 simple ingredients for this recipe plus optionally some cocoa powder for dusting or any other decorations you like. The basic ingredients are:

• chocolate
• plant milk
• agar agar
• sugar

How to make Vegan Chocolate Pudding Cake

As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Mix all ingredients and bring to a boil.

First, finely chop the chocolate. Pour the plant milk into a saucepan and stir in the agar powder until it’s completely dissolved. Then add the sugar and chocolate and heat slowly while stirring. Bring the mixture to a boil and simmer for 1-2 minutes while stirring.

Step 2: Let cool

Then remove from heat and pour the chocolate pudding into an empty milk carton (or into a cake pan or heatproof jars or other dessert dishes). Let cool to room temperature first, then refrigerate for 1 hour to set.

Step 3: Serve

Once the chocolate pudding cake is set, you can remove it from the mold and sprinkle with cocoa powder or other toppings you like. Cut into slices and enjoy as it is or with a scoop of vanilla ice cream or a dollop of fluffy whipped cream!

Which agar should I use?

Agar agar is a vegetable gelling agent that is often used in vegan and vegetarian recipes instead of gelatin. As a general rule, 1 teaspoon of agar powder (4 g) is equivalent to 6 sheets of gelatin. This is sufficient for 500 ml of liquid. To make the chocolate pudding cake sliceable, it is important to use 100% agar powder, otherwise you will need more! Many agar agar products contain other ingredients, such as sugar, so the agar content is lower. Therefore, please follow the instructions on the packaging. If you want to use Agartine with only 30% agar content, you need 3 or 4 times as much.

Non-vegan: If you do not want to make the chocolate cake dessert vegan, you can use normal milk and gelatin.

What can I use instead of agar powder?

If you don’t have agar powder, you can use 4 tbsp (30 g) of cornstarch instead. However, keep in mind that the consistency will be different.

Which plant milk is best?

You can make this chocolate pudding cake with any milk! Whether it’s soy milk, cashew milk, almond milk, oat milk, hazelnut milk, or coconut milk, this recipe always works! However, if you want the chocolate dessert to be creamier and richer, I recommend using rich dairy-free milk with a higher fat content such as coconut milk or cream such as soy or oat cuisine.

How can I store the dessert?

The chocolate dessert keeps about 3 days in the refrigerator.

This Vegan Chocolate Dessert is:

• Dairy-free (lactose-free)
• Gluten-free
• Eggless
• Without gelatin
• Quick and easy to make
• Creamy
• Low in calories
• Chocolatey
• Delicious!
• Can also be made with white chocolate
• The perfect dessert for every day!

More Chocolate Cake and Dessert recipes to try

• Vegan Mousse au Chocolat
• The Best Chocolate Cake
• Vanilla Chocolate Cake
• Peanut Butter Chocolate Cake
• Zebra Cheesecake
• Vegan Tiramisu
• Avocado Banana Chocolate Pudding
• Chocolate Banana Bread
• Zucchini Chocolate Bread
• Vegan Rocher Pralines
• Vegan Snickers
• The Best Brownies
• Chocolate Mug Cake
• Kinder Pingui Cake Bowl

If you try this easy chocolate pudding cake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your chocolate dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊

Vegan Chocolate Pudding Cake (Easy No Bake Dessert)

Author: Bianca Zapatka

This Vegan Chocolate Dessert recipe is super quick and easy to make with just 4 ingredients in 5 minutes. It's chocolaty, delicious and perfect for any occasion!

5 von 3 Bewertungen

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Cook Time 5 minutes mins

Chill Time 1 hour hr

Course Dessert

Cuisine German

Servings 8 Servings

Calories 151.3 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

• 5.3 oz (150 g) chocolate 60% cocoa content, chopped
• 2 cups (500 ml) plant milk
• 1 tsp (4 g) agar powder
• ¼ cup (50 g) sugar or to taste
• cocoa powder optional, for dusting

Instructions 

*Note: I recommend watching the recipe video and checking out the step-by-step photos above!

• Finely chop the chocolate.
• Pour plant milk into a saucepan. Add agar powder and stir until completely dissolved.
• Add sugar and chocolate and heat, stirring, until the chocolate has melted and the mixture comes to a boil. Let the mixture simmer for 1-2 minutes while stirring.
• Then remove from heat and pour into an empty milk carton (or into a loaf pan or heatproof jars or pudding molds).
• Let cool to room temperature first, then refrigerate for 1 hour to set.
• Once the pudding dessert is firm, you can remove it from the mold and dust with cocoa powder.
• Enjoy!

Notes

• Lots of helpful tips and information on the recipe, including ingredient and storing notes, are mentioned in the blog post above!

Nutritions

Serving: 1Serving | Calories: 151.3kcal | Carbohydrates: 14.1g | Protein: 3.4g | Fat: 8.5g | Fiber: 2.4g | Sugar: 13.5g | Calcium: 89.6mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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