This rich and creamy homemade vegan chocolate pudding recipe is dairy free, egg free and so easy to make with simple ingredients. Perfect dessert for people with dairy allergies.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
I am sure you can go out and buy pudding from grocery stores but there is nothing better than my version. It's just as delicious as this popular Chocolate Chia Seed Pudding and Easy Rice Pudding. It's rich and creamy and has a strong chocolate flavor and also requires very little prep time and cook time.
Jump to:
Key ingredients
- Milk- For vegan version, your best choices are almond milk, coconut milk or soy milk.
- Sugar- Granulated works best here.
- Cocoa powder- Make sure it's unsweetened and it's also not the same as a hot cocoa mix.
- Cornstarch- This helps to thicken the pudding.
- Vanilla extract- This adds a lovely aroma and flavor.
How to make easy vegan chocolate pudding recipe without milk and eggs?
- In a saucepan, add almond milk, sugar, cocoa powder and cook on medium heat.
- Then, dissolve cornstarch is some more milk and slowly pour that into the saucepan, while whisking.
- Continue whisking until the pudding thickens.
- Remove from heat and stir in vanilla extract and butter.
- Pour into small dessert bowls.
- Chill until it sets and enjoy!
Tips and techniques
- Use a nonstick saucepan to prevent the pudding from sticking to your pan plus it's easier to clean.
- Use almond milk, coconut milk, soy milk or even cashew milk that come in milk cartons and not from cans.
- Don't use light or reduced fat milk because that reduces the creamy texture.
- After you add cornstarch mixture into the milk, you must continue whisking to prevent any lumps from forming in your pudding.
- If you end up with lumps in your pudding, use a hand-held emersion blender in your saucepan to smooth everything again.
Variations
- Coffee flavor- Add 1 teaspoon espresso powder.
- Chocolate orange flavor- Add 1.5 teaspoon orange extract.
- Mint chocolate flavor- Add 1.5 teaspoon mint extract.
- Coconut flavor- Add 1.5 teaspoon coconut extract and top off with shredded coconut.
- Use this recipe as a filling for pies or tarts- Top it off on No Bake Graham Cracker Crust or this No Bake Ore Pie Crust. You can also try it in a pre-baked Flaky Butter Pie Crust.
- Garnish and decorate this pudding- With vegan coconut whipped cream. Some other options are chocolate shavings or chocolate chips, chopped nuts, mint leaves, sprinkles and even Chocolate Leaves.
Recipe FAQs
Yes, you can use any vegan milk you like: Almond milk, Soy milk, Coconut milk, Cashew milk and even vegan milk blends.
Not enough cornstarch was used or it was not chilled long enough.
The cornstarch was not mixed in properly. You need to use a dissolved cornstarch slurry and you must constantly keep whisking the mixture as you pour for it to blend evenly and smoothly with other ingredients.
More pudding recipes
- Chocolate Pudding Pots
- Homemade Banana Pudding
- Homemade Vanilla Pudding
- Chia Seed Pudding (4 Ingredients)
Recipe
Vegan Chocolate Pudding
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- 3 cups Milk Almond milk, Coconut milk or Soy milk
- ¾ cups Granulated sugar
- ⅓ cup Cocoa powder
- ¼ cup Cornstarch
- 1 tablespoon Vanilla extract
- 2 tablespoon Vegan butter
Instructions
- In a non-stick saucepan, add 2 cups milk, sugar and cocoa powder. Mix and let everything cook on medium heat.
- In a separate bowl, add the remaining 1 cup milk and cornstarch. Mix until it fully dissolves.
- Pour this cornstarch mixture into your saucepan, while constantly whisking for a few minutes to prevents any lumps from forming.
- Continue cooking and whisking until your pudding gets thick and starts sticking to your whisk.
- Remove saucepan from heat and add butter as well as vanilla extract. Mix everything one last time.
- Pour this pudding into 6 small dessert bowls.
- Chill in the fridge for 1-2 hours or until pudding fully sets.
- Prior to serving, top off with whipped cream, if you like and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Belinda
With your kind of pudding, everyday should be pudding day!
Wendy Irene
This looks wonderful! I wish I could spoon some off the screen
Nisha
I have been making a pudding like this one (without butter/margarine) since some time and it has been a hit at my dinner parties!
Kayle (The Cooking Actress)
Oooh this looks amazinggg!!!
Bam
Rich and creamy with the coconut milk. I can't wait to give this a try. wishing you a super weekend.
Tonette Joyce
This is wonderful! In my site,I try to show people that they CAN cook and the CAN host ; I try to make it easy for those who find themselves needing,( or wanting), vegan recipes or recipes for those with food allergies. I will definitely be making this!
CCU
I love this beautiful vegan chocolate pudding
Daniela
With this gorgeous pudding I'm very much in favor of pudding day worldwide
Asmita
Delicious!
Nellie
I love that people with dairy allergies can still enjoy some delicious pudding with this recipe...thank you for sharing!
Denay DeGuzman
OMGosh! This vegan chocolate pudding was so delicious. I love that it was so quick and easy to make. This is one fantastic recipe that will be made over and over again. Thank you so much for sharing this recipe gem!
Helen B.
I Just Made the Vegan Chocolate Pudding..
PHENOMENAL!!!!!
Delicious!!!!
Thank you...