Vegan Chocolate Pudding Recipe | Vegetarian Times Skip to main content

Vegan Chocolate Pudding

Baker’s brand of chocolate contains no animal products. If you prefer, garnish pudding with vegan whipped cream and sliced strawberries or other seasonal berries. What makes this pudding so special is its ultra-rich taste and dense, chocolatey flavor.



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½ cup unsweetened cocoa
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¾ cup granulated sugar
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4 Tbs. egg replacer
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4 Tbs. cornstarch
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5 cups soymilk
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8 oz. Baker's Semi-Sweet Chocolate
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4 Tbs. soy margarine


  1. Mix cocoa and sugar, and set aside. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.
  2. Place chocolate and margarine in top half of double boiler, and melt gently over simmering water, making sure that water does not touch bottom of top insert.
  3. Heat remaining soymilk in separate saucepan over medium-low heat. Grad- ually mix in egg-and-cornstarch mixture, stirring constantly. When mixture has thickened and bubbles slightly, remove pan from heat. Stir in melted chocolate and margarine mixture until well combined.
  4. Remove pudding from heat, set aside to cool and spoon into individual cups or glasses. Garnish as desired.

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Nutrition Information: 

8 g
Total Fat: 
14 g
Saturated Fat: 
5 g
43 g
120 mg
3 g
29 g

Comments on this Recipe

I never know what kind of "egg replacer" to use as a substitute for eggs. Many recipes just say "substitute". I haven;t had much luck with the powdered EnerG-it left a strange taste in my baked goods. What works best in this recipe? Much thanks!