Vegan Chocolate Pudding

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.

  • 10Servings


  • 1/2 cup unsweetened cocoa
  • 3/4 cup granulated sugar
  • 4 Tbs. egg replacer
  • 4 Tbs. cornstarch
  • 5 cups soymilk
  • 8 oz. Baker's Semi-Sweet Chocolate
  • 4 Tbs. soy margarine


Mix cocoa and sugar, and set aside. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside for later use.

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.

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.

Remove pudding from heat, set aside to cool and spoon into individual cups or glasses. Garnish as desired.

Want to learn vegan baking skills? Check out out new online cooking course: Secrets to Vegan Baking - American Classics.

Nutrition Information

  • Calories: 310
  • Carbohydrate Content: 43 g
  • Fat Content: 14 g
  • Fiber Content: 3 g
  • Protein Content: 8 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 120 mg
  • Sugar Content: 29 g