Malva Pudding is an African dessert. Last year, I made friendship with an African dancer and in every activity she will bring a Malva Pudding. Because I am vegan, she was so sweet and made a vegan version so I can taste a little bit of Africa. Malva Pudding is a very moist and sweet dessert. It has a lot of coconut flavor and you can not missed an apricot jam in the batter (or any other jam like pineapple, guava). This pudding is finished with a coconut glazed which makes the inner part even more moisture because as a Puerto Rican tres leches, before adding the top cream, you should make small holes to the cake so that it will absorb the glazed on top.
Malva pudding is very sweet and even the vegan version may not be to healthy because of the sugar content. So I challenged myself to do a healthy-vegan Malva Pudding.
For this, I used gluten free flour, protein powder and agave for the cake. As for the glaze, I chose coconut yogurt mixed with vegan milk and I topped it with unsweetened coconut shreds.
yield: 1 loaf
1.5 cup gluten free flour
1/2 cup agave
1/2 cup protein powder
2 tsp baking powder
1/2 tsp cinnamon and nutmeg
2 T organic coconut oil melted
2/3 cup vegan milk
1/2 cup water
2 T vinegar
For the cream on top:
1/4 cup unsweetened coconut yogurt
2 T vegan milk
Coconut shreds (to sprinkle, optional)
1- Pre heat the oven at 350ºF.
2- In a big container, mix well all of the dry ingredients.
3- In a small one, mix the vinegar with 1/2 cup of the vegan milk. Set aside.
4- Stir in the wet ingredients to the dry mixture and last the vinegar+vegan milk mixture.
5- Once everything is homogeneous, transfer the batter into a coconut oil sprayed loaf pan.
6- Bake for 35- 40 mins.
7- Take out from the oven. Let cool for 5-10 mins. After, take a fork and insert it in different parts of the malva.
8- Finally, pour over the milk and spread the coconut yogurt.
9- Cut in 8 slices and enjoy right away or store in the refrigerator. You can also enjoy this dessert warm.
Nutrition Facts: 1 Slice 5.96 g Fat 33.28 g Carbs 2.37 g Fiber 8.37 g Protein