Vegan Maple Pudding Cake (Pouding Chômeur)
To end a sugar shack meal on a high note, it’s common sense to serve a generous portion of maple pudding cake, aka pouding chômeur. In association with Silk, we developed a vegan version by replacing all dairy products with a whole plant-based beverage. The result will surprise even the biggest lovers of this classic […]
Ingredients
- ¼ cup (55 g) brown sugar
- 1 tbsp cornstarch
- 1 cup (250 ml) whole non-dairy beverage
- ¾ cup (180 ml) maple syrup
- ¾ cup (180 ml) whole non-dairy beverage
- 1 tsp (5 ml) lemon juice
- 1 cup (150 g) unbleached all-purpose flour
- ⅓ cup (70 g) sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup (75 ml) vegetable oil
- 1 tsp (5 ml) vanilla
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a small pot, whisk together the brown sugar and cornstarch. Add the non-dairy beverage and maple syrup. Bring to a boil while whisking. Pour the sauce into an 8-inch (20 cm) square baking pan. Set aside.
To end a sugar shack meal on a high note, it’s common sense to serve a generous portion of maple pudding cake, aka pouding chômeur. In association with Silk, we developed a vegan version by replacing all dairy products with a whole plant-based beverage. The result will surprise even the biggest lovers of this classic sugar shack dessert.