Vegan Chocolate Pudding


Baker’s brand of chocolate contains no animal products. But if you decide to try another brand, check to make sure it is all-vegan. If you prefer, garnish pudding with vegan whipped cream and sliced straw- berries or other seasonal berries. What makes this pudding so special is its ultra-rich taste and dense, chocolatey flavor. You may want to serve brownies alongside.

  • ServingServings


  • 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


  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.

Nutrition Information

  • Serving Size: SERVES 10
  • 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