Pudding Chômeur

Delicious traditional pudding chômeur recipe, dairy free!


A recipe so easy to veganize that I wonder why it’s not always done like that :)


Prep : 20 min

Cooking : 40-50 min

Servings : 12



  • ¼ cup of vegetable oil

  • ¾ cup of sugar

  • 2/3 cup of soy cream (eg : Belsoy, which you can find at the grocery store)

  • 1 tsp vinegar

  • 1 tsp vanilla extract

  • ¾ cup vegan milk

  • 1 ½ cup flour

  • 2 tsp baking powder


  • 1 cup of water

  • 1 cup maple syrup

  • 1 cup brown sugar

  • ¼ cup vegan butter or margarine (eg : Becel or Earth Balance, can be find at the grocery store)



  1. Preheat the oven to 325 °F and place rack in the center.

  2. Oil a rectangular mold of 13 x 9 inches (32 x 22 cm).

  3. In a large bowl, whisk together vegetable oil, sugar and cream until smooth. Add vinegar and vanilla and whisk for 1-2 minutes to obtain a creamy texture. Add milk and flour alternately and mix with a wooden spoon. For the last portion of flour, add it with the baking powder and mix to form a paste, but don’t overmix. Pour the batter into the mold.


  1. In a saucepan, pour the water and bring to a boil. Then add the remaining ingredients of the sauce. Bring to a boil and let boil for a few moments.


  1. Using a spoon, pour the sauce over the dough. Don’t mix.

  2. Bake for 40 to 50 minutes, or until a toothpick comes out clean. Be careful not to overcook since it will caramelize the sauce on the cake and you don’t want that.

Recipe inspired by https://www.troisfoisparjour.com/fr/recettes/desserts/poudings-mousses-verrines/pouding-chomeur-vegetalien/ & https://www.recettes.qc.ca/recettes/recette/pouding-chomeur-391