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
Preheat the oven to 325 °F and place rack in the center.
Oil a rectangular mold of 13 x 9 inches (32 x 22 cm).
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.
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.
Using a spoon, pour the sauce over the dough. Don’t mix.
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.