Vegan Christmas Pudding
No British Christmas is complete without this key dessert: Christmas pudding! Let's learn together how to create the most flavorful vegan Christmas pudding with the perfect texture!
Recipe type: Dessert
Cuisine: English
Serves: 8-10
  • ½ cup cranberries
  • ½ cup sultanas
  • ½ cup raisins
  • ¼ cup dry mango, chopped
  • ¼ cup dry pineapple, chopped
  • ¼ cup dry apricot, chopped
  • ¼ cup chopped pecans
  • 2 Tbsp Medjool dates, pitted and chopped
  • ½ cup orange juice + 2 Tbsp orange liquor
  • 3 tsp orange zest
  • ½ cup dairy-free butter
  • ¼ cup brown sugar
  • ½ cup apple puree
  • 2 Tbsp aquafaba
  • 1 cup almond meal
  • ½ cup coconut flour
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • 1 Tbsp coconut oil
  1. Combine the cranberries, raisins, sultanas, mango, apricot, pineapple, pecans, dates, orange zest, orange juice and liquor in a bowl and leave the mixture for 2 hours for the fruit to soften.
  2. Beat together the dairy-free butter and sugar.
  3. Stir in all the other ingredients.
  4. Grease the pudding bowl with coconut oil.
  5. Pour in the mixture.
  6. Place a circle of baking paper on top. Cover the top of the pudding bowl in tin foil and tie it on with string.
  7. Fold the tin foil up so that it doesn’t touch the water.
  8. Place the pudding bowl in a large pan.
  9. Add enough water so that its level will come up to two-thirds of the bowl.
  10. The pudding needs to steam for three to four hours. Make sure to check the water level every 30 minutes.
  11. When it has steamed, a cake skewer will come out cleanly.
  12. Wrap and keep in the fridge for 2 to 6 weeks.
  13. Warm up before serving.
Recipe by Gourmandelle | Vegetarian Blog at