This creamy, rich, and decadent Vegan Pudding is a 1 pot recipe made with 7 pantry-staple ingredients. It’s the perfect after school snack or kid-friendly dessert!

chocolate pudding in a white bowl topped with chocolate chips and whipped cream

This Vegan Pudding is made in just 1 pot with 7 ingredients, tastes better than store bought and is loaded with chocolatey-goodness! Top it off with vegan whipped cream to make each bite extra special.

You and your kids are going to love this creamy vegan pudding because it’s:

  • Made with only 7 ingredients.
  • A breeze to clean up! All you need is 1 pot.
  • Naturally gluten free.
  • Rich, chocolatey, and delicious!

You won’t find any avocado, coconut, or black beans in this pudding either. Simple ingredients only! Plus, you can play around with the flavors if you aren’t a fan of chocolate (or have picky eaters to feed).

Craving more chocolate desserts? Then you have to try my Vegan Chocolate Mousse and Chocolate Cheesecake!

How to make vegan chocolate pudding

Grab a medium pot because it’s all you need to make this dessert! It’s simple to whip up in only 4 steps:

  1. Whisk the sugar, cocoa, cornstarch, and salt together in your pot. Turn the heat to medium and slowly stir in the milk.
  2. Bring it up to a simmer and stir constantly until the mixture thickens.
  3. Take the pot off of the heat and stir in the vegan butter and vanilla.
  4. Transfer the chocolate pudding to a container and let it chill for a few hours. Serve the chilled pudding in individual dessert cups with whipped cream and chocolate chips, then enjoy!
4 images showing the process of making chocolate pudding in a black pot

Tips and substitutions

  • Is it too sweet? Feel free to use a bit less sugar or use coconut sugar instead.
  • Non-dairy milk – Any kind you like will work! Try to use one that’s higher in fat, like oat, coconut, hemp, almond, cashew, or soy milk, to help the pudding stay creamy. I don’t recommend using rice milk for this reason.
  • Thickener – ​​Cornstarch works best as a thickener for the pudding. I don’t think arrowroot or tapioca would produce the same pudding texture. 
  • Are there lumps in the pudding? This shouldn’t happen if you whisk the mixture well enough, but if you do end up with little lumps of cornstarch after heating, use an immersion blender to smooth it out. 
  • To store – Place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Store the leftovers in the fridge for up to 5 days.

Variations

Mix and match the flavors of your dairy free vegan pudding. There’s something for everyone!

  • Vanilla – Just leave the cocoa powder, espresso powder and butter out of this recipe so the vanilla extract can shine through.
  • Double chocolate – Melt vegan chocolate (dark chocolate or vegan chocolate chips) and stir it into the pudding. Don’t skip the espresso powder as it brings out the deep, chocolatey flavors.
  • Peanut butter – Swap the cocoa powder for creamy melted peanut butter.
  • Butterscotch – Use brown sugar instead of white sugar, leave the cocoa powder out, and use full fat coconut milk. A splash of whiskey also helps the flavors really pop!
close up on a spoon taking a scoop of chocolate pudding out of a white bowl

More kid-friendly vegan treats

chocolate pudding in a white bowl topped with chocolate chips and whipped cream

Vegan Pudding

This creamy, rich, and decadent Vegan Pudding is a 1 pot recipe made with 7 pantry-staple ingredients. It’s the perfect after school snack or kid-friendly dessert!
5 from 1 vote

Ingredients

Instructions

  • In a medium pot, add the sugar, cocoa, cornstarch and salt. Whisk to combine.
  • Turn the heat to medium heat. Slowly stir in the milk, whisking well to remove all clumps.
  • Bring the mixture to a simmer. Once simmering, stir constantly for 2 minutes, until the pudding thickens somewhat. It won't be quite as firm as pudding yet, as it will thicken up as it chills.
  • Remove from heat. Stir in the vegan butter, vanilla and espresso powder, if using, until the butter has melted and the pudding is smooth.
  • Pour or spoon the pudding into a container (or multiple containers.) Place a piece of plastic wrap directly on top of the pudding, to prevent a skin from forming as it chills.
  • Place in the refrigerator to chill for a few hours until cold. Serve with optional vegan whipped cream/coconut cream and perhaps some mini chocolate chips.

Notes

  1. Any non dairy milk you like will work here – oat, coconut, hemp, almond, cashew or soy. Something higher fat is best for creaminess, so I wouldn’t use rice milk.
  2. For a less sweet pudding, add a bit less sugar. Or sub coconut sugar.
  3. Cornstarch works best here, I don’t think arrowroot or tapioca would produce the same pudding texture.
  4. If you have any little lumps of cornstarch after heating, you can use an immersion blender to smooth it out, but if you whisk well you shouldn’t have any lumps.

Nutrition

Serving: 1of 6 servings, Calories: 186kcal, Carbohydrates: 33g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 166mg, Potassium: 204mg, Fiber: 2g, Sugar: 26g, Vitamin A: 388IU, Calcium: 133mg, Iron: 1mg

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