The best Vegan Chocolate Pudding comes together in minutes! This homemade dairy-free pudding delivers the same rich, chocolatey flavor as traditional pudding and is a hit with kids. Creamy, chocolatey, and satisfying in every spoonful — make a batch ahead for an easy snack all week.
We love chocolate pudding year-round, but especially in warmer months. With one child who is dairy-free and another who is picky about dairy-free desserts, I needed a low-sugar, dairy-free pudding recipe that would please everyone. This version fits the bill: simple ingredients, quick method, and a texture that mimics classic pudding without eggs or butter.
Vegan Chocolate Pudding
What’s not to love about a bowl of decadent, dairy-free chocolate pudding? This recipe is completely vegan — no dairy, no eggs, and no butter. It uses pantry-friendly ingredients and a thickening agent to create a silky, spoonable pudding in about 15 minutes of active time.
Ingredients for Vegan Chocolate Pudding
This recipe yields about four servings — perfect for snacks, dessert, or a small gathering.
- 2 1/2 tablespoons cornstarch — Arrowroot can be substituted but the texture may vary.
- 1/4 cup cocoa powder — unsweetened, the base of the chocolate flavor.
- 1/4 cup maple syrup — a natural liquid sweetener. Honey could be used if not strictly vegan.
- 1 pinch salt — balances and enhances the chocolate flavor.
- 1/8–1/4 teaspoon ground cinnamon — optional, adds warmth and depth.
- 1/2 teaspoon vanilla extract — optional, but it brightens the chocolate notes.
- 1 3/4 cups cold vanilla almond milk — unsweetened and cold. Regular almond milk or another plant milk also works.
Optional add-ins and toppings
- 1 tablespoon raw sugar (or sugar of choice), for extra sweetness
- 2–4 tablespoons dairy-free chocolate chips, stirred in or sprinkled on top
- So Delicious CocoWhip or another dairy-free whipped topping
How To Make Vegan Pudding
This method is quick and straightforward — a stovetop pudding made by thickening a chocolatey milk mixture.
- In a small saucepan, whisk together the cornstarch, cocoa powder, pinch of salt, cinnamon (if using), 3 tablespoons of the almond milk, maple syrup, and vanilla extract. Stir until the dry ingredients are fully moistened and the mixture resembles a thick frosting.
- Place the saucepan over medium heat. Slowly add the remaining almond milk, about 1/4 cup at a time, stirring constantly to maintain a smooth texture. If you want extra sweetness, stir in 1 tablespoon of raw sugar now.
- Continue to cook the mixture over medium heat, stirring frequently. The pudding will gradually thicken to a sauce-like consistency; this can take several minutes. If using dairy-free chocolate chips, remove the pan from the heat and stir them in so they melt evenly. If the pudding thins after adding chocolate, return to the heat briefly while stirring until it thickens again.
- Transfer the pudding into individual ramekins or a single serving bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled, at least an hour, then serve topped with CocoWhip, additional dairy-free chips, or shaved chocolate.
Storage and Make-Ahead Tips
This vegan pudding keeps well in the refrigerator for up to one week. It actually firms up slightly after chilling, making it an ideal make-ahead dessert. For longer storage, you can freeze the pudding in an airtight container; thaw in the refrigerator and stir before serving.
Serving Suggestions
Serve this pudding in individual ramekins for a charming presentation, or spoon it into a large bowl for shared desserts. It also works beautifully as a pie filling — pour into a vegan crust, chill until set, and top with dairy-free whipped cream and chocolate shavings for an impressive dessert.
Recipe Details
Servings: 4
Prep time: 0 mins active prep (plus chilling)
Cook time: about 15 mins
Total time: about 15 mins (plus chilling)
Notes
This recipe is versatile: adjust sweetness to taste, swap plant milks, or skip optional add-ins to keep it lighter. If you add chocolate chips, consider them an occasional treat, and remember that adding extra sugar will increase calories and sweetness per serving.
Nutrition (approximate per serving)
- Calories: 115 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 2 g
- Sugar: 15 g
- Fiber: 2 g
Try this easy, creamy vegan chocolate pudding next time you crave something chocolatey and dairy-free — it’s a simple recipe that delivers classic pudding flavor with plant-based ingredients.