Pouding chômeur is a traditional Québécois dessert. It’s basically a simple white cake cooked in a gooey, rich syrup. It literally means unemployed person’s pudding and is meant to be an inexpensive comfort food. This is a no-compromise vegan version version, elevated with maple syrup and coconut cream. It’s rich and a perfect mid-winter pick-me-up. Made in individual ramekins, this pouding chômeur is an elegant dinner party dessert that can be prepared in advance and baked just before serving, still warm from the oven.
Makes 6 individual servings.
- 2 Tbsp Bob’s Red Mill Egg Replacer
- 1 3/4 cup unbleached all-purpose flour
- 1 tsp baking powder
- 6 oz vegan butter, margarine or vegetable shortening, at room temperature
- 1 cup granulated sugar
- 1 cup maple syrup
- 1 cup coconut cream
- kosher salt
- Mix egg replacer with 4 Tbsp water until completely smooth and let thicken while completing next steps.
- Sift together flour and baking powder.
- In a stand mixer, beat the vegan butter/margarine/shortening and sugar until smooth.
- Add thickened egg replacer and beat until completely incorporated.
- Gently stir in flour mixture until completely incorporated.
- Cover or transfer to airtight container and refrigerate for at least 24 hours.
- Preheat oven to 450ºF.
- Meanwhile, in a small saucepan over medium-high heat, bring maple syrup and coconut cream to a boil with a pinch of salt.
- With a large spoon or ice cream scoop, spoon chilled batter evenly between oven-safe 6 ramekins. Add enough maple cream mixture to each ramekin to fill halfway, about 3/4 cup.
- Place ramekins on a baking sheet until cake is golden brown and a cake tester comes out clean, about 20-25 minutes.
- Let cool 5 minutes, and serve warm.