Vegan Pouding Chômeur

Vegan Pouding Chômeur

Vegan Pouding Chômeur

Vegan Pouding Chômeur

Adina Elena Vladulescu
Legend has it that this pouding was created by factory workers during the Great Depression. Women were making it with the few ingredients available, including butter, flour, milk, sugar and eggs. It was noted in The New York Times Magazine that the dish was a “delight that Canadians have been keeping to themselves” — or more accurately, the Québécois.
My neighbor used to bake some for my family every year around this time. Now that we have access to a greater variety of ingredients, I have decided to make a vegan alternative that turned out to be even more delightful than the original one.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Quebecois
Servings 12 portions


For the syrup:

  • 1 cup maple syrup
  • 1/4 cup sugar
  • 1 cup canned coconut milk

For the cake:

  • 1 1/2 cups all-purpose flour*
  • 1 tbsp baking powder
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2/3 cup coconut milk the rest of 400ml can
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 3/4 cup unsweetened soy milk


  • Preheat the oven to 350°F.
  • In a saucepan, combine all the ingredients for the sauce and bring to a boil. Pour into a large glass casserole, then set aside.
  • In a bowl, combine the flour and baking powder, then set aside. 
  • In another bowl, whisk together vegetable oil, sugar and coconut milk for 2 minutes to obtain a creamy texture. Add the vinegar and vanilla extract, then stir. Pour in the soy milk, alternating with the flour mixture. Whisk gently until you get a smooth paste (do not overmix**).
  • With a spatula, gently spread the mixture in the mold over the syrup.
  • Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool down for a few minutes and then serve.
  • Enjoy!


*You can make the recipe gluten-free by using a commercial gluten-free flour mix. The recipe will turn out just as delicious!
**To obtain a light cake, it is very important to not overmix the batter and very gently transfer it over the syrup. The more you manipulate it, the denser it will become.

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