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    Home » Dessert

    Dairy Free Pudding

    March 30, 2022 by Lee 3 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    This Dairy Free Pudding is rich, silky and allergy friendly! Not only is it free from dairy, but it’s gluten free, nut free and vegan! It is an amazingly quick chocolate dessert that takes 15 min to whip up!

    A white ceramic spoon in a ramekin of dark delicious pudding.

    As far as vegan chocolate desserts go, this dairy free pudding is chocolate heaven. Even with zero milk of any kind, it still tastes like the real deal!

    Nor does it contain any ingredients like avocados. Don’t get me wrong, I love avocado but when I’m baking for children with celiac and allergies, I want my desserts to taste as close to the real deal as possible. 

    I found this recipe by accident years ago in a blackout cake recipe by New York Times Cooking. It was so perfect that I didn't change it.

    If you’re looking for more chocolate recipes, check out Chocolate Fudge Frosting, Brooklyn Blackout Cake and Vegan Chocolate Pudding Pie.

    Looking at ramekins of gluten free and dairy free pudding.

    Reasons To Love This Pudding 

    • Allergy Friendly- This recipe is gluten free, nut free, egg free and dairy free (vegan). 
    • Rich & Silky- This chocolate pudding is so smooth.
    • Easy to Make- Whips up in one pan with only a few ingredients!

    Ingredient Notes

    • Vegan Baking Stick- If you don’t need to be dairy free you can absolutely replace this with butter.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • Chocolate Chips- Use whatever type you like; I prefer semi sweet. 
    The ingredients of the pudding in separate containers.

    Expert Baking Tips

    Using Two Types of Cocoa Powder

    People ask how I get my chocolate desserts to be so dark. The secret is in that bit of dark cocoa powder.

    Using two types of cocoa powder creates a richer color and flavor, which I am obsessed with!

    However, keep in mind that cocoa powder is quite dry. Dark is even drier than Dutch or Natural Unsweetened. 

    If you only used the dark cocoa powder, your desserts would be way too dry and bitter.

    Therefore, if you don’t have both types of cocoa powders on hand, just use either the Dutch or Natural Unsweetened. 

    If you only use the one type, keep in mind that your pudding won’t be as dark as mine is. 

    Get your ingredients ready ahead of time 

    Get all your ingredients ready to go before you start making the pudding.

    You have to whisk non stop during the recipe so if you have to stop whisking to get ingredients, your pudding could burn.

    I measure everything out and have it set in small bowls next to my stove so I can dump them in as I go. 

    This means you’ll need to mix your cornstarch water together beforehand.

    Also, have your water boiled and ready to go. I boil mine in the microwave but you can also boil it right on the stove.

    Step by Step Instructions with Pictures 

    Here are the steps to make this pudding! 

    Step 1: Boil the water 

    In the large measuring cup, heat the water in the microwave for about 4 minutes until boiling.

    Or you can heat it on the stove until it comes to a rapid boil.

    Step 2: Add in the cocoa powder  

    Set a medium saucepan over medium heat on the stove. Add in the water and cocoa powders and whisk to combine.

    Step 3: Add in the sugar and chocolate chips

    Whisk in the sugar and chocolate chips until they are fully dissolved.

    • Whisking together water and cocoa powder.
      Step 2
    • Adding chocolate chips to the mix.
      Step 3

    Step 4: Add cornstarch water and salt 

    Whisk in the cornstarch water and salt until combined.

    Step 5: Bring to a boil

    Whisking the entire time, bring the pudding to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat.

    Step 6: Whisk in the vegan baking stick and vanilla 

    Once off the heat, whisk in the vegan baking stick and vanilla until fully melted and combined.

    • Whisking in cornstarch water.
      Step 4
    • Adding vegan baking stick to the mixture.
      Step 6

    Step 7: Let it cool

    Leave the pan on a cutting board on the counter, whisking periodically until the pudding has cooled significantly. 

    A swirl of room temperature pudding in a bowl.

    Step 8: Refrigerate 

    Once it has cooled a bit, transfer to a heat safe bowl and continue to let it cool on the counter until it gets close to room temperature.  Give it another whisk and refrigerate with nothing on top.

    Periodically check the pudding in the fridge and once it’s cold, place plastic wrap on top. 

    If you put the plastic wrap on top when it’s warm there will be lots of condensation and the top of the pudding will be wet.

    How to Ensure this is vegan 

    Follow these simple steps to make sure the pudding is vegan:

    • Make sure to use vegan baking sticks instead of butter.
    • Only use pure vanilla extract to ensure it’s gluten free and vegan. 
    • Read the label on the chocolate chips to make sure they are allergy friendly. I use these.

    FAQ

    What does it look like when the pudding is boiling?


    It doesn’t boil the way that water does. It gets deep bubbles that pop up a few at a time.

    Once you see your first one of these types of bubbles, set your timer for one minute and still whisk but let it continue to bubble. 

    Once the minute is up, immediately remove the pan from the heat. 

    I don’t want to use cornstarch. What else can I use?


    Instead of cornstarch mixed with water, use 4 tablespoons of gluten free flour to thicken the pudding. 

    You’ll most likely need to use an immersion blender at the end to try to eliminate any lumps of flour that may form.

    Also, the pudding will have a slightly different flavor. I prefer the cornstarch water mixture.


    Can I make this pudding ahead of time?


    You can make this pudding the night before you need to use it. 

    Store it in a bowl covered with plastic wrap or in an airtight container. 

    A spoon scoops chocolate pudding.

    Storing and freezing 

    Storing 

    Store extra dairy free pudding in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days.

    Before consuming, make sure to give it a good stir.

    Freezing

    I do not recommend freezing the pudding. It is best made fresh. 

    Other chocolate recipes to try

    • A scoop with No Churn Chocolate Cookie Ice Cream.
      Chocolate Cookie Ice Cream
    • Chocolate Cobbler in a crock topped with chocolate Ice Cream.
      Chocolate Cobbler
    • Four gluten free Chocolate Puff Pastry Rolls drizzled in chocolate.
      Chocolate Puff Pastry Rolls

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!! 

     

    A white ceramic spoon in a ramekin of dark delicious pudding.

    Dairy Free Pudding

    New York Times Cooking
    This Dairy Free Pudding is rich, silky and allergy friendly! Not only is it free from dairy, but it's gluten free, nut free and vegan! It is an amazingly quick dessert that takes 15 minutes to whip up!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 9 Servings
    Calories 108 kcal

    Ingredients
     
     

    • 2 cups boiling water
    • 2 tablespoons cocoa powder I use 1 tablespoon Dutch or Natural Unsweetened and 1 tablespoon Dark
    • ¾ cup plus 1 tablespoon granulated sugar
    • 1 oz allergy friendly chocolate chips about 65 regular size chocolate chips
    • 4 level tablespoons of cornstarch mixed with 3 tablespoons cold water
    • ¼ teaspoon kosher salt
    • 2 tablespoons unsalted vegan baking stick or unsalted butter if you’re not dairy free/vegan
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • In a small bowl, mix together the cornstarch and the 3 tablespoons of water until it’s thin and watery. It will be thick and tacky at first. Set aside.
    • Get all the ingredients measured out and ready to go next to the stove because you need to be whisking the entire time.
    • In the large heat safe measuring cup, heat the water in the microwave for about 4 minutes until boiling. Or you can heat it on the stove until it comes to a rapid boil.
    • Set a medium saucepan over medium heat on the stove. Add in the boiling water and cocoa powders and whisk to combine.
    • Whisk in the sugar and chocolate chips until they are fully dissolved.
    • Whisk in the cornstarch water and salt until combined.
    • Whisking the entire time, bring the pudding to a boil. Once boiling, continue to whisk and boil for one minute, whisking the entire time. Once the minute is up, immediately remove from the heat.
    • Once off the heat, whisk in the vegan baking stick and vanilla until fully melted and combined.
    • Leave the pan on a cutting board on the counter, whisking periodically until the pudding has cooled significantly.
    • Once it has cooled a bit, transfer to a heat safe bowl and continue to let it cool on the counter until it gets close to room temperature.  Give it another whisk and refrigerate with nothing on top.
    • Periodically check the pudding in the fridge and once it’s cold, place plastic wrap on top.
    • If you put the plastic wrap on top when it’s warm there will be lots of condensation and the top of the pudding will be wet.

    Notes

    Storing: Store extra pudding in an airtight container or a bowl covered with plastic wrap in the fridge for up to 2 days.

    Nutrition

    Calories: 108kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 97mgPotassium: 19mgFiber: 1gSugar: 18gVitamin A: 111IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword Chocolate Pudding, Dairy Free, Eggless, Gluten Free, Nut Free, Vegan, Vegan Chocolate Desserts, Vegan Pudding
    Tried this recipe?Let us know how it was!

    The recipe for the chocolate pudding was from NYT's Blackout Cake Recipe.

    « Chocolate Fudge Frosting
    Happy Birthday Cupcakes »

    Reader Interactions

    Comments

    1. Alene

      March 31, 2022 at 1:32 am

      My husband will love this. He loves dark, dark chocolate and he won't have to put up with my rice flour free concoctions. Thank you.

      Reply
      • Lee

        March 31, 2022 at 6:29 am

        Thanks, Alene!

        Reply
    2. john

      May 02, 2022 at 5:53 pm

      5 stars
      This pudding makes the perfect filling for my cupcakes!

      Reply

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