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!
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.
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.
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.
Step 2 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.
Step 4 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.
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
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.
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.
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
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Dairy Free Pudding
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
Nutrition
The recipe for the chocolate pudding was from NYT's Blackout Cake Recipe.
Alene
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.
Lee
Thanks, Alene!
john
This pudding makes the perfect filling for my cupcakes!