6 Serves
101 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
2024 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
765 mg / 1,250 mgPotassium
116 mg / 4,700 mgSodium
450 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
10 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the vegan butter and sugar until light and fluffy using an electric mixer.
Gradually incorporate the soy milk and egg into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until set.
Allow the pudding to cool on a wire rack before serving.
3
g50
g10
g
