5 Minute Chocolate Self Saucing Pudding

A rich, gooey, single-serve chocolate pudding that magically makes its own sauce in the microwave. No oven, no fuss, no waiting — just instant comfort in a mug.

Looking for more delicious plant-based desserts? These are some of my favourites:

• Chocolate Chip Cookies
• Blueberry Mini Cheesecakes
• Peanut Butter Slice 
• Banoffee Caramel Slice 
• Cinnamon Scrolls 

This is my go-to when I want a warm dessert right now without committing to a full batch of anything. It takes five minutes total, from mixing to microwaving, and comes out soft and saucy every single time. Chocolate pudding is perfect for when you’re craving something chocolatey after dinner but don’t want to spend 45 minutes making a traditional self-saucing pudding (or do dishes after). I also love that you don’t need to turn on the oven — the microwave does all the work. You mix it in one mug or bowl and you’re done. Plus, it’s vegan, uses pantry staples, and feels a little fancy when topped with berries or ice cream. Honestly, it tastes way more indulgent than the effort it takes. And that saucy top layer? Absolute magic.

You might notice there’s no egg in this pudding — and honestly, you don’t need one. Eggs usually act as a binder and add richness, but in a single-serve dessert like this, oil does the heavy lifting. The oil keeps the pudding soft, moist, and fudgy without needing any extra binding. Plus, skipping the egg makes this recipe instantly vegan and perfect for those nights when you’re out of eggs!

After another egg-free dessert?
Try my banoffee caramel slice or my chocolate chip cookies both are amazing and egg and dairy free!

Main Ingredients & Why We Use Them

Pudding Ingredients

• Plain flour: Gives the pudding structure and body.
• Cocoa powder: Adds rich chocolate flavour.
• Caster sugar: Sweetens the pudding without being grainy.
• Instant coffee powder: Deepens the chocolate flavour — don’t skip it!
• Baking powder: Helps the pudding rise and stay fluffy.
• Salt: Balances the sweetness and enhances flavour.
• Plant-based milk: Loosens the batter and adds moisture.
• Canola oil: Keeps it tender and fudgy.
• Vanilla extract: Adds warmth and flavour depth.

Sauce

• Cocoa powder: Chocolatey base for the sauce.
• Brown sugar: Sweetness and that molasses depth.
• Boiling water: Activates the cocoa and creates the liquid “sauce” layer.

Topping (Optional, but recommended)

• Fresh raspberries: Cuts the richness and adds freshness.
• Icing sugar: For a pretty dusting.
• Vegan vanilla ice cream: Cold and creamy contrast.

Chocolate Pudding

3 Ingredient Chocolate Sauce

How to Make Chocolate Pudding

In a large microwave-safe mug or small bowl, whisk together all your dry pudding ingredients. Add the plant milk, oil, and vanilla, and mix until smooth and glossy. In a separate cup, stir together the cocoa, brown sugar, and boiling water to make the sauce. Pour this gently over the back of a spoon onto the batter — this helps it sit on top without mixing in. Microwave for around 2 minutes (depending on your microwave), then let it sit for 1 minute. The top will be bubbling and saucy, but as it cools slightly it thickens — don’t overcook it or you’ll lose that magic layer.

Tips & Suggestions

• Don’t skip the instant coffee – it really elevates it!
• Add a few dark choc chips into the batter for bonus gooeyness.
• Make sure not to overheat, check it every 30-60 seconds, and remember it sets so if it looks too liquid, remember it will set.
• Berries really break through the chocolate and add a delicious addition.

Equipment

You won’t need much equipment for this recipe, I used a big soup mug that I bought from Typo a few year ago, but search “soup mug” and you can find some great options like this one here for $10 or here for $5. The sauce boils and creates steam, which causes the mixture to rise. Use a large microwave-safe mug or bowl (at least 350–400ml capacity) to give it space to expand.

• 1 microwave-safe mug or small bowl
• Spoon and fork
• Small cup for mixing the sauce

How to Serve It

Serve warm, ideally within 5 minutes of cooking. Dust with icing sugar, dollop with vegan vanilla ice cream, and top with a few raspberries or sliced strawberries for peak dessert vibes. Great with tea, too.

How to Store It

Don’t! Okay, technically you can cover and refrigerate leftovers, but this dessert is best eaten fresh while warm and saucy. If you do refrigerate, reheat gently in the microwave with a splash of milk to loosen it back up.

How to Make It