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This yummy dairy-free chocolate pudding is so smooth and creamy. Learning how to make this classic dairy-free chocolate pudding is a game-changer and since it’s made with common pantry staples you’ll be able to easily make it anytime you want. Be sure to try my Dairy-Free Vanilla Pudding for another delicious pudding.
Having an easy-to-make allergy-friendly dessert that’s also delicious is such a treat. It’s dairy-free, gluten-free, and egg-free.
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- Ingredients
- Instructions
- Tips:
- Dairy-Free Chocolate Pudding (Gluten-Free)
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Ingredients
- sugar
- unsweetened cocoa powder
- cornstarch
- salt
- almond milk or other plant-based milk
- vanilla
Instructions
Before you make the pudding, get out a heat-safe glass bowl or single serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. And have some plastic wrap handy to place on top of the pudding.
Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until clumps are broken down and it’s all combined.
Place the saucepan on the stove over medium heat and add in the almond milk.
Whisk this mixture almost constantly for 9 minutes. Then stir constantly for the next 2 minutes as it thickens. This is the most important time to really keep whisking.
Once it thickens remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into the heat-safe glass bowl or smaller serving size bowls.
Cover the pudding with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form.
Chill in the refrigerator for 1-2 hours. It can be served warm or cold.
Tips:
- If you end up with any lumps in the pudding pour it through a wire-mesh strainer to remove them.
- Adding the vanilla after removing it from the heat will help the flavor of the vanilla to be more intense.
- To keep the pudding from forming a skin on the top of it place a piece of plastic wrap directly on the pudding.
- Store the pudding covered in the refrigerator for 3-5 days.
- Can be poured into individual serving-sized containers for quick lunch items.
I placed plastic wrap on some of the small single-serving containers I made and left plastic wrap off of a couple of others to test out if the pudding formed a film on top or not. The ones without the plastic wrap did form a little film over the top but it wasn’t too noticeable. So you can decide if you want to use the plastic or not.
More gluten-free & dairy-free desserts you’ll love:
- Easy Gluten-Free Chocolate Chip Cookies (Dairy-Free)
- Gluten-Free Chocolate Pudding Cake (Dairy-Free)
- How to Make Gluten-Free Bread Pudding Dessert – Simple and Delicious
- Gluten-Free Lemon Blueberry Bread (Dairy-Free)
Dairy-Free Chocolate Pudding (Gluten-Free)
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: MamaShire
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 3 cups 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This yummy dairy-free chocolate pudding is so smooth and creamy. Made with common pantry staples you’ll be able to make this anytime!
Ingredients
Scale
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 ½ cups almond milk or other plant-based milk
1 teaspoon vanilla extract
Instructions
Before you make the pudding, get out a heat-safe glass bowl or single-serving dishes ready to pour the hot pudding into after cooking. This recipe will make around 3 cups of pudding. And have some plastic wrap handy to place on top of the pudding.
Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until clumps are broken down and it’s all combined.
Place the saucepan on the stove over medium heat and add in the almond milk.
Whisk this mixture almost constantly for 9 minutes. Then stir constantly for the next 2 minutes as it thickens. This is the most important time to really keep whisking.
Once it thickens remove the pudding from the heat and whisk in the vanilla. Next, pour the pudding into the heat-safe glass bowl or smaller serving size bowls.
Cover the pudding with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form.
Chill in the refrigerator for 1-2 hours. It can be served warm or cold.
You may also like
- Easy Gluten-Free Honey Bun Cake (Dairy-Free)
- Delicious Gluten-Free Pumpkin Pie (Dairy-Free)
- Gluten-Free Peach Pie Recipe (Dairy-Free)
- Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)
Reader Interactions
Comments
Marlene
Can this pudding be made with Sweetleaf Better Than Sugar (Stevia & Erythritol) in place of the sugar?
Reply
MamaShire
I haven’t tried it with that but it could work. If you decide to try it be sure to let me know how it turns out.
Reply
Callie
This was really easy to make and it turned out so good. I’ll be making it again.
Reply
MamaShire
Thanks for letting me know, so glad you liked it.
Reply
Linda
Can you substitute for the cornstarch?
Reply
MamaShire
You can look over this post for tips, it sounds like you could use rice flour in place. Be sure to read this https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g32370762/cornstarch-substitute/ for substitution amounts.
Reply
Cheryl
I made it with unsweetened oat milk and erythritol and Monk fruit extract. Turned out great. Not super sweet.
Reply
MamaShire
That’s great! Thanks for sharing your substitutions.
Reply
joyce
as a child growing up, my mom would sometimes make pudding (the cooked kind, from the boxed mix). i always loved the skin on top of it, so i never cover my puddings to keep the skin from forming 😉
Reply
MamaShire
🙂
Reply
Nereida M
Hi, loved this recipe! Quick and easy. Tried this one after I’ve made your vanilla pudding recipe multiple times and loved that one also. Thanks!
Reply
MamaShire
So glad you love these recipes!
Reply
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