Easy Vegan Chocolate Pudding Recipe

Rich, ultra-creamy, and deeply chocolatey — this Vegan Chocolate Pudding is pure dessert bliss in a jar!

Silky-smooth on top with just a hint of a bubble, and thick, fudgy goodness when scooped. It’s the kind of pudding that feels indulgent but is secretly made with simple pantry staples and zero dairy.

Best of all? It comes together in about 10 minutes on the stovetop, then chills into the perfect spoonable treat. Serve it straight from the jar or dress it up with whipped coconut cream, fresh berries, or a sprinkle of flaky sea salt.

Why You’ll Love This Vegan Chocolate Pudding

Incredibly smooth and creamy (no gritty texture!)
Deep chocolate flavor without any weird aftertaste
Naturally vegan, gluten-free, and easily refined-sugar-free
Make-ahead friendly — even better the next day
Perfect single-serve jars for portion control or gifting

Easy Vegan Chocolate Pudding Recipe

(Makes 4–6 small jars or about 2½ cups)

Ingredients:

2 cups (480ml) unsweetened plant milk (oat or almond milk gives the creamiest result)
⅓ cup (30g) unsweetened cocoa powder (or cacao powder)
½ cup (100g) coconut sugar, maple syrup, or granulated sugar
3 tbsp cornstarch (or arrowroot powder)
¼ tsp salt
1 tsp vanilla extract
Optional: 1 tbsp vegan butter or coconut oil (for extra richness and shine)
Optional toppings: coconut whipped cream, fresh berries, chocolate shavings, or a pinch of flaky sea salt

Instructions:

Whisk the dry ingredients: In a medium saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt until evenly combined and lump-free.
Add the milk: Gradually whisk in the plant milk until the mixture is completely smooth.
Cook the pudding: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and starts to gently bubble (about 5–7 minutes). Once it bubbles, continue whisking for 1 more minute to activate the cornstarch fully.
Finish: Remove from heat and stir in the vanilla extract (and vegan butter/coconut oil if using) until glossy and smooth.
Portion & chill: Divide the hot pudding into jars or bowls. Press a piece of plastic wrap or parchment directly onto the surface of each to prevent a skin from forming. Refrigerate for at least 2 hours (or overnight) until fully set and chilled.
Serve: Give it a quick stir if needed, then enjoy straight from the jar or top with your favorite garnishes.

Storage: Keeps in the fridge for up to 5 days. The pudding will firm up more as it chills but stays perfectly creamy.

Pro Tips for the Silkiest Pudding

Extra chocolatey: Stir ½ cup chopped vegan dark chocolate into the hot pudding at the end for a fudgier, mousse-like texture.
Refined-sugar-free: Maple syrup or coconut sugar works beautifully.
Oil-free: Skip the vegan butter/coconut oil — it’s still incredibly creamy.
Flavor twists: Add ½ tsp espresso powder for mocha vibes, a pinch of cinnamon, or ½ tsp orange zest for a bright note.
No-cook version: Blend everything (including 1 ripe avocado or ½ cup silken tofu) for a quicker, no-stovetop option.

This vegan chocolate pudding is the kind of simple recipe you’ll make on repeat.