Dairy Free Chocolate Pudding (Vegan, Creamy & Quick)
Hi there! I’m Sunny, and going dairy-free pushed me to reimagine all the cozy desserts I grew up with. One of the first recipes I nailed was this dairy free chocolate pudding—rich, creamy, and sweetened with simple, clean ingredients. After getting tired of store-bought versions packed with dairy and additives, I started experimenting with a version that’s just as indulgent but completely plant-based.
This isn’t just another dairy-free swap. It’s better. Silky smooth, deeply chocolatey, and naturally sweetened, this dairy free chocolate pudding has become my go-to for weeknight cravings and layered desserts. It’s one of several dairy-free dessert recipes I make often, especially when I want something simple but satisfying without milk or cream.
Whether you’re cutting out dairy for health or lifestyle, this pudding is a great place to start—and part of a lineup of dairy-free dessert recipes that make going milk-free surprisingly easy.
Why You’ll Love This Recipe
- 100% dairy-free and vegan
- Pantry-friendly: no tofu, no cashews, no weird thickeners
- Made in one pot—no baking required
- Rich chocolate flavor with clean ingredients
- Naturally gluten-free and customizable
- Kid-approved, adult-worthy
This dairy free chocolate pudding brings back everything you love about traditional pudding—without any of the dairy. Let’s make dessert simple, satisfying, and totally milk-free.
Simple Pantry Staples for the Best Dairy Free Chocolate Pudding
This dairy free chocolate pudding recipe keeps things easy and affordable. You don’t need fancy ingredients or specialty tools—just basic pantry items you likely already have. The result? A creamy, rich pudding that tastes like it came from a café, not your stovetop.
Below are the ingredients you’ll need to get started:
| Ingredient | What It Does |
|---|---|
| Unsweetened Cocoa Powder | Adds deep chocolate flavor without added sugar |
| Cornstarch | Thickens the pudding into a smooth, spoonable texture |
| Maple Syrup or Coconut Sugar | Naturally sweetens without refined sugar |
| Plant-Based Milk (Almond, Oat, or Soy) | Base of the pudding—choose one with neutral flavor |
| Vanilla Extract | Adds warm depth to the chocolate |
| Pinch of Sea Salt | Balances and enhances sweetness |
Smart Substitutions & Allergy Notes
If you’re out of cornstarch, arrowroot powder works too—just use slightly less. For extra creaminess, use canned light coconut milk instead of almond or oat milk. Want more protein? Stir in a spoonful of unsweetened almond butter before chilling.
This recipe is naturally gluten-free and egg-free, making it safe for most common allergies. It pairs perfectly with other treats like coconut milk ice cream or layered in dairy-free trifles.
If you’re looking for more allergy-friendly ideas, check out my Diet & Allergen recipes section for easy swaps and trusted options.
How to Make Dairy Free Chocolate Pudding (Step-by-Step)
Making this dairy free chocolate pudding takes just one pot, a whisk, and a little patience. It comes together in under 15 minutes and thickens as it cools, giving you that classic spoonable texture—without eggs or cream.
Here’s how to do it:
1. Combine dry ingredients
In a medium saucepan (off heat), whisk together 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of sea salt. Mixing these first helps prevent lumps later.
2. Add wet ingredients
Slowly pour in 2 1/2 cups of plant-based milk (like almond or oat milk), whisking as you go. Stir in 1/3 cup maple syrup and 1 tsp vanilla extract. Whisk everything until fully combined.
3. Cook over medium heat
Place the saucepan over medium heat. Stir constantly with a whisk or silicone spatula, making sure to reach the edges. After about 5–8 minutes, the pudding will start to thicken.
4. Remove from heat
Once it reaches a thick, glossy texture, remove from heat. Give it one last whisk to smooth it out. Taste and adjust sweetness if needed.
5. Chill to set
Pour into jars, ramekins, or a large bowl. Cover with plastic wrap (pressing it against the surface to prevent skin). Chill for at least 1 hour before serving.
Pro Tips for Perfect Pudding Every Time
- Avoid lumps by whisking before you heat
- Use full-fat coconut milk if you want a richer texture
- For layering in parfaits, chill the pudding in shallow containers so it sets faster
- Serve with fresh fruit for a complete dessert
Storage Tips, Variations & How to Serve It
Once you’ve made your dairy free chocolate pudding, you’ll want to keep it fresh and flavorful for days. The good news? It stores beautifully and is even better after a few hours in the fridge.
How to Store Dairy Free Chocolate Pudding
- Refrigerator: Store in an airtight container or individual jars. Keeps well for 4–5 days in the fridge.
- Freezer: You can freeze it, but the texture may become slightly icy. If freezing, thaw overnight and whisk before serving.
- Meal Prep Friendly: Portion into jars or cups, top with fruit or coconut whip, and you’ve got grab-and-go snacks for the week.
Flavor Variations & Add-Ins
Want to switch it up? This pudding is easy to customize based on your cravings:
- Peanut Butter Swirl: Stir in 1 tbsp of natural peanut butter after cooking
- Mocha Twist: Add 1 tsp instant espresso powder to the dry mix
- Mexican Chocolate: Mix in 1/4 tsp cinnamon and a pinch of cayenne for heat
- Protein Boost: Stir in 1 tbsp plant-based protein powder after removing from heat
Top with fresh berries, vegan chocolate chips, or crushed cookies for extra texture.
This dairy free chocolate pudding is great solo, but even better when part of a build-your-own dessert night—layered with granola, whipped coconut cream, or fruit compote.
Is there dairy free pudding?
Yes! Dairy free pudding is easy to make using plant-based milk, cocoa powder, and thickeners like cornstarch or arrowroot. This dairy free chocolate pudding is fully vegan, egg-free, and made with clean ingredients—no cream or butter needed.
What is the best non-dairy milk for pudding?
The best options are oat milk, almond milk, and light coconut milk. Each gives a smooth texture, but light coconut milk adds extra creaminess. For neutral flavor and reliable results, almond milk works well in most dairy-free pudding recipes.
What are the best dairy-free dessert options?
Great choices include dairy free chocolate pudding, coconut milk ice cream, chia seed pudding, fruit crisps made without butter, and no-bake bars using maple syrup and nut butters. These options are easy to prep and safe for most dietary needs.
Can you make pudding with soy milk?
Yes, soy milk can be used to make dairy-free pudding. It’s high in protein and gives a thick, creamy result. Just be sure to heat it slowly and stir well to prevent clumping.
Why does no one drink soy milk anymore?
Soy milk is still popular, but some people prefer almond or oat milk for taste, lower calories, or allergy concerns. Trends have shifted, but soy milk remains a reliable option in cooking, especially for pudding.
Why does pudding not set with soy milk?
Pudding made with soy milk may not set if the milk is too thin or not heated long enough. Be sure to use unsweetened, full-fat soy milk and cook until thickened. Using the correct starch ratio is key for setting.
Conclusion
This dairy free chocolate pudding is the kind of dessert you’ll want to make on repeat. It’s quick, budget-friendly, and delivers that rich chocolate taste without using any dairy. Whether you’re new to dairy-free living or just want an easy treat that doesn’t compromise on texture or flavor, this recipe checks all the boxes.
It’s perfect for busy nights, meal prep, or even a last-minute dinner party dessert. Keep it chilled, top it with your favorite add-ins, and you’ve got a no-fail pudding that everyone can enjoy.
Simple ingredients. No cream. No stress. Just smooth, chocolatey goodness in every spoonful.
Dairy Free Chocolate Pudding
Ingredients
Equipment
Method
- In a medium saucepan off heat, whisk together cocoa powder, cornstarch, and salt. This prevents lumps in the pudding later.
- Slowly whisk in the plant-based milk. Add maple syrup and vanilla, whisking until smooth and fully combined.
- Place the saucepan over medium heat. Stir constantly with a whisk or silicone spatula for 5–8 minutes, until the mixture thickens to a pudding consistency.
- Remove from heat once thick and glossy. Whisk again to smooth out texture and taste for sweetness.
- Pour into jars or bowls. Cover with plastic wrap touching the surface. Chill for at least 1 hour before serving.
