{"id":988,"date":"2020-10-03T21:31:24","date_gmt":"2020-10-04T01:31:24","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=988"},"modified":"2021-08-11T16:25:18","modified_gmt":"2021-08-11T20:25:18","slug":"vegan-pouding-chomeur-poor-mans-pudding","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-pouding-chomeur-poor-mans-pudding\/","title":{"rendered":"Vegan Pouding Ch\u00f4meur\/Poor Man\u2019s Pudding"},"content":{"rendered":"\n


If there\u2019s one recipe you need to make<\/strong> at least once in your lifetime, it\u2019s this vegan pouding ch\u00f4meur\/poor man\u2019s pudding. A traditional qu\u00e9b\u00e9cois dessert dating back to the Great Depression era due to its cheap and mostly readily available ingredients. It\u2019s basically a plain ol\u2019 cake soaked in caramel or maple syrup. What\u2019s not to like? <\/p>\n\n\n\n

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The cake is moist and you get a delectable pool of syrup at the bottom that will convince you to just devour all of them. Especially if you eat them while they\u2019re still warm or at least reheated and topped with maple syrup. Which is the only way you should be eating pouding ch\u00f4meur honestly, vegan or not. It truly is a drool-worthy dessert.<\/p>\n\n\n\n

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A not-so-traditional pouding ch\u00f4meur<\/strong><\/h2>\n\n\n\n
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Now, since this is a vegan<\/em> poor man\u2019s pudding, some would say it\u2019s no longer a traditional one. But I would strongly disagree because it tastes exactly like the real deal<\/strong>! The fluffy yet caramel-soaked cake is exactly the right texture and the warm syrup is almost butterscotch-like. <\/p>\n\n\n\n

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It will look weird before baking, but trust the process. It\u2019ll be worth it.<\/figcaption><\/figure>\n\n\n\n
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The cake is different from its non-vegan version because a normal vegan vanilla cake wouldn\u2019t be able to soak up the syrup. It would also have a hard time baking through because of all the moisture present. <\/p>\n\n\n\n

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So this batter will seem very stiff since it\u2019s low on liquids. That\u2019s normal. But it yields the perfect result in the end. The yogurt adds liquid, fat, and the acid to react with the baking soda to give the cake its lift. Still, be careful not to overmix to avoid it being tough.<\/p>\n\n\n\n

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As for the sauce, it\u2019s very simple to make and is what makes this regular cake a pouding ch\u00f4meur. It\u2019s as easy as combining the ingredients in a saucepan and bringing them to a boil. That\u2019s it.<\/p>\n\n\n\n

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Some make it with maple syrup, but since this is more of a budget dessert (ch\u00f4meur<\/em> literally means unemployed person), I opted for brown sugar, which is often used as well. Although I still enjoy topping it with a bit of maple syrup, because I just love <\/em>cavities. And if you\u2019re as sugar-obsessed as I am, you\u2019ll probably also like these vegan blondies<\/a>.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Pouding Ch\u00f4meur\/Poor Man\u2019s Pudding<\/h2>\n
<\/div>\nTatyana<\/span>\n
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An indulgent yet simple dessert that consists of cake soaked with a warm butterscotch-like syrup that will leave you wanting more.<\/span><\/div>\n
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