Gluten-Free Lemon Pudding Cake (Self-Saucing) Recipes: This self-saucing Easy Lemon Pudding Cake recipe has a soft, pillowy top layer and a delicious pudding layer underneath. Sprinkled with a little powdered sugar, this lemony sweet dessert is a treat! Gluten-free, dairy-free, vegan. If you’ve never had pudding cake, now is the time.
Part pudding, part cake, double the deliciousness. With distinct layers, this is the perfect lemon dessert.
What is a self-saucing pudding cake: A self-saucing pudding cake is a dessert that forms its own sauce while baking. This results in a cake batter that magically separates with a liquid or pudding layer underneath a moist, cake-like top.
Ingredients and substitutions
Ingredients
- 2 teaspoons lemon zest
- 5 tablespoons lemon juice (2 lemons)
- ½ cup (108g) organic cane sugar
- 1 ¾ cups + 2 tablespoons (175g) almond flour
- 2 teaspoons baking powder
- 2 tablespoons arrowroot starch or cornstarch
- ¼ teaspoon salt
- 4 tablespoons vegan butter melted
- ¾ cup unsweetened almond milk or non-dairy milk of choice
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- organic powdered sugar, for sprinkling
This self-saucing Lemon Pudding Cake recipe has a soft, pillowy top layer and a delicious pudding layer underneath. Sprinkled with a little powdered sugar, this lemony sweet dessert is a treat! Gluten-free, dairy-free, vegan.
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease a 1.5 quart baking dish or 8×8 baking pan with vegan butter or cooking spray.
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In a large bowl, whisk together cane sugar and lemon zest. Then add almond flour, baking powder, arrowroot, and salt. Whisk to combine. Stir in lemon juice, melted vegan butter, almond milk, and vanilla extract until smooth.
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Transfer batter to prepared pan. Smooth top with spatula. Gently pour boiling water evenly over the top of the batter (do not stir). Bake for 28 to 32 minutes or until top starts to crackle and the sides start pulling away from the pan.
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Allow to cool at least 10 minutes before serving. Sprinkle with organic powdered sugar. Serve with ice cream or coconut whipped cream if desired. Best served warm.
Notes
- If you aren’t vegan, feel free to use regular butter rather than vegan butter.
- Place your baking dish on top of a rimmed baking sheet for easier in and out of the oven.
Nutrition
- Calories: 316 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 3g
- Trans Fat: 1g
- Sodium: 341mg
- Potassium: 25mg
- Fiber: 4g
- Sugar: 18g
- Vitamin A: 358IU
- Vitamin C: 6mg
- Calcium: 189mg
- Iron: 1mg
Tips
- If you aren’t vegan, feel free to use regular butter rather than vegan butter.
- Place your baking dish on top of a rimmed baking sheet for easier in and out of the oven.
Storage
- This self-saucing pudding cake is best served fresh and warm.
- If there are leftovers, store them in an airtight container or covered with plastic wrap in the refrigerator for 2-3 days.
- To reheat, warm portions in the microwave before serving.
Serving suggestions
- Warm lemon pudding cake can be served anytime of year.
- Along with pound cake, crinkle cookies, and these other lemon desserts, I’ve got your lemon needs covered.
- This lemony pudding cake recipe would be delicious served with fresh berries, vanilla ice cream, or coconut whipped cream.
- And while this magic cake is easy, it’s an elegant choice for a holiday dessert including like Thanksgiving, Christmas, Easter or Mother’s Day.
FAQs
If you have a box grater, there is usually a side that looks like little stars – this will give you nice fluffy pieces that will practically disappear into the pudding.
You can also use a microplane if you have one. I like to hold the microplane upside down with the lemon on the bottom, then you can swipe the zest right into the bowl!
Cover the baking dish with plastic wrap and refrigerate the cake for up to 3 days.