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.
Why you'll love this recipe
- Simple ingredients
- Lovely dessert for lemon lovers
- Moist lemon cake meets creamy pudding
- Gluten-free, dairy-free, and egg-free
What is a self-saucing pudding cake?
A self-saucing pudding cake is a dessert that forms its sauce while baking.
The cake batter magically bakes up a fluffy top layer (like a souffle) and creates a creamy pudding layer underneath.
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Lemons - You must use fresh lemons here for their juice and zest. Regular lemons are used in this recipe but feel free to swap in Meyer lemons if you desire.
Almond flour - This thickens the cake batter as well as helps create the crust on top. Almond flour also creates a nice, moist crumb. You can find almond flour in your local grocery store or purchase it online.
Cane sugar - Use organic cane sugar to keep this recipe vegan-friendly.
Arrowroot starch - Using arrowroot or cornstarch helps thicken and bind without the use of whipped egg whites.
Baking powder - The use of baking powder helps achieve the fluffy cake factor!
Vegan butter - This is our fat but also gives our cake that delicious buttery flavor.
Almond milk - Use unsweetened here so the dessert isn't too sweet. Other unsweetened non-dairy milk will substitute just fine.
Before you start: Preheat the oven to 350 degrees Fahrenheit. Spray a 1.5 quart baking dish with nonstick cooking spray.
Step 1: In a medium bowl, combine sugar and lemon zest, whisking to combine. Then add almond flour, baking powder, arrowroot, and salt to the lemon mixture. Whisk to combine.
Step 2: Stir in lemon juice, melted vegan butter, almond milk, and vanilla extract with a rubber spatula until smooth.
Step 3: Transfer the batter to the prepared baking dish. Smooth the top with the spatula. Gently pour boiling water evenly over the top of the batter (do not stir).
Step 4: Bake in preheated oven for 28 to 32 minutes or until the top part starts to crackle and turn golden brown and the sides start pulling away from the pan. Let the cake cool for at least 10 minutes before serving. Sprinkle with organic powdered sugar.
- If you aren't vegan or dairy-free, feel free to use regular butter rather than vegan butter.
- Place your baking dish on a rimmed baking sheet for easier in and out of the oven.
- Here are the best ways to zest a lemon!
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.
This lemony pudding cake recipe would be delicious and 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 Thanksgiving, Christmas, Easter, or Mother's Day.
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.
More easy lemon desserts
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
Easy Lemon Pudding Cake
- 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
- Preheat oven to 350 degrees Fahrenheit. Grease a 1.5 quart baking dish or 8x8 baking pan with vegan butter or cooking spray.
- 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.
- 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.
- 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.
- 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.