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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Lemon Pudding Cake (Gluten-Free)

    Published: May 6, 2021 · Modified: Apr 13, 2022 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    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. 

    lemon pudding cake with powdered sugar on topIf you've never had pudding cake, now is the time. 

    And it is just like it sounds. Part pudding, part cake, double the deliciousness.

    Here, a self-saucing lemon pudding sits below a layer of lemon cake. A sprinkle of powdered sugar on top adds a perfect finishing touch.

    lemon cake in white dish

    Lemon Pudding Cake Ingredients

    The beauty of this vegan lemon dessert is the short list of ingredients. Using the juice and the zest of lemons, the flavor is citrusy sweet.

    Here are the major ingredients you will need:

    • Lemons
    • Almond flour
    • Organic cane sugar
    • Baking powder
    • Arrowroot starch or cornstarch
    • Vegan butter
    • Unsweetened almond milk
    • Vanilla extract
    • Organic powdered sugar

    lemon pudding cake sprinkled with powdered sugar

    How to Make Lemon Pudding Cake

    Self-saucing pudding cake? How is this done? The magical thing about this self-saucing lemon pudding dessert is that the batter is topped with hot water and then placed in the oven.

    What results is a pudding layer on the bottom and a cake layer on top. Here are the steps to making this magic lemon pudding cake:

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Grease a baking dish with vegan butter or cooking spray.
    3. Whisk together organic cane sugar and lemon zest in a large bowl.
    4. Add remaining dry ingredients and combine.
    5. Stir in the liquid ingredients until smooth.
    6. Transfer the batter to the prepared baking dish.
    7. Pour boiling water over the top.
    8. Bake for 28-32 minutes or until edges start to pull away from sides and cake starts to crackle.
    9. Allow pudding cake to cool for at least 10 minutes before serving.
    10. Sprinkle powdered sugar on top, if desired.

    Scooping lemon cake with a spoon

    What to Serve with Dairy-Free Lemon Cake

    The easiest and simplest topping here is a dusting of powdered sugar. But if you want something different, or in addition to, here are a few ideas:

    • Coconut whipped cream
    • Dairy-free vanilla ice cream
    • Berries

    Partially eaten cake in a white dish

    Want more gluten-free lemon dessert ideas? Check out these gluten-free lemon crinkle cookies or the links below!

    Or if pudding desserts are more your thing, these vegan banana pudding jars are fun and delicious.

    lemon pudding cake served in a white bowl with spoon

    More Dairy-Free Lemon Desserts

    Vegan Lemon Poppyseed Snack Cake

    Gluten-Free Iced Lemon Pound Cake 

    Honey Sweetened Lemonade Popsicles

    Gluten-Free Lemon Bars

    Almond Flour Lemon Blueberry Scones

    Lemon Pudding Cake

    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. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 316kcal
    Author: Tessa

    Equipment

    • Glass Measuring Cup
    • Measuring Spoons
    • Zester
    • Glass Mixing Bowl
    • Whisk
    • Silicone Spatula
    • Measuring Cups

    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

    Instructions

    • 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.

    Notes

    Adapted from my Easy Chocolate Pudding Cake. 

    Nutrition

    Calories: 316kcal | 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
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    Lemon Pudding Cake (Gluten-Free)
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    Comments

    1. Kim

      October 10, 2021 at 9:30 pm

      5 stars
      I love anything with lemons!

      Reply
      • Tessa

        October 11, 2021 at 10:24 am

        Same here! Thanks, Kim!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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