Easy Lemon Pudding Cake

Yellow cake in a white baking dish sprinkled with powder sugar.

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 316kcal

Author Tessa

Equipment

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

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.

Adapted from my Easy Chocolate Pudding Cake.

Nutrition