Best Gluten Free Lemon Pudding Cake Recipes

LEMON PUDDING CAKE

Lemon Pudding Cake image

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.

Provided by Tessa

Categories Dessert

Time 45m

Number Of Ingredients 12

Ingredients

2 teaspoons lemon zest
5 tablespoons lemon juice ((2 lemons))
1/2 cup (108g) organic cane sugar
1 3/4 cups + 2 tablespoons (175g) almond flour
2 teaspoons baking powder
2 tablespoons arrowroot starch (or cornstarch)
1/4 teaspoon salt
4 tablespoons vegan butter (melted)
3/4 cup unsweetened almond milk or non-dairy milk of choice
2 teaspoons pure vanilla extract
1 cup boiling water
organic powdered sugar, for sprinkling

Steps:

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.

Nutrition Facts : Calories 316 kcal, Carbohydrate 28 g, Protein 7 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Sodium 341 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving

GLUTEN-FREE LEMON PUDDING CAKE

Gluten-Free Lemon Pudding Cake image

This has been a favorite of everyone I've made this for in the past 20 years!

Provided by Terri Cabral

Categories Puddings

Time 1h15m

Number Of Ingredients 8

Ingredients

1/4 c gluten-free flour ( i use bob's red mill all purpose)
1 c sugar
1/4 tsp salt
1 1/2 tsp grated lemon zest (1 lemon)
1/4 c lemon juice
2 egg yolks, reserve whites
1 c milk or buttermilk (cannot use non-dairy almond milk , etc.)
2 egg whites

Steps:

1. Sift together into mixing bowl: flour sugar salt
2. Stir in: lemon zest lemon juice egg yolks (well beaten) milk
3. Fold in: egg whites stiffly beaten
4. Pour mixture into a 1 quart casserole or 4 custard cups. Set in a pan of water (1 inch deep) Bake 350 degree oven (F) until top is brown (not burned) Oven time may vary from oven to oven. Serve warm or cold with or without whipped cream.