Vegan Lemon Pudding Cake
This vegan lemon pudding cake recipe features soft lemon cake on top and creamy lemon pudding underneath!
Servings: 9 slices
Ingredients
- 1 1/2 cups flour (180g) (For low carb, try this Keto Lemon Bread)
- 1/2 cup sugar or xylitol (100g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup plant based milk (160g)
- 1/2 cup applesauce (120g)
- 2 tbsp lemon zest (6g)
- 2 tbsp plant based butter or coconut oil (24g)
Lemon Pudding Layer
- 1 1/4 cup water (300g)
- 1/3 cup lemon juice (80g)
- 1/3 cup sugar or xylitol (70g)
Instructions
- 1. To make the lemon pudding cake, zest your lemon and grease an 8 inch square baking pan or line the bottom with parchment paper. Set the zested lemon and pan aside.
- 2. Preheat the oven to 350° Fahrenheit (176° Celsius).
- 3. Whisk flour, half cup sugar, baking powder, baking soda, and salt in a large mixing bowl.
- 4. Stir in lemon zest, dairy free milk, melted plant based butter or oil, and applesauce until batter is just evenly mixed.
- 5. Spread cake batter into the prepared pan.
- 6. Stir water (not boiling), lemon juice, and remaining sugar in a measuring cup until sugar dissolves.
- 7. Pour this liquid evenly over the top of the cake batter. It will look very watery.
- 8. Bake on the center rack of the oven for 35 minutes. Remove and let cool.
- 9. You may eat the cake right away, but I recommend refrigerating at least 8 hours or overnight, because the pudding layer thickens considerably as it chills.
- 10. Store leftovers after a day in the refrigerator for up to 4 days. or freeze for up to 3 months.
Video
Notes
You may also love these healthy Lemon Energy Balls.
Nutrition
Serving: 1slice | Calories: 90kcal | Carbohydrates: 15g | Protein: 2.9g | Fat: 2g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 140mg | Potassium: 97mg | Fiber: 2.6g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg