Vegan Lemon Pudding Cake – Chocolate Covered Katy

This Homemade Vegan Lemon Pudding Cake features fluffy lemon cake perched on top of a hidden layer of lemon pudding at the bottom!

Easy Vegan Lemon Pudding Cake

If you’re new to the self-sauce pudding cake concept, would you please give it a try?

At first glance, it looks like an ordinary lemon cake.

but it’s true the magic of cooking What Happens in the Oven…

As the soft cake bakes, the second layer forms. Sticky Lemon Pudding Sauce It is formed below. If you eat them by the spoonful, you get cake and pudding at the same time!

No food coloring, No eggs or heavy creamNo box cake mixes here.

And the cake is completely dairy-free and has just 90 calories per slice. What could be better???

Also try this 3-Ingredient Lemon Sorbet.

Step-by-step recipe video

How to Make a Vegan Lemon Pudding Cake

1. First, zest the lemon with a citrus zester or food processor. Grease an 8-inch square baking pan well or line the bottom of the pan with parchment paper. Set zested lemons and prepared pan aside.
2. Preheat oven to 350°F or 176°C.
3. In a large mixing bowl, combine the flour, half a cup of sugar, baking powder, baking soda, and salt and mix well.
4. Add the lemon zest, dairy-free milk, melted vegetable butter or oil, and applesauce and stir until the lemon cake batter is evenly combined.
5. Using a spatula or large spoon, smooth the batter into the square pan.
6. Combine water (do not boil), lemon juice, and remaining third sugar in a large measuring cup and whisk until sugar is dissolved.
7. Carefully and evenly pour the liquid over the unbaked cake in the pan. It will look very watery.
8. Place pan on center rack of preheated oven and bake for 35 minutes. Then take it out of the oven and let it cool.
9. Now you can have vegan lemon pudding cake. However, if time permits, it is recommended to transfer the cooled cake to the refrigerator for 8 hours or overnight. The pudding layer will thicken considerably when placed in the refrigerator.
10. After a day, store any leftovers in a covered container and refrigerate for up to 4 days. Alternatively, freeze in an airtight container for up to 3 months, then thaw before eating.

Lemon Cake Ingredients

To make your own old-fashioned lemon pudding cake, also known as lemon upside-down cake, you only need a few basic ingredients.

Lemon Juice & Zest – A third cup of fresh-squeezed or bottled lemon juice for the pudding layer and two tablespoons of fresh lemon zest for the cake layer add a bright citrus flavor to this summer dessert.

flour – I like whole grain spelled flour because it adds fiber and is not as heavy or dense as whole wheat flour. Plain white flour or all-purpose gluten-free flour are also good choices.

I have never used oat flour or almond flour and do not recommend coconut flour for this cake.

sugar – For sugar-free cakes, use traditional white sugar, unrefined cane sugar, xylitol or granular erythritol. For the best texture, use a granular sweetener instead of maple syrup, monk fruit powder, or stevia.

Milk of choice – Choose milk from the refrigerator. My favorites are coconut milk (super decadent), soy milk (added protein), or almond milk (low calories).

Apple Sauce – Using half a cup of sweetened or unsweetened applesauce will result in moist crumbs with no added fat. Feel free to replace the applesauce with an equal amount of vegan yogurt or ripe mashed bananas.

Vegetable Butter – If you want a rich, buttery cake, consider adding 2 tablespoons of non-dairy butter or coconut oil. Alternatively, use vegetable oil or sunflower oil.

While increasing the amount of applesauce to make a healthy oil-free cake technically works, you probably won’t serve that version to guests who aren’t familiar with healthy desserts.

Other Ingredients – To make this simple lemon dessert, you’ll also need salt, baking soda, baking powder, and water.

Leftover lemon? Make Lemon Truffles or Lemon Mug Cake

Katie’s Favorite Serving Suggestions

• Garnish with plenty of fresh strawberries, blueberries, or raspberries.
• Thanks to the sweet lemon sauce, there’s no need for frosting. Simply sprinkle with powdered sugar and serve hot from the oven or cold the next day.
• Put the cake in a bowl, Topped with a scoop of coconut ice cream.
• It’s a delicious alternative to heavy pastries or coffee cakes in the morning, especially when served with vanilla dairy-free Greek yogurt or whipped cream. Warm lemon cake for breakfast? Yes, please!
• Are you an avid lemon lover who can’t get enough lemons? Drizzle the vegan lemon curd over the finished cake and devour every last spoonful of lemon flavor.

The recipe is from my vegan lemon loaf and chocolate pudding cake.

More Dairy Free Dessert Ideas

Vegan Chocolate Chip Cookies

healthy chocolate mousse

Tofu Cheesecake

Vegan Brownie

Chocolate No-Bake Cookies

tiramisu chia pudding