Lemon Pudding Cakes Gluten Free Option Recipes

LEMON PUDDING CAKE

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.

LIGHTENED UP LEMON PUDDING CAKE {GLUTEN FREE}

Steps:

• Preheat oven to 330F. Grease 1 quart casserole dish or 8 -9 inch cake tin, set aside.
• Using a grater, grate the zest of one lemon into a food processor. Add melted butter and pulse until combined.
• Juice the three lemons into a bowl. Strain into the butter mixture in the food processor.
• Add your remaining ingredients and process on low for 3 minutes or so.
• Pour the batter into the baking dish and bake for 50-60 minutes or until golden around the edges and it springs back when touched. Let it cool slightly. Baking times vary depending on oven.
• Best served with fresh sliced lemon and a sprinkle of powdered sugar or sugar free powder substitute on top.

LEMON PUDDING CAKES (GLUTEN FREE OPTION)

Steps:

• Preheat the oven to 350˚F (175˚C). Butter and sugar four 8-ounce ramekins.
• In a stand mixer (or using hand mixers), beat the sugar and butter until the butter is evenly incorporated into the sugar (it should look like damp sand). Add the egg yolks, flour, lemon zest, lemon juice, milk and salt. Beat until smooth.
• In a clean bowl (using clean beaters), beat the egg whites until they hold stiff peaks - they should hold a point when you lift the beaters (don't over-beat the whites, otherwise they could turn grainy and separate).
• Stir one-third of the egg whites into the lemon batter. Fold in the remaining whites (the batter will be a bit lumpy and liquidy, but that's okay). Using a ladle, divide the batter evenly among the prepared ramekins-try to get the same amount of liquid and egg white in each.
• Arrange the ramekins in a straight-sided roasting pan or baking dish (a 9-inch square pan works well). Pour in enough warm water to come about halfway up the sides of the ramekins, being careful not to spill any water into the ramekins. Carefully slide the dish into the oven, and bake until the cakes are golden in spots on top, about 30 minutes.
• Transfer the pudding cakes to a cooling rack, and let cool for at least 30 minutes. You can serve the cakes warm, at room temperature or chilled, either right in the ramekins or inverted onto serving plates. To invert the cakes, slide a thin knife around the edge, place a plate on top, then flip it over and give it one or two gentle shakes, or until the cake releases from the ramekin. Dollop the cakes with whipped cream before serving.

GLUTEN-FREE LEMON PUDDING CAKE

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.