Lemon Pudding Cakes Gluten Free Option Food

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.

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.