Lemon Pudding Cake

I love wearing the colour yellow. The bad part about wearing yellow is that it isn’t slimming, which is why I like wearing black, but not together because the last thing I need is some joke about being the “Queen Bee.” (You don’t think that would happen? You haven’t met my family.)

However, even more than I like wearing yellow I love food, and sometimes the people, like me just need to eat cake. So in the spirit of spring I created a lemon pudding cake without refined sugar, starch, wheat… anything bad. And, shockingly enough it is delicious. So I decided to share it with you. Enjoy!

Prep time: 25 minutes

Baking time: 45-50 minutes

Servings: 12

Lemon Pudding Cake

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Ingredients.

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Cake.

1 tbs. Vanilla

1/2 c. Lemon Juice

1/2 c. Honey

1/4 c. Coconut oil

1/2 c. Coconut milk

1 c. Coconut flour

1 tsp. Baking powder

1 tsp. Lemon zest

6 eggs separated (yolks in one bowl, whites in another)

8.5″ by 8.5″ pan

Preheat your oven to 375 F.

In a small bowl place dry ingredients (coconut flour, baking powder and lemon zest).

Put your eggs whites in a large bowl and set aside.

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In a small saucepan on low to medium heat place all wet ingredients (including egg yolks and coconut oil) except coconut milk, leave that aside . Stir constantly so the egg yolks begin to cook evenly, once all of the coconut oil is melted take off the heat and set aside to cool.

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Returning to your egg whites using an electric beater (or if you have arms of steel, your hands) beat the egg whites until they form soft peaks. Leave them for the time being.

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You may now pour the coconut milk into the dry ingredients, mix them with a fork until the flour is well coated and crumbly. Pour the cooled egg yolk mixture into the dry ingredients and mix them thoroughly.

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Pour the batter into the egg whites and fold the two together until a thick creamy batter is formed. Don’t worry too much about beating all of the air out of the egg whites, aim to have a smooth consistent batter.

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Pour into a greased pan and bake for 45 – 50 minutes until golden brown or a knife comes away cleanly when the cake is pricked.

Once baked let the cake cool for half an hour or so.

Pudding top.

It is best to make the pudding after the cake has cooled as it will be poured over top of the cake and allowed to set. If you make it too far ahead of time it will set in your saucepan instead of on the cake.

Ingredients.

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3 tbs. Cornstarch (or Arrowroot starch)

1 tsp. Lemon Zest

1 tsp. Vanilla

1/4 c. Lemon juice

1/2 c. Honey

1 c. Coconut milk

In a medium saucepan heat the coconut milk, honey, and vanilla until they boil. Slowly add the cornstarch (which you have hopefully dissolved into half a cup of water) and stir well.

Once the mixture has thickened add the lemon zest and lemon juice. If you add the lemon any earlier the milk will begin to curdle and look terrifying (ask me how I know..).

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Returning to your cooled cake poke holes all over the top with a knife or fork, this will allow the pudding to seek into the top of the cake making it even more delicious.

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Pour the pudding over top of the cake and smooth it out with a spatula if you need to, then place it to cool in a fridge or freezer for 30 to 45 minutes.

Take out and eat! (Quite by accident while taking the last photo I discovered that this cake tastes wickedly delicious with strawberries so don’t be afraid to make a strawberry compote or syrup to serve over top as well!)

Now I am going to go and enjoy the rest of my day, and maybe eat half a cake. I suppose I should leave some for the rest of my family…

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2 thoughts on “Lemon Pudding Cake

    • It definitely has a coconut taste to it, but it’s light and not overwhelming. =D I don’t know if you’ve ever made lazy daisy cake but it tastes a lot like that.

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