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Have you ever had a pudding cake? The texture is somewhat of a mix between a souffle and a cheesecake with a small layer of creamy pudding on the bottom. And it is SO good!
I haven’t had a pudding cake in years. So I decided to experiment with making a grain free one. I am a sucker for anything lemon flavored and I knew my pudding cake had to be full of yummy, lemony flavor.
The texture and flavor is just perfect. It’s super easy to make, full of lemon flavor and is cute and elegant enough for company!
P.S. If you can get ahold of Meyer Lemons, I think they would be A.M.A.Z.I.N.G. for this recipe 🙂
If you are a lemon lover like myself, I think you’ll really like this recipe. Let me know if you make it and what you think by leaving a comment down below – I always love hearing from you all!
- 4 eggs, whites and yolks separated
- ¾ cup full fat coconut milk (I use THIS)
- ¼ cup honey or sweetener of choice
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- pinch sea salt
- 3 tablespoons coconut flour (I use THIS)
- coconut oil for greasing
- Preheat oven to 350 degrees.
- Whisk egg whites with a hand or stand mixer until stiff peaks form.
- In a separate bowl, mix together egg yolks, coconut milk, honey, vanilla, lemon juice and zest, and sea salt.
- Stir in coconut flour.
- Briefly mix together the eggs whites and the lemon/yolk mixture. It will turn runny.
- Pour mixture into a well greased 1 quart ramekin or round baking dish (like THIS).
- Bake for 45 minutes or until the center feels spongy when you gently poke it.
- Let cool and enjoy either warm or cold!
*Try not to overbake! The thin pudding layer at the bottom may get cooked through if you overbake - it will still taste delicious if overbaked, but that thin bottom layer won't be a creamy and pudding consistency 🙂
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Thanks for this post Kelly! I used to make lemon pudding but since I’ve gone Paleo and gluten free a couple years ago…I’ve been missing this little treat! I will definitely try it soon.
I hope you like this!
It looks incredibly yummy. Can we use lemon juice if we don’t have fresh lemons? How much?
Hi KB! Yes you could try lemon juice – I usually get about 1/4 cup per lemon so I would try that. Hope you like it!
This looks so yummy and with spring and Easter around the corner I’m eager to try it! Is there any other baking dish this will work in? I have a 16L ceramic corningwear and some pie plates. Will either of those work?
I really want to make this recipe. I have a ton of lemons so this is a perfect way to use them, and gluten free! Thank you for sharing.
This was a childhood favorite made by my grandmother. Thanks so much for making it gluten-free!
I hope you like this version, Ellen! 🙂
I made this recipe in 2 16 oz ramekins and baked for 25 min. My problem was the top was getting a little dark so I covered with foil. Turned out delicious but I didn’t have a thin crust on bottom…it was on top. Am I doing something wrong? Also, when you had peaked egg whites to mixture…should you fold them in or mix briefly with electric mixer? Thank you!
How much stevia would I use if I tried using stevia instead of honey?
Just made this!! Can’t wait to try this
I’m hoping to make this tonight. Looks AMAZING and I’m a HUGE fan of lemon and coconut together. Mmmmmmmm!
Decided to try this with my friend at 12:30am….OMFG….Best decision ever. This is mouth-wateringly delicious!!! (Is that even a word?) We used a muffin tin with cupcake liners. It took about 35 min to cook to heavenly perfection. The texture sealed the deal…golden brown on the top and a souffle-like texture at the bottom. WIN!
Yay!! 🙂
Hi! This sounds so good but I only have reg whole milk, think it would work as a substitute to coconut milk?
Yes, for sure – that would be so good!
I’d love to try this but coconut flour always upsets my stomach 🙁 Think almond flour would work? If so, how much should I use?
Yes, this is a recipe that would work well with almond flour — but you’d have to use more — I’d use 1 cup.
just made these tonight for Christmas eve. wonderfully delicious. I used 2 T coconut flour and 1 T tapioca flour. just the right amount of lemon flavor and not to sweet. I didn’t have honey so I used organic maple syrup. next time I will put a few blueberries in the bottom. we ate them right out of the oven and will be eating the other 2 cold tomorrow morning. THANKS FOR A GREAT RECIPE!!!! I JUST DISCOVERED YOUR SITE TODAY AND WILL BE EXPLORING IT FOR MORE GREAT IDEAS
I’m so glad to hear this, Bernadette! I love your idea of adding blueberries to the bottom – I can’t wait to try it 🙂
I made these today and they were SO delicious! I put some warm blueberry sauce and some maple syrup on the table too, and those were delicious additions for some of us. I’ve been looking for a good guest-worthy Paleo dessert and this hit the mark! Thank you!!
Oh that sounds so fabulous with the warm blueberry sauce and maple syrup, Brenda!! Now you’ve got me wanting to make it like that 🙂
How would I make this delicious cake (made it once already and LOVED it!) if I wanted to have a thicker pudding? I want to still have it in the 1 quart bowl just a thicker pudding.
I love this lemon pudding cake so much BUT wanted to have a bit more pudding in it. I kept the coconut flour the same but added 1/2 again the other ingredients and it turned out perfect. THANKS for this amazing recipe!
Hi Joanne, I’m so happy to know this! I got your other comment and was trying to figure it out…I was going to do some test tries this weekend for you. So glad you got it figured out!! Can’t wait to try, too 🙂