Gluten and Dairy Free Lemon Lavender Pudding Cake
What is the last thing that you made that made you stop and go wow? Something so special that you felt like you were treating yourself, not just your family and friends? This Gluten and Dairy Free Lemon Lavender Pudding Cake is sure to make you feel like you created the ultimate masterpiece.
Moist, tender, delicate, a little savory, and a little sweet. This bright and floral cake is so good you won’t want to share it, and the best part is you don’t have to!
A Taste of Sunshine
Between the sunny burst of lemon and the floral aromatic lavender, Gluten and Dairy Free Lemon Lavender Pudding Cake reminds me of what summer should taste like. It’s fun and playful, yet elegant and refined.
Lavender is actually a member of the mint family, and like mint it fills the air with it’s sweet perfume. It’s used in both savory and sweet desserts, especially in classic French dishes, and amplifies the other flavors.
The majority of this cake is a combination of rich decadent egg yolk and light egg whites beaten till fluffy. With just enough cassava flour to bind it all together you get the best of desserts, an airy soufflé, pudding like custard, and a bite of cake that forms the base.
Capping off this luxurious cake is jeweled Blackberry sauce. With hints of orange echoed in both orange zest and Grand Marnier this cake makes the taste buds dance with every bite.
Gluten and Dairy Free Lemon Lavender Pudding Cake, Step by Step
This bright and beautiful dessert couldn’t be easier, if you just take it one step at a time. I am going to walk you through each part of the process so you can be on your way to falling in love at first bite.
- Preheat your oven and get your ramekins ready. These sweet little confections bake in a water bath. You will want to put your four ramekins into a larger baking dish leaving enough room to fill with water. You only want to go about half way up the ramekins. This helps them gently and evenly cook and the steam keeps them tender and moist.
- Mix your melted butter, half of the sugar, lemon juice and zest, cassava flour, lavender, and egg yolks.
- In a separate bowl add your egg whites and remaining sugar and beat until fluffy and stiff. You’re creating a meringue. You want to beat the egg white mixture until the peaks firmly hold their shape. This is called a stiff peak.
- Fold the meringue into your cake batter.
- Evenly distribute the batter into your prepared ramekins.
- Bake your Gluten and Dairy Free Lemon Lavender Pudding Cake for 1 hour 15 minutes, or until the tops are lightly golden brown. Allow them to cool in the pan for 15 minutes before removing them from the water bath.
- Let them cool for an additional hour before drizzling with your blackberry sauce.
- For the blackberry sauce, you can either leave the seeds in, or strain them out.
Are you looking for more dessert inspiration? Make sure you check out my recipe for Gluten Free Pumpkin Cupcakes with Cream Cheese Frosting. Now Let’s get baking!
Gluten and Dairy Free Lemon Lavender Pudding Cake
Equipment
- ramekins
- 2 mixing bowls
- saucepan
Ingredients
Lemon-Lavender Pudding Cake
- 1/2 cup sugar, divided
- 1 cup oat milk
- 1/4 cup cassava flour
- 2 lemons, juice
- zest of 1 lemon
- 5 egg yolks
- 5 tbsp Dairy Free butter, melted
- 1 1/2 tsp dried lavender
Blackberry Sauce
- 1 pint fresh blackberries
- 2 tsp Grand Marnier
- 1 tbsp sugar
- 1 tsp orange zest
- 2 tbsp water
Instructions
Lemon-Lavender Pudding Cake
- Preheat oven to 300 degrees. Spray 4 ramekins with nonstick baking spray and place into a larger baking dish. Pour water into the baking dish, reaching halfway up to the ramekins.
- Add the melted butter, cassava flour, 1/4 cup sugar, lemon juice and zest, egg yolks, and lavender to a bowl. Mix to combine.
- In a separate bowl add the egg whites and remaining sugar. With your mixer on high beat until stiff peaks form.
- Carefully fold your egg white meringue mixture into the cake batter.
- Divide the batter between the four prepared ramekins. Bake for 1 hour and 15 minutes or until the tops are golden brown.
- Allow to cool for 15 minutes in the water bath before removing. Let cool for an additional hour.
- Top pudding cakes with powdered sugar and a drizzle of blackberry sauce.
Blackberry Sauce
- Add all of your ingredients to a saucepan and bring to a boil. Allow to cook for several minutes until slightly thickened.
- Add blackberry mixture into a blender and blend until smooth.
- Optional, strain the seeds. Enjoy!