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gluten and dairy free lemon lavender pudding cake

Gluten and Dairy Free Lemon Lavender Pudding Cake

This elegant cake is the perfect combination of sweet and savory drizzled with a bright blackberry sauce.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
cooling time: 1 hour 15 minutes
Servings: 4

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!
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