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    Recipes » Recipes » Baking & Desserts

    Vegan Lemon Pudding (Gluten-Free)

    Last updated - July 11, 2021; Published - April 3, 2020 By Rhian Williams 12 Comments

    Jump to Recipe Print Recipe
    Vegan lemon pudding sponge in a bowl with lemon sauce and a scoop of vanilla ice cream on top

    This Vegan Lemon Pudding is the best comforting dessert: the moist, fluffy lemon sponge pairs beautifully with the sweet and tangy lemon sauce. It's easy to make, and perfect for Easter! It's gluten-free and refined sugar free too.

    Vegan lemon pudding sponge in a bowl with lemon sauce and a scoop of vanilla ice cream on top

    How is the lemon sauce made?

    The lemon sauce is made using shop-bought custard powder.

    This is my favourite custard powder - it's vegan, gluten-free and sugar-free, and contains just 4 simple ingredients!

    A tin of Birds custard powder with the top peeled off

    Not only does this custard powder act as a thickener, making the lemon custard extra creamy, but it also adds a lovely colour without having to use something like turmeric.

    What can the custard powder be replaced with?

    If you can't get hold of a shop-bought custard powder, you can replace it with the same amount of cornflour (cornstarch) or arrowroot, which will result in a similar texture, though the colour will be considerably less yellow.

    To add yellow colour, I would suggest adding a tiny pinch of saffron, which I much prefer to turmeric as it has a much milder flavour.

    What type of plant-based milk should you use to make the lemon sauce?

    You can use any type of plant-based milk, though results do vary depending on which you choose: cashew, oat or coconut milk make a super thick and creamy sauce, whilst almond milk will be less creamy. I like to use rice milk as it creates a sticky lemon curd-like consistency which I love.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Measure out the rice milk in a measuring jug.
    • Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug.
    • Heat up the milk.
    • Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely.
    • Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan.
    • Mix well and keep stirring on a low heat for around 5 minutes, until thickened.
    • Add the lemon juice and maple syrup.
    Lemon sauce in a silver pan
    • Pour into a baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.
    Lemon sauce in a rectangular grey pudding dish
    • Mix together the ingredients for the sponge in a glass mixing bowl.

    Tip: Use a measuring jug to measure out the plant-based milk.

    Vegan lemon pudding sponge batter in a glass mixing bowl
    • Carefully spoon the mixture over the lemon sauce in the baking dish.
    • Smooth over the top of the batter.
    Raw vegan lemon pudding in a grey rectangular baking dish
    • Bake in oven for 25-30 minutes until risen and golden brown and an inserted skewer comes out clean.

    Tip: Make sure to just insert it into the sponge part, as it will come out wet if you insert it all the way down to the saucy bit at the bottom.

    Vegan lemon pudding with lemon sauce in a grey rectangular baking dish
    • Best enjoyed immediately!
    • Tastes especially good with some vegan vanilla ice cream.

    Substitutions you can make

    • You can use any type of oil: coconut oil, vegetable oil, olive oil etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can use any type of plant-based milk: almond milk, oat milk, soy milk, cashew milk, rice milk etc.
    • If you don't need the pudding to be gluten-free, you can replace the gluten-free flour with plain flour.
    • The ground almonds can be replaced with ground walnuts.
    • For a nut-free version, use ground sunflower seeds instead of ground almonds and use a nut-free plant-based milk.

    Substitutions to be careful of

    I would recommend making the lemon sauce with rice milk - see recipe notes for details.

    Tips for baking with lemons

    • For optimum lemon flavour, I would recommend using fresh lemons (not ones that you've had sitting in your fruit bowl for weeks!) and organic ones if possible.
    • You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
    • I would recommend tasting the lemon juice you're using and adjusting the amount of lemon juice you use accordingly.
    • For the lemon zest, make sure you use unwaxed lemons.

    How long does this keep for?

    • It's best eaten straight out of the oven while it's still warm and the lemon sauce is still runny.
    • It does keep covered in the fridge for up to a couple of days, but the sauce won’t stay runny.
    Vegan lemon pudding with lemon sauce topped with a scoop of vanilla ice cream in a rectangular baking dish

    More vegan lemon desserts

    • White Chocolate Lemon Cake
    • Lemon Drizzle Cake
    • Lemon Blueberry Cake
    • Lemon Bars
    • Lemon Cookies
    • Lemon Crumble Bars
    • Lemon Poppy Seed Bread
    • Lemon Bread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Vegan lemon pudding sponge in a bowl with lemon sauce and a scoop of vanilla ice cream on top

    Vegan Lemon Pudding (Gluten-Free)

    This Vegan Lemon Pudding is the best comforting dessert: the moist, fluffy lemon sponge pairs beautifully with the sweet and tangy lemon sauce. It's easy to make, and perfect for Easter! It's gluten-free and refined sugar free too.
    4.19 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: gluten-free lemon pudding, no-bake vegan dessert, vegan lemon pudding
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 376kcal
    Author: Rhian Williams

    Ingredients

    For the lemon sauce:

    • 530 ml (2 ¼ cup) unsweetened rice milk * (see notes)
    • 35 g (⅓ cup) custard powder ** (or sub cornflour/cornstarch or arrowroot)
    • 8 tablespoons lemon juice
    • 3 tablespoons maple syrup (or sub any other sweetener)

    For the lemon pudding:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
    • 6 tablespoons lemon juice
    • 2 tablespoons lemon zest (use unwaxed lemons)
    • 10 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • Pinch salt
    • 150 g (1 ¼ cup) ground almonds (almond meal) ***
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    Instructions

    For the lemon sauce:

    • Measure out the milk in a jug or measuring container.
    • Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug.
    • Heat up the milk in the pan.
    • Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely.
    • Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan.
    • Mix well and keep stirring on a low heat for around 5 minutes, until thickened.
    • Add the lemon juice and maple syrup.
    • Taste and add extra lemon juice or maple syrup, if desired.
    • Transfer the sauce into a baking dish - I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall.

    For the lemon pudding:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds.
    • Sift in the flour, baking powder and bicarbonate of soda.
    • Mix well, adding a tiny splash more milk if it’s looking too dry.
    • Carefully spoon the mixture over the lemon sauce in the baking dish.
    • Smooth over the top of the batter.
    • Bake in oven for 25-30 minutes until risen and golden brown and an inserted skewer comes out clean - make sure to just insert it into the sponge part, as it will come out wet if you insert it all the way down to the saucy bit at the bottom.
    • Best enjoyed immediately! Tastes especially good with some vegan vanilla ice cream.
    • Keeps covered in the fridge for up to a couple of days - although the sauce won’t stay runny.

    Notes

    *You can use any type of plant-based milk, though results do vary depending on which you choose: cashew, oat or coconut milk make a super thick and creamy sauce, whilst almond milk will be less creamy. I like to use rice milk as it creates a lemon curd-like consistency which I love.
    **If you can’t get hold of a shop-bought custard powder, you can substitute it with the same amount cornflour (cornstarch) or arrowroot, which will result in the same texture, though the colour will be considerably less yellow. To add yellow colour, I would suggest adding a tiny pinch of saffron, which I much prefer to turmeric as it has a much milder flavour.
    ***You can alternatively use almond flour.
    Nutrition Facts
    Vegan Lemon Pudding (Gluten-Free)
    Amount Per Serving
    Calories 376 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 7g35%
    Cholesterol 11mg4%
    Sodium 108mg5%
    Potassium 149mg4%
    Carbohydrates 51g17%
    Fiber 4g16%
    Sugar 25g28%
    Protein 6g12%
    Vitamin A 9IU0%
    Vitamin C 12mg15%
    Calcium 145mg15%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Jenny

      May 10, 2021 at 9:52 pm

      Would this work if kept in the fridge for two days, then reheated? Or would it be better to eat it cold?

      Reply
      • Rhian Williams

        May 10, 2021 at 10:15 pm

        I'd recommend making it fresh if you want to have it hot as it's not really possible to reheat it well and get the sauce to work in the same way etc!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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