This recipe delivers a vibrant and delicious sugar-free lemon blueberry pudding cake, made entirely from scratch. Forget the artificial sweeteners and processed ingredients; this recipe focuses on natural sweetness and wholesome ingredients to create a guilt-free dessert that's both satisfying and healthy. Perfect for those watching their sugar intake or simply craving a lighter, healthier treat.
What Makes This Recipe Special?
This sugar-free lemon blueberry pudding cake stands out because it avoids refined sugars entirely, relying instead on the natural sweetness of blueberries and a touch of lemon juice. The result is a cake that's less intensely sweet but incredibly flavorful, with a moist crumb and a delightful tangy-sweet balance. We'll also explore some substitutions to make it easily adaptable to your dietary needs and preferences.
Ingredients You'll Need:
- For the Cake:
- 1 ½ cups almond flour (or gluten-free all-purpose blend)
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup lemon juice (freshly squeezed is best)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- For the Sugar-Free Pudding:
- 1 cup unsweetened almond milk (or other milk alternative)
- 2 tablespoons cornstarch
- ¼ cup lemon juice (freshly squeezed)
- 2 tablespoons sugar-free sweetener (erythritol or stevia, adjust to taste)
- 1 teaspoon vanilla extract
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the applesauce, lemon juice, eggs, vanilla extract, and lemon zest.
- Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Blueberries: Gently fold in the blueberries.
- Pour & Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Pudding: While the cake is baking, prepare the pudding. In a small saucepan, whisk together the almond milk and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 2-3 minutes).
- Sweeten & Flavor: Remove from heat and stir in the lemon juice, sugar-free sweetener, and vanilla extract.
- Combine Cake & Pudding: Once the cake is baked, let it cool slightly before pouring the pudding evenly over the top.
- Chill & Serve: Refrigerate for at least 2 hours to allow the pudding to set and the cake to cool completely. Serve chilled and enjoy!
Frequently Asked Questions (FAQs)
Can I use other berries instead of blueberries?
Absolutely! Raspberries, strawberries, or a mixed berry blend would all work wonderfully in this recipe. The tartness of the berries complements the lemon beautifully.
What kind of sugar-free sweetener should I use?
Erythritol and stevia are popular choices for sugar-free baking. Start with the suggested amount and adjust to your taste preference. Remember that different sweeteners have varying levels of sweetness.
Can I make this cake gluten-free?
Yes! This recipe is naturally gluten-free as it uses almond and coconut flour. However, ensure your baking powder and any other added ingredients are also certified gluten-free.
How long can I store the leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
This sugar-free lemon blueberry pudding cake is a delightful and healthy dessert option. Enjoy the refreshing taste and the satisfaction of indulging in a treat without the guilt! Let me know in the comments how yours turns out!
