Are you craving a moist, delicious pudding cake but watching your sugar intake? This recipe delivers the ultimate guilt-free indulgence! This sugar-free lemon blueberry pudding cake, made entirely from scratch, is bursting with fresh lemon zest and juicy blueberries, all without compromising on flavor. Forget those artificial sweeteners; this recipe relies on natural sweetness and clever baking techniques to create a truly satisfying dessert.
What Makes This Recipe Special?
This sugar-free lemon blueberry pudding cake stands out for several reasons:
- Naturally Sweet: We harness the natural sweetness of ripe blueberries and a touch of lemon juice, minimizing the need for added sugar.
- From Scratch: This isn't a mix-and-bake recipe. We're crafting this from the ground up, ensuring quality ingredients and superior flavor.
- Healthy Twist: By reducing or eliminating refined sugar, we create a healthier dessert option without sacrificing deliciousness.
- Versatile: Adjust the blueberry quantity to your liking, or even swap them for other berries like raspberries or blackberries.
Ingredients You'll Need:
For the Cake:
- 1 ½ cups almond flour (or your preferred gluten-free flour blend)
- ½ cup unsweetened applesauce
- ¼ cup unsweetened almond milk (or other milk alternative)
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 large lemon
- 1 tablespoon lemon juice
For the Pudding:
- ½ cup unsweetened almond milk
- 2 tablespoons lemon juice
- 2 tablespoons sugar-free sweetener (e.g., stevia, erythritol) - adjust to taste
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Optional Topping:
- Sugar-free whipped cream
- Fresh blueberries
Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the applesauce, almond milk, eggs, lemon zest, and lemon juice. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
2. Assemble the Cake:
Pour half of the cake batter into the prepared pan. Gently fold the blueberries into the remaining batter and spread it evenly over the first layer of batter.
3. Make the Pudding:
In a small bowl, whisk together the almond milk, lemon juice, sugar-free sweetener, and vanilla extract until the sweetener dissolves. Pour the pudding mixture evenly over the blueberry layer.
4. Bake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before serving.
5. Serve and Enjoy:
Once cooled, slice and serve your sugar-free lemon blueberry pudding cake. Top with sugar-free whipped cream and fresh blueberries for an extra touch of elegance.
Frequently Asked Questions (FAQs)
Can I use different berries?
Absolutely! This recipe works well with other berries like raspberries or blackberries. Adjust the quantity to your preference.
How can I make this cake even healthier?
Consider using whole wheat pastry flour instead of almond flour for added fiber. You could also experiment with reducing the amount of sugar-free sweetener, depending on your preferred level of sweetness.
Can I store leftovers?
Yes, store leftover cake in an airtight container in the refrigerator for up to 3 days.
Is this cake gluten-free?
Yes, this recipe uses almond flour, making it naturally gluten-free. However, always check the labels of your ingredients to ensure they are certified gluten-free if you have a severe gluten intolerance.
Can I use regular sugar instead of sugar-free sweetener?
You can use regular sugar, but that will negate the "sugar-free" aspect of the recipe. Adjust the amount according to your preference, keeping in mind it might alter the texture slightly.
This sugar-free lemon blueberry pudding cake is a perfect dessert for those seeking a delicious and healthy treat. The combination of zesty lemon, juicy blueberries, and a moist, tender cake is irresistible. Enjoy!
