Are you craving a moist, delicious cake without the guilt of added sugar? This sugar-free lemon blueberry pudding cake recipe delivers all the delightful flavors of a classic pudding cake, minus the refined sugar. It's surprisingly easy to make from scratch and perfect for satisfying your sweet tooth while maintaining a healthy diet. This recipe uses natural sweeteners, highlighting the bright, tangy flavors of lemon and the juicy bursts of blueberries.
What Makes This Recipe Special?
This isn't your average sugar-free dessert. We've focused on creating a truly satisfying cake that doesn't compromise on taste or texture. We use a combination of natural sweeteners to achieve the perfect balance of sweetness and moisture. The lemon zest and juice add a vibrant zing, while the blueberries provide a delightful burst of fruity goodness. This recipe is also:
- Naturally sweetened: We use alternatives like stevia or erythritol, ensuring a lower glycemic impact than traditional cakes.
- Made from scratch: You'll appreciate the quality and control you have over the ingredients.
- Gluten-free adaptable: Easily modify this recipe with gluten-free flour blends for a delicious gluten-free option.
- Incredibly moist and flavorful: The pudding-like bottom layer adds incredible texture and moisture.
Ingredients You'll Need:
For the Cake:
- 1 ½ cups almond flour (or gluten-free flour blend)
- ½ cup unsweetened almond milk (or other milk alternative)
- ½ cup erythritol or stevia (adjust to your preferred sweetness)
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 lemon
- ½ cup fresh or frozen blueberries
For the Pudding:
- ½ cup unsweetened almond milk (or other milk alternative)
- ¼ cup erythritol or stevia (adjust to your preferred sweetness)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.
Make the pudding: In a small saucepan, whisk together the almond milk, erythritol/stevia, lemon juice, cornstarch, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 2-3 minutes). Remove from heat and set aside to cool slightly.
Prepare the cake batter: In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the almond milk, erythritol/stevia, eggs, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the blueberries.
Assemble and bake: Pour the cooled pudding mixture into the prepared baking pan. Pour the cake batter evenly over the pudding. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the cake cool completely in the pan before serving. This allows the pudding to set properly.
Frequently Asked Questions (FAQ):
Can I use other berries instead of blueberries?
Absolutely! Raspberries, blackberries, or strawberries would all be delicious substitutions.
What's the best sugar substitute to use?
Erythritol and stevia are both excellent options, but you can experiment with other sugar substitutes like monk fruit. Adjust the amount to your preferred level of sweetness. Remember to start with a smaller amount and add more gradually until you reach your desired sweetness level. Taste as you go!
How can I make this cake gluten-free?
Use a certified gluten-free flour blend instead of almond flour. Many brands are available in most supermarkets.
Can I make this cake ahead of time?
Yes! This cake is even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Is this cake suitable for people with diabetes?
While this recipe is significantly lower in sugar than traditional cakes, it's essential to consult with your doctor or a registered dietitian to determine if it's suitable for your specific dietary needs and diabetes management plan. The glycemic index will depend on the specific sugar substitute used.
This sugar-free lemon blueberry pudding cake from scratch is a delightful treat that everyone can enjoy. The combination of sweet and tangy flavors, along with the moist texture, makes it a perfect dessert for any occasion. Enjoy!
