Lemon Coconut Baked Pudding

Lemon Coconut Baked Pudding
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 225g gluten-free flour
  • 1 tablespoon gluten free baking powder
  • ¼ teaspoon bicarbonate of soda
  • >¼ teaspoon salt
  • 150ml agave nectar or maple syrup
  • 100ml melted coconut oil + extra for greasing
  • 2 teaspoons vanilla extract
  • 120ml readymade apple sauce
  • Juice of half a lemon or 1 tablespoon lemon juice
  • 125ml warm water
  • Zest of 2 lemons
  • 1 tablespoon coconut sugar or palm sugar
  • 4 tablespoons coconut milk

  • Method

  • 1
    Preheat oven to 160ºC./.Gas Mark 3. For fan assisted ovens you may need to reduce the oven temperature by 10-20 degrees.
  • 2
    Lightly grease a 30cm cast iron casserole with coconut oil.
  • 3
    Sift and combine the flour baking powder, bicarbonate of soda and salt together in a medium-sized bowl. Add agave or maple syrup, coconut oil, vanilla extract and apple sauce to the dry ingredients and mix with a metal spoon until completely combined.
  • 4
    Add the lemon juice to the warm water. Stir the lemon water mixture into the batter until completely incorporated.
  • 5
    Gently stir half the lemon zest into batter. Pour the batter into a greased cast iron casserole.
  • 6
    Combine the coconut or palm sugar and remaining half of lemon zest. Sprinkle over batter.
  • 7
    Pour coconut milk over batter in the casserole.
  • 8
    Bake for 30 minutes. Test with a skewer to see if the cake is baked. If the skewer is clean when removed, the cake is ready.
  • 9
    Serve warm, with coconut cream or dairy free ice cream.
  • 10
    Cook's Notes
  • 11
    Agave nectar and palm sugar can be found at the supermarket and coconut sugar in health food stores.