Lemon Coconut Baked Pudding
- 1 3/4 cups gluten-free flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150ml agave nectar / maple syrup
- 100ml coconut oil
- 120ml apple sauce
- 10ml vanilla extract
- 125ml warm water
- Juice of half a lemon or 15ml lemon juice
- Zest of 2 lemons
- 1 tbsp coconut blossom sugar
- 60ml coconut milk
Preheat oven to 160˚C.
Lightly grease a 30cm cast iron casserole with coconut oil.
Sift and combine all dry ingredients, except the coconut blossom sugar, together in a medium-sized bowl. Add agave, coconut oil, vanilla extract and apple sauce to dry ingredients and mix with a metal spoon until completely combined.
Add the lemon juice to the warm water. Stir lemon water mixture into batter until completely incorporated.
Gently stir half the lemon zest into batter. Pour batter into greased cast iron skillet.
Combine the coconut blossom sugar and remaining half of lemon zest. Sprinkle over batter.
Pour coconut milk over batter in casserole pan.
Bake for 30 minutes. Test with skewer to see if cake is baked. If skewer is clean when removed, cake is ready.
Serve warm, with coconut cream or ice cream.
Recipe courtesy of Cupcake Richard.