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Discussion Starter · #1 ·
I just found this over on Bryanna's message board

BRYANNA'S NEW, IMPROVED LEMON PUDDING CAKE

(adapted from The Almost No Fat Cookbook by Bryanna Clark Grogan)

1.) Preheat the oven to 350 F.

2.)In a small bowl, mix together:

1 cup white or whole wheat pastry flour (or a mixture)

1/4 cup white or turbinado sugar

1/4 cup oat flour (I used oat bran this time)

2 tsp baking powder

1/4 tsp salt

3.)Stir in, but do not over-mix:

3/4 cup nondairy milk

1 Tbsp grated lemon zest or 1/2 tsp. lemon extract

4.) With wet fingers, spread the batter into a lightly greased or non-stick 8x8 inch pan.

5.)Mix together in a small bowl:

1 cup white beet sugar or light unbleached sugar (grind coarse sugar finer in a DRY blender)

2 T. cornstarch or wheat starch

6.) Sprinkle the sugar/starch mixture over the top of the cake batter.

7.) And then pour gently over the top, but dont in any way stir in (yupit goes into the oven with soupy stuff all over the top!):

1 and 1/2 cups boiling water

1/4 cup lemon juice

pinch tumeric (for color)

Bake this for 35 minutes. When it comes out of the oven, the cake will be on top with a sauce underneath. Serve plain or with non-dairy whipped topping (or vanilla nondairy frozen dessert).

NOTE: If you like it even more lemony, use a little more lemon juice and cut down the water correspondingly.
 

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Discussion Starter · #3 ·
I tried this recipe last night and it is the first Bryanna recipe that I have not liked. The puddding part was nice but the cake was too much like a bowl of oatmeal. when I want cake I want cake not oatmeal. I am going to tweak around with it and come up with something better.
 
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