GF Vegan Lemon Pudding Pie

December 3, 2020
The other day I was struggling with a craving for dessert, but not the usual sweet cake. But I also wanted to eat pudding, but that felt too sweet as well. So I asked myself, what if I could make a pie and fill it with pudding? As I had a lot of lemons and plums in my kitchen, there was no question I was going to use them. The only thing I had to decide was the choice between a plum pudding served with lemon sauce, or lemon pudding served with plum sauce. The plum sauce won the race with its practicality. This citrusy dessert is perfect when you want something light and refreshing—the sauce helps adjust the sweetness to your liking.
lemon pudding pie on a white plate with a fork

GF Vegan Lemon Pudding Pie

Recipe Type: Sweets
utensils YIELDS 10-12 servings
herb graphic for recipe card
  • 260 g gluten-free flour
  • 1 cup powdered sugar
  • 3/4 cup melted margarine or coconut oil
  • 30 g vanilla sugar (divided into two)
  • 1 pinch salt
  • 2 lemons, zest + juice only
  • 1 package pudding powder
  • 5 dl rice milk
  • 6 tbsp brown sugar (divided into 5 and 1)
  • 10 ripe plums
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1. Preheat the oven to 180°C.

2. In a mixing bowl combine flour, margarine, powdered sugar, salt, 15 g vanilla sugar and zest of 1/2 lemon. Stir it until you get an even dough.
Roll out the dough on floured flat surface.

3. Line a baking tray with parchment paper and place the rolled out dough on the paper, making sure there’s enough on the sides to make a taller crust.

4. Bake it in the oven until it’s golden brown in color and if you poke the dough with a knife it comes out clean. Then set aside to completely cool.

For the pudding filling:

5. Bring 4 dl of the plant based milk to a boil in a sauce pan over medium heat. In a mug whisk together the remaining 1 dl of the vegan milk with the 1 tbs sugar and pudding powder. Once the milk starts to boil, add the mixture and stir it until it starts to thicken. Then add a pinch of salt, 15 g vanilla sugar, 4 tbs sugar and the juice of 2 lemons and remaining lemon zest. Set aside until completely cools.

For the plum sauce:

6. Cut the plums in half and pit them. Place them in a smaller sauce pan and add just enough water to cover it. Bring it to a boil and cook until the plums completely dissolves. Just then add 1 or 2 tbs of sugar while stirring, to make it more saucy. Take off the heat and set aside.

7. Once both the cake crust and the pudding filling completely cooled, fill the crust with the pudding and place it in the fridge until it sets. Once the pudding is firm, you can take it out of the fridge for a while before serving, so the dough won’t be too cold. Serve with the plum sauce over each slice.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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