Citrus based desserts are some of our favourite at Natvia. Their strong, fresh flavours cut right through all the other ingredients and aren’t afraid to stand out. Lemon does this so well while also adding so much flavour and excitement to a dish. Lemon cakes, puddings, icings – citrus can do no wrong in our eyes. This Vegan Lemon Self Saucing Pudding offers up everything we love about lemon based desserts. Dig in and enjoy!

You can also find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Prep time 15 mins
  • Cook time 30 mins
  • Serves 6-8



1 cup (165g) plain all-purpose flour

¼ cup (50g) Natvia

Zest of 1 lemon (6g)

2 teaspoons (10g) baking powder

3 tablespoons (45g) coconut oil, melted

½ teaspoon (4mL) vanilla extract

½ cup (125mL) almond milk


¼ cup (50g) Natvia

1 cup (240mL) boiling water

½ cup (125mL) fresh lemon juice


  1. Preheat the oven to 180°C/355°F fan forced. Grease a 24cm / 9.5 inch deep dish pie tin.
  2. Make the pudding. In a medium sized bowl, mix together the flour, Natvia, lemon zest and baking powder. Pour in the coconut oil and mix to combine. Add the vanilla extract and almond milk and stir until just combined. Do not over mix. Evenly spread into the greased pin tin.
  3. Make the topping. Sprinkle the Natvia evenly over the top of the pudding. Mix together the boiling water and lemon juice in a jug. Carefully pour the liquid over the back of a large metal spoon to cover the top of the pudding. Bake for 30-35 minutes or until pudding bounces back when gently pressed in the centre. Leave to cool for 10 minutes before serving.
  4. Serve plain or with your favourite vegan ice cream.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

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