Soy Lemon Pudding Cake with Blackberry Sauce

  • Yield 6 servings

This unique dessert is a cross between a pudding and a cake.

Karry Hosford


2 tablespoons grated lemon rind
1 cup sugar, divided
3 egg yolks
1 teaspoon vanilla extract
2 1/2 tablespoons soy flour
1/2 cup all-purpose flour
6 ounces silken soft tofu
4 tablespoons melted butter
3 egg whites
3/4 cup sweetened vanilla soymilk
7 tablespoons fresh lemon juice
3 cups fresh blackberries
1/4 cup sugar


  1. Preheat oven to 350F.
  2. To prepare cake, combine rind, 3/4 cup sugar, egg yolks, vanilla, flours, tofu, and  butter; whisk  until smooth.
  3. In a large bowl beat egg whites until soft peaks.  Add 1/4 cup sugar and continue to beat until stiff peaks. Fold egg white mixture into lemon  mixture. Add soy milk and lemon juice, mix gently. Spoon mixture 6, 8-ounce soufflé cups or ramkins. Place cups in a 13 x 9-inch baking dish. Pour water into dish to the depth of 1-inch. Bake for 45 minutes.
  4. To prepare sauce, combine 2 cups blackberries in food processor, process until smooth. Strain through a sieve to remove seeds. Spoon pudding cake into individual bowls, tops with fresh berries and sauce.

Recipe by Chef Chris Koetke, courtesy of The Soyfoods Council