Soy Lemon Pudding Cake with Blackberry Sauce

Karry Hosford
  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 378
  • Fat 11.4g
  • Saturated Fat 5.7g
  • Polyunsaturated Fat 1.3g
  • Monounsaturated Fat 3g
  • Cholesterol 122mg
  • Sodium 179mg
  • Carbohydrate 63g
  • Fiber 0g
  • Protein 8.6g