New this month
Get the Allrecipes magazine

Coagulated Curdle Cakes with Foam

"A lemony cake that is served with style in individual ramekins. This lemony cake should result in a creamy layer below a fluffy little cake layer. For vegans, be sure to get an egg free egg substitute."
Added to shopping list. Go to shopping list.


1 h servings 171 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Set out 8 (4 inch) ramekins on a baking tray.
  2. In a large bowl, stir together the all-purpose flour, chick pea flour, 1 cup sugar, lemon zest, cardamom, nutmeg, baking soda, and salt. Combine the soy milk, water and lemon juice; stir into the dry ingredients until well blended.
  3. In a separate large bowl, stir together the egg substitute and 1/4 cup water. Whip with an electric mixer until foamy. Gradually mix in the sugar and fruit pectin while whipping until thick. Fold the egg substitute mixture into the batter, and fill ramekins about 3/4 full with the batter.
  4. Bake for 35 to 40 minutes in the preheated oven, or until set and golden.

Nutrition Facts

Per Serving: 171 calories; 1.1 g fat; 37.9 g carbohydrates; 3.6 g protein; 11 mg cholesterol; 120 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

I want to add something, it is super important to very thoroughly coat the semolina with the butter before adding the yogurt. The layer of butter around the semolina grains will prevent the glut...