Vegan Pudding Cake Wonder

Preheat the oven to 175°C. Soak the 2 tablespoons of psyllium husk in the 8 tablespoons of water and let it sit until it reaches a gelatinous consistency. Using a hand mixer, combine the Fino Vegajó Cottage with the sugar and Fino Vegajó Vegan crema, then mix in the 2 packages of vanilla pudding powder, along with the lemon juice and zest. Finally, add the soaked psyllium husk.

Pour the batter into a cake tin (ø 22 cm) lined with parchment paper and bake for approximately 25-30 minutes. The texture is perfect when the center is still slightly jiggly. Remove from the oven and allow it to cool. Serve with fresh fruit or caramel sauce.