Naual Hansen

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Comforting dessert in a glass


    Haven’t really planned to make this dessert. It was more of a quick answer to an upcoming evening visit. Needed something that will go smooth while making but something that shouldn’t take much of a time. Something creamy and comforting but stylish, and easy to serve. I had some leftover of aquafaba, some almonds and flour, and thought to myself – quick almond pudding cake in a glass, why not?

    First I prepared pudding simply by dissolving pudding powder in a bit of soy milk then cooking it in the rest of the milk with sugar. While the pudding was cooling down I grounded almonds for the filling and started to mix the cake batter. Aquafaba got mixed with cream of tartar and sugar in approx. 7 min into a stable foam. Then I added dry ingredients and folded them in with a spatula. Lastly I added wet ingredients, folded them in, and poured the cake batter into an oven size baking tray covered with parchment paper. It took 20 min to be baked in the convection oven at 190 degrees Celsius.

    When the pudding was cold I added ground almonds and stirred well. Baked cake was cooled down, so I could crumble it into a small pieces/chunks. Lastly I melted vegan nougat with oil in a microwave oven and started layering. At the end I topped it with almond slices to add some extra crunchy texture to this dessert. 

Layered Pudding & Almond Dessert

Quick vegan dessert with nougat for guests, or simply to enjoy family gatherings
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Servings 5 servings


  • Mixer
  • Oven
  • Baking oven tray 42 cm x 36 cm with parchment paper
  • 5-6 beer or wine glasses


For the batter:

  • 3 dcl of aquafaba;
  • 193 gr of sugar;
  • cream of tartar or lemon acid powder on top of knife;
  • 97 gr of ground almonds;
  • 276 gr of wheat flour;
  • 1 tsp. of baking powder;
  • 6 tbsp. of sunflower oil;
  • 6 tbsp. of water.

For the filling:

  • 1l of soy milk; 
  • 160 gr of vanilla pudding;
  • 5 tbsp. of sugar;
  • 68 gr of ground almonds.

To drizzle between layers:

  • 100 gr of vegan nougat (or vegan chocolate);
  • 5 tbsp. of sunflower oil.

Extra, for decoration (optional):

  • a bit of almond slices.


  • Turn on the oven at 190 degrees Celsius. Blend together all dry ingredients.
  • Mix aquafaba with cream of tartar or lemon acid powder into a foam.
  • Add a dry mixture to aquafaba and stir gently with a spatula. Add all wet ingredients and stir batter gently.
  • Bake at 190 degrees Celsius for 20 min. or a bit longer (depending on the type of oven). Let it cool down. Break the cake into small chunks (or simply do that while layering, as described in the step numb.7).
  • Make filling by dissolving pudding in a bit of soy milk (taken from 1 l) and then cooking that mixture in the rest of the soy milk with addition of sugar. Cool it down and add ground almonds, stir well.
  • Melt vegan nougat (or chocolate) with oil, stir well.
  • Start layering: put at the bottom of glasses several tbsp. of filling - add a bit of nougat - add chunks of cake. Repeat until all ingredients are used. Sprinkle on top with almond slices.
  • Enjoy the dessert after half an hour, or completely chilled. Serve with a cup of good coffee.

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