Preheat your oven to 350°F (175°C).

Grease an 8x8-inch baking dish or similar-sized ovenproof dish.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, lemon juice, and lemon zest.

Add the wet ingredients to the dry ingredients, stirring until just combined.

Pour the batter into the prepared baking dish and spread evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.

While the pudding bakes, prepare the glaze.

In a small saucepan, combine the sugar, lemon juice, water, and lemon zest.

Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer.

Simmer for 2-3 minutes, or until slightly thickened, then remove from heat.

When the pudding is done, remove it from the oven.

Immediately poke holes all over the top with a skewer or fork.

Pour the hot lemon glaze evenly over the pudding, allowing it to soak in and create a sticky, glossy top.

Let the pudding cool for a few minutes before serving. It's delicious warm, but can also be served at room temperature.

Enjoy it on its own or with a scoop of dairy-free vanilla ice cream!