Lemon Polenta Cake

One of the hardest things to achieve with vegan cooking can be a soft, spongy tea cake.  It’s often the eggs that create that soft, fluffy like cake.

If you’re craving a delicious afternoon tea cake, not too sweet, moist and spongy, then give this one a go.

It’s also gluten free and refined sugar free so you’ve got absolutely nothing to loose.


  • 2 flax eggs (1 eggs equals one tablespoon flax meal and 3 tablespoons water)
  • 1 cup coconut milk
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • ½ cup lemon juice
  • Zest from two limes
  • 1 cup plain coconut yoghurt
  • ½ cup olive oil
  • 1 1/4 cup instant polenta
  • 1 ½ cups almond meal
  • ½ cup gluten free plain flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon bicarb soda


  1. Make flax eggs by mixing six tablespoons of water with 2 tablespoons of flax meal. Let sit for a minute or two to thicken.
  2. In a large bowl mix coconut milk, maple syrup, coconut sugar, lemon juice, lemon zest, yoghurt, olive oil and flax eggs.
  3. In a second bowl mix the polenta, almond meal, flour, baking powder and bicarb soda.
  4. Add the dry ingredients to the wet mixture and mix gently to form a cake batter.
  5. Place into a greased 22cm round spring form tin and bake for 30 – 40 minutes at 180 degrees.