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Home » Lemon Polenta Cake

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 lose.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

2 flax eggs - (1 eggs equals one tablespoon flax meal and 3 tablespoons water)

1 cup coconut milk

1/2 cup maple syrup

1/2 cup coconut sugar

1/2 cup lemon juice

Zest from two limes

1 cup coconut plain yoghurt

1/2 cup olive oil

1 1/4 cups instant polenta

1 1/2 cups almond meal

1/2 cup gluten free plain flour

1 1/2 teaspoons baking powder

1 teaspoon bicarb soda

Method

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