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.
INGREDIENTS
- 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
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.
