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


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


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