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I am always looking to find new cake recipes that are both gluten free and vegan. I have tried this recipe a few times and it keeps getting better with each bake. I love its bright yellow colour and really enjoy eating it with some dairy free yogurt, to add a little extra to each mouthful! With the mixture of cornmeal and ground almonds, this is a dense cake but also very moist (and moreish). Now that I am writing this post, I am already thinking about making it again!
As I have not previously baked a cake using polenta/ cornmeal, this peaked my interest into where polenta came from and why people use it in cakes. “Polenta” originated in Northern Italy, and is made up of ground corn and can be bought either as a fine grain or a course meal. I have read on the BBC Good Food website a great description of a polenta cake – “Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture”. That comment then lead me onto another food blogger’s website where she further added on the gritty texture saying “if you remove the cake from the oven too early, the polenta might not have softened enough giving the cake a gritty texture.” All very interesting to read and great tips to know!
- 120 ml dairy free yogurt
- 120 ml sunflower oil
- 120 ml agave syrup
- 60 ml orange juice
- 60 ml dairy free milk
- 120 g course ground meal/ polenta
- 90 g ground almonds
- 140 g gluten free self-rising flour
- 2 tbsp orange zest
- 1/2 tsp baking powder
- Preheat your oven to 160oC
- Grease and line a 9″ springform cake tin.
- Whisk all liquid ingredients into a jug (yogurt, oil, syrup, juice and milk) and then set aside.
- Mix all dry ingredients (polenta, almonds, flour, zest and baking powder) into a bowl until combined.
- Pour the liquids into the dry ingredients and mix thoroughly.
- Pour into your lined baking tin, and bake in the oven for 35 minutes, or until the skewer comes out clean.
- Allow to slight cool in the tin before transferring to a cooling rack.
- Serve warm with some dairy free yogurt and sprinkling of orange zest.
- Make sure you store in an airtight container.
This recipe is an adaption from Goodness is Gorgeous website.