This dairy-free and gluten-free polenta cake recipe is your new must-have this year. It’s easy to make and deliciously moist, perfect for that afternoon tea you were going to.
Orange and Chocolate in a Polenta Cake?
Yes, it works! I’ve never been a fan of mixing chocolate and fruit but I’m slowly being converted. And so will you, when you try this recipe.
The orange taste is subtle and fresh, and chocolate goes with everything, right? As I’m typing this recipe, I can’t stop going back to the kitchen for another bite. And another.
Gluten and Dairy Free Cake
Making a polenta cake is a great way to substitute flour for a gluten-free alternative, and the rest if almond flour, gluten-free in essence and full of protein. So this cake is basically your next breakfast with healthy fats and protein.
To keep the cake moist, no need for butter or cream, here we are using extra virgin olive oil and coconut yoghurt. It will give the cake this creamy and melt-in-your-mouth feeling that you appreciate so much in summer or for a cake that feels light.
Method
To make this polenta cake recipe, you will need: polenta, almond flour, extra virgin olive oil, coconut yoghurt, an orange, juiced and zested
Turn your oven on and set to 180*C.
Mix all the dry ingredients together: polenta, almond flour, baking powder and bicarb of soda, with a pinch of salt.
Mix all the wet ingredients: olive oil, coconut yoghurt, maple syrup, juice of the orange, plus the zest of the orange.
Pour the wet ingredients in the dry, and there you have it.
I can’t resist mixing in chocolate chips – make sure to choose them vegan if you want the whole cake to be dairy free – and pour the batter in a paper-lined loaf tray.
Top with more chocolate chips if liked (yes yes yes).
Bake in the oven for 40 minutes. It’s best to leave it to cool for 20 minutes, and then enjoy !
Let me know in the comments if you’ve tried it and how you liked it.
For more sweet recipes, check out:
Vegan Orange & Polenta Cake Recipe
Ingredients
- 150 g polenta
- 150 g almond flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100 ml extra virgin olive oil
- 250 ml coconut yoghurt
- 3/4 cup maple syrup
- 1 orange, juiced and zested
- Pinch of salt
- 1/1 cup chocolate chips (vegan if preferred)
Instructions
- Preheat your oven to 180*C.
- Mix the dry ingredients together: polenta, almond flour, baking powder and bicarbonate of soda, and a pinch of salt.
- Mix the wet ingredients together: olive oil, coconut yoghurt, maple syrup, zest and juice of the orange. Mix thoroughly until smooth.
- Pour the wet ingredients over the dry mix, and mix until the batter is well combined. Add the chocolate chips and make sure they're well spread.
- Line a loaf tray with greaseproof paper, and pour the mixture into the tray. Sprinkle extra chocolate chips on top, and bake in the oven for 40 mn.
- Leave to rest for a 15 mn, and enjoy.
1 comment
Can’t wait to try this!!