Lemon Polenta Cake
Polenta? Yes, this is a great cake ingredient, especially for our gluten-free friends. The mix of flour in this cake (almond flour, gluten-free flour, and polenta) makes a great combination and texture. If you love an afternoon tea cake, then this one is for you! It’s moist, doesn’t require any icing, and is perfect with a serving of coconut yogurt.
This cake is incredibly light and not very sweet! Which some days is exactly what I’m looking for. And if you love a strong lemon flavour, we’ve added lemon essential oils (food grade) to our recipe. This special edition gives the cake an extra punch. Infusing the entire cake with an intense burst of tangy citrus goodness. Each bite becomes a flavor explosion, leaving a zesty and refreshing sensation that lingers on the taste buds. The use of lemon essential oils adds depth and complexity to the overall taste experience, making this cake a true standout for lemon enthusiasts.
Lemons are not only known for their vibrant color and refreshing aroma but also for the numerous health benefits they offer. Packed with vitamin C, lemons provide a powerful boost to the immune system, helping to fight off illnesses and infections. Their high antioxidant content aids in reducing inflammation and oxidative stress, promoting overall well-being. With their cleansing properties, lemons serve as a natural detoxifier, supporting liver function and aiding in the elimination of toxins from the body.
One final thing, using a lovely, good quality extra virgin olive oil in this recipe will serve you well. There are no nasty fats, and the olive oil gives the cake such lovely boldness and flavour.
When it comes to baking, the ingredients you choose can make a huge difference in the taste and texture of your final product. That’s why it’s important to pay attention to the quality of your ingredients, and this is especially true when it comes to the oil you use. Extra virgin olive oil is a great choice for baking. The good news is that, unlike some other oils, virgin olive oil is rich in monounsaturated fats and low in saturated fats, making it a healthier choice for baking.
Lemon Polenta Cake
Ingredients
- 2 flax egg (1 flax egg is 1 tablespoon flax meal and 3 tablespoons water)
- 1 cup coconut milk (adds depth and indulgence to the batter)
- 1/2 cup maple syrup (a healthier alternative to refined sugars)
- 1/2 cup coconut sugar (natural sweeteners)
- 1/2 cup lemon juice (brings a refreshing tartness)
- 2 zest from two lemons (adds bright citrus notes that elevate the overall taste)
- 1 cup coconut plain yogurt (For a touch of creaminess and tang)
- 1/2 cup olive oil (brings a lovely boldness and flavor)
- 1 1/4 cup polenta (use instant polenta)lends a pleasant grainy texture)
- 1 1/2 cup almond meal (adds richness and nuttiness)
- 1/2 cup gluten plain flour (provides structure and stability to ensure a perfectly baked cake)
- 1 1/2 teaspoons baking powder (leavening agents help the cake rise)
- 1 teaspoon bicarb soda (a light and airy texture)
- 5 drop lemon DoTerra food-grade essential oils ( takes the lemon flavour to new heights)
Method
- Make the flax egg by mixing six tablespoons of water with 2 tablespoons of flax meal. Let sit for two minutes
- In a large bowl, mix in coconut milk, maple syrup, coconut sugar, lemon juice, lemon rind, yogurt, olive oil, and then the rested flax eggs.
- In a second bowl mix in the polenta, almond meal, flour and baking powder, and bicarb soda.
- Then add the dry ingredients to the wet mixture and mix to form a cake batter.
- 5. Place into a greased 25cm round spring form tin and back for 40 minutes at 180 degrees.
Recipe Notes
Equipment you Need
- Large mixing bowl
- Round spring form tin,25cm
- Spatula
- Wooden spoon
- Juicer
- Grater to make the lemon rind
This Lemon Polenta Cake is a delightful treat for afternoon tea or any occasion. Its lightness and subtle sweetness make it a perfect choice when you’re craving a refreshing dessert. With the option to freeze slices and the ability to last up to a week in the fridge, it’s a convenient and delicious option to enjoy at your own pace.
When it comes to icing, a drizzle of icing made with icing sugar and lemon juice perfectly complements the cake’s texture. It adds a touch of sweetness without overpowering the lightness of the cake itself. The tangy drizzle enhances the citrus notes and creates a visually appealing finish.
If lemon isn’t your preferred flavor profile, you can easily switch it up. Replace the lemon juice with plant-based milk, such as soy, and add a teaspoon of vanilla extract for a more neutral yet delicious taste. This variation opens the door to countless creative adaptations, allowing you to customize the cake according to your personal preferences.
In conclusion, this Lemon Polenta Cake is a testament to the incredible possibilities of vegan baking. With its combination of wholesome, plant-based ingredients and the invigorating burst of citrus, it promises a delightful treat that will satisfy even the most discerning palates. Whether you’re a vegan enthusiast, a seasoned baker, or simply looking to explore the vibrant world of plant-based desserts, this recipe from Wholesome Bellies is a must-try.
If you’re in the Brisbane area and interested in mastering the art of vegan baking, consider attending our Vegan Cooking Class. Led by passionate culinary experts at Wholesome Bellies, these classes provide a hands-on experience where you can learn valuable skills, discover new recipes, and connect with a community of like-minded food enthusiasts. Immerse yourself in the world of vegan cuisine and unlock your cooking potential.
So, whether you’re seeking a vegan treat to satisfy your sweet cravings or looking to expand your culinary horizons, give this Lemon Polenta Cake recipe a try. With its bold lemon flavor, moist texture, and delightful combination of ingredients, it’s sure to become a favorite in your kitchen. Embrace the joy of vegan cooking and indulge in the vibrant world of flavours offered by Wholesome Bellies.
Same cake, endless possibilities! Once you’ve mastered the delicious Lemon Polenta Cake recipe, it’s time to get creative with the decorations. The beauty of this cake lies in its versatility, allowing you to experiment with various toppings and presentations. Here are a couple of decoration ideas to inspire you and make your Lemon Polenta Cake a feast for the eyes as well as the taste buds!
Fresh Fruit Delight:
For a refreshing and vibrant look, consider topping your cake with an assortment of fresh fruits. Sliced strawberries, blueberries, raspberries, or even a medley of mixed berries will add a burst of color and a delightful texture to each slice. Arrange the fruits in an artful manner on top of the cake, creating a visual treat.
Dusted with Sweetness:
If you prefer a more elegant and classic presentation, a simple dusting of icing sugar can work wonders. Just before serving, sift a generous amount of icing sugar over the cake, creating a delicate snowy effect that enhances the visual appeal. This subtle touch adds a touch of sophistication to the already delightful flavors of the Lemon Polenta Cake.
Remember, these are just a couple of ideas to get you started. Feel free to unleash your creativity and explore other decoration options. Whether it’s edible flowers, chocolate shavings, or a drizzle of lemon glaze, let your imagination run wild and make each cake uniquely yours.
Frequently Asked Questions
Is this cake freezable?
Yes, great idea! I would let it cool down, cut it into pieces, and freeze the cake in slices. Making it super easy to grab that slice when you feel like it!
How long will they last?
If well covered and kept in the fridge, you should get up to a week’s supply. And if you can’t consume it in a week, then freeze it!
What if I want to add an icing? Any ideas?
The best icing is drizzle icing. I’d make this with icing sugar and lemon juice. Mix until you get an icing you can drizzle, rather than later on. Then drizzle over the cake when it’s cooled down. Yum!
Don’t love the lemon flavor but love the sound of this cake?
Simply swap out the lemon for an orange. That makes for a great cake, too. And if you don’t want any citrus at all, swap the lemon juice for plant-based milk (soy is best) and add one teaspoon of vanilla.
Do I have to use essential oils?
Not at all, it just adds that extra punch. Lemon rind and lemon juice are going to give your cake lots of flavour.
