vegan lemon polenta cake

Vegan Lemon Polenta Cake: A Gluten-Free, Dairy-Free Delight

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Enjoy a tasty vegan lemon polenta cake that meets special dietary needs. It’s both gluten-free and dairy-free. You’ll love the zesty lemon flavor paired with the unique texture of polenta.

The secret ingredient is Bob’s Red Mill Super-Fine Almond Flour and Medium Grind Cornmeal. This makes the cake tender and a bit crunchy. With almond flour, it’s gluten-free, which is great for dietary restrictions.

This cake uses heart-healthy olive oil instead of butter. It makes the cake moist and adds a hint of fruitiness. And with a strong lemon flavor and lemon glaze, each bite is refreshingly tangy, with a hint of sweetness.

If you’re vegan or have dietary restrictions, this cake is a fantastic choice. It brings joy without the guilt, thanks to its memorable flavors. Try a slice of this vegan lemon polenta cake and enjoy the taste of a sunny day.

How to Make Vegan Lemon Polenta Cake

Make a homemade vegan lemon polenta cake with this easy recipe. It’s filled with tangy lemon zest and crunchy polenta. This cake is vegan, gluten-free, and dairy-free.

Follow these easy steps to make a sweet treat. It will wow your guests and please your taste buds.


  • 1 cup Bob’s Red Mill Super-Fine Almond Flour
  • 1 cup Medium Grind Cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup extra virgin olive oil
  • 3/4 cup granulated sugar
  • Zest and juice of 2 lemons
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Step-by-Step Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Mix the almond flour, cornmeal, baking powder, and salt in a big bowl.
  3. Mix the ground flaxseed and water in a bowl for the flax eggs. Let it sit for 5 minutes.
  4. Add the almond milk, olive oil, sugar, lemon zest, juice, vanilla, and almond extracts to the flax eggs. Mix well.
  5. Combine the wet and dry ingredients. Mix them gently until just blended.
  6. Put the batter in the pan and smooth the top.
  7. Bake for 25-30 minutes; it should look golden and a toothpick should come out clean.
  8. Let the cake cool in the pan for 10 minutes. Then, move it to a rack to cool fully.

Baking Tips:

For an extra lemon kick, mix lemon juice and powdered sugar. Brush it on the warm cake.
To add a crunchy top, sprinkle more cornmeal and sugar on before baking.
Try different toppings, like caramelized lemon slices or powdered sugar.
Let the cake completely cool before cutting for the best taste.

Enjoy a slice of this vegan lemon polenta cake anytime. It’s perfect with coconut cream or dairy-free ice cream. This recipe suits a vegan and gluten-free diet.

Conclusion: Indulge in the Zest of Life with Vegan Lemon Polenta Cake

Enjoy life’s zest with a slice of vegan lemon polenta cake. This dessert mixes the tartness of lemons with polenta’s unique feel. It’s a flavorful blend that keeps you coming back for more.

This cake is a delight for both your taste buds and dietary needs. It’s free of gluten and dairy, so anyone can enjoy it guilt-free. This dessert is for those looking for a vegan option that’s tasty and open to all.

The cake’s amazing texture comes from using Bob’s Red Mill Super-Fine Almond Flour and Medium Grind Cornmeal. This combo makes a tender, slightly crunchy crumb. Plus, olive oil adds moisture and a hint of fruitiness, lifting the flavor even higher.

What makes this cake stand out is its strong lemon taste. It gets a boost from lemon zest, juice, and a luscious lemon glaze. Every bite is a burst of citrus that feels like a taste of sunny orchards and laid-back summer days.

So, indulge in this amazing vegan dessert. The gluten-free, dairy-free lemon polenta cake is a work of art. It’s perfect by itself or with a bit of cream or a scoop of vegan ice cream. Experience the joy of great vegan baking with every delicious bite.


Is this vegan lemon polenta cake gluten-free and dairy-free?

Yes, this cake is both gluten-free and dairy-free. It uses Bob’s Red Mill Super-Fine Almond Flour and Medium Grind Cornmeal. These ingredients are naturally free of gluten. You can also make it dairy-free by using unsweetened nut milk, soy milk, or oat milk.

What gives this cake its lemon flavor?

A triple dose of lemon zest, juice, and a 2-ingredient lemon glaze give it flavor. These ingredients make the cake taste bright and tangy with lemon.

How can I garnish the vegan lemon polenta cake?

You can garnish the lemon polenta cake a couple of ways. Try topping it with caramelized lemon slices. Or just serve the cake plain to enjoy its natural taste and texture.

Can I use a regular cake pan instead of a springform pan?

Yes, a regular 9-inch cake pan works instead of a springform. Just remember to grease and flour the pan. Also, you might need to tweak the baking time a bit.

Can I freeze the vegan lemon polenta cake?

Absolutely, you can freeze this cake. Make sure it’s tightly wrapped in plastic or airtight. When you want to eat it, let the cake thaw in the fridge overnight.

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