sovegan.com
Raspberry + Almond Polenta Cake
This gluten-free almond and polenta cake is the perfect treat for afternoon teas and picnics. The tartness of the raspberry comes as a sweet surprise bursting through this light, summery dessert.
Ingredients
Ingredients
- ground flaxseed
- ground almonds
- fine polenta, or finely ground cornmeal
- baking powder
- salt
- caster sugar
- soya milk
- apple cider vinegar, or lemon juice
- vegan butter, melted + cooled (plus extra for greasing)
- vanilla extract
- raspberries
- flaked almonds
- icing sugar, for decoration (optional)
Method
- 1
Preheat the oven to 160°C fan / 180°C / 350°F. Then grease a 20cm (8”) springform cake tin with vegan butter and line the base with baking paper.
- 2
First, combine the flaxseed with 2.5 tbsp of water to create your flax egg.
- 3
Next add the ground almonds, polenta, baking powder, salt and sugar to a mixing bowl and stir to combine.
- 4
In a jug, combine the milk with the apple cider vinegar (or lemon).
- 5
Add the melted butter, vanilla extract, flax egg and milk mixture to the dry ingredients and stir to combine.
- 6
Pour the cake batter into the prepared baking tin and level with a spatula. Next, distribute the raspberries across the top of the cake, gently pushing them into the mixture. Then sprinkle the almond flakes all over the top, gently pushing them in too.
- 7
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Note: if the top of the cake is browning too quickly, loosely cover it with aluminium foil or with a large baking tray.
- 8
Once ready, remove the cake from the oven and leave it to cool a little so it firms up.
- 9
To serve, dust the cake with a little icing sugar if you like.
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Community reviews
Rated 4.5 out of 5 from 2 reviews
- Allie
“really enjoyed this cake - not too sweet but delicious”
- Elaine
“Yum!”