Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

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Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

I wanted to make a vegan and gluten-free cake for my mum’s birthday and this was the end result! A lovely, moist, zesty cake that melts in your mouth. 

No dry gluten-free flours, just polenta and ground almonds. This recipe is also free from refined sugars and uses oil in place of butter or margerine. Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

Ingredients

  • 150 ml mild olive oil
  • 150ml agave nectar or maple syrup
  • 200 g ground almonds
  • 100 g very fine polenta (cornmeal)
  • 1 1/2 tsp gluten-free baking powder
  • 120ml (120g) vegan yoghurt (soy or coconut works well)
  • 2 tbsp lemon juice
  • Zest of 2 lemons
  • glaze:
  • 3 tbsp lemon juice
  • 3 tbsp agave nectar or maple syrup

Instructions

  1. Preheat oven to 170C and line an 8×8 inch baking tray with greaseproof paper.
  2. Mix the dry ingredients together in a large bowl. Add the wet ingredients in and stir until well combined.
  3. Pour the mixture into the baking tray and bake for 30 minutes until golden brown.

To make the drizzle

  1. Whilst it’s still warm from the oven, poke a few holes in the cake using a skewer or fork. Prepare the drizzle by mixing the maple syrup and lemon juice together and pouring over the cake. Using a pastry brush to spread it evenly over the top of the cake.
  2. Leave to cool before slicing and enjoy!

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Lemon, Almond & Polenta Cake (Vegan + Gluten-free)

The post Lemon, Almond & Polenta Cake (Vegan + Gluten-free) appeared first on Wallflower Kitchen.





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