Add the soy milk, vegan butter, vegan yoghurt and 2 tablespoons of the orange juice to a large bowl and whisk together. She has always been interested in food, and learnt to cook from her mother. Ready in 40 minutes? The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. One of my favourite cakes ever! check. Thank you! It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries. (Just a little insight into my recipe criteria: I take Netflix minutes pretty seriously ). Very delicious! It's also perfect as a … Melt margarine and whisk together with brown sugar, orange juice and the vanilla custard. It is a lovely light cake that isn’t too sweet and is great for using up the last of the Summer fruit. Scatter over the fresh blueberries. 4) Pour the liquids into the dry ingredients slowly, whisking until combined 5) Grease a 22cm spring form cake tin with vegan spread and pour the cake mixture in. Vegan Polenta Cake: Equipment & Shopping List. Hi, super excited to try this but could I split this quantity between two tins ? Spring is the perfect time for making citrusy light treats. 6) Bake in the oven for 35-40 minutes, until a skewer comes out clean. I have tried to keep things simple with this cake. Added some flaked almond to the top too. Note that I haven’t tested either of these substitutions however so I can’t say for sure how they will affect the outcome. Cut yourself a wedge and scoop up whatever syrup that has slipped off and pooled on the serving platter. Simple and refined. What do you make with leftover polenta and leftover raspberries? Trust me, there’s nothing more comforting than eating a slice of this cake when it’s fresh out of the oven. This Vegan Peach Polenta Cake is a perfect combination of silky and sweet summer peaches on top of a not too sweet and tender cake. It has a hearty, rustic texture due to the cornmeal and ground almonds … Less than 10 ingredients? Add the Dry Ingredients to a new bowl – add the polenta, almond meal, baking powder ground cinnamon, granulated sweetener and orange zest and mix to combine. Hi Hannah, what would you suggest to reduce/eliminate the oil from this recipe that would not change the flavor? Sift together the flour, baking powder and fubá or polenta. She enjoys spending time in the kitchen, photographing her recipes, and sharing them with her readers! So balanced and delicious. In the past, I have also used these egg replacements: This just goes to show, you really don’t need eggs to make delicious cakes and treats. Scatter over the blueberries. Added a little salt (1/4t) and it … You can also use this polenta as a side dish to accompany other dishes for lunch or dinner. I haven’t tested it but you could try swapping a third of the oil for unsweetened applesauce. Many thanks for sharing. II did not have rose petals. You can also subscribe without commenting. Grease a 25cm/10inch cast iron skillet. Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. How exciting!! A quick and easy recipe for orange and rose polenta cake, which is also vegan, dairy-free, and eggless. Filed Under: Baking, Cakes, Recipes, vegan Tagged With: Fruit, Lemon, vegan baking, vegan cake. It’s a lot of fun and nowhere near as scary as it sounds. cayenne pepper When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving. If you prefer a sweeter taste, you can either increase the sugar to 150 grams, or soak the cake in sugar syrup rather than orange juice. I made this delicious recipe for my family and it was a great hit. Hi Lyndell, I would just replace them with an equal weight of gluten free plain flour blend; obviously the end texture and flavour will be a little different but it should work fine. I haven’t tested it using frozen rather than fresh berries but I see no reason why that wouldn’t work as well. Preheat the oven to 180°C/350°F/gas mark 4. Hi Pia, I would try either unsweetened applesauce or full fat coconut milk. That, and the creation of this orange and rose polenta cake. Because skillets = summer. Polenta cake is something I have always wanted to make, but never got round to doing. Prick it quite densely, as … Thank you very much! The blueberries can be swapped for any other kind of berry. Only one bowl to wash up? Required fields are marked *. Hopefully it can become one of yours too! Instead, I have used non-dairy yoghurt, which adds extra richness and still keeps the cake light and fluffy. Disclosure & Privacy, Copyright © 2020 Domestic Gothess on the Foodie Pro Theme, plain (all-purpose) flour (Or a plain gluten free flour blend for GF/low fodmap option), sunflower oil (or another flavourless oil), freshly squeezed lemon juice (about 2 large lemons), non-dairy milk (use almond or rice for low fodmap), non-dairy yogurt (use coconut for low fodmap), fresh blueberries (or another type of fruit), Autumn Leaf Maple Cookie Wreath (Vegan) ». It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. FYI, the mixture will be more more liquid than normal cake batter. Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Uncategorized. I do hope you try this recipe! Start by whisking together the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl until no lumps remain. Hi Nargiza, I am so happy to hear that you liked it!! Pour the batter into a greased 25cm/10 inch cast iron skillet and spread it level. This gluten-free, flourless citrus cake is made using polenta and ground almonds. This recipe yields a cake with a subtle sweet flavour. Vegan blueberry pie with coconut oil crust. Topped with a sweet and tart lemon syrup and a dusting of icing sugar. Guess what? Add the wet ingredients in and stir until well combined. I like to serve it warm straight from the pan topped with ice cream. In a separate bowl, mix the polenta with the ground almonds/flour with the salt and baking powder/bicarbonate of soda. Hi Natalie, I’ve never heard of monk fruit sweetener so I’ve got no idea I’m afraid. I was nervous making this and so glad I did. If you do, be sure to tag me on Instagram @shivanilf – I love seeing your creations! Aside from the little bit of butter I used to grease the pan, this cake is vegan and made with coconut oil. The most delicious lemon cake I have ever had. 6 ratings 3.9 out of 5 star rating. This grain is so understated, and maybe that’s why I love it so much. Malt adds an extra nutty caramel taste to this moreish tea time treat. Gradually add the sugar and continue whisking until firm peaks form. August 30, 2019 by hannahhossack 19 Comments. Anonymous Rating: 5 stars 05/03/2014. Hey, just wondering… What do you recommend replacing the almond meal with, and reducing the corn meal with, to make it low-FODMAP? Really enjoyed making this, came out great. Whatever citrus fruit you use, this vegan polenta cake is guaranteed to delight. Hey there – I’m Shivani, and I love food! A perfect dessert to enjoy with on a weekend brunch or even for breakfast! Combined with a teaspoon of rosewater in the syrup, it gave a lovely hint of middle eastern flavour. Grease a round cake pan with margarine, pour the dough into it and make sure it's even. This moist orange polenta cake is so simple to make and best of all it's gluten free! Well, it’s been a while. Recipe Time: 35 minutes. Yield: 8-10 Servings; A few years back I shared a recipe from Aine Carlin's first cookbook, Keep It Vegan and remarked that had our cookbooks gone to … Ingredients. This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. I unfortunately have an almond allergy, but this looks delicious! Let me tell you, I am so happy I did make this polenta cake, as it is now one of my favourite things. Authentic Italian polenta cake is supposed to be gritty, I love the texture. These Spanish-esque polenta cakes are bite-sized, flavorful, and easy – what more can you ask for in an appetizer? I hope you enjoy it Anna <3, Your email address will not be published. Definitely this cake is gonna be one of my favorite cake recipes! Totally vegan and easily made gluten-free and low fodmap. This cake is a sort of Anglo-Italian amalgam. (You may need to add more broth to prevent the polenta from sticking and burning.) Light, moist, delicious vegan cake using orange and cranberries – vegan orange cranberry and almond polenta cake which is refined-sugar free. Add the lemon zest, caster sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yoghurt and vanilla extract and whisk well until no dry lumps remain. Notify me of followup comments via e-mail. Your email address will not be published. Flood your taste buds with flavor! It may not have the high status of other grains (I’m looking at you, quinoa) but is still rich in nutrients. Whatever your dietary status, I do hope you try vegan baking. fresh ground black pepper 1/4 tsp. This is an absolutely delicious cake and very easy. Here's my super easy vegan & gluten free Orange & Polenta cake! Cake, of course! Thank you for this recipe! And I think I am going to follow your recipe And tastier. I first had it in Florence and fell in love with it. Preheat oven to 170C and line an 8x8 inch baking tray with greaseproof paper. We don’t get vegan yogurt here. And instead of orange juice, I use cointreau liquor(in and out). Yes, this cake freezes well; either whole or in individual slices. But don’t worry, foodies, your favourite clumsy vegan cook is still alive and well. Using coconut sounds like a super tasty addition too! The yogurt and polenta add to the texture, making it moist and slightly dense, yet still wonderfully fluffy and light. Polenta, also known as cornmeal to those across the pond, is coarsely ground dried corn. For the yogurt use non-dairy coconut yogurt. Thanks . check. Vegan Gluten-free Lemon Cake I’ve been posting way too many chocolate recipes recently, and even though I could never get fed up of chocolate, I realise that you might! *facepalm* I joke about my clumsiness, but honestly that’s probably the most exciting thing that happened to me today. It’s naturally sweetened with maple syrup and, of course, the sweetness that comes from the raspberries. Thank you very much for this awesome rose and polenta cake recipe! It’s one of the best vegan cakes I have made. Mix the dry ingredients together in a large bowl. For the milk make sure that you use either almond or rice milk which are low fodmap options. Course Dessert. You will need: 25cm (9 inch) cake tin; Small bowl or mug; Food mixer or large bowl; Shopping List: Plums; Lemons; Dairy-free margarine; … At least 2 of them are gong to give this a try!. A delicate, zingy vegan lemon cake made without eggs, milk or butter! Brush the remaining 2 tablespoons of orange juice onto the cake, then leave to cool for 5 minutes before removing from the tin. It might sound a little weird as a cake ingredient, but it gives polenta cake its signature texture, and a rich flavour. Any potential replacement for ground almonds? Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert 1 hr and 10 mins . You can also keep updated with me on Pinterest and Facebook – I hope to see you there! sea salt 1 tsp. Okay, the latter is significantly more exciting. Polenta is a cornmeal that is easily transformed into many different gluten-free dishes! It’s moist, tasty and healthy! Set aside. Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain. What should I sub for it? Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*. I am from the land of Polenta, not only the country (Italy) but the region too. vegan rhubarb polenta cake. Bake the polenta cake at 180 degrees for 25 minutes, or until the top is golden and a skewer inserted comes out clean. Kenyan Wallstreet Events. Thank you! Thank you! cilantro [chopped] 2 cloves garlic [minced] juice of 2 small limes 2 tsp. 25 of which are spent watching Netflix? In a separate bowl mix together the flour, polenta, baking powder and salt, then pour the wet mixture and the orange zest into it and combine. If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess. Your email address will not be published. My family and I loved it very much! I did 50/50 orange and lemon juice, and also walnuts and almonds. I can’t imagine making such a delicious treat, and only getting to eat a tiny sliver of it, so that I can stay within my limits of sorbitol and GOS. Hi Julia, reducing the oil by much or eliminating it will change the flavour and texture of the cake, there is no way around that. 100 g (½ cup) polenta or fine cornmeal (not quick-cook polenta) 3 pieces stem ginger in syrup (finely chopped) or 1 tbsp ground ginger or 3 tbsp crystallized ginger 1½ teaspoons baking … Cherry blossom cake. I can’t wait to make it. Thank you for being so generous in sharing your recipe. Add as much vegan margarine as you'd like if you're not worried about your vegan polenta being low-fat. Creamy quick homemade vegan polenta is great for breakfast. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited. Set aside. The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container. I made it and it turned out very fluffy with right sweetness! But not just any cake – cake in a skillet. Oil-free and gluten-free. (Or use a cake tin). Preheat the oven to 180°C/ 350°F/gas 4. I am looking for a vegan recipe with no fancy ingredients and this seems just perfect: what a gastronomical journey for this recipe! Vegan GF Orange Polenta Cake. This cake is fudgy and dense, incredibly moreish and perfect when eaten with a thick layer of nut butter. This vegan lemon polenta cake is a plant-based twist on the classic, and it is absolutely delicious! As you know, most cakes normally have eggs in, but there are no eggs in sight here! Finally, a vegan cake that’s delicious and moist! Hi! Pour the mixture into a 23cm cake tin which has been greased and lined with greaseproof paper. Instructions. Start your morning with a slice of vegan polenta cake, or take it with you for snacking on the go! I bake it in a cast iron skillet, but you can use a 23-25cm round cake tin instead if you don’t have a skillet. Whisk in the polenta, and cook, stirring every few minutes for about 40 minutes, until cooked through. You can make the polenta with water or add flavor by cooking the cornmeal in vegetable broth. Use up left over bananas in our moist vegan loaf with tea-infused dried fruit and malt extract. Tangy with a bit of sweetness. I made the gluten free version. Meera Sodha. The cake is delicious as is, but I must urge you to try topping yours with lashings of chilled coconut cream. It is a truly sumptuous springtime pudding. 3) Put the flour, polenta, ground almonds, baking powder and lemon zest into a bowl and stir until combined. This cake can be baked with regular plain flour but it also works well with a gluten free flour blend and it is really easy to make it low fodmap friendly as well! It is the perfect quick and comforting bake, and has only 8 ingredients. Lemon blueberry polenta cake - this summery snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. It seems I’ve been experimenting with vegan … It’s also the perfect activity for this time of year, when the weather gets colder and you are craving something warm and comforting. Could this be made with monkfruit sweetener instead of sugar? While the cake is baking, mix together the lemon juice and maple syrup. Add the polenta, flour, sugar and baking powder to the bowl, and whisk well to combine. Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine. Once these are combined, add to the wet ingredients and gently mix it all together; Pour Batter into cake … blogherads.adq.push(['medrec', 'skm-ad-medrec-1']); blogherads.adq.push(['flexrec', 'skm-ad-flexrec-1']); Shivani Raja grew up eating traditional Gujarati cuisine. Vegan banana cake. Then pour the mixture into a baking paper lined and greased baking tin (mine is 20cm in diameter) and then bake for 35 min. Gluten-free . Preheat the oven to 180C. We found these vegan and gluten-free polenta recipes from the Food Monster App! Totally vegan and easily made gluten-free and low fodmap. Instructions. A craving for the same took over all of us. This Creamy Vegan Polenta with Mushrooms, Spinach and Pine nuts makes an easy gluten-free lunch or dinner which is plant-based, healthy, and ready in only 15 minutes. (For ingredients and full instructions see the recipe card below), *For the best results make sure that you follow the recipe closely. To make this cake low fodmap, use a plain gluten-free flour blend in place of the plain flour (I use Doves Farm). For the best results make sure that you follow the recipe closely. Add the polenta, flour, sugar and baking powder to the bowl, … I took pictures and sent them to my family – during lock down we have all been baking. It was about time I share a recipe with 0% chocolate, like this zingy, zesty vegan gluten-free lemon cake. I use coconut oil, zest of one big orange and some dry coconut flakes. Hi Madison, you could just replace them with more plain flour. Add the soy milk, vegan butter, vegan yoghurt and 2 tablespoons of the orange juice to a large bowl and whisk together. Polenta has a nice, sticky consistency and the addition of lemon juice and zest makes this cake refreshing and tangy. The caramelised oranges add a fresh, tart jamminess that make this cake irresistible. I love lemon desserts, especially lemon curd. Subscribe to get all the latest recipes delivered to your inbox. And so glad I did 50/50 orange and cranberries – vegan orange cranberry and almond polenta cake, then to., mix together the flour, sugar and baking powder and lemon zest into a 23cm cake tin a! Shivanilf and use the hashtag # shivanilovesfood, or take it with you for snacking or! Nielsen-Massey ) to grease the pan, this vegan lemon polenta cake - this summery snack is! 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