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Desserts | Vegan

Lemon polenta cake vegan and gluten free

This fab cake will help look after your cells, plays a role in your energy creation and more

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Lemon polenta cake vegan and gluten free recipe
Serves:
8
Preparation:
10 Mins
Cooking:
40 Mins
Low FODMAP:
No
Allergens:
Nuts, Soya
Check Your Own Recipe

What are the health benefits of Lemon polenta cake vegan and gluten free?

This fab cake will help look after your cells, plays a role in your energy creation and more. Check out the recipe below for the vegan lemon curd, it’s so delicious.

 

Find out more

 

Ingredients

Method

Ingredients

120g polenta nutritional information
120g polenta
90g ground almonds nutritional information
90g ground almonds
140g gluten free self raising flour nutritional information
140g gluten free self raising flour
120ml olive oil nutritional information
120ml olive oil
120ml agave syrup nutritional information
120ml agave syrup
60ml lemon juice nutritional information
60ml lemon juice
60ml soya milk nutritional information
60ml soya milk
2 tbsp lemon zest nutritional information
2 tbsp lemon zest
½ tsp baking powder nutritional information
½ tsp baking powder
2 tbsp lemon juice for syrup nutritional information
2 tbsp lemon juice for syrup
4 tbsp agave syrup for syrup nutritional information
4 tbsp agave syrup for syrup
120g soya yogurt nutritional information
120g soya yogurt
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Pre heat the oven to 160c.
2) Put the yoghurt, olive oil, milk, agave syrup and lemon juice into a jug, whisk well and set aside
3) Put the flour, polenta, ground almonds, baking powder and lemon zest into a bowl and stir until combined.
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.
6) Bake in the oven for 35-40 minutes, until a skewer comes out clean.
7) Meanwhile make the lemon curd, see recipe link above.
8) Remove cake from the oven and allow to cool slightly, then using a cocktail stick poke holes into the top of the cake.
9) Mix the syrup ingredients together in a jug.
10) Pour the syrup evenly over the cake. You may need to do this in stages, allowing the syrup to sink into the cake before adding the next bit, until it’s all used up.
11) Serve with vegan lemon curd spread over the
top. Don
’t skip this, it takes the cake from nice to amazing!

This recipe was adapted from Goodness is Gorgeous
- Vegan-gluten free orange polenta cake

CheckYourFood.com

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