Blood Orange Polenta Cake [vegan]

Make the best of blood orange season with this delicious vegan gluten-free cake. So moreish!

Make the best of blood orange season with this delicious vegan gluten-free cake. So moreish!

If you like your polenta cake very gooey then you might prefer not to add the blood orange juice in the dough but to make a syrup instead. In this case, reduce the amount of sugar in the cake to 225g, make a syrup by mixing the blood orange juice with 125g of caster sugar. Once the cake is cooked, prick it all over and pour syrup on top while the cake is cooling.

If you do not have blood oranges, feel free to replace them with regular oranges.

Blood Orange Polenta Cake [vegan]

Make the best of blood orange season with this delicious vegan gluten-free cake. So moreish!

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 40 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Vegan Desserts

Cuisine Italian

Servings 8 people

Calories 563 kcal

Equipment

3 mixing bowl

1 x 23cm / 9 inch non-stick spring form cake pan

Food Processor

grater / zester

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 225 g dairy free butter
• 275 g caster sugar
• 225 g ground almonds
• 125 g polenta
• 1 tsp ground ginger
• 2 tsp baking powder
• 2 Tbsp arrowroot powder
• 2 chia eggs – 2 Tbsp ground chia seeds + 6 Tbsp of water
• 2 blood oranges
• 1/2 tsp salt

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Instructions

 

• Prepare the chia eggs by mixing ground chia seeds and water in a bowl. Set aside for 10 mins or so.
• Pre-heat the oven to 180C/350F/Gas 4.
• Grease a 23cm / 9 inches non-stick spring form cake pan with dairy free butter. Line the bottom of cake pan with greaseproof paper.
• Mix the butter and sugar together in a food processor until well blended and whipped.
• In a separate bowl prepare the dry ingredients by mixing together ground almonds, polenta, salt, ginger, baking powder and arrowroot powder.
• Grate the blood oranges' zest on a plate and juice them in a separate bowl.
• Beat half of the chia eggs in the butter mixture, follow by half of the dry ingredients. Repeat with the remainder chia eggs and dry ingredients.
• Add the blood orange juice and zest.
• Put the food processor on its highest speed and beat vigorously for 3 minutes until the mixture is light and fluffy.
• Pour the mixture into the prepared tin and even out so that to have a flat surface.
• Bake for 30-40 mins. Cake is ready when a cake tester comes out clean.
• Leave to cool in its tin.

Nutrition

Serving: 200gCalories: 563kcalCarbohydrates: 56gProtein: 7gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 4gSodium: 440mgPotassium: 38mgFiber: 4gSugar: 36gVitamin A: 41IUVitamin C: 2mgCalcium: 124mgIron: 1mg

Find this recipe online:

Blood Orange Polenta Cake [vegan]

https://theflexitarian.co.uk/recipe-items/blood-orange-polenta-cake-vegan/

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