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This Vegan Orange Polenta Cake is a great alternative to a regular sponge cake. It’s moist and full of flavour! Get the recipe below.
I love classic sponge cakes made from flour, sugar, vegan butter and an egg replacement, smothered in buttercream. But, sometimes you want something a bit more sophisticated and refined.
This Vegan Orange Polenta Cake is just that. It’s a grown up cake that is perfect served for afternoon tea or even as a dessert with a dollop of vegan yogurt or whipped cream.
It’s decoration isn’t fussy, just a sprinkle of icing sugar and some fresh orange slices. Delicious!
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Ingredients
This recipe only uses just 9 simple ingredients. Here’s the list:
- Non-dairy milk, like soy milk or oat milk. The choice is yours.
- Vegan yogurt. I like a Alpro plain unsweetened yogurt.
- Orange, get 2 so you have enough for the juice and slices.
- Polenta
- Ground almonds
- Self raising flour
- Caster sugar
- Icing sugar
Substitutions
Baking is a science and unfortunately I don’t recommend making any substitutions for this recipe. They all play a key role in the final taste and texture of the cake.
Variations
As mentioned above you need to be really specific when baking. The only variation I’d suggest is swapping orange for another citrus like lemon, lime or even grapefruit for a slightly different flavour.
Equipment
You’ll need the following equipment to make my Vegan Orange Polenta Cake:
- Mixing bowls
- Citrus juicer
- Whisk
- Spatula
- 20 cm cake tin
- Baking paper
Storage
This cake will keep for 2-3 days in an airtight cake tin in a cool dry place.
You can freeze the cake for up to 1 month so long as it is wrapped tightly in cling film before doing so. Just leave it at room temperature to thaw.
Top tip
Polenta can dry out quickly if baked too long. Don’t worry about the cake sinking, you can check to see if it is done early. Your cake should be golden, firm at the edges, and just springy in the centre.
Frequently asked questions
Can I make this gluten free?
Yes! Use almond flour or gluten-free self-raising flour instead of wheat flour.
What type of polenta should I use?
Use fine or medium-ground polenta. Coarse polenta will make the texture gritty.
Can I use store bought orange juice?
Fresh is best for flavour, but you can use pure orange juice (not from concentrate) if needed.
Vegan Orange Polenta Cake
This Vegan Orange Polenta Cake is a great alternative to a regular sponge cake. It’s moist and full of flavour!
Ingredients
- 150 ml non-dairy milk
- 150 grams vegan yogurt
- 4 tablespoon orange juice fresh
- 1 tablespoon orange zest
- 125 grams fine polenta
- 75 grams ground almonds
- 175 grams self raising flour
- 100 grams caster sugar
- 1 orange cut into slices
- 1 tablespoon icing sugar
Instructions
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Pre-heat your oven to 180 C / 356 F / gas mark 4 and line a 20cm tin with grease proof paper.
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Add the soy milk, vegan yogurt and orange juice to a large bowl and whisk until smooth.
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Add the orange zest, ground almonds, polenta, flour and sugar to a bowl and whisk to combine.
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Pour in the soy milk/yogurt/orange juice mix into the bowl and fold gently until well combined.
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Pour the mixture into a 20cm cake tin and bake for 25 – 30 minutes, or until the top is golden and a skewer inserted comes out clean.
-
Decorate with orange slices and a dusting of icing sugar.
Nutrition
Calories: 276.84kcalCarbohydrates: 49.25gProtein: 7.25gFat: 5.93gSaturated Fat: 0.49gPolyunsaturated Fat: 0.47gMonounsaturated Fat: 0.16gSodium: 12.51mgPotassium: 117.9mgFiber: 2.41gSugar: 17.68gVitamin A: 164.37IUVitamin C: 17.8mgCalcium: 82.92mgIron: 0.84mg
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