Vegan lemon polenta cake is a game-changer in the world of vegan desserts. This recipe combines the bright, zesty flavor of lemons with the unique texture of polenta, all while being completely plant-based. If you're looking for a dessert that's both familiar and excitingly different, you've come to the right place!
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When it comes to baking, lemons are one of my favorite ingredients. Their bright, zesty flavor is unmatched. My classic vegan lemon drizzle cake is one of the most popular recipes on Daily Dish, so I think you guys agree!
Today, I'm excited to share a new lemony creation that I think you'll love just as much: my vegan lemon polenta cake. This recipe combines the sunny citrus flavor we all adore with the unique texture of polenta, creating a dessert that's both familiar and excitingly different.
Before we dive into the recipe, let me tell you why this cake is so special. The polenta adds a subtle crunch and golden color, while the lemon provides that perfect tangy sweetness. And the best part? It's entirely vegan, making it a treat everyone can enjoy.
If you're as big a fan of lemon desserts as I am, you might also want to check out my vegan lemon cookies.
👨🍳How To Make A Vegan Lemon Polenta Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Prepare the Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, almond flour, granulated sugar, baking powder, salt, and lemon zest.
- Prepare the Wet Ingredients: In another bowl, mix the almond milk, melted coconut oil, lemon juice, vanilla extract, and apple cider vinegar.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Lemon Syrup: While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice and granulated sugar. Heat over low heat until the sugar has dissolved. Set aside.
- Soak the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, poke holes all over the cake with a skewer or fork and pour the lemon syrup evenly over the cake. Allow the cake to absorb the syrup while it cools completely in the pan.
- Prepare the Lemon Glaze (Optional): If you want a glaze, mix the powdered sugar with lemon juice until you get a smooth, pourable consistency.
- Glaze the Cake: Once the cake has cooled completely, remove it from the pan and drizzle the lemon glaze over the top. Let the glaze set before serving.
Top Tip
Pour your lemon syrup over the cake while it's still warm. This allows the cake to absorb more of the syrup, resulting in a moister and more flavorful cake with a pronounced lemony taste.
❄️Storage Instructions
Refrigerator
To store your vegan lemon polenta cake in the fridge, first make sure that your cake has cooled completely. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. The cake can be stored in the refrigerator for up to five days.
Freezer
To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. Alternatively, you can place the wrapped cake in a freezer-safe airtight container. The cake can be stored in the freezer for up to three months.
When you're ready to eat the cake, thaw it in the refrigerator overnight or at room temperature for a few hours before serving.
🙋Frequently Asked Questions
Polenta cakes can be gluten-free if they're made with gluten-free ingredients. While polenta itself is naturally gluten-free, it's important to ensure that any additional ingredients, such as flour, are also gluten-free. For a completely gluten-free polenta cake, use gluten-free flour and verify that all other components are free from gluten contamination.
Yes, you can use quick cook polenta to make this cake. Since quick cook polenta has been pre-cooked and dried, it will incorporate easily into the batter, providing the same texture and flavor as regular polenta. Just make sure to measure it the same way you would with regular polenta to ensure the proportions in the recipe remain balanced.
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Vegan Lemon Drizzle Cake
If you love lemon cake, you'll love this tangy, moist vegan lemon drizzle cake.
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📖 Recipe
Vegan Lemon Polenta Cake
Ingredients
- 1 cup fine cornmeal polenta
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- Zest of 2 lemons
- 1 cup unsweetened almond milk or any plant-based milk
- ½ cup coconut oil melted (or any neutral oil)
- ¼ cup lemon juice from about 2 lemons
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- For the Lemon Syrup:
- ¼ cup lemon juice
- ¼ cup granulated sugar
For The Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- In a large bowl, whisk together the cornmeal, all-purpose flour, almond flour, granulated sugar, baking powder, salt, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the lemon syrup. In a small saucepan, combine the lemon juice and granulated sugar. Heat over low heat until the sugar has dissolved. Set aside.
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, poke holes all over the cake with a skewer or fork and pour the lemon syrup evenly over the cake. Allow the cake to absorb the syrup while it cools completely in the pan.
- If you want a glaze, mix the powdered sugar with lemon juice until you get a smooth, pourable consistency.
- Once the cake has cooled completely, remove it from the pan and drizzle the lemon glaze over the top. Let the glaze set before serving.
Anonymous
Very moisture and nice cake,🤗 exactly as written, thanks!