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A slice of vegan lemon polenta cake on a plate with the cake in the background.

Vegan Lemon Polenta Cake

Keri Bevan
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Italian
Servings 10 servings
Calories 413 kcal

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.

Notes

❄️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.

Nutrition

Calories: 413kcalCarbohydrates: 62gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 278mgPotassium: 83mgFiber: 3gSugar: 38gVitamin A: 1IUVitamin C: 6mgCalcium: 128mgIron: 2mg
Keyword vegan polenta cake
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