Vegan Gluten Free Polenta Eggless Lemon Cake
How to make Vegan Eggless Lemon Cake. This easy healthy Gluten Free Lemon Cake recipe is our favourite Italian polenta dessert.
Servings: 12
Calories: 328kcal
Equipment
- springform pan
- Mixing bowls
- measuring cups
- Measureing Spoons
- spatula
- Small Saucepan
- whisk
Ingredients
- 150 g Almond Flour
- 150 g Cornmeal
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 7 tbsp Olive Oil
- 1 cup White Sugar
- 2 Lemons zest and juice
- 1 cup Almond Milk or Soy Yogurt
- 3/4 cup Powdered Sugar
Instructions
- Preheat oven to 350 F. Line a lightly greased 8 inch springform pan.
- In a large mixing bowl add almond flour, cornmeal, baking powder, baking soda and salt. Mix well.
- In a small bowl mix together the oil, sugar, lemon zest and almond milk or soy yogurt. Mix to combine. Pour wet ingredients into dry ingredients then mix to combine.
- Scrape the batter into the prepared pan, bake in the oven for 40 minutes, until the cake nudges away from the side of the pan and a cake tester (or toothpick) comes out clean. Cool on a wire rack.
- Prepare the syrup as soon as the cake comes out of the oven. Put the powdered sugar into a small saucepan and add 5 tbsp of lemon juice. Heat, whisking to beat out any lumps then pour into a small measuring glass to cool.
- Prick the surface of the cake all over then slowly pour the lemon syrup all over. Leave the cake soaking in the syrup, to cool, and before unclipping your pan. Run a knife around the edges to help remove the cake from the sticky pan. Serve the cake into slices plain or with fresh berries.
Nutrition
Calories: 328kcal | Carbohydrates: 38.8g | Protein: 4.3g | Fat: 19.7g | Saturated Fat: 5.9g | Sodium: 111mg | Potassium: 186mg | Fiber: 3g | Sugar: 25.5g | Calcium: 69mg | Iron: 1mg