- Prep-time: / Ready In:
- Makes one 8-inch round cake
- Serving size: 1 of 8 slices
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Fresh blackberries are the star of this toothsome cake, adding juicy sweetness to every mouthful. Polenta makes a wonderfully dense but not heavy cake. Almond extract provides a rich flavor and applesauce keeps things moist. This rustic, guest-worthy vegan polenta cake uses flaxseed meal as a binder instead of the egg found in traditional polenta cake. With just 20 minutes of prep time, you’ll be amazed at how quickly this comes together. Serve as is or with Vanilla Nice Cream or Aquafaba Whipped Cream. For the best flavor and texture, enjoy this scrumptious sweet treat the day it’s made.
For more inspiration, check out these tasty ideas:
Ingredients
- ½ cup unsweetened, unflavored plant milk
- 1 teaspoon apple cider vinegar
- 2 tablespoon flaxseed meal
- 1 cup polenta or yellow cornmeal
- ¾ cup whole wheat pastry flour
- ⅓ cup pure cane sugar
- 1 teaspoon regular or sodium-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup unsweetened applesauce
- ½ teaspoon pure almond extract
- 6 oz. fresh blackberries, plus more for garnish
- Aquafaba Whipped Cream (optional)
Instructions
- Preheat oven to 350°F. Line an 8-inch round baking pan with parchment paper or use a silicone baking pan. In a medium bowl stir together milk and vinegar. In a small bowl stir together flaxseed meal and 6 tablespoons water; let stand 5 minutes.
- In a large bowl combine the next six ingredients (through salt). Stir applesauce, almond extract, and flaxseed mixture into the milk mixture. Add to polenta mixture; stir just until combined. Gently fold blackberries into batter and pour into the prepared pan.
- Bake 40 to 45 minutes or until lightly browned and a toothpick inserted in center comes out clean. Serve warm or let cool. Garnish with additional fresh blackberries and serve with Aquafaba Whipped Cream (if using).
Per serving (1 of 8 slices): 183 calories, 38 g carbohydrates, 4 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 249 mg sodium, 5 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(5 from 1 vote)What do you recommend as a substitute for the cane sugar? We do not use it in this house except for hummingbirds! Can we use date or maple syrup instead, and if so, how do the dry ingredients change to accommodate more liquid?
Hi Claudia! While we haven't tested this, we think there is a good chance that maple syrup would work well here. You could try ¼ cup of maple syrup. To keep the balance of wet to dry, you could drop back the amount of plant-based milk by about a tablespoon (so, use a little less than ½ cup of milk). Happy experimenting, and if you decide to try it, let us know how it goes!
If I want Make it gluten free what do I replace the wheat flour with?
Hi Sabby. While we haven't tested this, we think that a good gluten-free flour mix would work well hear. You'll find them at most grocery stores, or you can make your own with our recipe, which we've found to be a good substitute for a wide range of recipes. Happy baking! https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/
I expected this to be dry and blah, but it was actually really good. My 5 yo even loved it and said she wanted it as her birthday cake. I did make a few substitutions: ran out of polenta so subbed a half cup of almond flour. I doubled almond extract, and used blueberries instead of blackberries. I baked in an 8x8 tin at 330 for 30 min because I only have a toaster oven and it runs hot. I’d make this again and again.