Chocolate Orange Polenta Cake
Ingredients
- 230g merchant gourmet dried polenta
- 200g ground almonds
- 50g buckwheat flour
- 4 tsp arrowroot flour
- 5 tbsp cacao powder
- zest ＋ juice 2 oranges
- 3 tbsp chia seeds mixed with 8 tbsp water
- 250ml almond milk
- 180ml maple syrup
- 3 tbsp coconut oil ＋ extra for greasing
- 1tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
- for the orange glaze
- juice ＋ zest 1 orange
- 1/2 tbsp coconut oil
- 2 tbsp maple syrup
Preparation
Pre-heat the oven to 150 degrees celsius
Add the chia seeds to a small bowl or mug and combine with the water
Set aside for 10 minutes until a gel forms
Heat the 3 tablespoons of coconut oil in a pan until it melts
In a large mixing bowl, combine all the cake ingredients (including the thickened chia seed mixture and melted coconut oil)
Stir until really well combined
Grease a 18cm cake tin with coconut oil then spoon in the cake mixture
Bake in the oven for 30-40 minutes or until you can poke a knife through the middle and it comes out clean
Leave the cake to cool for 30 minutes
To make the glaze, simply add the ingredients to a saucepan and heat on a low-medium temperature until everything is smooth and a kind of syrup forms
