Vegan Lemon Berry Polenta Cake
Ingredients
- 1 cup dry polenta (cornmeal)
- 1 cup gluten-free flour
- 2.5 tsp. baking powder
- 1/3 cup coconut sugar
- 1 cup almond milk
- Juice & zest of 1 lemon
- 3/4 cup banana mash
- 1 heaping cup frozen blueberries or raspberries
Preparation
Preheat oven to 180°C / 350°F. Line a 20-22cm (8-9 inch) round cake tin, or 20cm (8 inch) square tin with baking paper, and set aside.
Combine the cornmeal, flour, baking powder and sugar in a mixing bowl, and stir to combine. In a separate bowl, combine the milk, lemon juice and zest, and banana mash, and whisk to combine. Add the wet ingredients to the dry, and mix gently with a fork until just combined.
Pour cake batter into the prepared tin. Arrange the berries evenly over the top, then place in the oven and bake for 30-35 minutes until firm and golden. Remove cake from oven, and allow it to stand for 5-10 minutes before turning onto a wire rack to cool.