Lemon Polenta Cake
                     Lemon Polenta Cake
https://www.wholesomebellies.com.au/
One of the hardest things to achieve with vegan cooking can be a soft, 
spongy tea cake.  It’s often the eggs that create that soft, fluffy like 
cake. If you’re craving a delicious afternoon tea cake, not too sweet, 
moist and spongy, then give this one a go. It’s also gluten free and 
refined sugar free so you’ve got absolutely nothing to loose.
INGREDIENTS : - 
2 flax eggs (1 eggs equals one tablespoon flax meal and 3 
tablespoons water) 
1 cup coconut milk
½ cup maple syrup
 ½ cup coconut sugar 
½ cup lemon juice 
Zest from two limes 
1 cup plain coconut yoghurt
 ½ cup olive oil 
1 1/4 cup instant polenta 
1 ½ cups almond meal
 ½ cup gluten free plain flour 
1 ½ teaspoons baking powder
 1 teaspoon bicarb soda
 
METHOD
Make flax eggs by mixing six tablespoons of 
water with 2 tablespoons of flax meal. Let sit 
for a minute or two to thicken.
 In a large bowl mix coconut milk, maple 
syrup, coconut sugar, lemon juice, lemon zest, 
yoghurt, olive oil and flax eggs. 
In a second bowl mix the polenta, almond 
meal, flour, baking powder and bicarb soda.
 Add the dry ingredients to the wet mixture 
and mix gently to form a cake batter. 
Place into a greased 22cm round spring form 
tin and bake for 30 – 40 minutes at 180 
degrees.
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/