Veganer Glutenfreier Polenta Kuerbis Zitronen Kuchen Ohne Oel Rezept 2 1

Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

One of the weird things about living in New Zealand: it is pumpkin season in spring! …and in autumn. But the spring pumpkins taste way better. This year I decided to step out of my comfort zone and try a completely new pumpkin recipe.

Vegan and Gluten-Free Lemon Pumpkin Polenta

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture has a funny, fluffy feel to it and it is quite moist.

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Süßes für alle - erhältlich bei amazon
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Süßes für alle - erhältlich bei amazon



Vegan Gluten free Oil free Pumpkin Polenta Lemon Cake Recipe 1

Lemons are still in season and they keep stacking up on our kitchen table. I let the lemons have the leading role in this recipe. Not only are they in the dough, but also in the filling. This allows for a fresh lemony flavour that will have any lemon lover drooling 🙂

Low-Fat Vegan Lemon Pumpkin Polenta
Veganer Glutenfreier Polenta Kuerbis Zitronen Kuchen Ohne Oel Rezept 3 1

Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture of this vegan and gluten-free cake has a funny, fluffy feel to it and it is quite moist.
Course Cake
Cuisine American
Servings 1 Cake

Equipment

  • 8inch/ 17cm cake tin
  • Blender

Ingredients
  

For the cake:

  • 190 g fine polenta
  • 70 g buckwheat flour
  • 1 tablespoon psyllium fiber husk
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-2 pinch salt
  • 200 g peeld raw butternut squash
  • juice and zest of one lemon:
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 cup water
  • 105 g dates pitted and diced

For the filling:

  • 100 g peeld raw butternut squash
  • 50 g dried apricots
  • juice and zest of one lemon:
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • some coconut flour for sprinkles on top optional

Instructions
 

  • Preheat the oven to 200° C (top-/ bottom heat). Line the cake tin with baking paper.
  • For the dough, place dates, lemon juice and water into high-speed blender and let soak for a little.
  • In the meantime mix all dry ingredients for the dough in a medium sized bowl.
  • Chop the butternut to smaller chunks, chuck it in the blender and blend everything to a fine paste.
  • Pour lemon-date-pumpkin-mixture into the bowl with the ingredients and mix well. Make sure you don’t stir it too long. Quickly transfer to the cake tin and spread it evenly.
  • Place in the oven and bake until an inserted skewer comes out clean (about 10-15 minutes). Let rest in the form for a little before taking it out and letting it cool down completely on a cooling rack.
  • In the meantime blend the apricots, lemon and butternut squash to a fine cream. Here it will also help to let the apricots soak in the lemon juice for a while.
  • Once the cake has cooled down, cut it lengthwise into two and take the gently top off. I like to use a large serrated knife for this job. Spread the filling on the lower part of the cake and then gently replace the top part. I like to sprinkle it with some ground desiccated coconut flour 🙂

Notes

Enjoy! 🙂
Keyword Lemon, Low-Fat, oil-free, Polenta, Pumpkin
Vegan Gluten free Oil free Pumpkin Polenta Lemon Cake Recipe P1
Vegan Gluten free Oil free Pumpkin Polenta Lemon Cake Recipe P2
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