Some time ago I made this lemon pumpkin polenta cake. It proofed very popular and I got heaps of requests for a version free from dried fruits.
Then I got this nice comment, saying that this recipe would be lovely in a bundt cake. Oooooh yeaaaah!
Turns out that yes, polenta is amazing in a bundt cake. The texture is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.
I added some chocolate glazing and chopped, roasted almonds and it was absolutely perfect! 🙂
Makes a 23cm bundt cake form:
400ml coconut milk
1/4 cup (60ml) water
1/4 + 2 tablespoon (90ml) maple syrup or coconut nectar
1 heaped tablespoon flax seed, freshly ground
1 cup (150g) white rice flour
3/4 (130g) fine polenta
2 tablespoon potato starch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
For the chocolate glazing:
50g cacao butter, melted
50g FAIR-TRADE cocoa powder
2 tablespoon (30ml) maple syrup or coconut nectar
1. Mix coconut milk, water and maple syrup with the freshly ground flax seed. Let sit for at least one hour.
2. Preheat oven to 200° (top-/bottom heat). Mix all dry ingredients in a bowl.
3. Grease cake tin. Pour wet ingredients into the bowl with the dry ingredients and mix well.
4. Transfer dough into cake tin and spread evenly. Place in oven and bake covered (with a piece of baking paper or a sheet of aluminum foil which you can reuse several times) for approx. 25 minutes. Test with a wooden skewer. If it comes out dry with just a few crumbles, the cake is ready.
5. For the chocolate glazing, mix all ingredients in a cup and stir to combine. Then drizzle over the cooled down cake, add chopped nuts if desired.