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!

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Polenta Bundt Cake (Vegan, Gluten-free, No Dates)

The texture of this polenta bundt cake 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.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, dairy-free, egg-free, nut-free, oil-free, Polenta, soy-free, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm bundt cake form

Ingredients

For the cake:

• 400 ml coconut milk
• 60 ml water
• 90 ml maple syrup or coconut nectar
• 1 heaped tablespoon flax seed freshly ground
• 150 g white rice flour
• 130 g fine polenta
• 2 tablespoon potato starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda

For the chocolate glazing:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cocoa powder
• 30 ml maple syrup or coconut nectar

Instructions

• Mix coconut milk, water and maple syrup with the freshly ground flax seed. Let sit for at least one hour.
• Preheat oven to 200° (top-/bottom heat). Mix all dry ingredients in a bowl.
• Grease cake tin. Pour wet ingredients into the bowl with the dry ingredients and mix well.
• 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.
• 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.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

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.

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

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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

Diet Gluten Free, Vegan

Keyword Lemon, Low-Fat, oil-free, Polenta, Pumpkin

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!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

It turned out very well! A super easy but also super tasty vegan and gluten-free creation. Makes a great side dish or starter or snack or….

For 5-6 cakes you’ll need:

1 leek
1/2 cup polenta
1 1/2 cup water
salt & pepper to taste
some cooking oi ( I prefer coconut oil)

Preparation:

1. Put polenta and water into a small pot and bring to boil. Let then simmer until it soaked up the fluid. Add salt and pepper towards the end. Let cool down a little.

2. In the meantime, cut the leek into very thin slices. When the polenta has cooled down enough, mix it with the chopped leek in a medium sized bowl.

3. Then form little patties with your (clean) hands. Heat some oil in a good non-stick frying pan and fry the cakes on both sides until golden.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This recipe is based on a dessert that my grandma used to dish up after lunch when I was a kid. In Germany it is called ‘Rote Grütze’, but there are a few variations of it – depending on where you come from.

My recipe is based on polenta – an awesome gluten-free alternative to semolina. It is also very simple and quick to do. Vegan, gluten-free and free from added sugar. If you like it sweeter, feel free to add some sweetener of your choice

For 4 portions you’ll need:

1/4 cup (red) fruit syrup or red fruit juice + 2 cup water
3 heaped tablespoon polenta (approx. 45g)

Preparation:

1. Pour all ingredients into a medium sized pot and bring to boil on low heat, stirring constantly.

2. Once it is boiling, simmer for approx. 2 minutes and take of the stove to let soak for a few minutes. Bring to boil again and let simmer for another 2 minutes until it thickens up.

3. Transfer to dessert bowls and let it cool down to room temperature. Chill before serving.

Enjoy with some vanilla custard sauce. Yummy!