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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
Servings 1 cake (23 cm)


  • 23cm bundt cake form


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


  • 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.


Enjoy! :)
Keyword Coconut, dairy-free, egg-free, nut-free, oil-free, Polenta, soy-free, without dates