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.
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.