Orange Polenta Cake (Gluten Free, Fat-Free)


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Time is just flying by for me at the moment. Please excuse my lack of posts my dear readers. I am going through a bit of changes at the moment but I promise to resume regular posting really soon. Bear with me for another month or so and I hope to be back with many exciting news to share with you!

In my array of saved unpublished recipes I came across this scrumptious gluten-free orange polenta cake that I made a while ago. I quite liked this cake for its unique texture and flavour. It was also an attempt at making a gluten free cake with flours that I think may be more easily available in many parts of the world. Indeed, I sometimes find the flours used in gluten free recipes a little of a challenge to find locally. So, this cake turned out a lot nicer than I thought it would and I hope you’ll enjoy it too! Plus the nice orangey colour highlights the hues of autumn in the northern hemisphere at the moment, making it perfect timing for sharing.

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Ingredients (One 20cm-sandwich cake)
1 orange
1 apple, peeled and cut into small pieces
300 ml homemade oatmilk*
1 cup polenta (175g, this is the flour not the pre-made polenta block)
1 cup brown rice flour (140g) (normal rice flour is also fine)
1/2 cup soft brown sugar (80g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Marmalade or jam (to sandwich the cake)

*Make homemade oatmilk as per this recipe but use 1/2 oats with 400ml water.

  • Preheat oven to 180 degrees Celsius.
  • Grate the orange peel to get the zest. Then peel off all the white parts.
  • Cut the orange into small pieces and place in a blender together with the apple pieces.
  • Add the oatmilk and sugar and blend. Keep aside.

 

  • Mix all the rest (i.e. dry) of the ingredients together in a bowl. Add the wet ingredients to the dry.
  • Add the orange zest.
  • Stir and mix well. (Do not beat).
  • Pour into two 20cm greased mould. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  • Remove from oven and allow to cool completely before demoulding.
  • Smear one cake with jam or marmalade then place other cake on top.
  • Sprinkle with icing sugar.

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7 Comments

  • Kittee Bee Berns
    October 28, 2012 at 3:47 am

    The crackly crust is so lovely!
    xo
    kittee

  • Jennifer Lynskey
    October 29, 2012 at 3:10 pm

    Looks fantastic!

  • Millie
    November 12, 2012 at 2:19 am

    I have an award for you on my blog.

    http://nuestracena-vegancuisine.blogspot.com

  • Tania Broad
    August 21, 2014 at 5:11 pm

    Could this recipe be adapted using lemon?

  • Lovlie
    August 21, 2014 at 5:20 pm

    I don't see why not. But you may need to adjust the liquid a little bit. You could use 2 lemons or add about 4 tablespoons more of the homemade oatmilk. I recommend you use homemade oatmilk because it has the slightly slimey consistency that helps to hold this cake together. Store bought milk don't have this consistency.

  • Unknown
    January 6, 2016 at 8:30 pm

    Amazing!

    • veganlovlie
      January 10, 2016 at 7:25 pm

      :)

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