Orange Polenta Cake Recipe | Gluten-Free + Fat-Free


A scrumptious orange polenta cake recipe. This gluten-free oil-free cake has quite a unique texture and flavour. Drizzle with syrup to bring this cake to another level.

Orange Polenta Cake Recipe | Gluten Free + Fat-Free

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In my array of saved unpublished recipes I came across this scrumptious gluten-free orange polenta cake that I made a while ago.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.

Orange Polenta Cake Recipe | Gluten Free + Fat-Free

Orange Polenta Cake Recipe | Gluten-Free + Fat-Free

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 oat milk as per this recipe but use 1/2 cup oats with 400ml water.

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • 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 (or drizzle with some syrup of choice — maple syrup or other).

Orange Polenta Cake Recipe | Gluten-Free + Fat-Free
 
Prep time
Cook time
Total time
 
A scrumptious orange polenta cake recipe. This gluten-free oil-free cake has quite a unique texture and flavour. Drizzle with syrup to bring this cake to another level if you wish.
Author:
Recipe type: Cake
Yield: one 20cm-sandwich cake
Ingredients
  • 1 orange
  • 1 apple, peeled and cut into small pieces
  • 300 ml homemade oat milk*
  • 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)
  • ½ cup soft brown sugar (80g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Marmalade or jam (to sandwich the cake)
*Make homemade oat milk as per the recipe on the blog (http://veganlovlie.com/2011/07/homemade-oat-milk.html) but use ½ cup oats with 400ml water.
Instructions
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Grate the orange peel to get the zest. Then peel off all the white parts.
  3. Cut the orange into small pieces and place in a blender together with the apple pieces.
  4. Add the oatmilk and sugar and blend. Keep aside.
  5. Mix all the rest (i.e. dry) of the ingredients together in a bowl. Add the wet ingredients to the dry.
  6. Add the orange zest.
  7. Stir and mix well. (Do not beat).
  8. Pour into two 20cm greased mould. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  9. Remove from oven and allow to cool completely before demoulding.
  10. Smear one cake with jam or marmalade then place other cake on top.
  11. Sprinkle with icing sugar (or drizzle with some syrup of choice — maple syrup or other).

Orange Polenta Cake Recipe | Gluten Free + Fat-Free

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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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