Lemon Polenta Cake

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Lemon Polenta Cake
https//www.wholesomebellies.com.au/
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• One of the hardest things to achieve with vegan
  cooking can be a soft, spongy tea cake. Its
  often the eggs that create that soft, fluffy like
  cake. If youre craving a delicious afternoon tea
  cake, not too sweet, moist and spongy, then give
  this one a go. Its also gluten free and refined
  sugar free so youve got absolutely nothing to
  loose.

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• INGREDIENTS -
• 2 flax eggs (1 eggs equals one tablespoon flax
  meal and 3 tablespoons water)
• 1 cup coconut milk
• ½ cup maple syrup
• ½ cup coconut sugar
• ½ cup lemon juice
• Zest from two limes

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• 1 cup plain coconut yoghurt
• ½ cup olive oil
• 1 1/4 cup instant polenta
• 1 ½ cups almond meal
• ½ cup gluten free plain flour
• 1 ½ teaspoons baking powder
• 1 teaspoon bicarb soda

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• METHOD
• Make flax eggs by mixing six tablespoons of water
  with 2 tablespoons of flax meal. Let sit for a
  minute or two to thicken.
• In a large bowl mix coconut milk, maple syrup,
  coconut sugar, lemon juice, lemon zest, yoghurt,
  olive oil and flax eggs.
• In a second bowl mix the polenta, almond meal,
  flour, baking powder and bicarb soda.
• Add the dry ingredients to the wet mixture and
  mix gently to form a cake batter.
• Place into a greased 22cm round spring form tin
  and bake for 30 40 minutes at 180 degrees.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/