VEGAN + GLUTEN-FREE
Lemon Polenta
Cake
By WallflowerKitchen.com
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You will need...
Mild olive oil Maple syrup Ground almonds Very fine polenta Baking powder Vegan yoghurt Lemon
Wallflower Kitchen
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Mix the dry ingredients together and then pour in the wet ingredients. Mix until smooth.
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Pour the mixture into the prepared tin and bake for 25 minutes at 170C / 340F until golden and spongey.
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Make the drizzle with lemon juice and maple syrup.
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Whilst the cake is still warm, poke holes in the top with a fork and brush the drizzle on top, allowing the cake to absorb it as it cools.
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Slice and enjoy!
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Get the full recipe in the link below!
Wallflower Kitchen
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