Flour-free Lemon & Blueberry Polenta Cake

Circular Cambridge is a season of events that celebrates progressive ways to design, manufacture, access, repair and reuse the things that we want and need in our lives. 

As an Australian living in England I find I spend a lot of my time complaining rather bitterly about various aspects of English life that I don’t fancy all that much. These aspects are mostly weather-related but lately there’s not been much to complain about and I find myself being cheered up by the sun and the various fantastic things about the English summer.

One of my favourite things about living in England is the abundance of berries at this time of year. And as apparently the blueberry is now England’s favourite berry, I thought I would post a favourite recipe of mine. But feel free to use whatever berries you have at hand.

This is a great recipe because it’s flour-free for all those who have trouble with wheat. The almonds and the blueberries are also great hunger-busters and I’ve made it without the vegan butter and sugar before by using unsweetened applesauce and more soya yoghurt instead. But if you don’t mind the fat and the sugar then it’s delicious as is!

Flour-free Lemon & Blueberry Polenta Cake

3/4 cup (100g) sugar
1/4 cup (100g) vegan butter
2 tsp ground flaxseed*
4 tbsp (80ml) water
1 1/3 cup (100g) ground almond meal
3/4 cup (90g) polenta
1 tsp baking powder
1 lemon, grated rind + juice
100ml soya yoghurt
1 cup (100g) blueberries

  • Preheat oven to 180C.
  • Cream/beat together sugar and butter in a large bowl.
  • In a small cup or bowl whisk together the flaxseed and water until thick and creamy. Add 2 tbsp of the ground almond meal and whisk again until it thickens a bit more. Add this to butter/sugar. Stir in rest of almond meal, polenta, baking powder and lemon rind and juice until combine. Stir in yoghurt until combined. Finally, stir in half of the blueberries.
  • Press mixture into a pre-greased loaf tin. Sprinkle the remaining blueberries on top and press lightly into mixture. Bake for 45 minutes.

*Or other egg substitute.

Enjoy!

by Elise Croft

This is an edited version of a post that originally appeared on How Not To Be A Skinny Vegan. You can find the original version here.

August 22, 2013

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