Orange and Rose Polenta Cake
Got a celebration coming up? This vegan orange and rose polenta cake is the PERFECT thing to make. And no one will even be able to tell it’s vegan!
This cake is light but still moist, sweet but not too sweet, and has subtle hints of rose and orange that’ll have you coming back for another bite before you can finish the first one.
What is polenta?
Polenta, also known as cornmeal to those in the US, is coarsely ground dried corn. It might sound a little strange as a cake ingredient, but it gives polenta cake its signature texture and rich flavour.
What’s in a polenta cake?
I have tried to keep things simple with this cake. Less than 10 ingredients? Check. Only one bowl to wash up? Check. Ready in 40 minutes? Check. 25 of which are spent watching Netflix? Double check. (Just a little insight into my recipe criteria: I take Netflix minutes pretty seriously 😉 )
As you know, most cakes normally have eggs in, but there are no eggs in sight here! Instead, I have used dairy-free yoghurt, which adds extra richness and still keeps the cake light and fluffy. We also soak the cake in orange juice after baking for extra sweetness and moisture.
Yes – simply swap the soy milk, vegan butter and vegan yoghurt for dairy equivalents.
Omit the orange juice and rose petals to make a plain version. You could serve it topped with some chocolate ganache!
More vegan bakes to try:
Orange and Rose Polenta Cake
- 1 cup/ 240 ml Soy Milk or milk of choice
- ¼ cup/ 55 grams Vegan Butter melted
- ¼ cup/ 60 grams Vegan Yoghurt or dairy yoghurt
- 4 tbsp Orange Juice
- 1 cup/ 160 grams Polenta
- 1 ¼ cups/ 160 grams Plain Flour
- ½ cup/ 100 grams Caster Sugar
- 1 tbsp Baking Powder
- 1 tsp Dried Rose Petals optional, for decoration
- Add the soy milk, vegan butter, vegan yoghurt and 2 tablespoons of the orange juice to a large bowl and whisk together until smooth.
- Add the polenta, flour, sugar and baking powder to the bowl, and whisk well to combine.
- Pour the mixture into a 23cm cake tin which has been greased and lined with greaseproof paper.
- Bake the polenta cake at 180°C/350°F for 25 minutes, or until the top is golden and a skewer inserted comes out clean.
- Brush the remaining 2 tablespoons of orange juice onto the cake, then leave to cool for 5 minutes before removing from the tin.
- Optional: Decorate with orange slices and rose petals.
- This recipe yields a cake with a subtle sweet flavour. If you prefer a sweeter taste, you can either increase the sugar to 150 grams, or soak the cake in sugar syrup rather than orange juice.
- The cake will last in an airtight container in the fridge for 2-3 days.
NUTRITIONServing size: 1 slice Calories: 269kcal | Fat: 6.7g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 61mg | Carbohydrates: 47.9g | Fiber: 1.3g | Sugar: 15.1g | Protein: 5.1g