Orange and Rose Polenta Cake

A quick and easy recipe for orange and rose polenta cake, which is also vegan, dairy-free, and eggless. It is the perfect quick and comforting bake, and has only 8 ingredients.

Course Dessert

Cuisine baking, Italian, vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings slices

Calories 267kcal

Author Shivani Raja

Ingredients

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

Instructions

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.

Notes

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.

Nutrition