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Vegan Polenta Corn Cake Recipe
This vegan polenta corn cake is a delectable and simple treat that's ideal for any occasion. The polenta base is savory and hearty, with a touch of sweetness from the cake topping. It's an excellent choice for those looking for a gluten-free and dairy-free dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Preheat the oven to 375°F.
- Bring water to a boil in a large pot and season with salt.
- Slowly whisk in cornmeal while constantly stirring until thickened.
- Stir in the olive oil and transfer to a greased 8x8 baking dish.
- In a separate mixing bowl, combine the flour, baking powder, and baking soda.
- To the dry ingredients, stir in the almond milk, apple cider vinegar, and maple syrup until just combined.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, over the polenta mixture.
- Allow 10 minutes to cool before slicing and serving.
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