Vegan Polenta Corn Cake

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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.

Ingredients

• 3 cups water
• 1 cup cornmeal
• 2 tsp baking powder
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 tsp baking soda
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 2 tbsp olive oil
• 1/4 cup almond milk (unsweetened)

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Instructions

• 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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