Vegan Polenta Lemon Cakes
Posted by Jessica
Baking Powder, Lemon Juice, Non-Dairy Milk, Vegetable Oil, Polenta, All-Purpose Flour, Salt, Almond Flour, Lemon, Sugar, Maple Syrup
A Delicious, Nutty, and Savory Grated Parmesan Cheese Alternative Without Any Dairy
A Delicious, Nutty, and Savory Grated Parmesan Cheese Alternative Without Any Dairy
Vegan Polenta Lemon Cakes Recipe
These vegan polenta lemon cakes are a delectable treat that would be ideal for a light dessert or a mid-day snack. The lemon and almond flour combination gives them a deliciously unique flavor, and the polenta adds a nice texture. They're also simple to make and perfect for sharing with friends and family.
Ingredients
- 1 tbsp baking powder
- 1/4 cup lemon juice
- 1/2 cup non-dairy milk
- 1/2 cup vegetable oil
- 1 cup polenta
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup almond flour
- 2 tbsp lemon zest
- 1/2 cup sugar
- 1/4 cup maple syrup
Time Needed
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Instructions
- Preheat the oven to 375°F.
- Grease a muffin pan with olive oil.
- Combine polenta, all-purpose flour, almond flour, sugar, baking powder, and salt in a large mixing bowl.
- Combine the vegetable oil, lemon juice, lemon zest, nondairy milk, and maple syrup in a separate bowl.
- Stir together the wet and dry ingredients until well combined.
- Fill each muffin cup approximately 3/4 full with batter.
- 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow for a few minutes of cooling before removing from the muffin tin.
- Serve and have fun.
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