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Shop Home >> Recipes >> Baking Sweet >> Gluten Free Orange Almond Polenta Cake Recipe

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Gluten Free Orange Almond Polenta Cake Recipe

This deliciously crumbly cake is naturally gluten-free and can be made sugar free by using xylitol (which has a low glycemic index and that is actually good for your teeth) in the cake and drizzling the cake with plain orange juice instead of a orange juice and sugar syrup. Make it a vegan cake by replacing the butter with margarine, and every egg with 1 teaspoon egg replacer mixed in 2 Tablespoons water or 1 Tablespoon chia seeds or golden flaxseeds or linseeds mixed into 3 Tablespoons water.

Posted by: Michael
On: 29/09/2013

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
200g organic butter, at room temperature, OR	Available only in our Broughton Street shop	More products
200g vegan spread, for a vegan cake
200g organic rapadura sugar OR
200g organic unrefined sugar of your choice OR
150g xylitol		More products
3 large eggs, lightly beaten OR	Awaiting stock	More products
3 tsp Egg Replacer egg substitute for a vegan cake, OR		More products
3 Tbsp chia seeds (egg subsitute) OR		More products
3 Tbsp golden flaxseeds (egg subsitute)		More products
3 oranges, juice and zest		More products
100g polenta or maize meal		More products
200g organic ground almonds		More products
2 tsp gluten free baking powder

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Pre-heat your oven at 180C, gas mark 3 or 150C if you have a fan oven. Prepare your cake tin with butter and ground almonds or polenta, or line its base and sides with baking parchment.
Cream the softened butter or margarine and the sugar or xylitol together until light and fluffy.
If making a vegan cake, either mix 3 teaspoons egg replacer in 6 Tablespoons water or grind 3 Tablespoons chia seeds or flaxseeds in a coffee grinder or with a pestle and mortar, put the ground seeds into 9 Tablespoons water and allow them to soak up the liquid for at least 10 minutes.
Add the eggs or egg subitute a little at a time, mixing well between additions.
Add the ground almonds, polenta, baking powder, orange zest and half the orange juice. Mix until well combined.
Pour the cake batter into your cake tin and cook for about 45 minutes or until a skewer inserted in the centre of the cake comes out dry.
Once cooked, turn the cake onto a wire rack to allow it to cool, then drizzle the remaining orange juice on the top of the cooled cake