Company logo
Rated "Excellent" by our customers
Rated "Excellent" by our customers

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers A banner showing mushrooms
A banner showing nuts and seeds

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




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet

You will need

200g organic butter, at room temperature, OR Available only in our Edinburgh shops More products
200g vegan spread, for a vegan cake

Awaiting stock

More products
200g organic rapadura sugar OR

Awaiting stock

More products
200g organic unrefined sugar of your choice OR
150g xylitol More products
3 large eggs, lightly beaten OR Available only in our Edinburgh shops 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

Awaiting stock

More products

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


  • 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

Please rate this recipe and/or send us your comments or questions

Write a review


Shopping List

Picture of Blanched Fine Ground Almonds ORGANIC
Blanched Fine Ground Almonds ORGANIC
Real Foods
Picture of Xylitol 100% Sweetener
Xylitol 100% Sweetener
Total Sweet (225g)
Picture of  Polenta Bramata ORGANIC
Polenta Bramata ORGANIC
Biona (500g)
Picture of Orange ORGANIC
Real Foods (each)
Picture of Chia Seeds ORGANIC
Chia Seeds ORGANIC
Real Foods
Picture of Flaxseed Golden Linseed ORGANIC
Flaxseed Golden Linseed ORGANIC
Real Foods