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Gluten Free Vegan Cinnamon Apple Polenta Cake Recipe

Name: Gluten Free Vegan Cinnamon Apple Polenta Cake Recipe
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: scant 3/4 cup or 100g polenta; 2 cups or 500ml water OR; 2 cups or 500ml rice milk OR; 2 cups or 500ml of vegan dairy free milk of your choice; pinch of sea salt; 2 tsp cinnamon (optional), plus more for sprinkling; 4 small or 2 large apples, thinly sliced

Apples and Cinnamon truly are a match made in heaven. And as Autumn sets in, with its abundance of apples, try making this unusual and wonderful cake. More common polenta cakes simply replace a portion of flour with polenta, and still use a base of eggs, butter (or their vegan substitutes), and sugar ; but this cake is simply set polenta, topped with cinnamon spiced apples. It is super easy to make, and uses literally 4 ingredients : polenta, a cooking liquid, apples and cinnamon. If your family is anything like mine, this will soon become a favourite and you will be having it for tea, breakfast and snacks !

Customer Rating:
5.0

(1 votes)

Posted by: michael
On: 29/08/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Breakfast
Nibbles and Snacks

You will need

Ingredient	Add
scant 3/4 cup or 100g polenta		More products
2 cups or 500ml water OR
2 cups or 500ml rice milk OR	Awaiting stock	More products
2 cups or 500ml of vegan dairy free milk of your choice
pinch of sea salt		More products
2 tsp cinnamon (optional), plus more for sprinkling		More products
4 small or 2 large apples, thinly sliced	Awaiting stock	More products

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

Method

To start, cook the polenta. Bring the liquid (water or vegan milk) to the boil. Add the salt and cinnamon if using, then cook the polenta very slowly, stirring constantly for about 10 minutes, or until the polenta thickens.
Preheat your oven to 175C or 350F or 150C or 300F if you have a fan oven.
Prepare a round loose base cake tin by either oiling it, or lining the base with greaseproof baking parchment. Fill the cake tin with cooked polenta, spreading it evenly.
Add the apples and sprinkle generously with cinnamon.
Bake for about 30 minutes or until golden. Allow to cool completely if you can, then run the blade of a knife around the cake to make sure it is not sticking to the sides of the cake tin before releasing the base.
Enjoy.