Lemon Polenta Cake

50 minutes

8 - 10


This Plant-based cake is fantastic with vegan sour cream or yogurt and keeps for up to a week in an airtight container.
I have always liked polenta cake from the very first time I watched my old head chef make it. So making a vegan version was something that I’ve been meaning to do for a while. It’s very easy to make and even for people that tend to shy away from baking.

Lemon Polenta Cake


Pre heat the oven to 170 C

Line and grease a 20cm or 8” inch round spring-form cake tin.

Zest the three lemons.

Mix the polenta, ground almonds, bicarb and salt together in a large mixing bowl

In a measuring jug combine the caster sugar with the olive oil

Add the lemon zest and yogurt and mix thoroughly.

Add the wet and dry together and beet with a spoon.

Pour your cake mixture into the cake tin and cook for 45 minutes.

While your cake is cooking prepare the lemon syrup.

Squeeze your 3 lemons and add the juice to a small saucepan

Add the caster sugar and put the pan on a low heat.

Stir until the sugar has completely dissolved.

Remove from the heat and allow to cool.

After 40 minutes check the cake with a skewer or a small knife to make sure it’s cooked in the centre.

When the cake is cooked, use your skewer to make holes around the outside of the cake and work your way in.

Gently spoon your lemon mixture onto the top of the cake, allowing it to soak in before adding more.

Make sure the outside gets plenty as this will be the driest part of your cake.

Allow your cake to completely cool, then run a pallet knife around the outside of your cake and remove it for the tin

Serve with a little yogurt or sour cream.


160g Fine polenta ( not the instant kind)

160g finely ground almonds

3/4 tsp Bicarbonate soda

1/4 tsp salt

100ml Olive oil (not virgin unless you like it strong.)

200g caster sugar

3 large lemons (zested)

250ml plain soya yogurt

85g icing sugar