This Vegan Blueberry Polenta Cake is a delightful dessert that combines the unique texture of polenta with fresh blueberries and zesty lemon. It’s moist, flavorful, and perfect for any occasion! Savor the goodness of this Vegan Blueberry Polenta Cake, a delightful dessert that beautifully marries the unique texture of polenta with the burst of fresh blueberries and the zing of zesty lemon. This cake is not just a feast for the taste buds; it’s also a treat for the eyes with its vibrant color and rustic charm.

Polenta, made from ground corn, lends a wonderfully moist texture that sets this cake apart from traditional recipes. As it bakes, the polenta creates a tender crumb that perfectly complements the juicy blueberries, resulting in a cake that’s both satisfying and refreshing. Each bite offers a harmonious blend of flavors, with the natural sweetness of the blueberries balanced by the bright, citrusy notes of lemon.

One of the standout features of this Vegan Blueberry Polenta Cake is its simplicity. Made with pantry staples and fresh ingredients, it’s incredibly easy to prepare. Whether you’re hosting a gathering or simply craving a sweet treat, this cake comes together effortlessly. The vibrant blueberries are not only delicious but also packed with antioxidants, making this dessert a wholesome indulgence.

Serving this cake is a delight in itself. A dusting of powdered sugar adds a touch of elegance, while a drizzle of lemon glaze or a dollop of dairy-free whipped cream elevates it to the next level. It’s perfect for afternoon tea, a celebratory gathering, or as a delightful finish to any meal.

This Vegan Blueberry Polenta Cake is a testament to the versatility of plant-based baking. Its moist texture, bursting flavor, and unique combination of ingredients make it a standout dessert that will impress friends and family alike. Enjoy the deliciousness of this cake, and let the flavors transport you to a sunny afternoon spent enjoying life’s simple pleasures!

Ingredients

For the Cake:

• 125 g (1 cup) medium cornmeal/polenta
• 120 g (1 cup) ground almonds
• 120 g (1 cup) wholemeal self-raising flour (or all-purpose flour)
• 30 g (¼ cup) white self-raising flour (optional)
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Zest of 3 lemons
• 110 g (½ cup) granulated sugar (adjust to taste)
• 120 ml (½ cup) sunflower oil (or any neutral oil)
• 80 ml (⅓ cup) freshly squeezed lemon juice (about 2 large lemons)
• 120 ml (½ cup) non-dairy milk (such as almond or oat milk)
• 120 g (1/2 cup) non-dairy yogurt (such as coconut or soy yogurt)
• 2 teaspoons vanilla extract
• 150 g (1 cup) fresh blueberries
• 80 g (½ cup) fresh raspberries (optional)

For the Lemon Syrup:

• 80 ml (⅓ cup) freshly squeezed lemon juice
• 30 g (2 tablespoons) maple syrup or agave syrup

Instructions

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Grease a 25 cm (10-inch) round cake tin and line the bottom with parchment paper.
2. Prepare the Dry Ingredients:
   • In a large mixing bowl, whisk together the cornmeal, ground almonds, wholemeal flour, white flour, baking powder, baking soda, salt, and lemon zest.
3. Mix the Wet Ingredients:
   • In a separate jug, combine the sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yogurt, and vanilla extract. Whisk until well combined.
4. Combine Mixtures:
   • Pour the wet ingredients into the dry ingredients and mix until no dry lumps remain. Gently fold in 70 g of blueberries into the batter.
5. Bake:
   • Pour the batter into the prepared cake tin and level it out. Scatter the remaining blueberries and raspberries on top.
   • Bake in the preheated oven for about 40–50 minutes, or until a skewer inserted into the center comes out clean.
6. Prepare the Lemon Syrup:
   • While the cake is baking, mix together the lemon juice and maple syrup in a small bowl.
7. Drizzle Syrup:
   • Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. While it’s still warm, drizzle the lemon syrup over the top to soak in.
8. Cool and Serve:
   • Allow the cake to cool completely before transferring it to a serving plate. Serve as is or dust with powdered sugar if desired.

Tips for Success

• Texture: Use medium cornmeal for a nice texture; avoid fine polenta as it may yield a different consistency.
• Fruit Variations: Feel free to substitute blueberries with other berries like blackberries or strawberries.
• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.

This Vegan Blueberry Polenta Cake is not only delicious but also packed with wholesome ingredients—enjoy this delightful treat!