Vegan cake is hard to master. The problem is substituting the eggs. Not only do they act as an emulsifying agent, they provide structural integrity and leavening. I’ve tried many a recipes, and failed many a times. Luckily, this recipe is not one of those fails.
This cake isn’t your typical light and fluffy dessert – it is made with polenta which lends a denseness and sort of gritty texture similar to cornbread. Nevertheless, it’s oh so tasty and definitely a must try! Less sweet than other cakes, there’s more room for the fresh citrus flavour and notes of cardamom spice.
The orange and cardamom flavor combo screams autumn, and a warm piece right out of the oven will give you all the comforting feels. So what are you waiting for? Go make it!
Ingredients
1 C plant milk
1/4 C coconut oil, melted
1/4 C plant based yogurt
Juice from 1 orange
1 C polenta
1 C flour (I used spelt, but regular will work)
1/2 C sugar (coconut or granulated)
1 Tbsp baking powder
1 Tbsp cardamom
For the Glaze (optional)
Juice from 1 orange
1 1/2 C powdered sugar
Directions
Prepare a round baking pan with parchment and preheat oven to 350ºF/180ºC.
Combine the milk, oil, yogurt and orange juice in a medium sized bowl.
In a large bowl, mix together the polenta, flour, sugar, baking powder and cardamom. Create a well in the middle.
Pour the liquid mixture into the well, and fold together with dry ingredients. Mix just until ingredients are combined and there are no lumps.
Bake for 25-30 minutes, until a knife or toothpick comes out clean.
For glaze, combine juice and powdered sugar, add in extra sugar to thicken the consistency if desired. Allow cake to cool before pouring over glaze.
Top with extra orange slices and rose petals if desired.
Enjoy!
