Orange & Baobab Polenta Cake

This easy-to-make dairy- and gluten-free citrus cake is light, delicious and suitable for vegans

  • Serves: 6-8
  • Cooking Time: 35
Orange & Baobab Polenta Cake
  • For the cake

  • 4 ½ tbsp water
  • 1 ½ tbsp milled flax seeds
  • 180ml brown rice milk
  • 1 ½ tsp apple cider vinegar
  • 180ml maple syrup
  • 1 ½ tsp vanilla powder
  • 270g fine polenta
  • 200g ground almonds
  • 6 tsp arrowroot
  • pinch of salt
  • juice of 1½ oranges
  • zest of 1 orange
  • 3 tbsp Sevenhills Wholefoods organic extra virgin raw coconut oil (melted)
  • 6 tbsp Sevenhills Wholefoods organic raw baobab powder
  • For the drizzle

  • zest of 2 oranges
  • juice of 2 oranges
  • 3 tbsp Sevenhills Wholefoods organic coconut sugar

Ingredients

  • For the cake
  • 4 ½ tbsp water
  • 1 ½ tbsp milled flax seeds
  • 180ml brown rice milk
  • 1 ½ tsp apple cider vinegar
  • 180ml maple syrup
  • 1 ½ tsp vanilla powder
  • 270g fine polenta
  • 200g ground almonds
  • 6 tsp arrowroot
  • pinch of salt
  • juice of 1½ oranges
  • zest of 1 orange
  • 3 tbsp Sevenhills Wholefoods organic extra virgin raw coconut oil (melted)
  • 6 tbsp Sevenhills Wholefoods organic raw baobab powder
  • For the drizzle
  • zest of 2 oranges
  • juice of 2 oranges
  • 3 tbsp Sevenhills Wholefoods organic coconut sugar
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Method
  • Preheat the oven to 175C/350F/Gas 4.
  • Mix the flax seeds and water in a cup and leave for 15 minutes until a gel forms. Then mix the brown rice milk with the apple cider vinegar.
  • In a large mixing bowl combine the maple syrup, vanilla powder, polenta, ground almonds, arrowroot, salt, orange juice, orange zest, coconut oil and baobab.
  • Stir until all ingredients are thoroughly mixed, then add the milk and apple cider vinegar mixture to the flax seed/water gel. Stir before spooning it into a silicon cake tin. Bake for 35 minutes or until it is golden brown.
  • While the cake cooks, make the orange drizzle by gently heating the orange juice, orange zest and coconut sugar until the sugar melts to form a thin syrup.
  • Once the cake is cooked, remove it from the oven and let it cool for 20 minutes on a cooling rack. Drizzle over the syrup and serve.

Credit: Deliciously Ella for Sevenhills Wholefoods

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