First there were some plums perilously close to going mouldy in the fruit bowl. They nearly became a crumble, then I started thinking about cake. (That happens quite a lot). So here’s what happened next… a pretty-as-a-picture vegan polenta cake with plums on top.
Juicy, over-ripe plums arranged in a pretty pattern over a lusciously lemony polenta and almond cake. Perfect with a cup of tea and a sit down on a Saturday afternoon, or just as good as a dinner party dessert with a scoop of dairy-free ice-cream.
This delicious dessert is surprisingly easy to make, and all the ingredients will be available in your local supermarket.
Don’t forget to pin the recipe for later, or to share with friends → → → → →
You might like to take a look at my Vegan Cakes Recipe Index for lots more traditional British bakes made vegan!
Do send me pictures of your very own vegan polenta cake on:
to show me how you got on!
Vegan Polenta Cake: Equipment & Shopping List
You will need:
- 25cm (9 inch) cake tin
- Small bowl or mug
- Food mixer or large bowl
- Dairy-free margarine
- Brown sugar
- Caster sugar
- Ground chia or flax seeds
- Ground almonds
- Instant polenta
- Baking powder
This pretty-as-a-picture vegan polenta cake with plum topping is surprisingly easy to make, and the perfect teatime treat for vegans and non-vegans alike.
- 4 plums, de-stoned and thinly sliced
- 50 g dairy-free margarine
- 50 g brown sugar
- 3 tbsp ground/milled chia or flax seeds mixed with 160ml water
- 200 g dairy-free margarine
- 200 g caster sugar
- 200 g ground almonds
- 100 g polenta (instant)
- 1 tsp baking powder
- 3 lemons - zest and juice
- Preheat the oven to 160C / 325F / Gas Mark 3. Grease a 25cm (9 inch) cake tin.
Mix together the chia or flax seeds and water in a small bowl or mug and put in the fridge for a few minutes until 'gloopy'.
- Place the 50g margarine and 50g brown sugar for the topping into the bottom of the cake tin, and place in the oven until melted and bubbling. Set aside to cool slightly.
- Arrange the plum slices in the bottom of the tin, overlapping slightly.
- In a food mixer or large bowl, beat together the margarine and sugar for the cake, until pale and fluffy. Add the chia/flax seed mix and beat again. Finally, add the ground almonds, polenta, baking powder, and zest and juice of the lemons. Mix slowly until just combined.
- Pour the cake mix over the top of the plums, spread evenly, and bake for 40 minutes or until a skewer or knife comes out clean.
- Leave to cool in the tin for 15-20 minutes, then place a plate over the top of the tin, flip over and carefully turn out.
Polenta cake recipe based on this one by Lesley Walters, plum topping and vegan-isation are my own!
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
And if you haven’t yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.