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Vegan Polenta Cake

Vegan Polenta Cake with plums & lemon syrup

Kate Ford | The Veg Space
This pretty-as-a-picture vegan polenta cake with plum topping is surprisingly easy to make, with a luscious lemon syrup. A perfect vegan teatime treat or a showstopping dinner party dessert with vegan ice cream.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Cake
Cuisine British
Servings 12 slices
Calories 337 kcal

Ingredients
 
 

For the plum topping:

  • 4 plums
  • 3 tablespoon light brown sugar
  • 2 tablespoon plain flour (or gluten-free flour if you are making this cake gluten-free)

For the polenta cake:

  • 200 g dairy-free margarine
  • 200 g caster sugar
  • 200 ml dairy-free yoghurt plain and unsweetened
  • 200 g ground almonds
  • 100 g polenta
  • 1 teaspoon baking powder
  • 2 lemons
  • pinch salt
  • 3 tablespoon icing sugar

Instructions
 

  • Preheat the oven to 160°C (fan) / 325°F / Gas Mark 3. Grease a 25cm (9 inch) cake tin and line the bottom with greaseproof paper or baking parchment. Grease around the edges of the greaseproof paper, on the top (that will be touching the plums).
  • Sprinkle the brown sugar for the topping into the bottom of the cake tin, making sure it covers the base fairly evenly. Sprinkle the flour on top of the sugar.
  • Halve the plums and remove their stones. Slice them fairly thinly, then start arranging the slices in the bottom of the tin, overlapping slightly.
  • Keep adding plum slices in the gaps until all the slices have been used.
  • In a food mixer or large bowl, beat together the margarine and sugar for the cake, until pale and fluffy.
  • Add the yoghurt, ground almonds, polenta, baking powder, the zest of the lemons, (keep the lemons as you will need their juice later), and a pinch of salt. Mix slowly until just combined.
  • Tip the cake mix over the top of the plums.
  • Spread the cake mix carefully so as not to disturb the plums, then place the cake tin onto a large baking tray in case of any small leaks. Bake for 50-60 minutes or until a skewer or knife comes out clean.
  • When the cake comes out of the oven, prepare the lemon syrup. Mix the juice of the lemons with the icing sugar, then heat gently (30 seconds in the microwave or in a small saucepan) until the sugar has completely dissolved.
  • Spoon the lemon syrup over the cooling cake and leave it in the tin until completely cool.
  • When it is cool, place a plate over the top of the tin, flip over and carefully turn out and peel off the greaseproof paper.
  • The cake can be served warm with a scoop of dairy-free ice-cream, or cold as a teatime treat.
    Slice of plum upside-down cake (vegan)

Video

Nutrition

Serving: 1sliceCalories: 337kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 2mgSodium: 153mgPotassium: 107mgFiber: 3gSugar: 26gVitamin A: 751IUVitamin C: 12mgCalcium: 84mgIron: 1mg
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