Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.


250g polenta

1/2 cup ground almonds

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup maple syrup

200g cherries

2 tbsp coconut oil

2 flax eggs


  1.  Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
  2.  Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
  3. Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
  4. Stir in your cherries that are chopped ensuring no pips are left!
  5. Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!

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