Best Vegan Polenta Cake Recipe for Delicious Desserts

If you’re on the hunt for a plant-based dessert that’s both rustic and refined, you’re in for a treat. This best vegan polenta cake recipe has quickly become a staple in my kitchen—and for good reason!

With its golden crumb, delicate citrus notes, and subtle sweetness, this cake is a celebration of Mediterranean flavors and wholesome ingredients. It’s naturally gluten-free, incredibly moist, and gets its beautiful texture from a harmonious blend of cornmeal and almond flour.

Whether you’re hosting a dinner party, looking for a new brunch favorite, or simply treating yourself, this vegan polenta cake is sure to impress even the most skeptical of cake lovers. Plus, it’s easy to customize and pairs wonderfully with fresh fruit, vegan yogurt, or a dusting of powdered sugar.

Let’s dive into what makes this cake truly special!

Why You’ll Love This Recipe

• Unique Texture: The combination of polenta (cornmeal) and almond flour creates a moist, tender crumb unlike any other vegan cake.
• Bright, Fresh Flavors: Zesty lemon and orange bring a burst of sunshine and elevate the cake’s natural sweetness.
• Gluten-Free and Dairy-Free: It’s ideal for anyone with dietary restrictions but so delicious, everyone will want a slice.
• Simple to Make: No fancy techniques required—just mix, pour, and bake!
• Versatile: Serve it as an afternoon snack, a brunch delight, or a light dessert after dinner.
• Customizable: Easily adapt the recipe to suit your preferences with different citrus zest, berries, or nuts.

Ingredients

Equipment

• 9-inch round cake pan (springform preferred)
• Mixing bowls (one large, one medium)
• Whisk
• Rubber spatula
• Microplane or zester
• Measuring cups and spoons
• Kitchen scale (optional, for accuracy)
• Parchment paper
• Cooling rack
• Sifter (for powdered sugar, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform cake pan with parchment paper and lightly grease the sides with olive oil.
2. Prepare your dry ingredients: In a large mixing bowl, whisk together the fine cornmeal, almond flour, gluten-free flour, baking powder, salt, turmeric, and cane sugar until well combined.
3. Zest your citrus: Using a microplane, zest the lemon and orange directly into the bowl for maximum flavor.
4. Mix wet ingredients: In a separate medium bowl, whisk together the non-dairy yogurt, non-dairy milk, olive oil, vanilla extract, and apple cider vinegar until smooth.
5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together. Stir just until no dry spots remain; do not over-mix.
6. Pour and smooth: Transfer the batter into your prepared cake pan. Use the spatula to smooth the top.
7. Bake: Place the pan in the center of the oven and bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 15 minutes, then carefully remove the outer ring. Transfer the cake to a wire rack to cool completely.
9. Finish and serve: Once cool, dust with powdered sugar and top with fresh berries if desired. Slice and enjoy!

Tips & Variations

Tip: For the best crumb, use fine cornmeal—not coarse polenta, which can make the cake gritty. If you only have coarse cornmeal, pulse it in a food processor until fine!

• Flavor twists: Try adding a splash of almond extract for a fragrant Italian touch, or fold in a handful of blueberries or raspberries before baking.
• Oil options: Swap olive oil for melted coconut oil or a neutral vegetable oil if you prefer a milder flavor.
• Sweetener swap: Substitute coconut sugar for cane sugar for a subtle caramel note.
• Nut-free version: Replace almond flour with an equal amount of oat flour for a nut-free alternative.
• Citrus glaze: Whisk together powdered sugar and a bit of lemon or orange juice for a sweet-tart drizzle over the cooled cake.
• Make it ahead: This cake keeps well for up to 3 days, tightly wrapped at room temperature or in the fridge.

Nutrition Facts

Note: Nutrition values are estimates and will vary based on specific brands and optional toppings.

Serving Suggestions

• With fresh berries: Top slices with juicy strawberries, raspberries, or blueberries for a vibrant finish.
• Vegan yogurt: Serve each slice with a dollop of coconut or almond yogurt for extra creaminess.
• Citrus glaze: Drizzle a simple glaze made from powdered sugar and lemon/orange juice over the cake.
• Afternoon tea: Pair your polenta cake with a cup of herbal tea for a delightful midday treat.
• Brunch table: Add it to your vegan brunch spread alongside fruit salad and a savory dish like Costco Vegan Mushroom Stew.
• Dessert board: Serve alongside other treats like Chocolate Heaven Cake or Cinnamon Pecan Ice Cream for a dessert buffet.

Conclusion

Whether you’re a seasoned vegan baker or just dipping your toes into plant-based desserts, this vegan polenta cake is a must-try. Its sunny citrus aroma, golden crumb, and nourishing ingredients make it a showstopper for any occasion.

You’ll love how easy it is to prepare—no complicated steps or specialty equipment required, just wholesome pantry staples and a bit of zest. Plus, the recipe is endlessly adaptable to your favorite flavors and dietary needs.

If you enjoyed this cake, be sure to check out some of my other favorite recipes, like Chocolate Heaven Cake, Cinnamon Pecan Ice Cream, or even a savory option like Costco Vegan Mushroom Stew. Happy baking—and don’t forget to share your creations with friends and family.

This cake is sure to become a new classic in your kitchen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Polenta Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This moist and zesty vegan polenta cake is perfect for dessert or afternoon tea. It’s naturally gluten-free, bursting with citrus, and simple to make.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “8 slices”, “recipeIngredient”: [“1 cup fine cornmeal (polenta)”, “3/4 cup almond flour”, “3/4 cup granulated sugar”, “1/2 cup unsweetened almond milk”, “1/3 cup olive oil”, “1/4 cup fresh lemon juice”, “1 tablespoon lemon zest”, “2 teaspoons baking powder”, “1/4 teaspoon salt”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease an 8-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, whisk together cornmeal, almond flour, sugar, baking powder, and salt.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, mix almond milk, olive oil, lemon juice, lemon zest, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Add wet ingredients to dry and stir until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter into prepared pan and smooth the top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30-35 minutes, until golden and a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “3g”, “fatContent”: “10g”, “carbohydrateContent”: “27g”}}