Vegan Recipes

Vegan Lemon Polenta Cake

The Vegan Lemon Polenta Cake is delicious. Furthermore, it is built from components produce with plants. People won’t be able to believe this luscious, flavorful cheesecake is free of both gluten and dairy.

Vegan Lemon Polenta Cake


  • Fine polenta: 3.5 oz.
  • Olive oil: 5 oz.
  • Lemon juice: 2 tbsp.
  • Free baking powder: 1 tsp.
  • Almonds: 7 oz.
  • Lemon juice: 2 tbsp.
  • Maple syrup: 5 fl.
For glazing:
  • Agave nectar: 3 tbsp.
  • Lemon juice: 2 tbsp.


  1. Warm the microwave to 170 °C (340 °F) and place greaseproof paper on a baking pan.
  2. In an enormous bowl, perfection mixes the dry components. Stir everything together thoroughly after adding the water-soluble ingredients.
  3. Transfer the blended ingredients onto a cookie sheet and cook for an additional 25 minutes while it turns golden brown.
  4. Using a toothpick or fork, make several holes in the cake while it’s just emerging from baking.
  5. Combine the lime juice and sugar to make the dripping, then drizzle them over the cake. Spread it evenly all over the cake’s top with a hand brush.
  6. Pour the pancake batter into the hot skillet that is ready, and level it out. Distribute across the grapes.
  7. When a skewer is stuck in the center, it should come out clean or with a few moist crumbs after roughly forty minutes of baking.
  8. Combine the lemon juice and maple syrup while the cake bakes.
  9. When the cake is preparing, pour the syrup that was made over it while it’s really hot and let it cool somewhat before cutting it into pieces.
  10. While the finished product can be stored in a sealed container for a few days, it tastes its best the day it is cooked.


  • Ensure that you adhere to the recipe properly for the best results. As usual, instead of converting cups, calculate in grams using an analog scale. As baking complete with cups will yield the greatest results because they cannot be precise enough.
  • You can bake the following cake in a 23–25 cm round cake tin if you don’t have an approximately 25-inch skillet.
  • Any other type of berry can be substitute for the blueberries.
Nutritional facts:

Unsaturated fat: 17 g.

Sodium: 182 mg.

Sugar: 19 g.

Calories: 295 kcal.

Protein: 5 g.

Trans fat: 3 g.

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