raspberry polenta cake
Serves: 4 slices
Ingredients
- ½ cup all purpose flour
- ½ cup finely ground polenta
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ cup raspberries
- optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
- more coconut oil or butter to grease the skillet
Instructions
- Preheat your oven to 350 degrees F, with an 8 or 10-inch cast iron skillet inside. (pictured is a 10-inch skillet)
- Mix your dry ingredients.
- In a separate bowl whisk together (by hand) your wet ingredients.
- Combine both and whisk together until well combined, but don't overmix.
- Remove hot skillet from the oven, grease it with a little coconut oil or butter (or vegan butter), then pour in the batter. Sprinkle raspberries on top and bake it for approx. 18-25 minutes or until a toothpick comes out clean.
- Let cool slightly, then serve hot with ice cream.
Notes
If you use a 12" skillet or larger, you can double the recipe. (Baking time may differ depending on the size of your skillet and the depth of the cake).
Make it whole grain: Use whole wheat pastry flour instead of the all purpose flour.
Make it gluten free: Use gluten free oat flour, or an all purpose gluten-free baking mix such as Pamela's.
Make it whole grain: Use whole wheat pastry flour instead of the all purpose flour.
Make it gluten free: Use gluten free oat flour, or an all purpose gluten-free baking mix such as Pamela's.
Recipe by Love and Lemons at https://dailycove.info/raspberry-polenta-cake/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177