Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free

Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free
When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hotcakes. O M G. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what #contentment tastes like. Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
For the cake:
20g chia seeds, ground
100g fine polenta
80g Bob's Red Mill Gluten Free All-Purpose Baking Flour
5g baking powder
30g shredded coconut
30g almond meal
A pinch of salt
100g coconut butter, melted
50ml coconut oil
200ml maple syrup
100ml lemon juice
100ml Kara coconut cream
5 lemon slices
10ml #JOY
For the syrup:
60ml lemon juice
30ml maple syrup
𝗠𝗘𝗧𝗛𝗢𝗗
Preheat your oven at 160C / 320F.
Grease 5 ramekins with coconut oil and line the bottom of each with baking paper.
Arrange the ramekins on a baking tray and set aside.
Combine all the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Gradually add the wet mixture to the dry and mix until well combined.
Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.
Bake in the preheated oven for about 35 minutes.
Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.
Run a knife around the cakes, tip them over onto a plate and serve.
***
Makes: 5 cakes
Prep time: 5 mins
Baking time: 35 mins
Freezer-friendly: No
C, RSF, GF, V
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Thanks for watching my video on Lemon Polenta Cake Recipe | Gluten-Free, Dairy-Free and Refined Sugar-Free

[@ChefCynthiaLouise]

Grab the recipe in the description box! If you are in your phone, click *MORE* then click *MORE* again to show the full description. If you are in your computer, click *SHOW MORE* above this comment section.

[@clairemarieyvonnelee7785]

The Philippines has an abundance of corn and coconuts, Karen de la Cruz.

[@vivianacardenas2322]

It looks sooooo delicius, thanks for share the recipe. I looooove it. Gonna try it soon.

[@mummycookshomemade]

This looks so yummy. I going to try making this myself.

[@juliaguglia1356]

Yummmmm

[@cristalwizard]

Mmmmm. 💜

[@ChefCynthiaLouise]

hey hey give this a go and let me know x

[@TasteandSipbyTesha]

i love the filming....the recipe is so wow..

[@ChefCynthiaLouise]

I'm glad you like it

[@wisteriacottage7784]

Hi Cynthia do you have a carrot cake recipe? I can't wait to make this one but my son has requested a carrot cake thanks x

[@ChefCynthiaLouise]

Hello Wisteria, I don't have one yet but I'll add it to my list. 😉

[@Butterflyneverlands]

Hi, do you use any animal product in the recipes in your book?

[@ChefCynthiaLouise]

Hi! nope. no animal products in my cook books :)

[@karendelacruz6358]

maam what should I use idnt have coconut butter coz im in Philippines. what substitute should I put. also we dnt have polenta

[@ChefCynthiaLouise]

Mmmmmm you can use desiccated coconut and blend it in a Vitamix. Polenta is also called Maize Meal or Corn Meal. x

[@clairemarieyvonnelee7785]

Karen, the Philippines has an abundance of coconuts and corn. Anuba?!

[@Pyrochik2]

I am curious about the person who disliked this. What did they dislike?

[@mrscpc1918]

They may have been unhappy about some of the ingredients?

[@jonih6809]

Silly question.... do you eat the lemon on top or just remove it? 😅

[@isabelangelpirate1725]

Do what you want. I'd eat it all up.

[@jonih6809]

@@isabelangelpirate1725 ok thank you!

[@ChefCynthiaLouise]

Yep x