Vegan Gluten Free Polenta Eggless Lemon Cake

🧂 Ingredients

• 150 g Almond Flour
• 150 g Cornmeal
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt
• 7 tbsp Olive Oil
• 1 cup White Sugar
• 2 Lemons

  zest and juice
• 1 cup Almond Milk or Soy Yogurt
• 3/4 cup Powdered Sugar

Instructions

• 1 Preheat oven to 350 F. Line a lightly greased 8 inch springform pan.
• 2 In a large mixing bowl add almond flour, cornmeal, baking powder, baking soda
  and salt. Mix well.
• 3 In a small bowl mix together the oil, sugar, lemon zest and almond milk or soy
  yogurt. Mix to combine. Pour wet ingredients into dry ingredients then mix to
  combine.
• 4 Scrape the batter into the prepared pan, bake in the oven for 40 minutes, until
  the cake nudges away from the side of the pan and a cake tester (or toothpick)
  comes out clean. Cool on a wire rack.
• 5 Prepare the syrup as soon as the cake comes out of the oven. Put the powdered
  sugar into a small saucepan and add 5 tbsp of lemon juice. Heat, whisking to
  beat out any lumps then pour into a small measuring glass to cool.
• 6 Prick the surface of the cake all over then slowly pour the lemon syrup all
  over. Leave the cake soaking in the syrup, to cool, and before unclipping your
  pan. Run a knife around the edges to help remove the cake from the sticky pan.
  Serve the cake into slices plain or with fresh berries.

Nutrition Info