Photo: Chef Cynthia Louise
Vegan lemon polenta cake recipe by Chef Cynthia Louise
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 hot cakes.
Oh Em Gee. 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.
Note: Chef Cynthia Louise uses Bob's Red Mill Gluten Free All-Purpose Baking Flour and Kara coconut cream.
See also: Simple Blueberry and Lemon Cheesecake
For the cake:
20g chia seeds, ground
100g fine polenta
80g 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 coconut cream
5 lemon slices
For the syrup:
60ml lemon juice
30ml maple syrup
Preheat your oven at 160C / 320F.
Grease five 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.