Clara Bennett This zesty Nigella Vegan Lemon Polenta Cake is made with ground almonds, fine polenta, vegan butter, flax eggs, and fresh lemons. The result is a wonderfully moist, gluten-free, and dairy-free cake with a bright, tangy flavor. It’s the perfect dessert for an afternoon tea or a special occasion, serving 12-14 people.
Nigella Vegan Lemon Polenta Cake Ingredients
For the Flax Eggs:
- 3 tbsp ground flaxseed
- 9 tbsp water
For the Cake:
- 200g soft vegan block butter (plus some for greasing)
- 200g caster sugar
- 200g ground almonds
- 100g fine polenta (or cornmeal)
- 1.5 tsp baking powder (use gluten-free if needed)
- Zest of 2 unwaxed lemons (save the juice for the syrup)
For the Lemon Syrup:
- Juice of the 2 lemons
- 125g icing sugar
How To Make Nigella Vegan Lemon Polenta Cake
- Prepare the flax eggs: In a small bowl, mix the ground flaxseed and water. Set it aside for 5-10 minutes. It will thicken into a gel-like texture. This is your egg replacer.
- Preheat and prep the pan: Preheat your oven to 180°C / 160°C Fan / 350°F. Line the base of a 23cm / 9-inch springform cake tin with baking parchment and lightly grease the sides with vegan butter.
- Cream the butter and sugar: In a large bowl, beat the soft vegan butter and caster sugar until pale and whipped. You can do this with an electric mixer or by hand with a wooden spoon.
- Combine the dry ingredients: In a separate, medium-sized bowl, mix together the ground almonds, fine polenta, and baking powder.
- Mix the batter: Add about one-third of the dry ingredients to the creamed butter and sugar, and beat it in. Follow with one-third of the flax egg mixture (about 1 “egg”), and beat again. Continue alternating between the dry ingredients and the flax eggs, beating well after each addition, until everything is combined.
- Add lemon and bake: Finally, beat in the lemon zest. Scrape the batter into your prepared tin and smooth the top. Bake for about 40 minutes.
- Check for doneness: The cake might look a little wobbly, but it’s done when a cake tester inserted into the center comes out clean. The edges of the cake will also just be starting to shrink away from the sides of the tin.
- Make the lemon syrup: While the cake is baking, make the syrup. Combine the lemon juice and icing sugar in a small saucepan. Heat gently, stirring until the icing sugar has completely dissolved.
- Soak the cake: As soon as the cake is out of the oven, leave it in its tin on a wire rack. Use a skewer or cake tester to prick small holes all over the top of the warm cake. Slowly pour the warm syrup all over the cake, letting it soak in.
- Cool and serve: Let the cake cool completely in the tin before you unclip the springform side and serve.
Recipe Tips
- Use Block Vegan Butter: For baking, it’s best to use a firm, block-style vegan butter (like you’d buy in sticks). Soft, spreadable tub margarines have more water and can change the cake’s final texture.
- Let the Flax Egg Gel: Don’t rush the flax egg. Letting it sit for at least 5-10 minutes is crucial for it to thicken and create the binding power needed to replace the chicken eggs.
- Fine Polenta is Key: Make sure you use fine polenta or cornmeal. Coarse polenta will result in a gritty, heavy texture. Fine polenta gives the cake its signature moist crumb.
- Soak While Warm: You must pour the syrup over the cake while both are still warm. This allows the syrup to soak all the way through the cake, making it extra moist, rather than just sitting on top.
- Is it Gluten-Free? This cake is naturally gluten-free as it uses almonds and polenta instead of flour. Just make sure to use a baking powder that is certified gluten-free.
What To Serve Lemon Polenta Cake
This cake is wonderfully moist and tangy all on its own, perfect with a cup of Earl Grey tea or black coffee. For an extra-special dessert, serve a slice with a dollop of dairy-free whipped coconut cream or a scoop of your favorite vegan vanilla bean ice cream. A few fresh berries, like raspberries or blueberries, also make a beautiful garnish.
How To Store Lemon Polenta Cake Leftovers
- Refrigerate: Because this cake is so moist, it’s best kept in the refrigerator. Store it in an airtight container for up to 5 days. It’s delicious served chilled or you can let it sit at room temperature for 30 minutes before serving.
- Freeze: This cake freezes very well. You can freeze the entire cake or individual slices. Wrap tightly in plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
Nigella Vegan Lemon Polenta Cake Nutrition Facts
- Calories: 330 kcal
- Total Fat: 22g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 110mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 21g
- Protein: 5g
Frequently Asked Questions
- Is this recipe really gluten-free? Yes, it is! The cake gets its structure from ground almonds and polenta (cornmeal), not traditional wheat flour. Just be sure to use a brand of baking powder that is certified gluten-free, as some can contain wheat starch.
- Can I use a different egg replacer? Flax eggs are highly recommended for this recipe because they provide both binding and moisture, which works well with the almond and polenta. A powdered commercial egg replacer might work, but it could change the final texture.
- What’s the difference between polenta and cornmeal? They are very similar. Polenta is a dish from Italy, but the “fine polenta” sold for baking is essentially the same as fine-ground cornmeal. Just avoid coarse-ground polenta, which will be too gritty for this cake.
- Can I reduce the amount of sugar? You can slightly reduce the sugar in the cake batter, but it will affect the moistness and texture. I would not recommend reducing the sugar in the syrup, as it creates the essential tangy glaze that soaks into the cake.
Try More Recipes:
Nigella Vegan Lemon Polenta Cake
Description
A zesty, moist, and delicious Vegan Lemon Polenta Cake, adapted from Nigella’s classic. This dairy-free and egg-free recipe uses ground almonds, polenta, and flax eggs, all soaked in a bright lemon syrup. It’s naturally gluten-free and perfect for afternoon tea.
Ingredients
For the Lemon Syrup:
Instructions
- Make flax eggs: Mix ground flaxseed and water in a small bowl. Set aside for 10 minutes to gel.
- Prep: Preheat oven to 180°C / 350°F. Grease and line a 23cm / 9-inch springform tin.
- Cream: Beat the vegan butter and sugar until light and fluffy.
- Mix dry ingredients: In a separate bowl, whisk the ground almonds, polenta, and baking powder.
- Combine: Alternate adding the dry ingredients and the flax egg mixture to the creamed butter, beating well after each addition.
- Bake: Stir in the lemon zest. Scrape the batter into the prepared tin and bake for 40 minutes, or until a skewer comes out clean.
- Make syrup: Gently heat the lemon juice and icing sugar in a small pan until the sugar is dissolved.
- Soak: While the cake is still hot, prick it all over with a skewer. Pour the warm syrup evenly over the top.
- Cool: Let the cake cool completely in the tin before releasing and serving.