Clara Bennett Nigella Vegan Lemon Polenta Cake is made with cornmeal, ground almonds, almond-soy yogurt, lemon zest, sunflower oil, and plant milk. This recipe creates a moist, tangy, custard-like lemon cake that’s fully plant-based and gluten-free. It takes about 1 hour and 10 minutes to prepare and serves 8.
Nigella Vegan Lemon Polenta Cake Ingredients
- 200g caster sugar
- 200g ground almonds
- 100g fine cornmeal (or polenta)
- 2 tsp baking powder (ensure gluten-free if needed)
- ½ tsp fine sea salt
- 200g almond-soy yogurt
- 75ml sunflower oil
- Zest of 2 lemons
- 3 tbsp lemon juice
- 100ml plant milk (such as oat or almond)
For the Syrup
- Juice of 2 lemons
- 100g icing sugar
How To Make Nigella Vegan Lemon Polenta Cake
- Preheat the Oven: Heat oven to 180ºC/160ºC Fan and line a 20cm springform cake tin with parchment.
- Mix Dry Ingredients: In a large bowl, combine caster sugar, ground almonds, cornmeal, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together yogurt, oil, lemon zest, juice, and plant milk until smooth.
- Make the Batter: Stir the wet ingredients into the dry mixture until just combined.
- Bake the Cake: Pour the batter into the tin and bake for 45–50 minutes, or until golden and firm in the center.
- Make Lemon Syrup: While the cake bakes, gently heat lemon juice and icing sugar until dissolved; set aside.
- Drizzle Syrup: Once the cake is done, pierce the top with a skewer and spoon the syrup over while still warm.
- Cool and Serve: Let cool in the tin before removing. Serve plain or with berries.
Recipe Tips
- Use Standard Plant Yogurt: Avoid runny yogurts—thicker commercial types work best.
- Make It Nut-Free: Replace ground almonds with rice flour if needed.
- Syrup Alternatives: Try elderflower and lemon drizzle for a floral twist.
- Don’t Overmix: Mix just until combined to avoid a dense texture.
What To Serve With Lemon Polenta Cake
This bright and zesty cake is perfect with a dollop of coconut yogurt, a few fresh raspberries, or a spoonful of vegan whipped cream. A hot cup of Earl Grey or mint tea complements its citrus notes beautifully.
How To Store Lemon Polenta Cake
Refrigerate: Store in an airtight container for up to 5 days. Best enjoyed at room temperature.
Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Lemon Polenta Cake Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Sugar: 22g
- Protein: 5g
- Sodium: 180mg
FAQs
Can I use another type of oil?
Yes, any neutral oil like vegetable or canola will work.
Is this cake suitable for celiacs?
Yes, as long as all ingredients (especially baking powder and cornmeal) are certified gluten-free.
Can I skip the syrup?
You can, but the syrup adds extra lemony moisture and flavor.
Does it taste strongly of yogurt?
No, the yogurt helps with texture and isn’t noticeable in the flavor.
Can I bake this in a loaf tin?
Yes, but adjust baking time and keep an eye on the center for doneness.
Nigella Vegan Lemon Polenta Cake
Description
A bright, zesty lemon cake with a moist, custard-like crumb and sweet syrupy finish—completely plant-based and gluten-free.
Ingredients
Instructions
- Preheat oven to 180ºC and line a 20cm tin
- Mix sugar, almonds, cornmeal, baking powder, salt
- Whisk yogurt, oil, lemon zest/juice, and milk
- Combine wet and dry; pour into tin
- Bake 45–50 min until golden and set
- Heat lemon juice and icing sugar into syrup
- Drizzle syrup over warm cake
- Cool in tin before serving
Notes
- Use thick commercial-style yogurt for structure
- Swap ground almonds for rice flour if nut-freep
- Let the syrup soak in while warm for best flavor
- Store at room temp for best texture and taste