Lemon polenta cake (gluten free)

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I love those moist lemon polenta (US: grits) cakes that you can get from some coffee shops (recipe here), so when I came across this recipe (by Grace Cheetham: The best gluten-free, wheat-free & dairy-free recipes) I was happy to give it a go!

Since I like my coconut very much I also made the cake using desiccated coconut instead of almond meal and it worked well, which might be an option if you are allergic to nuts.

Although the icing is very zingy (due to lemon juice used instead of water) you may wish to go with a sugar-free topping alternative of sprinkled almond meal and lemon zest mixture.

The recipe is gluten, wheat and dairy free.

Lemon polenta cake (gluten free)

Make sure you only use quick cook polenta (grits) for this recipe, otherwise the cake may be gritty. This type of polenta is also known as 3 minute, quick cook or instant.

For the cake

  • 300g dairy-free margarine, softened
  • 200g caster sugar
  • 4 large eggs, beaten
  • 4 tbsp honey – I used Manuka
  • 350g quick cook polenta
  • 100g ground almonds // or desiccated coconut
  • 1 tsp gluten free baking powder
  • zest of 1 lemon
  • juice of 1.5 lemons
  • extra margarine for greasing

For the icing

  • 1/2 cup icing sugar
  • juice of 1/2 lemon

Preheat oven to 180C (350F / Gas mark 4).

To make the cake: lightly grease a round cake tin with margarine and line bottom with baking paper. Using a hand mixer, beat the margarine and sugar in a bowl until light and fluffy. Continue mixing while gradually add the eggs then honey. Using a wooden spoon, fold in the polenta, ground almond meal // coconut and baking powder. Add lemon juice and zest and mix in gently to combine. Pour into the cake tin.

Bake for 40-45 minutes until golden brown on top and firm to the touch. After 40 minutes, test with a wooden skewer – if it comes out clean the cake is ready. Remove from oven and leave to cool on a wire rack completely before icing.

To make the icing: combine sugar and lemon juice in a small bowl and pour out onto the middle of the cake. Spread and allow to set.

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7 Responses to Lemon polenta cake (gluten free)

  1. Pauline says:

    Lovely recipe. you were my inspiration. Have adapted it slighlty but just to say thank you ! (PS have mentioned you in my blog too.)

  2. Joanne says:

    Thanks for this – off to bake one now!

  3. Joanne says:

    Mission complete. This is DELICIOUS! And I hope my gf likes it just as much as I do – after all it is for her! haha. Just one question – can it be frozen?

  4. natalie says:

    Hi, I’ve just made this with three min quick cook polenta but found it still vety grainy am I meant to cook the polenta before I add it to mixture?



  1. Pingback: Manna from Heaven lemon polenta cakes (gluten, wheat and dairy free) « Wholesome Cook

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