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Vegan Coconut Polenta Cake | Free Meal Planning | Veahero

Vegan Coconut Polenta Cake

  • Prep: 15 Mins / Cook: 45 Mins
  • Serves 8
  • easy

This light and fluffy cake combines polenta, coconut, banana and almonds to produce a succulent dessert. Vegan and gluten free it's a tried and trusted crowdpleaser but be warned it won't last long before it's all gone!

Gluten Free Dairy Free

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

  • Ground Flaxseed Ground Flaxseed 2 tbsp 2 tbsp
  • Water Water 80ml 1/3 cup
  • Vegan Butter Vegan Butter 200g 7/8 cup
  • Caster Sugar Caster Sugar 200g 1 cup
  • Polenta Polenta 125g 3/4 cup
  • Shredded Coconut Desiccated Coconut 125g 1 & 1/4 cup
  • Ground Almonds Ground Almonds 100g 5/6 cup
  • Baking Powder Baking Powder 1.5 tsp 1.5 tsp
  • Sea Salt Sea Salt pinch pinch
  • Banana Banana 2 2
  • Coconut Oil Coconut Oil 60ml 1/4 cup
  • Powdered Sugar Icing Sugar 30g 1/4 cup

Instructions

  1. 1.Preheat oven to 180ÂșC and grease a 23cm springform cake tin.
  2. 2.Add ground flaxseed to 1/3 cup (80ml) water and set aside.
  3. 3.Combine butter and sugar in a large mixing bowl and whisk until combined.
  4. 4.Combine polenta, coconut, ground almonds and baking powder in a medium mixing bowl and whisk until combined.
  5. 5.Combine bananas, flaxseed mixture and coconut oil to a small mixing bowl and mix well.
  6. 6.Add dry ingredients to butter mixture, then add banana mixture and mix until just combined.
  7. 7.Spoon mixture into cake tin and bake for 40min or until golden brown, and inserted toothpick comes out clean.
  8. 8.Allow to cool, remove from cake tin and dust with powdered (icing) sugar.
  9. 9.Serve and enjoy!

Nutritional Information

  • Calories:
    543
  • Fat:
    37g
  • Sodium:
    200mg
  • Carbs:
    49g
  • Sugar:
    34g
  • Protein:
    3g

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