Raspberry Polenta Cake

raspberry polenta cake (vegan) / loveandlemons.com

What do you make with leftover polenta and leftover raspberries? Cake, of course! But not just any cake – cake in a skillet. Because skillets = summer.

raspberry polenta cake / loveandlemons.com raspberry polenta cake (vegan) / loveandlemons.com

Aside from the little bit of butter I used to grease the pan, this cake is vegan and made with coconut oil. It’s naturally sweetened with maple syrup and, of course, the sweetness that comes from the raspberries. (note: you can grease your pan with coconut oil).

It’s a (smaller) version of this peach cake I made last summer – in my 10-inch skillet this cake is just 4 servings, but you can double it if you have a larger skillet and more mouths to feed. I prefer it straight out of the oven with melty ice cream on top. Although, the leftover slices were delicious (sans the ice cream), for breakfast the next morning.

raspberry polenta cake (vegan) / loveandlemons.com

Oh, and it goes without saying that you could top this with any fruit you like.

raspberry polenta cake
 
Serves: 4 slices
Ingredients
  • ½ cup all purpose flour
  • ½ cup finely ground polenta
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • ½ cup raspberries
  • optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
  • more coconut oil or butter to grease the skillet
Instructions
  1. Preheat your oven to 350 degrees F, with an 8 or 10-inch cast iron skillet inside. (pictured is a 10-inch skillet)
  2. Mix your dry ingredients.
  3. In a separate bowl whisk together (by hand) your wet ingredients.
  4. Combine both and whisk together until well combined, but don't overmix.
  5. Remove hot skillet from the oven, grease it with a little coconut oil or butter (or vegan butter), then pour in the batter. Sprinkle raspberries on top and bake it for approx. 18-25 minutes or until a toothpick comes out clean.
  6. Let cool slightly, then serve hot with ice cream.
Notes
If you use a 12" skillet or larger, you can double the recipe. (Baking time may differ depending on the size of your skillet and the depth of the cake).

Make it whole grain: Use whole wheat pastry flour instead of the all purpose flour.

Make it gluten free: Use gluten free oat flour, or an all purpose gluten-free baking mix such as Pamela's.



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

56 comments

  1. This cake looks so, so good! I love raspberries!

  2. Lucy from la-lingua.blogspot.com on said:

    Almond milk, maple syrup, cinnamon, eating straight from the pan… yep I’m sold. Hoping this will make a regular appearance in my student kitchen next year! xxx
    Lucy @ La Lingua : Life in Italy

  3. Love polenta in savory dishes but haven’t gone the sweet rout yet! This cake sounds amazing!

  4. Allyn from girlnamedallyn.wordpress.com on said:

    This looks soooooo good!
    I used to date a guy whose mom made amazing pineapple upside down cake in a skillet. Should have made sure to get that recipe.

  5. I love the sounds of a cornmeal cake! And it sounds perfectly sweetened to me. My cast iron pan is ready for something like this.

  6. I never make anything with polenta, and it suuuuucks! I have no idea why. Totally trying this!

  7. Marloes from spruitjeszijnnietvies.blogspot.com on said:

    How I love polenta cake. The structure is amazing

  8. Lisa from thinklikeabosslady.com on said:

    How do you get it to bake so perfectly without getting crusty, dried out or burnt at the edges? It just looks too pretty to eat!

    Lisa
    Boss Lady-in-Chief
    thinklikeabosslady.com

    • jeanine from loveandlemons.com on said:

      I think it baked overall a little less time than if it were in a regular cake pan… the edges were just barely more crisp than the middle, I didn’t have a problem with them burning or drying out.

      • Lisa Tufano from thinklikeabosslady.com on said:

        Girl, tell that to my oven. I’ve got a Viking oven and allegedly great bakeware, but my cakes, cookies and pies almost always come out with that telltale halo of crusty over-doneness. If I pull them before the halo develops, the middle is gooey.

        There must be some secret… positioning on the rack?

        A special lubricant on the pans?

        A sparing application of edible SPF 15 on all of the edges?

        A centuries-old voodoo chant uttered under the light of a full moon while balancing on one foot and waving a special talisman over the top of the unbaked goods?

        Feel free to use my personal folly as inspiration for a future blog post — I would seriously love to hear your tips and tricks for getting picture perfect baked goods. 😉

        Lisa
        Boss Lady-in-Chief
        thinklikeabosslady.com

        • jeanine from loveandlemons.com on said:

          Ha – ok, well it doesn’t sound like it’s purely a cast iron skillet thing then? (if you get crispy edges w/ cookies on regular pans?). If it’s a cast iron issue, I’d say don’t preheat your pan as long so it doesn’t start out as hot.

          It sounds like you might want to try baking on a lower temp. Have you tried putting a detached oven thermometer in your oven to make sure the temp it’s reading is accurate?

          Also, I’m not sure how long you’ve had your oven but I had to “get to know mine” for a good few months when I first got it because it’s so different than the one I had previously. I have a pretty powerful Thermador gas oven/range and it runs pretty hot – at the beginning I was overcooking a lot of baked goods until I started watching it closely. After awhile I just learned to get a feel for when things are done. (which is always sooner than most recipes list).

          My last tip – try taking things out when you think they’re slightly underdone. For example, cookies continue to bake while they cool on a hot cookie sheet.

  9. Pang from circahappy.com on said:

    I don’t have maple syrup right now. I wonder whether I should risk it by using condensed milk instead ><

    Love Love Love your photos as ALWAYS. 🙂

    • jeanine from loveandlemons.com on said:

      thanks Pang! You can use just plain sugar instead 🙂

      • Pang from circahappy.com on said:

        Thank you so much, Jeanine 🙂
        This one will be on my dinner table TONIGHT!!!! whoohooo

  10. That ice cream melting all over the top is calling my name! This look so wonderful! I think my boyfriend and I would have a tough time not devouring the entire skillet ourselves…2 forks and ten minutes later I have a feeling there would be zero evidence of said cake 😛

    • jeanine from loveandlemons.com on said:

      ha, we’re kind of the same way – that’s why I make half-recipe cakes when just the 2 of us 🙂

  11. What a great cake! I love raspberries, but the driver is the different texture, the size and the why you put together a recipe. Well done!

  12. Emma from coconutandberries.com on said:

    Cake/cornbread baked in a skillet always looks so charming! This is perfect.

  13. Hmmm.. leftover polenta? That does not usually happen to me? Hahaha! I looooove this! I keep getting all this fresh fruit in my CSA box and I cannot find uses for all the fruit so this will come in handy as a great base!

  14. Ella from youtube.com on said:

    DUDE. This. Is. Happening. All of my favorite things in ONE cake (plus some vanilla coconut bliss ice cream…. ooooooh yeah)- you are my favorite person. Will report back!
    http://www.youtube.com/sparklesandsuch26

  15. Caitlin on said:

    What temperature do you recommend baking at? Thanks!

    • jeanine from loveandlemons.com on said:

      350 (I just fixed the recipe to reflect that – thanks for pointing it out!)

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  17. Cake in a skillet….nothing gets much better than that! I don’t make many cornmeal/polenta cakes but must start!

  18. fern reed from f on said:

    oh this sounds like something I am going to try!!!! thank you!!!!

  19. Barbara on said:

    Can you clarify if the polenta is already cooked or are you using dry finely ground polenta? I’m confused but looking forward to this recipe. The peach cake was great last year. Thanks!

    • jeanine from loveandlemons.com on said:

      dry polenta!

      • Barbara on said:

        Yes, that makes perfect sense to me. I always think of polenta already being cooked. I’m from Maine so I’ll try wild blueberries when they’re ready!

  20. PassTheKnife from passtheknife.com on said:

    I love your bright and sunny photographs. This cake looks so delicious and hearty enough for breakfast!

    • jeanine from loveandlemons.com on said:

      thanks! It was good for breakfast 🙂

  21. Lola Byatt from cocoandcocoa.com on said:

    this post just reminded me that i need to buy a skillet! and when i do, this is definitely going to be something i try 🙂 it looks so incredibly delicious sss

    p.s. can i just say (i think this is the first time i have commented) that i have been following (and recommending) your blog for some time now, never leaves me feeling inspired and i love going through your archives. it’s like when you discover a great sitcom and they’re 9 seasons in and you realise you’ve got a so many great episodes to look forward to xxx

    • jeanine from loveandlemons.com on said:

      ha, thanks for the sweet comment! 🙂

  22. Sara from sabziblog.com on said:

    That cake looks so cute! And not cute in a saccharine cupcake way, but just in an appealing way.

    • jeanine from loveandlemons.com on said:

      Ha, thanks!

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  25. I’m always looking for new ways to use polenta, so this got me really excited because most recipes I use are savory. I can’t wait to try this out. Pinning for later 🙂

  26. Devi from thesoundofladle.com on said:

    This dish is awesome!

  27. Laetitia on said:

    And I was looking for a vegan polenta cake recipe! This looks perfect. And I will be making it very very soon.

  28. Alexandra from chezsasha.com on said:

    This is so pretty! Your photos are my gold-standard for food blog photography, FYI 🙂

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  30. Jacqui+Julie from therelativelyshittycook.wordpress.com on said:

    We just made this and were joyfully surprised at (1) how RIDICULOUSLY easy it was to put together and (2) how RIDICULOUSLY delicious it is. Not too sweet, but we sifted some powdered sugar on top. We also added lemon zest to the batter which gave it some extra depth. I’m sure it will be gone by breakfast.

    • jeanine from loveandlemons.com on said:

      oh I’m so glad you all enjoyed it!

  31. Laura on said:

    Made this tonight since we are in prime raspberry season. It was a hit with the family. I always make a berry “syrup” on the stovetop for pancakes with a touch of honey for pancakes and we had some left from the morning in the fridge. Perfect on top with the ice cream! Thanks for the recipe!

    • jeanine from loveandlemons.com on said:

      so glad you liked it! That syrup sounds delicious!

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  33. Grace from beetsandbrownies.wordpress.com on said:

    I love this! I could never come up with such a creative way to make polenta sweet, I’ll definitely have to try this recipe

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  35. Susan on said:

    I made this cake last night and it was fabulous! We loved it so much, my husband is picking up more maple syrup tonight so we can make it again. Such a unique and wonderful flavor – thank you for the recipe!

    • jeanine from loveandlemons.com on said:

      ooh thanks for sharing! Love that you’re making it twice 🙂

  36. Tina Selmar-Etting on said:

    Thanks so much for this recipe. It was super yummi. I made it with apple pieces on top. Made it 2 days ago and my husband had me make it again tonight!

  37. Kaya from Vedicook.wordpress.com on said:

    I did this yesterday, and doubled the recipe for my 12 inch iron pan. It made 8 slices. I made a lemon glaze – with lemon juice and powdered sugar, which I poured on top. It came out really nice and was actually better after it cooled and set.

  38. Severina on said:

    As i saw your recipe I immediately realized an urgent need to cook after it. My cake is now in the oven. I’m sure it’ll be delicious! Thanks for the recipe!

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