raspberry polenta cake
Serves: 4 slices
  • 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
  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.
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.

Recipe by Love and Lemons at https://www.loveandlemons.com/raspberry-polenta-cake/