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
  • 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.


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Rate this recipe (after making it):  

  1. Alina

    Gosh how I LOVE polenta cakes . . . and this one came out perfect! Can’t wait o try it with peaches or blueberries or even figs. Seriously so good, so versatile and so easy. Winner!

    • Jeanine Donofrio

      I’m so glad to hear that! Thanks Alina!

  2. Severina

    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!

  3. Kaya from Vedicook.wordpress.com

    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.

  4. Tina Selmar-Etting

    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!

  5. Susan

    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

      ooh thanks for sharing! Love that you’re making it twice ๐Ÿ™‚

  6. Grace from beetsandbrownies.wordpress.com

    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

  7. Laura

    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

      so glad you liked it! That syrup sounds delicious!

  8. Jacqui+Julie from therelativelyshittycook.wordpress.com

    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

      oh I’m so glad you all enjoyed it!

  9. This is so pretty! Your photos are my gold-standard for food blog photography, FYI ๐Ÿ™‚

  10. Laetitia

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

  11. Devi from thesoundofladle.com

    This dish is awesome!

  12. 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 ๐Ÿ™‚

  13. Sara from sabziblog.com

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

  14. 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 ๐Ÿ™‚ 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

      ha, thanks for the sweet comment! ๐Ÿ™‚

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

    • jeanine

      thanks! It was good for breakfast ๐Ÿ™‚

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.