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raspberry polenta cake

Serves 4 slices

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup finely ground polenta
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/2 cup raspberries
  • a few drops of lemon oil, vanilla, and/or a pinch of cinnamon, optional
  • coconut oil or butter, more, to grease the skillet

Instructions

  • Preheat your oven to 350 degrees F, with an 8 or 10-inch cast iron skillet inside. (pictured is a 10-inch skillet)
  • Mix your dry ingredients.
  • In a separate bowl whisk together (by hand) your wet ingredients.
  • Combine both and whisk together until well combined, but don't overmix.
  • 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.
  • 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.