Lemon Polenta Cake

Lemon Polenta Cake

Totally flour free, this cake uses ground almonds and fine polenta instead. It is delectable and very lemony.


Although it cooks well it also sinks a little after coming out the oven. I suspect this is due to using egg replacement rather than normal eggs. Don’t let this put you off as it is still delicious.


Serving it with a strawberry compote makes for a tasty dessert for the end of an Italian meal.



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  • 180g non dairy margarine (Stork) softened and dicedPlace all
  • 200g Golden Castor Sugar
  • 3 tsp Egg replacer mixed ┬áin 3 tbsp of water
  • finely grated zest and juice of 2 Lemons
  • 130g Ground Almonds
  • 2 teaspoons Gluten free baking powder
  • 100g Fine Polenta


  1. Preheat the oven to 190C/170c fan oven and butter a 20cm loose bottomed non stick cake tin.
  2. Place all the ingredients in the bowl of a stand mixer or food processor and cream together, the mixture should be smooth and creamy but grainy.
  3. Put in cake tin and smooth top, bake for 40-45 minutes until golden firm and slightly shrinking from the edge of the tin, a skewer put in the centre should come out clean.
  4. Run a knife round the edge of the cake and remove the collar and leave to cool
  5. Just before serving dust with icing sugar.
  6. Will complete for several days in an airtight container.

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