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Blueberry and Almond Polenta Cake
Cook Time
30 mins
 
A gluten free delicious cake recipe that will be loved by the whole family.
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 cup polenta
  • 1/2 cup ground almonds
  • 1/4 cup blueberries
  • 1 tsp almond extract
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/3 cup coconut flower nectar or honey
  • 1 tsp baking powder (use gluten free)
Instructions
  1. Preheat the oven to 180 degrees and line and prepare a baking tin.
  2. In a stand or hand-mixer beat the coconut oil and coconut flower nectar together until light and fluffy. Beat in the eggs one by one and add the almond extract. Next on a low-speed pour in the ground almonds, polenta and baking powder - mix in until well combined. With a spatula or spoon stir in the blueberries being careful not to crush them.
  3. Pour the batter into the baking tin and cook for 20-30 minutes until golden brown on top. Allow to cool before serving - enjoy!
Recipe Notes

Remember to use gluten-free baking powder if making this for your gluten intolerant friends or family. To make this vegan you could perhaps use flax eggs, but I haven't tried this myself so not entirely sure on the end result.

Adapted from Nigella Lawson