Recipe

Vegan orange, cranberry and almond polenta cake

Name: Vegan orange, cranberry and almond polenta cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 slices
Ingredients: 180 g fine polenta; 140 g ground almonds; 180 g caster sugar; 2 teaspoons baking powder; Pinch of fine salt; Zest of 2 oranges; 180 ml unsweetened oat milk; 120 ml mild olive oil; 120 ml fresh orange juice; 150 g fresh or frozen cranberries; 40 g flaked almonds

A bright, tender polenta cake with orange, cranberries and almonds—naturally dairy-free and full of citrus flavour.

Prep: 20m
Cook: 50m
Serves: 10 slices

Golden vegan orange cranberry and almond polenta cake with a slice removed on a cream cake stand

Ingredients

180 g fine polenta
140 g ground almonds
180 g caster sugar
2 teaspoons baking powder
Pinch of fine salt
Zest of 2 oranges
180 ml unsweetened oat milk
120 ml mild olive oil
120 ml fresh orange juice
150 g fresh or frozen cranberries
40 g flaked almonds

Method

Heat the oven to 180°C (160°C fan). Grease and line a 20 cm round cake tin.
Whisk the polenta, ground almonds, sugar, baking powder, salt and orange zest in a large bowl.
Add the oat milk, olive oil and orange juice. Stir until smooth, then fold through most of the cranberries.
Spoon the batter into the tin. Scatter over the remaining cranberries and flaked almonds.
Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out mostly clean. Cool in the tin for 20 minutes, then transfer to a rack.

Serving ideas

Serve at room temperature with orange segments, a spoonful of coconut yoghurt or simply on its own. The cake keeps well in an airtight container for two days.