Recipe
Vegan orange, cranberry and almond polenta cake
A bright, tender polenta cake with orange, cranberries and almonds—naturally dairy-free and full of citrus flavour.
Editorially reviewed. This retained recipe has been checked for complete ingredients, clear steps, timings and servings. It is not labelled as personally kitchen-tested.
- Prep
- 20m
- Cook
- 50m
- Serves
- 10 slices
Ingredients
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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.