Berry And Almond Polenta Cake

Name: Berry And Almond Polenta Cake
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 cup polenta; ½ cup coconut flour; ½ cup rolled oats; 2 large ripe bananas; ¼ cup peanut butter; ¼ cup date syrup; ½ cup plant milk; 2 flax eggs; ½ cup blueberries; ½ cup strawberries; ⅓ cup flaked almonds

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time:
10 mins
Total Time
55 mins
Servings
8 slices
Calories
283 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Italian, American

Berry And Almond Polenta Cake

Omar Parker

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This polenta cake is perfect for breakfast, dessert, or snacking on the go! It's fudgy and dense, loaded with fresh berries and nuts, incredibly delicious and perfect topped with a thick slather of nut butter.

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Ingredients

Servings

1 cup polenta
½ cup coconut flour
½ cup rolled oats
2 large ripe bananas
¼ cup peanut butter *
¼ cup date syrup **
½ cup plant milk
2 flax eggs (2 tbsp flaxeed + 3 tbsp water, stirred and set aside for 10-15 minutes)
½ cup blueberries
½ cup strawberries
⅓ cup flaked almonds

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Instructions

Preheat oven to 400 degrees F.
Stir together the dry ingredients - polenta, coconut flour, gluten-free rolled oats and baking powder. If you want to, you can add spices such as nutmeg and cinnamon to make the kitchen smell even better.
Mash some very ripe bananas in another mixing bowl. The more ripe, the sweeter they are, so this is a great way to use up any that you have lying around. Then, add in nut/seed butter (my favorite is peanut or cashew butter), liquid sweetener and nut milk such as almond or soy. Whisk everything together really well using either an electric whisk or a fork if you don’t have one.
Pour the wet and dry ingredients into a single mixing bowl and stir until they’re well combined.
Add a flax egg and mix to combine. (A flax egg is made by tirring together ground flaxseeds and water. See note in ingredients list.) The batter should be quite sticky and firm, but if it’s too dry and doesn’t stick together well, gradually pour in a bit more plant based milk.
Fold in strawberries, blueberries and flaked almonds. You can add more or less, to your taste.
Pour the polenta cake batter into a lightly greased 9x12 baking dish. Press down the batter quite firmly (this is key to getting a fudgy texture) and if you want to, sprinkle some extra almonds/berries on top.
Bake for 35 minutes. Note that the baking time may vary depending on your oven and the baking dish you use. Keep checking every couple of minutes after the 25 minute mark to make sure it doesn’t start to burn around the edges. You know the cake is ready when it’s firm to the touch and a toothpick comes out clean when you test it.
Allow the polenta cake to cool for at least 10 minutes, then serve!

Nutrition Information

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Calories 283kcal (14%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 10g (15%) Saturated Fat 2g (10%) Trans Fat 1g Sodium 76mg (3%) Potassium 309mg (9%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 68IU (1%) Vitamin C 9mg (10%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 283 kcal

% Daily Value*

Calories	283kcal	14%
Carbohydrates	43g	14%
Protein	8g	16%
Fat	10g	15%
Saturated Fat	2g	10%
Trans Fat	1g	50%
Sodium	76mg	3%
Potassium	309mg	7%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	68IU	1%
Vitamin C	9mg	10%
Calcium	62mg	6%
Iron	1mg	6%