Lemon blueberry polenta cake - this summery cornmeal snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.
This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries. Once the cake is baked, it is drenched in lemon syrup which helps to keep it nice and moist and gives it plenty of flavour.
I bake it in a cast iron skillet, but you can use a 23-25cm round cake tin instead if you don't have a skillet. I like to serve it warm straight from the pan topped with ice cream.
This cake can be baked with regular plain flour but it also works well with a gluten free flour blend and it is really easy to make it low fodmap friendly as well!
It is a lovely light cake that isn't too sweet and is great for using up the last of the Summer fruit. You can swap the blueberries for any other berry if you prefer as well; or use a mixture. I haven't tested it using frozen rather than fresh berries but I see no reason why that wouldn't work as well.
How To Make Lemon Blueberry Polenta Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by whisking together the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl until no lumps remain.
Add the lemon zest, caster sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yoghurt and vanilla extract and whisk well until no dry lumps remain.
Pour the batter into a greased 25cm/10 inch cast iron skillet and spread it level. Scatter over the fresh blueberries.
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
While the cake is baking, mix together the lemon juice and maple syrup. When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.
Make Low Fodmap Lemon Blueberry Polenta Cake:
To make this cake low fodmap, use a plain gluten-free flour blend in place of the plain flour (I use Doves Farm).
For the milk make sure that you use either almond or rice milk which are low fodmap options.
For the yogurt use non-dairy coconut yogurt.
Can It Be Frozen?:
Yes, this cake freezes well; either whole or in individual slices.
More Blueberry Recipes:
- Vegan lemon blueberry cheesecake
- Vegan blueberry frangipane tarts
- Vegan lemon blueberry cinnamon rolls
- Banana porridge with blueberry compote
- Vegan blueberry pie with coconut oil crust
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Lemon Blueberry Polenta Cake (Vegan, Gluten Free, Low Fodmap)
Ingredients
Cake:
- 125 g (¾ cup) fine cornmeal/polenta
- 100 g (¾ cup + 1 Tbsp) ground almonds
- 150 g (1 ¼ cups) plain (all-purpose) flour (Or a plain gluten free flour blend for GF/low fodmap option)
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- finely grated zest of 2 lemons
- 130 g (⅔ cup) caster (superfine) sugar
- 120 ml (½ cup) sunflower oil (or another flavourless oil)
- 60 ml (¼ cup) freshly squeezed lemon juice (about 2 large lemons)
- 120 ml (½ cup) non-dairy milk (use almond or rice for low fodmap)
- 120 g (½ cup) non-dairy yogurt (use coconut for low fodmap)
- 1 teaspoon vanilla extract
- 150 g (5.3 oz) fresh blueberries (or another type of fruit)
Syrup:
- 60 ml (¼ cup) freshly squeezed lemon juice (about 2 large lemons)
- 2 tablespoon maple syrup or agave
Instructions
- Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)
- Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
- Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
- Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.
- Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- While the cake is baking, mix together the lemon juice and maple syrup.
- When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
- The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.
Notes
Rosina Claxton
I made this delicious recipe for my family and it was a great hit. It’s moist, tasty and healthy! Many thanks for sharing.
Lesley
This is an absolutely delicious cake and very easy. I made the gluten free version. Thanks .
Rachel B
Finally, a vegan cake that's delicious and moist! This is the first Domestic Gothess recipe I've tried, and it won't be the last.
I did 50/50 orange and lemon juice, and also walnuts and almonds. Combined with a teaspoon of rosewater in the syrup, it gave a lovely hint of middle eastern flavour.
This Leeds woman has a happy belly 🙂
Lyndell
Hey, just wondering... What do you recommend replacing the almond meal with, and reducing the corn meal with, to make it low-FODMAP? The amounts of these ingredients in your cake are a bit too high on your recipe for it to be FODMAP friendly, and I'd really like to try to make it.
I can't imagine making such a delicious treat, and only getting to eat a tiny sliver of it, so that I can stay within my limits of sorbitol and GOS.
hannahhossack
Hi Lyndell, I would just replace them with an equal weight of gluten free plain flour blend; obviously the end texture and flavour will be a little different but it should work fine.
Natalie
Could this be made with monkfruit sweetener instead of sugar?
hannahhossack
Hi Natalie, I've never heard of monk fruit sweetener so I've got no idea I'm afraid. I never use alternative sweeteners so can't really advise you!
Taran
Hi, super excited to try this but could I split this quantity between two tins ?
hannahhossack
Hi Taran, sure; it will cook more quickly however so keep an eye on it.
Jane
Hi Taran
I can’t use gluten free flour because of the rice flour in it. Would oat, millet, sorghum or teff flour work?
Many thanks.
Julia
Hi Hannah, what would you suggest to reduce/eliminate the oil from this recipe that would not change the flavor? I can't wait to make it.
hannahhossack
Hi Julia, reducing the oil by much or eliminating it will change the flavour and texture of the cake, there is no way around that. I haven't tested it but you could try swapping a third of the oil for unsweetened applesauce.
Pia Dargani
We don't get vegan yogurt here. What should I sub for it?
hannahhossack
Hi Pia, I would try either unsweetened applesauce or full fat coconut milk. Note that I haven't tested either of these substitutions however so I can't say for sure how they will affect the outcome.
Madison
Any potential replacement for ground almonds? I unfortunately have an almond allergy, but this looks delicious!
hannahhossack
Hi Madison, you could just replace them with more plain flour.
Anya
Really enjoyed making this, came out great. Added some flaked almond to the top too. Thank you!
EL
Thank you! I was nervous making this and so glad I did. It's one of the best vegan cakes I have made. Thank you for being so generous in sharing your recipe. I took pictures and sent them to my family - during lock down we have all been baking. At least 2 of them are gong to give this a try!.
Tamara
The most delicious lemon cake I have ever had. Thank you!
Hayley
One of my favourite cakes ever! So balanced and delicious.
Helen Evans
Yum Yum. Just baked and tasted.....really moist and delicious. Used honey and lemon juice for the syrup. A great recipe for my first attempt at a polenta cake. Thank you.
Kika
This cake was easy to make and super delicious. I added a tsp of lemon oil. My family loved it so much that everyone had seconds.
I will definitely be adding it to my repertoire.
Sheila
Amazing cake! I absolutely love this recipe and it's now my favorite. The recipe is so easy and I never have any trouble with the cake dropping like some will. We live in a bus so this means a lot!
Anna
Great recipe!
Made it as stated with plain flour, came out great.
Made it with Buckwheat flour instead of plain flour, came out great!
Highly recommend this recipe!
Judith
Can this be frozen please?
Hannah
Hi Judith, yes it freezes well.
Jane
Thank you for a lovely recipe. I used Buckwheat flour and Sorghum flour and it has come out amazing. Thank you again, a successful cake I can actually eat.
Nicole
This cake was amazing - perfect texture, tangy & not too sweet. I will definitely make it again.
Monika
Omg whatta delish cake!! My fam and myself absolutely loved it and will have it many times in the future as this recipe is one to keep... I prefer the smell of butter thus used it instead of odourless oil... And substituted sugar for xylitol... Magic. Thank you sweetly
Etta
Made this yesterday and it was absolutely delicious. Very moist and tangy, it was a big hit with my husband for his birthday. I used organic hemp mylk and it worked really well. 5/5 will do it again
Eileen
I have made many polenta lemon cakes but this is without doubt
the very best.. I have friends requesting orders…Thank you for the
recipe…It’s the only cake I want to make..
Heather Marie
I can’t have lemons, do you recommend a substitute? Thank you!
Hannah
Hi Heather, lime or orange would work if you can have those?