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Vegan lemon blueberry polenta cake in a black cast iron skillet on a grey background.

Lemon Blueberry Polenta Cake (Vegan, Gluten Free, Low Fodmap)

Lemon blueberry polenta cake - this summery 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.
Course Dessert, Snack
Cuisine baking, vegan
Keyword cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 people
Author Domestic Gothess



  • 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 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp 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 tsp vanilla extract
  • 150 g (5.3 oz) fresh blueberries (or another type of fruit)


  • 60 ml (¼ cup) freshly squeezed lemon juice (about 2 large lemons)
  • 2 Tbsp maple syrup or agave


  • 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.


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.
If you don't have an approx 25cm skillet then this cake can also be baked in a 23-25cm round cake tin instead.
The blueberries can be swapped for any other kind of berry.