Orange and baobab polenta cake


Orange and baobab polenta cake
Serves: 6-8
  • for the cake
  • 4½ tbsp water
  • 1½ tbsp milled flax seeds
  • 180ml brown rice milk
  • 1½ tsp apple cider vinegar
  • 180ml maple syrup
  • 1½ tsp vanilla powder
  • 270g fine polenta
  • 200g ground almonds
  • 6 tsp arrowroot
  • pinch salt
  • juice of 1½ oranges
  • zest of 1 orange
  • 3 tbsp raw coconut oil* (melted)
  • 6 tbsp raw baobab powder*
  • for the drizzle
  • zest 2 oranges
  • juice of 2 oranges
  • 3 tbsp coconut sugar*
  • *From
  1. Preheat oven to 180C/Gas4. Mix the water and flax seeds in a cup and leave to the side for 15 mins until a gel forms. Mix the brown rice milk with the apple cider vinegar. In a large mixing bowl combine the maple syrup, vanilla powder, polenta, ground almonds, arrowroot, salt, orange juice, orange zest, coconut oil and baobab. Stir until all ingredients are thoroughly mixed then add in the milk and apple cider vinegar, and the flax seed/water gel.
  2. Stir before spooning into a silicon cake tin. Bake for 35 mins, until turning golden brown. While the cake cooks, make the orange drizzle by gently heating the orange juice, orange zest and coconut sugar until a thin syrup forms.
  3. Remove cooked cake from the oven and let it cool for 20 mins before drizzling over the syrup.


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