Vegan Lemon Polenta Cake
Reimagine polenta with this citrus forward, plant-based cake from Lauren Casolaro @pinchofparsely_!
Keywords
- purveyors of fine ingredients
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Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Cooling rack
- Sifter
- Oven
- Whisk
- Mixing bowl
- Parchment paper
- Measuring cup
- Measuring spoon
- Toothpick
- Chef's knife
- Plate
Ingredients
- 1 cup (160g) Roland® Quick Cooking Polenta
- 3/4 cup (90g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg replacers (2 tablespoons egg replacer + 6 tbsp water)
- 1/4 cup (60g) aquafaba
- 1 cup (200g) granulated sugar
- 1/4 cup (48g) neutral oil
- 2 tablespoons (28g) dairy-free butter, softened
- 1/2 cup (115g) plain dairy-free Greek yogurt
- 2 tablespoons (28g) lemon juice
- 2 tablespoons lemon zest
- ¼ cup slivered almonds, for garnish
- ¼ cup powdered sugar, for garnish
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