Lemon Polenta Cake


 Vegan Lemon Polenta Cake 

Not too much polenta

Some gluten free plain flour or normal plain flour

1 and a half teaspoon non-aluminium baking powder

4 egg white replacements

4 spoons of apple sauce

3/4 cup of rapadura

1 teaspoon vanilla essence

1 lemon rind, grated

1 lemon, juice

quarter of a cup of soy milk


220g sugar

Rind of one lemon, grated

1 lemon, juice

In a bowl, mix the flour, baking powder and polenta. In a separate bowl, mix applesauce and half a cup of sugar, and mix then add vanilla essence and the lemon rind.

In a third bowl, beat the egg white replacer with sugar. Add the apple sauce mixture, then put in  first bowl. Mix.

Bake for half an hour at about 160C.

To make the syrup, over medium heat, stir sugar, lemon rind and lemon juice.

Poke holes in the top of the (still warm) cake, and pour the syrup over the cake.

I made it and it looked like this;


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