Almond, Lemon and Polenta Drizzle Cake*

When I started to explore both vegan and gluten free baking making a delicious loaf was high on the priority list. This almond and lemon polenta drizzle loaf is absolutely heavenly. It’s moist and the flavour is sweet with a subtle tang of lemon through it. I love it with a tea during the day. Equally you could toast it and crumble some over some dairy free ice cream. The coconut oil is a really important ingredient and I love the Frontier Foods one because it’s organic and also the jar is easily recyclable too.

Cake

• 4 tablespoons melted coconut oil

• 3 tablespoons chia seeds soaked in 9 tablespoons of water for 10 minutes

• 1/2 tablespoon Apple cider vinegar

• 180 ml - dairy free milk

• 180 ml maple syrup

• 1 tablespoon vanilla extract

• 300 g ground almonds

• 250g polenta

• Zest and juice of 2 lemons

• 6 teaspoons tapioca starch

  Drizzle

• 4 tablespoons coconut sugar

• Juice of 1 orange

• 1 teaspoon of vanilla extract

• Flaked almonds to top
  
  Pre-heat the oven to 200*
  Combine all cake ingredients together and pour into a lined loaf tin.
  Bake for 50-55 mins until a toothpick comes out clear.
  
  To make the drizzle combine all ingredients until the sugar is dissolved.
  Remove the loaf from the oven and while still in the tin and hot pierce the top with a toothpick.
  Drizzle the glaze over the top and sprinkle on flakes almonds.
  Allow to cool fully before serving.

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.