Delicious Vegan Lemon Blueberry Polenta Cake: Skillet-Baked, Gluten-Free, & Low FODMAP Friendly

Discover the perfect summery delight with this incredible Lemon Blueberry Polenta Cake. This rustic, cornmeal snack cake is baked to perfection in a cast iron skillet, making it an ideal choice for breakfast, a delightful brunch centerpiece, or a satisfying afternoon treat. Completely vegan and effortlessly adaptable for gluten-free and low FODMAP diets, it’s a versatile recipe that caters to various dietary needs without compromising on flavor or texture.

There’s something undeniably charming and utterly delicious about a cake that can seamlessly transition from an indulgent breakfast option to a sophisticated dessert. This vegan lemon blueberry polenta cake is exactly that. Its robust and rustic texture, a hallmark of using both fine cornmeal and ground almonds, sets it apart from traditional sponge cakes. Each bite offers a delightful crumb, beautifully complemented by the juicy bursts of fresh blueberries generously folded into the batter. But the magic doesn’t stop there. Once this golden cake emerges from the oven, still warm and inviting, it receives a generous drenching of vibrant lemon syrup. This simple yet crucial step infuses the cake with an incredible depth of citrusy flavor and ensures every slice remains wonderfully moist and tender, even days after baking.

My preferred method for baking this delightful cake is in a sturdy cast iron skillet. The skillet not only imparts a fantastic crust but also makes for a charming presentation, allowing you to serve it directly from the pan. The even heat distribution of cast iron helps create that perfectly golden exterior and evenly baked interior. However, if you don’t own a skillet, a standard 23-25cm (9-10 inch) round cake tin will work perfectly well, yielding a similarly delicious result. I find this cake particularly irresistible when served warm, perhaps with a scoop of dairy-free vanilla ice cream melting lazily on top, or a dollop of creamy coconut yogurt for a lighter touch that enhances the tangy notes of lemon and blueberries.

One of the best features of this recipe is its impressive adaptability. While it bakes beautifully with regular plain flour, it’s equally successful when prepared with a high-quality gluten-free flour blend, making it a fantastic option for those with gluten sensitivities or celiac disease. Furthermore, converting this recipe to be low FODMAP friendly is remarkably straightforward, requiring just a couple of simple ingredient swaps. This thoughtful design makes it a versatile and inclusive dessert, ensuring that more people can enjoy this delectable treat without digestive discomfort, making it a true crowd-pleaser for various dietary needs.

This cake strikes a wonderful balance – it’s light, refreshing, and never overly sweet, making it an excellent choice for any time of day, whether you’re craving a sweet start to your morning or a comforting evening treat. It’s also an ideal recipe for utilizing those delicious late-summer berries. While fresh blueberries are my go-to for their vibrant color and sweet-tart flavor, feel free to experiment with other berries like tart raspberries, sweet blackberries, or a medley of your favorites to suit your palate. I haven’t specifically tested the recipe with frozen berries, but they should perform admirably; just remember to toss them in a little plain or gluten-free flour before adding them to the batter. This simple trick helps prevent them from sinking to the bottom of the pan and can also absorb any excess moisture they might release during baking, ensuring your cake has a perfect crumb.

Mastering Your Lemon Blueberry Polenta Cake: A Step-by-Step Guide

(For a complete list of ingredients with precise measurements and full detailed instructions, please refer to the recipe card conveniently located below.)

*Achieving the best results in baking always comes down to precision. For this reason, I strongly advocate for using gram measurements with a reliable digital scale, rather than relying on cup conversions. Cup measurements can be notoriously inaccurate in baking, as even a slight variation can drastically alter the final texture and consistency, and while I provide them for convenience, I cannot guarantee the same consistent, perfect outcome if you opt for them.*

Prepping Your Dry Ingredients: Building the Foundation

Begin your baking journey by bringing together the essential dry ingredients in a generously sized mixing bowl. Carefully combine the fine cornmeal (often labeled as polenta), ground almonds, your chosen plain (all-purpose) flour or a suitable gluten-free blend, baking powder, bicarbonate of soda (baking soda), and a modest pinch of salt. Using a sturdy whisk, gently blend these components until they are thoroughly combined and no visible lumps remain. This initial step is vital for ensuring an even distribution of leavening agents throughout the batter, which is crucial for a uniform rise and creating a consistent texture in your finished cake. The ground almonds not only contribute to the cake’s unique hearty and slightly crumbly texture but also add a subtle nutty flavor that beautifully complements the vibrant lemon and sweet blueberries.

Mixing the Wet Ingredients: Achieving a Silky Smooth Batter

Once your dry ingredients are perfectly mixed, it’s time to incorporate the wet elements that will transform them into a luscious, pourable batter. Into the same bowl, add the bright and aromatic lemon zest from two fresh lemons, granulated caster (superfine) sugar, a neutral-flavored sunflower oil (or any other flavorless oil like canola or vegetable oil), freshly squeezed lemon juice, your preferred non-dairy milk, a generous dollop of non-dairy yogurt, and a touch of vanilla extract for depth of flavor. Whisk everything vigorously until you achieve a smooth, homogeneous batter. It’s crucial to ensure there are absolutely no dry pockets or lumps remaining, as this will directly affect the cake’s texture and prevent it from baking evenly. The combination of lemon juice and non-dairy yogurt creates a wonderfully tangy base that reacts with the baking soda and powder, leading to a perfectly risen, tender, and incredibly moist crumb.

Assembling and Baking: The Final Touches for Perfection

Carefully pour the prepared batter into your greased 25cm (10 inch) cast iron skillet. Use a spatula or the back of a spoon to spread the batter evenly across the bottom of the pan, ensuring a consistent thickness for even baking and a beautiful presentation. Next, generously scatter the fresh blueberries over the entire surface of the batter. Don’t worry if some sink a little; they will still create delightful pockets of sweet, juicy fruit throughout the cake, adding bursts of flavor and moisture with every bite. The visual contrast of the deep blue berries against the golden-yellow batter is always so appealing and signals the deliciousness to come.

Transfer the skillet to your preheated oven and bake for approximately 40 minutes. It’s important to remember that baking times can vary slightly depending on the calibration of your specific oven, so always keep a close eye on the cake towards the end of the baking period. The ultimate test for doneness is when a clean wooden skewer or toothpick inserted into the very center of the cake comes out completely clean, or with just a few moist crumbs clinging to it. Overbaking can lead to a dry cake, so aiming for that perfect moist crumb is key to a truly irresistible result.

The Lemon Syrup: A Boost of Moisture and Unforgettable Flavor

While your cake is nearing completion in the oven, take a few moments to prepare the simple yet transformative lemon syrup. In a small bowl, whisk together the remaining fresh lemon juice and your choice of maple syrup (or agave nectar). The vibrant acidity of the lemon cuts beautifully through the cake’s sweetness and provides a lovely tartness that brightens the overall flavor profile, while the maple syrup adds a rich, natural sweetness and will give your cake a beautiful, glossy sheen. The moment the cake comes out of the oven, while it’s still piping hot and receptive, generously drizzle this aromatic syrup evenly over its entire surface. The warmth of the cake will allow it to readily absorb the syrup, locking in moisture and intensifying that vibrant lemon flavor throughout every crumb. Allow the cake to cool slightly in the skillet before serving; this crucial resting period allows the syrup to fully penetrate and the cake to set properly, making for easier and cleaner slicing.

Storage and Freshness: Keeping Your Cake Delicious

This lemon blueberry polenta cake is undoubtedly at its peak on the day it’s baked, when the flavors are brightest, the syrup is freshly absorbed, and the texture is most tender. However, any leftover slices will keep beautifully for a couple of days, allowing you to enjoy this delightful treat over an extended period. To maintain their freshness and prevent them from drying out, simply store the cooled cake or individual slices in an airtight container at room temperature. For an extra touch of indulgence and to bring back that comforting, freshly baked feel, a quick warm-up in the microwave for 15-30 seconds or a gentle reheat in a low oven can work wonders.

Creating a Low FODMAP Lemon Blueberry Polenta Cake

Adapting this delicious cake to be low FODMAP is quite simple, ensuring that those following a low FODMAP diet can also enjoy its delights without discomfort. The primary adjustments involve selecting specific types of flour, milk, and yogurt that are naturally low in FODMAPs. For the flour, replace the standard plain (all-purpose) flour with a certified plain gluten-free flour blend. Many reputable brands offer excellent gluten-free options that are also low FODMAP, such as Doves Farm, which I’ve found to yield consistent and delicious results. When choosing non-dairy milk, opt for unsweetened almond milk or rice milk, both of which are considered low FODMAP in moderate servings. It’s important to note that soy milk, particularly that made from whole soybeans, is often high in FODMAPs, so it’s best to avoid it for this modification. Similarly, for the non-dairy yogurt, unsweetened coconut yogurt is the preferred low FODMAP choice, offering a creamy texture and subtle tang that works wonderfully in the cake batter. Always ensure to check ingredient labels on all packaged goods to confirm they are suitable for your specific dietary needs, as product formulations can vary significantly between brands and manufacturers.

Freezing Instructions: Enjoy Your Cake Longer!

Yes, absolutely! This lemon blueberry polenta cake freezes exceptionally well, making it a fantastic candidate for meal prepping, entertaining, or simply ensuring you always have a delicious treat on hand for an unexpected craving. You can freeze the cake either whole or, for greater convenience and portion control, in individual slices. If opting to freeze individual slices, allow the baked and cooled cake to come to room temperature completely, then wrap each slice tightly in cling film (plastic wrap) and place them in an airtight freezer-safe container or a heavy-duty freezer bag. For a whole cake, wrap it securely in multiple layers of cling film, followed by an additional layer of aluminum foil to provide extra protection against freezer burn. The cake will maintain its excellent quality in the freezer for up to three months. When you’re ready to enjoy a slice, simply thaw it at room temperature for a couple of hours or gently reheat it in a microwave for 30-60 seconds until warmed through. For thawing a whole cake, transfer it to the refrigerator overnight, then bring it to room temperature or gently warm it in a low oven before serving to retain its moisture and perfect texture.

More Delicious Vegan Blueberry Creations:

• Vegan lemon blueberry cheesecake
• Vegan blueberry frangipane tarts
• Vegan lemon blueberry cinnamon rolls
• Banana porridge with blueberry compote
• Vegan blueberry pie with coconut oil crust

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