Raspberry Polenta Cake
21 min·American
Raspberry Polenta Cake
Ingredients
Ingredients
- ½ cup all purpose flour
- ½ cup finely ground polenta
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ cup raspberries
- optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
- more coconut oil or butter to grease the skillet
Instructions
6 steps
- 1
Preheat your oven to 350 degrees F, with an 8 or 10-inch cast iron skillet inside. (pictured is a 10-inch skillet)
- 2
Mix your dry ingredients.
- 3
In a separate bowl whisk together (by hand) your wet ingredients.
- 4
Combine both and whisk together until well combined, but don't overmix.
- 5
Remove hot skillet from the oven, grease it with a little coconut oil or butter (or vegan butter), then pour in the batter. Sprinkle raspberries on top and bake it for approx. 18-25 minutes or until a toothpick comes out clean.
21 min - 6
Let cool slightly, then serve hot with ice cream.
Progress
0 / 6 steps
