Orange Polenta Cake

Orange Polenta Cake

The polenta adds the the most beautiful texture to this citrusy cake. This is incredible when it's still slightly warm from the oven with a dollop of whipped coconut cream. 

Polenta isn't particularly nutrient-dense but it's a great alternative to flour if you need a gluten-free option for baking. Oranges are the star ingredient in this recipe — containing over 170 different phytonutrients, including 60 types flavonoids. Flavonoids are thought to be responsible for a lot of the health benefits associated with a diet high in fruit and veggies, like a lower risk of cancer and heart disease. This is because of their antioxidant and anti-inflammatory superpowers. And as most of you know, oranges are packed full of vitamin C. Along with fighting off cell-damaging free-radicals, it also helps your body absorb plant sources of iron and boosts your immune system. Ok so we know that just eating an orange might be a little healthier, but you've got to have cake sometimes too! 😉




  • 100g polenta

  • 200g ground almonds

  • 3 eggs

  • 80g coconut oil (melted)

  • Zest & juice of 2 oranges

  • 50g coconut sugar

  • 1 TBSP honey/maple syrup

  • 1 tsp vanilla extract

  • 1 tsp baking powder


  • Juice of 2 oranges

  • 2 TBSP coconut oil

  • 2 TBSP maple syrup (using honey reminds us of cough syrup!)



  • Preheat the oven to 180°C and line a bread loaf tin with parchment paper.

  • Combine the polenta, ground almonds, coconut sugar and orange zest in a mixing bowl.

  • In a separate bowl, combine the eggs, coconut oil, vanilla extract, honey and fresh orange juice.

  • Slowly add the wet ingredients to the dry ingredients and mix well.

  • Transfer the mixture to the bread loaf tin and place on a baking tray in the centre of the oven for ~30 minutes.

  • While the cake is baking, make the orange syrup by combining all of the ingredients over a low heat.

  • When the cake is done, prick it repeatedly with a fork and slowly pour the glaze over.

  • Leave to sit in the tin for 15 mins to fully absorb all of the liquid.

* We served this with some whipped coconut cream!