Vegan Mandarin Polenta Cake with Yogurt Frosting
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- CAKE:
- 1 cup wholemeal spelt flour
- ½ cup fine polenta
- 1 TBSP corn starch
- ¾ cup coconut sugar
- ¾ tsp baking soda
- pinch salt
- Juice of 5 mandarins
- 2 TBSP grapeseed oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 TBSP almond milk
- FROSTING:
- ½ cup plain soy yogurt ( or plain yogurt of choice)
- 2 TBSP maple syrup
- drop vanilla extract
- In a large bowl sift together the flour, polenta, corn starch, baking soda, salt and coconut sugar.
- Juice mandarins in a juicer and add juice to seperate bowl, Add oil vinegar, vanilla and almond milk and mix until well combined
- Pour your wet mixture over your dry mixture and mix well to combine.
- Transfer batter to lightly greased cake tin and bake for about 30 min at 170C or until tooth pic comes out clean.
- Remove from over and allow to cool before adding frosting.
- For the frosting simply mix ingredients together and our over cake. ( you may have a bit of frosting left over)
Recipe by Talida Voinea at https://talidavoinea.au/vegan-mandarin-polenta-cake-with-yogurt-frosting/
3.5.3240