This vegan polenta corn cake is a delectable and simple treat that's ideal for any occasion. The polenta base is savory and hearty, with a touch of sweetness from the cake topping. It's an excellent choice for those looking for a gluten-free and dairy-free dessert or snack.
Instructions: Preheat the oven to 375F. Bring water to a boil in a large pot and season with salt. Slowly whisk in cornmeal while constantly stirring until thickened. Stir in the olive oil and transfer to a greased 8x8 baking dish. In a separate mixing bowl, combine the flour, baking powder, and baking soda. To the dry ingredients, stir in the almond milk, apple cider vinegar, and maple syrup until just combined. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, over the polenta mixture. Allow 10 minutes to cool before slicing and serving.
Vegan Polenta Corn Cake