#zestybaking

[lflavororchard]

Zesty Lemon Blueberry Loaf- Easy Quick Bake

[littlelistmaker]

This vegan orange polenta cake is a delightful treat that's both gluten-free and bursting with citrus flavor. The combination of polenta and almond flour creates a tender texture while the fresh orange juice and zest add a refreshing zing.

Ingredients: 1 cup polenta. 1 cup almond flour. 1 cup coconut sugar. 1/2 cup coconut oil, melted. 1/2 cup unsweetened applesauce. 1/4 cup freshly squeezed orange juice. Zest of 1 orange. 1 teaspoon baking powder. 1/2 teaspoon baking soda. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Use coconut oil to grease a 9-inch round cake pan and polenta to dust it. Put polenta, almond flour, coconut sugar, baking powder, baking soda, and salt in a large bowl. Melt the coconut oil and mix it with the applesauce, orange juice, and orange zest in a different bowl. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. The batter should be poured into a cake pan that has been prepared. Use a spatula to smooth the top. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Sprinkle with powdered sugar or, if you'd like, cover with a glaze made of orange juice and powdered sugar after it's cool.

Prep Time: 15 minutes

Cook Time: 35 minutes

pulvis et umbra