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Vegan Lemon Polenta Cake with Coconut Cream and Roasted Strawberries

This beautiful polenta cake has such a wow factor but is actually so simple to make. The polenta and almond crumb gives it such a crumbly moist texture, lightened by the added aquafaba and fresh zing of the lemon zest. Finished with a whipped coconut cream topping and sweet roasted strawberries. I've used mint leaves and extra lemon zest to garnish for a special touch.

You will need a 20cm cake tin


150g / 1.5 cups ground almonds

150g / 1 cup fine polenta (not instant)

2 tsp baking powder

¼ tsp sea salt

100ml / ½ cup light olive oil, plus extra for greasing the tin

200g coconut yoghurt

125ml / ½ cup aquafaba, liquid from drained chickpeas

150g caster sugar

1 large lemon, zested

Roast Strawberries:

150g strawberries, halved

1 tbsp caster sugar

1 lemon, juiced

Coconut Cream:

1x can 400ml coconut cream

¼ cup icing sugar


  1. Preheat the oven to 180C/160C fan. Grease and line a 20cm cake tin with baking paper. Place the can of coconut cream in the fridge to set.

  2. In a large bowl, mix the ground almonds, polenta, baking powder and salt. Add the lemon zest, saving the juice for later. Pour in the olive oil and coconut yoghurt and mix until you have a smooth batter.

  3. Whisk the aquafaba and caster sugar using an electric mixer until white and stiff.

  4. Gently fold the aquafaba meringue through the cake batter, being careful to not knock the air out.

  5. Spoon the mix into the prepared cake tin and bake in the oven for 40 minutes until a cake skewer comes out clean. Leave the cake to cool while you prepare the topping.

  6. Turn up the oven to 220C/200 fan.

  7. Place the strawberries on a small roasting tray, sprinkle over the caster sugar and pour in the reserved lemon juice.

  8. Roast for 10 minutes or until just softened but still holding their shape. Set aside to cool.

  9. Remove the coconut cream from the fridge, being careful not to shake or tip it. Open the can and scrape out the top thickened cream into a bowl, leaving the liquid behind.

  10. Use an electric mixer to whisk the coconut cream with the icing sugar until light and fluffy. Set aside in the fridge.

  11. When the cake is cool and ready to serve, carefully remove it from the cake tin and spoon the coconut cream over the top. Garnish with the roasted strawberries, drizzling over any of the sweet roasting juices to finish.

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