What do you make with leftover polenta and leftover raspberries? Cake, of course! But not just any cake – cake…
329 kcal
/serving
30 min
Serves
4
Easy
American
Vegetarian
Gluten Free
Vegan
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup finely ground polenta
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup raspberries
- optional: a few drops of lemon oil, vanilla, and/or a pinch of cinnamon
- more coconut oil or butter to grease the skillet
Preparation
Not specified
Cooking
- Preheat your oven to 350°F (175°C), with an 8 or 10-inch (25cm) cast iron skillet inside.
- (pictured is a 10-inch skillet).
- Mix your dry ingredients.
- In a separate bowl whisk together (by hand) your wet ingredients.
- Combine both and whisk together until well combined, but don't overmix.
- Remove hot skillet from the oven, grease it with a little coconut oil or butter (or vegan butter), then pour in the batter.
- Sprinkle raspberries on top and bake it for approx.
- 18-25 minutes or until a toothpick comes out clean.
- Let cool slightly, then serve hot with ice cream.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
329
Calories
3.4g
Protein
3% DV
43.0g
Carbs
15% DV
16.0g
Fat
20% DV
2.4g
Fiber
6% DV
12.9g
Sugars
271mg
Sodium
18% DV
| Health Labels | Low Potassium Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
| Allergen Info | Tree Nuts |
* Daily Values based on a 2,000 calorie diet.
Copy to your calorie tracker:
Recipe Details
