A very simple, delicate tasting, five-ingredient cake that that is very WFPB, meaning no flour, and is cooked on the stove top not baked.
Chunky Polenta Lemon Cake
- 10 dates
- 1/3 cup almonds
- 1 cup polenta
- 3 cups water
- ¼ cup lemon juice
Add water to a medium sauce pan on high.
While water is heating, add dates and almonds to a food processor and process to a medium chunkiness.
When water boils, slowly add polenta (to avoid clumps) while stirring constantly.
Once the polenta is stirred in, add the almonds, dates and lemon juice.
Continue to stir the polenta to avoid it sticking and burning to the bottom.
After the polenta has thickened, 7-10 minutes, pour into cake pan and let cool.
When cool, refrigerate for several hours to thicken completely.
After fully cooled and thick, place a plate over the top of the cake pan and flip it over to drop the cake onto the plate.
Serve as is, or top with fresh fruit or jam.
Optional: Add fresh or frozen fruit like cherries or apples once the polenta has cooked.
And you can put sliced fruit or almonds on the bottom of the pan to create an upside-down cake look to it.