Orange Polenta Cake Recipe

The perfect baking for this weekend. Warm up the house and fill it with delicious smells! I have combined the idea of a cornbread with a delicious citrusy flavour, one that is best cooked and served fresh. It doesn’t keep as well (unless you freeze it) as other cakes, so enjoy it while it’s warm!

Orange Polenta Cake


  • 2 Cups 240 g Almond meal 

  • 1 Cup 170 g Polenta (cornmeal) 

  • ⅓ Cup 50 g Buckwheat flour (or Sorghum) 

  • ⅓ Cup 40 g Flaxmeal 

  • 2 tsp Baking Powder 

  • ¼ tsp Cardamom 

  • ⅛ tsp Salt 

  • 2 tsp Vanilla 

  • 3 tsp Rosewater (optional) 

  • 3+ Tbsp Orange zest (from 3-4 large) 

  • 1 ⅓ Cup Orange juice (from 3-4 large) 

  • ½ Cup Honey (or maple) 

  • ¼ Cup Coconut cream or non-dairy milk 

  • ¼ Cup Neutral Oil (sunflower, light olive) 

     Crunch topping 

  • ¼ Cup Almond meal 

  • ¼ Cup Coconut, desiccated 

  • 1 Tbsp Honey (or maple) 

  • 1 Tbsp Water or non-dairy milk 


  1. Pre-heat the oven to 180°C (350°F) 

  2. Prepare a springform or similar baking dish approx. 26cm (10") in diameter. A loaf pan or cupcakes can work too. Adjust the cooking time down to only ~25-27min. for cupcakes. 

  3. Mix all the crunch topping ingredients in a small bowl. Set aside. 

  4. Mix all the dry ingredients in a bowl. 

  5. Add the wet ingredients and zest over the dry ingredients. 

  6. Stir the wet with the dry until well combined. It will be a pourable batter and will thicken as it sits. 

  7. Transfer into your desired baking dish. 

  8. Sprinkle the crunch topping over. 

  9. Place it in the oven at a level slightly lower than the centre of the oven. Put an empty tray on a rack above it to protect the direct heat from burning the topping. 

  10. Bake for ~40 minutes. Check it sooner if you start to smell it strongly (as with most cakes). 

  11. Enjoy warm and straight out of the oven. 


If you don't have rosewater and want to try something different and delicious, instead try adding 1 Tbsp of dried Lavender flowers, or else 1 Tbsp of fresh rosemary leaves, minced fine. This is a very forgiving cake, you can experiment quite 'freely'. 

For the crunch topping, try substituting the coconut for crushed pistachios, walnuts, or sesame seeds. 

The nature of this "low-flour" cake is that it can go a bit dry by day 2-3, but it is amazing fresh out of the oven whilst still hot. 

It is recommended to serve warmed, steamed, toasted, or heated on a sandwich press to soften it. 

Serve with "nice cream" (banana sorbet), ice cream, butter, coconut oil, cashew icing, maple syrup, coconut yogurt or your favourite topping. 

As with most cakes and muffins, even if the recipe does not call for eggs, you can usually add ~2 without changing anything else, if you wish.