Gluten-Free Orange Polenta Cake

Ingredients

• 1 cup fine cornmeal (polenta) 1 cup fine cornmeal (polenta)
• 1 cup gluten-free all-purpose flour blend (with xanthan gum) 1 cup gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup granulated sugar 1 cup granulated sugar
• 2 large eggs 2 large eggs
• 0.5 cup unsweetened plant-based milk (like almond or soy) 0.5 cup unsweetened plant-based milk (like almond or soy)
• 0.33 cup melted coconut oil or vegetable oil 0.33 cup melted coconut oil or vegetable oil
• 2 tbsp fresh orange zest 2 tbsp fresh orange zest
• 2 tbsp fresh orange juice 2 tbsp fresh orange juice

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan with gluten-free flour or line it with parchment paper. In a large bowl, whisk together the fine cornmeal (polenta), gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.

2. 2

   In a separate medium bowl, whisk together the granulated sugar, eggs, plant-based milk, melted coconut oil, fresh orange zest, and fresh orange juice until well combined and the mixture is smooth. The aroma of the orange zest should be quite fragrant at this stage.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix. The batter will be thick and slightly coarse due to the polenta, which is exactly what you want for this cake's texture.

4. 4

   Pour the batter evenly into the prepared cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles and ensure the batter is level. Allow the batter to rest in the pan for about 10 minutes before baking, which helps the polenta absorb moisture.

5. 5

   Bake in the preheated oven for approximately 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown and firm to the touch. Once baked, let the cake cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely. Slicing the cake while warm can cause it to crumble excessively.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.