Gluten-Free Polenta Cake

This tender gluten-free polenta cake boasts a delightful crumb with subtle corn notes, offering a satisfyingly moist texture. Its simple elegance makes it perfect for any occasion, from a casual breakfast to a light dessert.

Prep: 15 min Cook: 25 min Total: 60 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 1h (15 min prep, 25 min cook). It uses 10 ingredients — including fine ground cornmeal, gluten-free all-purpose flour blend, xanthan gum — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Polenta Cake: When preparing this baking recipe, buy polenta labeled gluten-free, since cornmeal is frequently milled on equipment shared with wheat. The flour blend, baking powder and vanilla extract should also be labeled gluten-free, and the cake pan lined with parchment rather than floured.

Gluten-Free Notes for Gluten-Free Polenta Cake: This recipe is gluten-free, relying on fine ground cornmeal and a carefully selected gluten-free flour blend. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 In a large bowl, whisk together the fine ground cornmeal (polenta), gluten-free all-purpose flour blend, xanthan gum (if using), gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture throughout the cake.
2 In a separate medium bowl, whisk together the warm milk, granulated sugar, large eggs, melted unsalted butter, and vanilla extract until well incorporated and smooth. The mixture should be a uniform pale yellow.
3 Pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk or spatula until just combined, being careful not to overmix. The batter will be thick and slightly lumpy, which is characteristic of polenta cakes.
4 Grease and flour a 9-inch round cake pan with gluten-free flour or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly with a spatula. Let the batter rest in the pan for about 10 minutes to allow the cornmeal to absorb some of the liquid.
5 Bake in a preheated oven at 375°F (190°C) for approximately 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

310

Calories

Protein

36g

Carbs

13g

Fat

Fiber

290mg

Sodium

Tips & Notes

Use fine-ground cornmeal, as the recipe says. Coarse polenta stays gritty in a cake.
Let the batter sit for 10 minutes before baking so the cornmeal hydrates and the crumb turns tender.
Choose cornmeal labeled gluten-free. Corn is often milled alongside gluten grains.

Common questions

What cross-contamination risk is specific to Gluten-Free Polenta Cake?

Check fine ground cornmeal, gluten-free all-purpose flour blend, xanthan gum before they go into Gluten-Free Polenta Cake. Buy polenta labeled gluten-free, since cornmeal is frequently milled on equipment shared with wheat. The flour blend, baking powder and vanilla extract should also be labeled gluten-free, and the cake pan lined with parchment rather than floured.

Which gluten-free swaps does Gluten-Free Polenta Cake use?

Gluten-Free Polenta Cake relies on 1 cup gluten-free all-purpose flour blend and 1 tsp xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

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