Gluten-Free Polenta Cake
By the Gluten Free Recipes team ·
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.
At a glance: This medium baking recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 10 ingredients — including fine ground cornmeal, gluten-free all-purpose flour blend, xanthan gum — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Polenta Cake: When preparing this baking recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
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.
Ingredients
- 1 cup fine ground cornmeal (polenta)
- 1 cup gluten-free all-purpose flour blend (rice flour + tapioca starch + potato starch)
- 1 tsp xanthan gum (if blend does not contain)
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm milk
- 0.5 cup granulated sugar
- 2 large eggs
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Instructions
- 1
In a large bowl, whisk together the fine ground cornmeal (polenta), gluten-free all-purpose flour blend, xanthan gum (if using), certified 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)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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