Thanks to Bianca for this delicious recipe!


300g almond meal
300g polenta
4 tsp baking powder
1 tsp bicarbonate of soda
¼ tsp salt
200ml grapeseed oil
400g unrefined coconut sugar
6 drops lemon oil (or 4 lemons zest)
500ml Soy milk

Preheat oven to 180 degrees Celsius. Combine all ingredients in a large bowl and mix thoroughly. The mixture should be quite wet, something similar to a pancake batter. The cake batter will be very grainy at this stage but don’t worry. Have a taste of the batter and if the lemon flavour isn’t noticeable add a few more drops of lemon oil or another lemon’s zest.
Poor the mix into a lined cake tin (round or square, approximately 20cm in length) and bake for 50-60 minutes. To check that the cake is done give the tray a good shake. If the mix still wobbles a bit place it in the oven a little longer.
Once the cake is done take it out of the oven and allow it to cool completely before attempting to remove it from the tray. If you still find it too delicate to remove place the cake in the fridge for an hour before cutting.
This cake can be served alone or with whipped coconut cream and some dehydrated orange slices. Enjoy!