Fresh blackberries are the star of this toothsome cake, adding juicy sweetness to every mouthful. Polenta makes a wonderfully dense but not heavy cake. Almond extract provides a rich flavor and applesauce keeps things moist. This rustic, guest-worthy vegan polenta cake uses flaxseed meal as a binder instead of the egg found in traditional polenta cake. With just 20 minutes of prep time, you’ll be amazed at how quickly this comes together. Serve as is or with Vanilla Nice Cream or Aquafaba Whipped Cream. For the best flavor and texture, enjoy this scrumptious sweet treat the day it’s made.
For more inspiration, check out these tasty ideas:
- Polenta Cake with Apples and Cherry Compote
- Incredible Chocolate Sweet Potato Cake
- Peach Upside-Down Cake with Whole Grain Flour
- Blackberry-Peach Cobbler
Yield: Makes one 8-inch round cake …