Vegan Lemon Polenta Cake

Difficulty: Easy | Makes: 8 Servings

Reimagine polenta with this citrus forward, plant-based cake from Lauren Casolaro @pinchofparsely_!



  • 1 cup (160g) Roland® Quick Cooking Polenta

  • 3/4 cup (90g) all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 egg replacers (2 tablespoons egg replacer + 6 tbsp water)

  • 1/4 cup (60g) aquafaba

  • 1 cup (200g) granulated sugar

  • 1/4 cup (48g) neutral oil

  • 2 tablespoons (28g) dairy-free butter, softened

  • 1/2 cup (115g) plain dairy-free Greek yogurt

  • 2 tablespoons (28g) lemon juice

  • 2 tablespoons lemon zest

  • ¼ cup slivered almonds, for garnish

  • ¼ cup powdered sugar, for garnish


  1. Preheat the oven to 350°F (160°C) and line the bottom of an 8-inch cake pan with parchment paper. In a small bowl, whisk together your egg replacer and water then let set for 5-7 minutes

  2. In a medium mixing bowl, whisk the polenta, all-purpose flour, baking powder, and salt until combined

  3. In a large mixing bowl, beat together the egg replacers, aquafaba, and sugar with either a hand mixer or stand mixer on medium speed for 3-4 minutes, or until pale and foamy. Reduce speed to low and mix in the oil, vegan butter, dairy-free Greek yogurt, lemon zest, and lemon juice

  4. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined

  5. Pour the batter into the prepared cake pan. Optional: evenly sprinkle slivered almonds on top. Bake for 35 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a cooling rack

  6. Lightly sift powdered sugar over the cooled cake. Slice and enjoy!