Baked Polenta Cake with Almond Flour and Raspberry Sauce

Ingredients

• 1 cup polenta
• 1 cup almond flour
• 1 cup coconut milk
• 1 3/4 cup maple syrup
• 1 teaspoon baking powder
• 2 cups fresh raspberries
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 2 tablespoons sugar

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil.

2. 2

   In a large mixing bowl, combine 1 cup of polenta, 1 cup of almond flour, 1 teaspoon of baking powder, and a pinch of salt. Mix well.

3. 3

   In another bowl, whisk together 1 cup of coconut milk, 3/4 cup of maple syrup, 2 tablespoons of melted coconut oil, and 1 teaspoon of vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

5. 5

   Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. 6

   While the cake is baking, prepare the raspberry sauce. In a small saucepan, combine 2 cups of fresh raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice.

7. 7

   Cook the raspberry mixture over medium heat for about 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Remove from heat and let it cool.

8. 8

   Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.

9. 9

   Slice the cooled polenta cake and serve it with the raspberry sauce drizzled on top.

10. 10

    Enjoy your delicious Baked Polenta Cake with Almond Flour and Raspberry Sauce!