Sweet Polenta Cake with Fresh Berries

Aug 5, 2011 at 5:18 p.m. ET

Coarse-ground cornmeal isn't just for savory polenta side dish recipes. This hearty grain can be transformed into a scrumptiously sweet vegan cake.

Sweet Polenta Cake with Fresh Berries

Serves 6 to 8


    • 1/4 cup vegan margarine

    • 1 cup firmly packed light brown sugar, divided

    • 3 cups blueberries, blackberries, and raspberries

    • 1/2 cup polenta or coarsely ground cornmeal

    • 1 cup all-purpose flour

    • 1 teaspoon baking powder

    • 1/2 teaspoon salt

    • Egg substitute equivalent for 3 eggs

    • 1/4 cup extra virgin olive oil

    • 2 teaspoons pure vanilla extract


  1. Preheat oven to 375 degrees F.

  2. In a 10-inch cast-iron skillet, melt margarine with 3/4 cup brown sugar over medium heat, stirring until the sugar is melted and smooth.

  3. Stir in the berries, remove skillet from heat, and set aside.

  4. In a medium mixing bowl, whisk together polenta, flour, baking powder, and salt.

  5. In the bowl of a standup mixer fitted with the paddle attachment, beat eggs and the remaining 1/4 cup sugar until light, about 4 minutes.

  6. Beat in olive oil and vanilla, then stir the dry ingredients into the batter, just until combined.

  7. Spoon batter over the fruit and smooth out with a spatula.

  8. Bake until the cake springs back when touched, about 20 minutes. Cool in the skillet for 10 minutes, then cover with a platter and invert.

  9. Serve warm with vegan whipped topping.

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Vegan triple chocolate cupcakes
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