Sweet Polenta Cake with Fresh Berries

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.

More vegan dessert recipes
Strawberry babycakes
Vegan triple chocolate cupcakes
Peanut butter chocolate chip bars


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