MEAM: Avocado Polenta Cake.

For those who don't know, for M.E. awareness month (May) I am writing a post, despite my severe illness, every single day. I'm doing this to raise money and awareness for the neurological chronic illness M.E. and the charity Invest In M.E.in the hope that one day we may find a cure. So, I'd really love if you'd head over to my JustGiving page and sponsor me throughout this challenge. Thank you.

This recipe is actually really good for you and still tastes as incredible as one chock full of nastys. Yep, this recipe is vegan, gluten free and refined sugar free. Amazing. Yet, it's so light and fluffy and not gummy at all unlike most recipes that are everything free! It's great for us spoonies as it's very light, full of lots of energy and so easy to eat. It can also be served in a multitude of ways; with a dollop of coyo coconut yogurt (I like the vanilla one), warm with a spread of coconut oil or vegan butter, cancel out the sugar-freeness with a scoop of sugar laden ice cream, spread your favourite nut butter or even make up some cashew frosting to liberally cake the cake in. This cake is so. Damn. Good. It has an amazing crust that is slightly crunchy and full of flavour that you'll want more and more and more. Healthy and tasty. Oh, and it freezes well too!

Gf V & Refined Sugar Free Avocado Polenta Cake (I won't restrict you with portions ;))

100g vegan sunflower spread 
25g coconut oil + more to grease
100g organic brown sugar
250g xylitol
150g avocado
2 flax eggs (flax egg tutorial)
175ml vegan buttermilk (175ml non-dairy milk + 3/4 tbsp lime/lemon juice)
375g Bob's GF flour or any plain gf flour blend
65g polenta
4g baking powder
4g bicarb
zest of 1 lime

  • Preheat the oven to gas mark 4. Grease 2 loaf tins with coconut oil, line and set aside.
  • Put the avocado, xylitol, brown sugar, sunflower spread and coconut oil into a large mixing bowl and whisk for 5 minutes with an electric whisk, or more with a hand whisk (like my superman) until everything is combined and is light and fluffy.
  • Now add the flax eggs and buttermilk. Lightly fold in the dry ingredients until mixed and add the zest.
  • Pour the mixture into the loaf tins and pop in the oven for 45mins. When it's golden brown, has a light crust and a skewer when poked in the cake comes out clean, then it is done.
  • Allow the cake to cool and enjoy!

1 comment:

  1. This looks amazing and the photos are beautiful! Xxx