Lemon Polenta Cake - Chef Cynthia Louise
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The Stunning Lemon Polenta Cake Is A Luscious, Tangy Situation Of Glory

The holiday season is just around the corner. And if you’re looking for a dessert that’s a bit different from what’s usually being served for the holiday season or even a small dinner gathering with your family and friends, this one is for you.

This lemon polenta cake is from my Celebrate Your Sweet Tooth cookbook – it is a collection of dessert recipes that I guarantee you can have without having to feel even a little bit of guilt!

Let’s Talk About The Ingredients I Used

My lemon polenta cake is plant-based and gluten-free, perfect for people who have problems taking in gluten I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour, and in place of the egg, chia was used to hold everything together.

For those of you who have not heard of polenta, it is cornmeal made from ground flint corn. Typically, it’s coarsely-ground yellow corn, but sometimes it’s finely-ground yellow or white corn.

The recipe also calls for coconut butter and I used what I made myself – the recipe for the lush coconut butter is also in the Celebrate Your Sweet Tooth cookbook.

To add sweetness to this citrusy lemon polenta cake goodness, I used liquid gold. Maple syrup is the only sweetener I use aside from coconut sugar. But always be mindful to taste as you go as not all sugars are created equal.

lemon polenta cake

Lemon Polenta Cake Recipe!



For The Cake:

  • 20g chia seeds, ground
  • 100g fine polenta
  • 80g Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • 5g baking powder
  • 30g shredded coconut
  • 30g almond meal
  • A pinch of salt 100g coconut butter, melted
  • 50ml coconut oil

  • 200ml maple syrup
  • 100ml lemon juice
  • 100ml Kara coconut cream
  • 5 lemon slices
  • 10ml #JOY

For The Syrup:

  • 60ml lemon juice
  • 30ml maple syrup


Preheat your oven to 160C / 320F.

Grease 5 ramekins with coconut oil and line the bottom of each with baking paper. Arrange the ramekins on a baking tray and set them aside.

Combine all the dry ingredients.

In a separate bowl, whisk together all the wet ingredients.

Gradually add the wet mixture to the dry and mix until well combined.

Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.

Bake in the preheated oven for about 35 minutes.

Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.

Run a knife around the cakes, tip them over onto a plate and serve.


Makes: 5 cakes
Prep time: 5 mins
Baking Time:
35 mins
Freezer Friendly:


The smell of lemon yumminess while baking is amazing.

When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hotcakes. O M G. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yogurt. This is what #contentment tastes like. Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.

See you in the comment section of my YouTube channel!

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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