Serves 4
45 min
Raspberry Polenta Cake
Recipe GLPR51ebb2c5b22412
A tender, rustic dessert cake baked in a cast iron skillet, featuring the subtle corn flavor of polenta combined with tart raspberries. Sweetened with maple syrup and enriched with coconut oil, this single-skillet cake is warm, comforting, and perfect served fresh from the oven with a scoop of ice cream.
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Ingredients
1/2 cup all-purpose flour
1/2 cup finely ground polenta
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup melted coconut oil
1/4 cup maple syrup
1/2 cup unsweetened almond milk
1/2 cup fresh raspberries
1/2 teaspoon vanilla extract (optional)
Coconut oil or butter for greasing the skillet
Directions
Preheat your oven to 350°F. Place an 8- or 10-inch cast iron skillet inside the oven to heat while you prepare the batter.
In a medium bowl, whisk together the flour, polenta, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract (if using) until smooth.
Pour the wet ingredients into the dry ingredients and gently whisk just until combined; do not overmix, as some small lumps are fine.
Carefully remove the hot skillet from the oven and lightly grease it with coconut oil or butter. Pour the batter into the skillet.
Scatter the fresh raspberries evenly over the top of the batter, pressing them down slightly.
Bake for 18–25 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the skillet from the oven and let the cake cool for 5–10 minutes. Serve warm with vanilla ice cream.
