By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
356 cal · 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.
Comments
This cake lands well for a Charlotte weeknight: all ingredients are reliably stocked at Harris Teeter, Food Lion, Walmart, or ALDI, with no special stops required. The 45-minute stated time is honest for mixing and baking, though add 10 minutes if you're folding fresh raspberries in rather than scattering frozen ones. Cost per serving runs around $1.50 to $2.00 driven by the raspberries and almond milk, reasonable for a same-night dessert that doesn't reheat well. The cake is unfussy—a simple batter that needs no fancy technique—but serves four as written, which is modest for a family looking for a proper back-up dessert plan.
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