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Deliciously Ella’s Orange and Baobab Polenta Cake

Serves: 8

Eco FriendlyGluten Free‏Vegan Friendly

This impressive dairy-free citrus cake, that was specially created for Sevenhills Wholefoods by Deliciously Ella, is not only light but also tastes delicious

Deliciously Ella’s Orange and Baobab Polenta Cake Recipe: Veggie Magazine


For the cake:

4 ½ tbsp water

1 ½ tbsp milled flax seeds

180ml brown rice milk

1 ½ tsp apple cider vinegar

180ml maple syrup

1 ½ tsp vanilla powder

270g fine polenta

200g ground almonds

6 tsp arrowroot

pinch of salt

juice of 1½ oranges

zest of 1 orange

3 tbsp Sevenhills Wholefoods organic extra virgin raw coconut oil (melted)

6 tbsp Sevenhills Wholefoods organic raw baobab powder

For the drizzle:

zest 2 oranges

juice of 2 oranges

3 tbsp Sevenhills Wholefoods organic coconut sugar


  • Start by preheating the oven to 175C/350F/Gas 4. Mix the water and flax seeds in a cup and leave to the side for 15 minutes until a gel forms. Then mix the brown rice milk with the apple cider vinegar.
  • In a large mixing bowl combine the maple syrup, vanilla powder, polenta, ground almonds, arrowroot, salt, orange juice, orange zest, coconut oil and baobab. Stir until all ingredients are thoroughly mixed then add in the milk and apple cider vinegar, and the flax seed/water gel.
  • Give the mixture another good stir before spooning into a silicon cake tin and baking for 35 minutes, until turning golden brown.
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