Peach/Raspberry Polenta Cake
  • Peach Puree:
  • ½ cup frozen peaches, thawed
  • Dry Ingredients:
  • ½ cup organic polenta
  • 2¼ cups blanched almond flour, sifted
  • 2 tablespoons brown rice flour
  • 1 tablespoon tapioca flour
  • 1 tablespoon arrowroot flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Wet Ingredients:
  • ½ cup coconut oil, melted
  • 1 cup maple crystals
  • 2 teaspoons vanilla extract
  • 3 flax eggs (3 TBSP ground flax seed and ½ cup + 1 TBSP water)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons peach puree
  • 1 Tablespoon orange zest (1/2 of 1 orange)
  • Additional ingredients:
  • ¾ cup fresh raspberries
  • 2 tablespoons arrowroot powder
  1. Preheat the oven to 325*F and set aside 2 silicon trays that hold 6 cakes each.
  2. Prepare your flax eggs by grinding 2 tablespoons of flax seed into a powder.  Then combine 3 TBSP of ground flax seed and ½ cup + 1 TBSP of water and set aside in the refrigerator for at least 15 minutes.
  3. Prepare your peach puree: Place the thawed, frozen peaches into a blender and blend until you have a puree consistency with a few chunks of peach left. Set aside.
  4. Sift and whisk together the dry ingredients (polenta, almond flour, brown rice flour, tapioca flour, arrowroot flour, baking powder, baking soda, salt) and set aside.
  5. In a separate bowl, whisk together the wet ingredients (coconut oil, maple crystals, vanilla, flax eggs, apple cider vinegar, peach puree and orange zest).
  6. Add the dry ingredients to the wet ingredients.
  7. Roll the fresh raspberries in arrowroot powder to coat them and then fold the coated berries into the batter gently.
  8. Pour the prepared batter into the silicone baking tray using a ¼ cup measure to fill each cup.  Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the pan cool for at least 30 minutes.  Flip the pans over to turn out the cakes and let cool completely.
  10. Top each cake with a poached peach half. Place on a bed of raspberry coulis and top with ice cream.
Recipe by Shaped By Sherri at