Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

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One of the weird things about living in New Zealand: it is pumpkin season in spring! …and in autumn. But the spring pumpkins taste way better. This year I decided to step out of my comfort zone and try a completely new pumpkin recipe.

Just recently I heard of so called polenta cake. The name is pretty much self-explaining: it is made with polenta! Why not, me thought and bravely combined it with freshly blended butternut squash, lemons and dates. And yes, it works! The texture has a funny, fluffy feel to it and it is quite moist.

Lemons are still in season and they keep stacking up on our kitchen table. I let the lemons have the leading role in this recipe. Not only are they in the dough, but also in the filling. This allows for a fresh lemony flavour that will have any lemon lover drooling 🙂

For a 8inch/ 17cm cake tin you’ll need:

For the cake:
1 cup (190g) fine polenta
1/2 cup (70g) buckwheat flour
1 tablespoon psyllium fiber husk
1 teaspoon baking soda
1/2 teaspoon baking powder
1-2 pinch salt

200g peeld, raw butternut squash
juice and zest of one lemon (1 tablespoon zest, 1/4 cup juice)
1 cup water
3/4 cup (105g) dates, pitted and diced

For the filling:
100g peeld, raw butternut squash
1/4 cup (50g) dried apricots
juice and zest of one lemon (1 tablespoon zest, 1/4 cup juice)

some coconut flour for sprinkles on top (optional)

Preparation:

1. Preheat the oven to 200° C (top-/ bottom heat). Line the cake tin with baking paper.

2. For the dough, place dates, lemon juice and water into high-speed blender and let soak for a little.

3. In the meantime mix all dry ingredients for the dough in a medium sized bowl.

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

4. Chop the butternut to smaller chunks, chuck it in the blender and blend everything to a fine paste.

5. Pour lemon-date-pumpkin-mixture into the bowl with the ingredients and mix well. Make sure you don’t stir it too long. Quickly transfer to the cake tin and spread it evenly.

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

6. Place in the oven and bake until an inserted skewer comes out clean (about 10-15 minutes). Let rest in the form for a little before taking it out and letting it cool down completely on a cooling rack.

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

7. In the meantime blend the apricots, lemon and butternut squash to a fine cream. Here it will also help to let the apricots soak in the lemon juice for a while.

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

8. Once the cake has cooled down, cut it lengthwise into two and take the gently top off. I like to use a large serrated knife for this job. Spread the filling on the lower part of the cake and then gently replace the top part. I like to sprinkle it with some ground desiccated coconut flour 🙂

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! 🙂

Vegan Gluten-free Oil-free Low-fat Egg-free Dairy-free Polenta Pumpkin Lemon Cake

6 thoughts on “Lemon Pumpkin Polenta Cake (Vegan, Gluten-free, Oil-free, Low-Fat)

    1. vgmonster Post author

      Thank you, Tracey! I can’t think of a substitute for psyllium husk. I use it mainly to make it bind a bit better. Every now and then I forget to add it and the cake turns out just a little more crumbly. So it might work without it. Here in New Zealand you can buy psyllium husk in health stores, organic shops and in the gluten-free section of the supermarket.
      All the best,
      Jana 🙂

      Reply
    2. robin m

      Hello,
      I really want to make this cake. Sounds interesting different and delicious. From what i am reading, the butternut squash is not cooked at all and is blended raw??? Is this correct?
      Do you think sweet potato would work instead of butternut squash?
      Thanks so much…..robin m

      Reply
      1. vgmonster Post author

        Hi Robin,
        Yes, the butternut squash is raw. Since it is a fruit, you can eat it raw. I’m not sure how sweet potato would work in this recipe though. I haven’t tried that at all, but it would have to be cooked before using it in the filling. I hope that helps! 🙂
        All the best,
        Jana

        Reply

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