Polenta Cake (gluten-free, egg-free, dairy-free)

These came up moist and crumbly. The polenta had quite a bite too it, so I will soften/pre-cook it a little next time.

Ingredients

  • 1 1/4 cups gluten-free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp of xanthan gum or guar gum
  • 1/2 tsp salt
  • 1 cup Bob’s Red Mill Gluten-Free Polenta
  • 3 large free-range organic eggs, alternatively use 3 tbsp of flaxseed meal and 9 tbsp of water
  • 1/2 cup light vegetable or extra light olive oil
  • 1 3/4 cups packed organic light brown sugar
  • 3 very ripe medium bananas, mashed into puree (about 1 cup)
  • 1/3 cup coconut milk, milk, or other non-dairy milk
  • 2 tsp bourbon vanilla extract

Directions

  1. Preheat oven to 350F/175C.
  2. Prepare a 10″ x 13″ (25x25cm) baking pan by lining it with greased parchment.
  3. Mix the dry ingredients except the sugar.
  4. If using, mix flaxseed meal and the water and set aside for 5 min.
  5. Mix the wet ingredients with the sugar. Use a hand mixer.
  6. Pour the batter into the prepared baking pan.
  7. Bake in the center of a preheated oven for 33 minutes, or until done.

    Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.