Whole Food, Plant-Based Recipe Polenta Peach-Blueberry Cake

Ingredients

• ¾ cup fine polenta
  

• ½ cup plus 2 T almond flour
  
• ¾ tsp baking powder
  
• ¾ tsp baking soda
  
• ½ cup date paste
  
• 6 T plant-based yogurt**
  
• 1 tsp almond extract
  
• Orange or lemon zest
  
• 6 T aquafaba*, chilled
  
• 1-2 peaches, pitted and sliced
  
• ¼ cup blueberries
  
• Apricot spread for glaze*** (optional)

Instructions

1. Preheat oven to 350°F
2. Line the bottom of 8” springform pan with parchment paper
3. In a large bowl, combine polenta, almond flour, baking powder, and baking soda. Set aside.
4. In a small bowl, combine wet ingredients: date paste, yogurt, almond extract, and zest.
5. Pour aquafaba into a bowl with a standing mixer fitted with a whisk attachment (or use a bowl with hand mixer), and whisk until stiff peaks form.
6. Fold the wet ingredients into the flour mixture and fully combine. Take the whipped aquafaba and fold gently into the batter. (Avoid overmixing as this will deflate the aquafaba.)
7. Pour batter into a prepared pan. Arrange the sliced peaches on top, overlapping slices to make a decorative pattern and filling center with blueberries.
8. Bake for 40-45 minutes. The top will be brown, and the fruit will be cooked. You can use a skewer to test the center of the cake.

Chef's Notes