Dark Chocolate Orange Polenta Cake

This vegan and gluten-free polenta cake is airy and loaded with flavor.

Soak the cake in the syrup, let it sit, and then flip the cake and serve.

Ingredients

Orange Layer

• 1 tbsp olive oil

• 2 tbsp sugar

• 1-2 oranges, thinly sliced 

Cake

• 50g (3/8 cup) polenta or cornmeal

• 2 tbsp orange zest (1/2 orange)

• 100g (scant 1 cup) almond flour or finely ground almonds

• 20g (1/4 cup) cocoa powder

• 1 tsp baking powder

• 1/4 tsp salt

• 75g (3/8 cup) sugar (see note)

• 75ml (3/8 cup) olive oil

• 2 eggs

Syrup

• 25-50g (1/8-1/2 cup) powdered sugar (see note)

• 60 ml (1/4 cup) water

• 30g (1 tbsp) cocoa powder

• 10g (approximately 1 square) 70% dark chocolate

• 1/4 tsp orange extract or substitute orange juice for the water

Instructions

1. Preheat the oven to 350 F. Line an 8-inch round pan with parchment paper. Pour the 1 tbsp of olive oil onto the paper and spread it to coat the paper and pan.

2. Sprinkle the sugar on the oil and place the orange slices on top. Cover the bottom as completely as possible.

3. Mix the polenta, orange zest, almond flour, baking powder, cocoa powder, and salt in a medium bowl. Whisk together the sugar and olive oil in another large bowl.

4. Add some of the dry ingredients to the wet and stir to combine. Add one egg and beat it into the batter. Mix in more of the dry ingredients and the other egg, then add the rest of the dry ingredients and mix until well incorporated.

5. Pour the batter over the orange slices into the prepared pan. Bake for 30 minutes or until set.

6. Combine the water, cocoa powder, and sugar in a small pan toward the end of the baking time. Heat until the sugar is fully dissolved. Remove from the heat and add the chocolate. Stir until the chocolate melts then add the orange extract to taste.

7. Poke holes in the cake with a toothpick. Pour the syrup over the cake. Allow the syrup to soak into the cake for at least an hour. Flip and serve the cake.

Notes

• This cake is not very sweet. For a sweet version, double the sugar and/or use a sweeter chocolate in the syrup.

• This cake freezes very well. Slice and store leftovers in the freezer.