This cake is sunshine in edible form. Nigella’s original polenta cake isn’t vegan but the vegan adaptation (which she’s shared in various formats over the years) manages to retain all the zing, moist texture and unapologetic richness. without a whisper of dairy or egg.
It’s the kind of cake that doesn’t pretend to be anything else. It’s rustic. It crumbles at the edges. It’s golden, grainy with cornmeal and drenched in sharp-sweet lemon syrup that makes the whole thing sing. Think of it as the Mediterranean countryside. if it could bake.
And the best part? It keeps beautifully. Actually, it gets better over a day or two. One time I left a slice wrapped in parchment for three days (okay, I forgot about it) and it was still divine.
Nigella Vegan Lemon Polenta Cake Recipe
Ingredients Needed
Let’s gather the good stuff. No fancy egg replacements or obscure vegan ingredients-just things you’d likely find in a well-stocked kitchen or a single trip to the grocery store. Here’s what you’ll need:
For The Cake
- 150g ground almonds
- 150g fine polenta (also called cornmeal. don’t use coarse polenta)
- 1½ tsp baking powder (make sure it’s vegan. some contain whey)
- 200g caster sugar
- 250ml unsweetened almond milk (or oat milk. I’ve tried both and oat milk gives it a creamier finish)
- 100ml light olive oil (or any mild vegetable oil)
- Zest of 2 unwaxed lemons
For The Lemon Syrup
- Juice of 2 lemons
- 125g icing sugar
I vividly remember zesting those lemons for the first time and realizing I’d never fully appreciated citrus zest. The fragrance alone was enough to make me feel like I was doing something fancy, even though I was in sweats, hair up, flour on my face.
Equipment Needed
You don’t need a professional kitchen to pull this off. I used my mismatched, well-loved kitchenware and still ended up with a cake that earned me compliments for days.
Here’s what you’ll need:
- 23cm (9-inch) springform cake tin
- Mixing bowls (one large, one medium)
- Whisk or electric mixer (though I used a wooden spoon once and survived)
- Fine grater or microplane for lemon zest
- Small saucepan for the syrup
- Cooling rack
- Baking parchment
Oh and a toothpick or skewer for checking doneness. and for poking holes in the cake so the syrup seeps in like magic.
Instructions To Make Nigella Lawson’s Vegan Lemon Polenta Cake
Here’s where the alchemy happens.
1. Preheat & Prep
Preheat your oven to 180°C (160°C fan) or 350°F. Line the base of your springform tin with parchment and lightly oil the sides. I forgot the parchment once. don’t be like me. The bottom stuck like a barnacle.
2. Mix The Dry Ingredients
In a large bowl, whisk together the ground almonds, polenta, baking powder and lemon zest. Just mixing them already smells like lemony heaven.
3. Combine The Wet Ingredients
In another bowl or jug, whisk the almond milk, olive oil and sugar until the sugar starts dissolving. It’ll look pale and glossy.
4. Bring It Together
Pour the wet mixture into the dry and stir gently to combine. You don’t want to overmix. just enough that it becomes a thick, pourable batter. It’s grainy but luscious.
5. Bake
Pour the batter into your prepared tin and level it out. Bake for 40-45 minutes. The top will be golden and a skewer inserted into the center should come out clean. Your kitchen will smell like lemony dreams.
6. Make The Syrup
While the cake is baking, heat the lemon juice and icing sugar gently in a pan until dissolved. Don’t boil it-just warm it through.
7. Syrup Soak
Once the cake is out of the oven, don’t wait-poke holes all over the top with a skewer, then slowly pour the syrup over. It’ll pool a bit, then gradually sink in, making the whole thing juicy and zingy.
8. Cool And Serve
Let it cool completely in the tin, then gently release and serve. It’s gorgeous with a spoonful of coconut yogurt or just as it is.
What I Learnt
This cake taught me that vegan baking doesn’t need to mimic traditional recipes to succeed. it can stand on its own. You don’t need aquafaba or chia eggs or complicated emulsifiers. Just a good balance of texture, flavor, and, most importantly, love.
I also learnt that texture is everything. The almond and polenta combination gives you a cake that feels luxurious. slightly crumbly, tender and rich. It doesn’t need icing, it doesn’t need a garnish. It’s confident. Like Nigella herself.
And I’ve learnt to never underestimate syrup. Seriously. That lemon syrup transforms the cake from pretty good to utterly unforgettable.
FAQs
Can I Use Regular Flour Instead Of Polenta For Nigella’s Vegan Lemon Polenta Cake?
It’s really the polenta that gives the cake its signature texture, so switching it out might give you a different result. But if you’re in a pinch, you could try almond meal or cornflour for a similar consistency. The result might be a bit softer, though!
What Can I Substitute For The Non-dairy Yogurt In Nigella’s Vegan Lemon Polenta Cake?
You could swap the non-dairy yogurt with coconut yogurt or even a bit of mashed banana or applesauce. It’ll still give you that nice moisture, though the flavor might vary slightly depending on what you choose!
How Do I Make Sure The Vegan Lemon Polenta Cake Turns Out Moist?
The key is making sure you don’t overbake it. Keep an eye on the cake as it cooks, and test with a toothpick-if it comes out clean but slightly sticky, it’s time to pull it out. Also, don’t skip the syrup; it adds so much moisture and flavor!
