Sweet polenta cake, without butter

Video recipe

Ingredients

• 200 g cornmeal for polenta
• 150 g flour of your choice, including gluten-free flour (we used semi-wholemeal soft wheat flour)
• 120 g white sugar (if you prefer cane sugar, use 150 g)
• 150 g vegetable oil
• 150 g almond milk
• 2 whole eggs (use 3 eggs if you have chosen gluten-free flour)
• one sachet of baking powder
• flavourings of your choice: grated lemon zest, vanilla, chocolate chips or sprinkles…

Mix all the ingredients together, always adding the baking powder last. You can mix by hand, in a stand mixer, or in a bowl with an electric hand mixer.
Line a baking tin with baking parchment. To help it stay in place and fit the tin, scrunch it up and dampen it with a little water before laying it out.
Pour in all the mixture, then trim the excess baking parchment around the sides.

Bake the cake in a preheated oven at 200°C for around 45 minutes; the cooking time may vary depending on your oven.
Enjoy!

The cake in our photos contains chocolate sprinkles.