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  • Prep-time: / Ready In:
  • Makes one 9-inch cake + 1¼ cups compote

Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any Thanksgiving or holiday spread. A homemade cherry compote with autumnal spices adds extra sweetness and a hint of tanginess. This recipe is gluten-free if you use gluten-free oat flour. The cake tastes best served warm: If you make it ahead of time, place it on an oven-going platter and warm in a 350°F oven about 20 minutes.

polenta apple cake

Ingredients

  • 1½ cups frozen cherries
  • 2 cups unsweetened applesauce
  • 1 tablespoon ground cinnamon
  • 2 whole star anise (optional)
  • 1 pinch ground cloves
  • 1 cup dry polenta
  • 1 cup unsweetened, unflavored plant-based milk
  • ½ cup pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • ½ cup oat flour
  • ¼ cup almond flour
  • 1 tablespoon arrowroot powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 medium unpeeled apples

Instructions

  1. Make Cherry Compote: In a small saucepan combine cherries, 1 cup of the applesauce, the cinnamon, star anise (if using), cloves, and 1 cup water. mix well. Cook over medium-low about 20 minutes or until thick and syrupy, stirring occasionally. Remove from heat; discard star anise. Use a potato masher to crush cherries to a pulp. Cool and chill until ready to serve.
  2. In a large mixing bowl stir together the remaining 1 cup applesauce, the polenta, plant milk, maple syrup, vinegar, and vanilla. Let stand 20 minutes. In a small bowl whisk together the next five ingredients (through baking soda).
  3. Preheat oven to 375°F. Line a 9-inch round cake pan with parchment paper.
  4. Core apples and slice into ¼-inch-thick wedges. Arrange apple slices in rows or a spiral pattern in the cake pan, working from the center outward to completely cover the base of pan.
  5. Add the flour mixture to the milk mixture, stirring well. Pour batter over apples, spreading evenly.
  6. Bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan at least 30 minutes. Invert onto a serving platter. Serve warm with Cherry Compote.

Comments (10)

(4.4 from 5 votes)
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Marcelo3 weeks ago
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Has anyone tried using another nut flour, instead of almonds, to make this cake?

Sandy Handsher2 months ago
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I love this polenta cake and make it all the time. But I leave off the cherry sauce.

Sandy Handsher2 months ago
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I love this cake and make it all the time, but I leave off the cherry sauce.

Alison3 months ago
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Darshana you have done it again. This cake, although quite sweet, is delicious and extremely moist. The recipe made 10 ample sized slices. Serving it warm makes it like a winter pudding. A winner with the family.
Thank you

Betsy4 months ago
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I used homemade applesauce and fresh cherries
This is delicious and not dry at all
Baked for 50 minutes instead of 60

Betsy4 months ago
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I also made my own oat flour I. Food processor

Maureen4 months ago
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Can you use Bob’s Red Mill corn meal or corn flour?

Kim4 months ago
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Just ok. Not as moist as I hoped it would be.

Joy4 months ago
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What is dry polenta? Cornmeal? Cannot make it unless I know the answer.

james4 months ago
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Yes. An example is Bob’s Red Mill yellow corn grits polenta

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