Polenta cake is naturally gluten-free, full of character, and delightfully tender with a pleasant, crumbly texture. It’s versatile—easy enough for everyday snacking but elegant enough for dinner parties. You can flavor it with lemon, orange, berries, or nuts, and serve it plain, glazed, or dusted with powdered sugar. It keeps well and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Polenta or fine yellow cornmeal
Almond flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Lemon or orange zest (optional)
Vanilla extract
Plain yogurt or milk
Optional toppings:
Powdered sugar
Citrus glaze
Fresh berries
Directions
Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
In a bowl, whisk together the polenta, almond flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add the citrus zest and vanilla extract, then stir in the yogurt or milk.
Gradually fold in the dry ingredients until well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar or glaze if desired before serving.
Servings and timing
This polenta cake serves 8–10 people and takes approximately 55 minutes total — 15 minutes to prep and 35–40 minutes to bake.
Variations
Lemon Polenta Cake: Add extra lemon zest and finish with a lemon glaze for bright flavor.
Orange & Almond: Use orange zest and juice, and sprinkle slivered almonds on top.
Berry Polenta Cake: Fold in fresh blueberries or raspberries for a fruity twist.
Honey-Sweetened: Replace some or all of the sugar with honey for a richer, more earthy sweetness.
Chocolate Chip Polenta Cake: Add dark chocolate chips for a decadent version.
Storage/Reheating
Store polenta cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices tightly and store in a freezer-safe bag for up to 2 months. Let thaw at room temperature. To reheat, warm briefly in the microwave or oven.
FAQs
Is polenta the same as cornmeal?
Polenta is a type of cornmeal, typically medium or coarse ground. For cakes, fine or medium polenta works best.
Can I make this cake gluten-free?
Yes, polenta and almond flour are naturally gluten-free. Just ensure your baking powder is certified gluten-free.
What kind of yogurt should I use?
Plain Greek or regular yogurt both work well. You can also use sour cream or milk.
Can I use olive oil instead of butter?
Yes, substitute the same amount of light-tasting olive oil for a slightly different texture and flavor.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs attached.
Can I add a glaze to this cake?
Yes, a simple citrus glaze made with powdered sugar and lemon or orange juice is perfect.
What’s the texture of polenta cake like?
It’s tender and moist but slightly grainy from the polenta, giving it a pleasant crumb.
Can I make this cake dairy-free?
Yes, use dairy-free butter or oil and a non-dairy milk or yogurt alternative.
Is this cake overly sweet?
No, it’s lightly sweetened, making it suitable for both dessert and tea-time.
Can I make cupcakes instead?
Yes, divide the batter into muffin tins and bake for 20–25 minutes, checking for doneness.
Conclusion
Polenta cake is a beautifully simple dessert with a distinct texture and rich, buttery flavor. Whether dressed up with glaze and fruit or kept plain and rustic, it’s a satisfying cake that’s easy to make and naturally gluten-free. With endless variations to suit your taste, this cake is a delicious go-to for any occasion.
Polenta cake is a rustic, naturally gluten-free dessert made with cornmeal and almond flour. Its unique crumbly texture, buttery flavor, and versatility make it perfect for both casual and elegant occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:1 cake (8–10 servings)
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
3/4 cup fine polenta or yellow cornmeal
1 cup almond flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
3 large eggs
1 tbsp lemon or orange zest (optional)
1 tsp vanilla extract
1/2 cup plain yogurt or milk
Optional toppings:
Powdered sugar
Citrus glaze
Fresh berries
Instructions
Preheat oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
In a bowl, whisk together polenta, almond flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add citrus zest (if using) and vanilla extract. Stir in yogurt or milk.
Gradually fold in the dry ingredients until fully combined.
Pour batter into prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze before serving if desired.
Notes
Use fine or medium-ground polenta for best texture.This cake is naturally gluten-free—just confirm baking powder is gluten-free.Store covered at room temperature or refrigerate for longer freshness.Great with a citrus glaze or fresh berries for added brightness.Can be made dairy-free by substituting plant-based yogurt and butter alternatives.
