Second Plant Based Workshop, tick! So happy I got to spend the morning with some amazing people and loved to hear their success stories for repeat customers. Plus they got to try new dishes and one of them I’m sharing with you today!
This Polenta Cake or Bolo de Fubá as we know it in Brazil is a typical dish made specially during the Winter harvest festival or Festa Junina where everyone comes together to celebrate the bounty produce that is available for the colder months to come.
Polenta cake hits close to home as is one of my favourite cakes from my childhood. I used to love it when my mom made it and it was definitely not a cake that would last many days at home. This cake is originally made with lots of milk and butter, but for this recipe I found a vegan alternative that makes it cheaper and extremely easy to make.
Vegan Polenta Cake (Bolo de Fubá)
A polenta cake is a difficult thing to master as I myself failed several times when I got a dry slab instead of a cake or worse. A fluffy cake on top and a soiled bit at the bottom. So disappointing.
However, this recipes which can be done in less than 10 minutes (plus baking time) came out of the oven cooked in time and best of all, moist and packed with flavour. Aleluia!
I’m thrilled to share this recipe since it’s such an easy and quick treat for all family although if you are Brazilian this might as well be your breakfast.
- 2 cups of plant based milk
- 1½ cups flour
- 1½ cups polenta
- 1 cup of sugar (raw, coconut or demerara)
- ½ cup rice bran oil
- 1 tbsp baking powder
- Place all ingredients on a blender or food processor and mix well.
- In an oiled and floured pan (round or rectangular) pour the mixture.
- Bake in a pre-heated oven at 180C for 30-40 minutes.
- Remove from oven and let it cool before removing from the pan.
- Serve (preferably with coffee) and enjoy!
Peace & Love,