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This not-too-sweet, almost savory polenta cake is perfect for that ‘it’s three PM and I need a little something with a cup of tea’ moment. In Italy, we had a lot of those moments, stopping at a cafe mid-way through the afternoon for a quick cup of espresso and bite to eat. Italy also reminds me that desserts don’t have to be cloyingly sweet to be decedent, sometimes less really is more.
For this recipe, I teamed up with Truvia in honor of National Diabetes Month. Truvia Nectar, blended with stevia leaf extract and honey, can help manage sugar intake. This polenta cake, lightly sweetened with the nectar and fruit juice, has minimal sugar with big flavor.
The nectar adds a touch of sweetness anywhere you would use agave, sugar or honey. I love it drizzled over oatmeal, yogurt and of course, in this recipe.
The base of the recipe is a mixture of fine cornmeal and ground almonds. For the best texture, I recommend using store-bought ground almond flour, but you can make it yourself in your food processor. The flour is a finer consistency than doing it yourself, so try and get the almond pieces as small as possible.
Lastly, I covered this cake in my favorite homemade, not-too-sweet frosting, whipped cream and cream cheese. Because of this, make sure to store any leftovers in the fridge and not on the counter.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
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