Gluten Free Cinnamon and Polenta Tea Cake
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I created this recipe adapting from an old recipe my grandma used to make for us when we came to visit. As a new mum I have been trying to make new tasty but easy recipes for my 2 year old boy, who is a fussy eater. We have also decided to go GF and DF in our household - so If you can relate, please try this recipe. It’s yummy but healthy and it’s perfect with tea or coffee in the afternoon. It’s super easy and it’s a family favourite of ours.
3 people made this
Ingredients
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup demera or raw sugar
- 1 teaspoon cinnamon
- 1 pinch salt
- 3/4 cup Sunflower Oil
- 1 cup fine polenta
- 1/2 cup rice flour
- 1/2 cup self raising gluten free flour
- 1 tablespoon chia seeds
- 1 tablespoon baking powder
Directions
- This recipe is made enterely in the blender.
- Preheat the oven to 180°C
- Grease a Bundt cake tin with sunflower oil
- Add coconut milk, eggs, sugar, sunflower oil, cinnamon and pinch of salt.
- Then add the fine polenta, rice flour and self raising GF flour. Blend all ingredients in low speed.
- Finally, add chia seeds and baking powder. Use a spatula to mix it in.
- Pour into the cake tin and cook for 40 minutes.
- Voilà! Enjoy with your favourite tea.
Tip
Use spatula to take ingredients from the sides before blending. When the cake is done, wait for it to cool off, remove from cake tin and turn cake upside down into a cooling rack.
