Blackberry and apple upside down polenta cake

Treat yourself to a stunning Vegan Blackberry and Apple Polenta Cake, perfect for any occasion.
Made with PACK'D Organic Frozen Blackberries, apples, and a blend of polenta and almond flour, this cake is naturally gluten-free and packed with wholesome ingredients.
The beautifully arranged fruit base creates a visually striking dessert that’s as delicious as it is impressive. Serve warm with vegan yoghurt for the ultimate treat. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Serves 12
- Prep 5 minutes
- Cook 55 minutes
- Total 1 hour
- Storage - Tupperware for up to 3 days or freezer for 2 months
Ingredients
- 125g PACK’D organic frozen Blackberries
- 100g ground almonds
- 125g fine polenta
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp flakey sea salt
- Zest of 1 lemon
- 250 ml / 1 cup unsweetened apple puree
- 80ml light olive oil
- 3/4 cup almond, soy or oat milk (We used Almond)
- 75ml / 1/3 cup maple
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 medium apples
Method
In a large mixing bowl, stir together the almond flour, polenta, baking powder, baking soda, cinnamon, salt and lemon zest.
In another large mixing bowl stir together the apple puree, vanilla, olive oil, plant milk, maple syrup vanilla and apple cider vinegar. Leave to rest for 10 minutes.
Preheat oven to 190C / 170 fan. Line a 9-inch loose bottomed round cake pan with parchment paper on the bottom. Grease the sides with vegan butter or oil.
Core apples and slice into 4 mm wedges. Arrange apple slices in rows or a spiral pattern with blackberries on the cake pan bottom, working from the centre outward to cover the base of pan.
Add the dry mixture to the wet, stirring well. Pour batter over apples and blackberries, spreading evenly.
Bake about 55 mins - 1 hour or until a toothpick inserted in the centre of the cake comes out clean. After 40 minutes you may need to loosely cover with tin foil to stop over browning. Allow to cool in the pan for at least 30 minutes. Invert onto a serving platter and remove the parchment paper.
Serve warm with vegan yoghurt.
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