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Close-up of a moist polenta cake slice topped with powdered sugar

Moist and Crumbly Polenta Cake – Gluten-Free

This moist and crumbly polenta cake is a simple, gluten-free dessert made with fine polenta, almond flour, eggs, and citrus zest. It’s light, flavorful, and perfect for any occasion—whether served with coffee, fresh berries, or a dusting of powdered sugar. Easy to make and naturally gluten-free, this cake is a go-to treat for both casual and elegant settings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Breakfast, brunch
Cuisine: Italian
Calories: 300
Ingredients Method

Ingredients
  

  • ½ cup fine polenta cornmeal
  • ½ cup almond flour
  • ½ tsp baking powder
  • 2 large eggs
  • ⅓ cup sugar
  • ¼ cup extra virgin olive oil or melted butter
  • 1 tbsp lemon zest or orange zest
  • 1 tbsp lemon juice optional, for extra flavor
  • A pinch of salt
  • Powdered sugar for dusting (optional)

Method
 

  1. Preheat oven to 175°C (350°F). Grease a small round pan (6–7 inches) and line with parchment paper.
  2. In a bowl, mix polenta, almond flour, baking powder, and salt.
  3. In another bowl, whisk eggs and sugar until light. Add oil and lemon zest. Mix well.
  4. Combine wet and dry ingredients. Stir just until smooth.
  5. Pour batter into pan.
  6. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.
  7. Cool, then dust with powdered sugar.
  8. Slice and serve!