Peach Polenta Cake

Polenta, which is made from corn meal, is like buckwheat, oats, quinoa or rice, gluten free. It has a very appealing slightly coarse texture which adds an interesting dimension to the cake.


As soon as I removed the cake from the oven, it struck me- I should have added some rosemary leaves on top. A long time ago, a friend of mine served an incredibly delicious peach cake with rosemary leaves. I was blown away by the taste.

This is the point at which you should add the rosemary leaves. Just sprinkle them over the peaches.


If you are as much of a rosemary lover as I am, you can even chop a handful of rosemary leaves and add them to the batter. Yumm! Enjoy the cake!


Peach Polenta Cake
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. ½ cup stone ground whole wheat flour
  2. ½ cup finely ground polenta
  3. 1 tsp baking soda
  4. ¼ tsp salt
  5. ½ cup almond milk
  6. 2 tbsp maple syrup
  7. 3 tbsp date paste (or sub with more maple syrup)
  8. 2 tbsp unsweetened apple sauce
  9. 1 tbsp coconut oil
  10. 4 ripe peaches, peeled and pitted and cut in thin slices
  11. 1/2 tbsp lemon juice
  12. Coconut oil to grease the skillet
  13. 1 branch of fresh rosemary, leaves torn off and roughly chopped
  1. Preheat your oven to 350F (370C), with an 8 or 10-inch cast iron skillet inside.
  2. In a bowl, mix together the dry ingredients.
  3. In a separate bowl whisk together the wet ingredients.
  4. Pour the wet mixture into the dry ingredients and whisk together until well combined.
  5. Remove hot skillet from the oven, grease it with a little bit of coconut oil, then pour in the batter. Arrange peach slices on top, sprinkle with rosemary and bake it for 25-30 minutes or until a toothpick comes out clean.
  6. Let cool slightly, then serve hot with a scoop of dairy free vanilla ice cream.

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