Gluten-Free Polenta Berry Cake with LittlePod Vanilla
Light, golden, and bursting with berries, this is your go-to cake for garden get-togethers.
Why You Should Bake with Polenta
If you’ve never baked with polenta before, you're in for a treat. Polenta, made from finely ground cornmeal, brings a rustic, golden texture to cakes that’s naturally gluten-free. When combined with ground almonds, you get a cake that’s moist, tender, and holds its structure beautifully, even without wheat flour.
We’re using Centaur Polenta for this recipe, a premium, finely milled polenta that bakes like a dream and gives your cake a sunny hue and gentle bite.
Let’s break down what makes this cake so special
Centaur Polenta
At the heart of this cake is Centaur Polenta, a finely milled cornmeal that creates a beautifully rustic texture. It gives the cake a naturally golden hue and a slight grain that makes every bite interesting. Unlike flour, polenta adds both colour and character — no bland sponge here.
Ground Almonds
To keep things soft and luscious, we’re swapping flour for ground almonds. Almonds lend a lovely moisture to the cake and help hold it together without the need for gluten. The result? A tender crumb that stays rich and soft for days.
LittlePod Natural Vanilla Paste
This is no ordinary vanilla. LittlePod Natural Vanilla Paste is packed with real Madagascan vanilla — seeds and all. It gives the cake a deep, warm aroma and a natural sweetness that complements the berries beautifully. Just one teaspoon adds that "baked by a pro" flavour.
Fresh Summer Berries
We’re talking blueberries, raspberries, and strawberries — the trifecta of summer fruit. When baked, the berries burst into pockets of juicy sweetness, perfectly balancing the golden crumb. Use what’s in season or frozen berries for year-round joy.
Lemon Zest
A touch of fresh lemon zest brightens the cake and keeps it from feeling too heavy. It lifts the vanilla and berries, adding a citrusy sparkle that’s subtle but essential.
Butter, Sugar & Eggs
The classic trio forms the base of this cake, but the texture is lighter thanks to the almond and polenta blend. Together, they give the cake richness without weight, and structure without needing flour.
Ingredients (Serves 8–10)
- 125g Centaur Polenta
- 125g Ground almonds
- 1 tsp Doves Farm Gluten-free baking powder
- 150g Unsalted butter, softened
- 150g Caster sugar
- 3 large eggs
- 1 tsp LittlePod Natural Vanilla Paste
- Zest of 1 unwaxed lemon
- 150g mixed berries (raspberries, strawberries, blueberries – halved if large)
Method
- Preheat your oven to 160°C fan / 180°C conventional / 350°F. Grease and line a 20cm (8-inch) round cake tin.
- Using a stand mixer or hand whisk, beat the butter and sugar until light, pale, and fluffy, about 3–4 minutes. This step traps air and gives the cake lift.
- Crack in the eggs one at a time, mixing well between each. Add your LittlePod Vanilla Paste, it’s more potent than extract, so a teaspoon goes a long way.
- In a separate bowl, mix together the Centaur Polenta, ground almonds, and baking powder. Gently fold into the wet mixture using a spatula or wooden spoon until just combined.
- Stir in the lemon zest, then fold in two-thirds of the berries. Scatter the rest on top once the batter is in the tin.
- Pour the batter into the tin, smooth the top, and gently press a few extra berries into the surface. Bake for 40–45 minutes, or until golden brown and a skewer comes out clean.
- Allow to cool in the tin for 10–15 minutes before transferring to a wire rack. Dust with icing sugar for a pretty finish.
What Makes This Cake Gluten-Free?
Gluten-free baking isn’t always simple, but this recipe nails it naturally by combining polenta and almond flour, no strange substitutes needed. Plus, it’s a great option for coeliacs or anyone trying to reduce wheat in their diet. Just make sure your baking powder is certified gluten-free and you’re golden.
Pro Tips & FAQs
Can I use frozen berries?
Yes! Just use them straight from frozen to prevent bleeding into the batter.
Can I make this dairy-free?
Swap butter for a dairy-free baking spread, the texture may be slightly softer but still delicious.
Why polenta instead of flour?
Polenta brings structure, richness, and golden colour, making it ideal for berry cakes that might otherwise become soggy.
How long will it keep?
Store in an airtight container at room temperature for up to 4 days. It also freezes beautifully.
When to Serve It
This is the kind of cake you want on a platter at your garden brunch, afternoon tea, or lazy weekend lunch. It’s just sweet enough, doesn’t need frosting, and has that “just one more slice” quality.
LittlePod Vanilla: A Natural Touch
LittlePod’s vanilla paste is more than just flavour, it’s sustainably sourced, full of real vanilla seeds, and brings authentic depth. If you’ve only used extract, switching to paste is a game changer. It works beautifully in fruit-based cakes like this one where vanilla isn’t overpowering, just quietly luxurious.
Let’s See Yours!
Tried it? Tag your bakes with @i4cfood, we’d love to see your creations and share them with our online community. Find us on:
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