This gluten and dairy free orange polenta cake is supercharged with citrusy goodness. It’s soft and dense, moist and crumbly, and most certainly delicious. The cake is soaked with an orange and lime syrup, which brings it to a whole new level. (Psst, there’s a video with step-by-step instructions, as well!)
Okay, first of all: raise your hand if you know what “polenta” is.
Polenta is basically the Italian version of grits. If you go into more detail, it turns out that polenta and grits are made from different types of corn… but they’re both some sort of coarsely ground cornmeal in the end.
This gluten and dairy free roll cake combines the taste of comfort food with the appearance of a sophisticated dessert. The gluten free vanilla sponge is fluffy and flavourful, and goes wonderfully together with the dairy free chocolate frosting. The polka dot pattern adds the finishing touch, and only contains natural colourings.
I love polka dots. I also love complicating things. So, knowing this, and also knowing that I’ve never made a roll cake before… of course my first roll cake would be gluten AND dairy free, with a polka dot pattern. Of course.
This dairy free frosting just might be the fluffiest you’ve ever tasted. With only three ingredients, this vegan chocolate frosting recipe is easy and reliable, and gives the most delicious results. The perfect dairy free icing for anyone with food intolerances!
This recipe is part of the “How To’s” post series, where I share my kitchen tips and tricks – as well as simple go-to recipes that don’t really fit into a category. Handy, ain’t it? You can find all the posts in the series here or in the recipe index under “How To’s”.
Frosting. The reason we all eat cake.
Yes, yes, the sponge part can be super tasty – but let’s be real: we’re all here for the fluffy, creamy, sweet awesomeness that is frosting.
These paleo brownies are about as healthy as a brownie can get – but that certainly doesn’t prevent them from being perfectly dense, fudgy, sweet and delicious. The dairy free avocado ganache makes these gluten free brownies even more spectacular… and no, you can’t taste the avocado. (Psst, there’s a RECIPE VIDEO as well!)
Let me tell you something about food bloggers:
(1) It feels bloody amazing to describe myself as one.
(2) We usually get the best recipe ideas at the worst possible moment (like that one time in the lab with concentrated hydrochloric acid in hand… or at two in the morning… or in the middle of a conversation with a normal person (a.k.a. not a food blogger) who’s now probably afraid of you after you started squealing excitedly about an ohmygosh-totally-brilliant-recipe-I’ve-just-thought-of).
(3) We count our food-blogging lives in terms of unusual milestones.