I made this at my recent November workshop and it was a big hit with everyone. It’s a great one to make for when you’re entertaining.

Enjoy it on its own or serve with some oat mylk cream or coconut yoghurt.

• 2 ½ tablespoons chia seeds (place chia seeds into cup & add 6 tablespoons of water – set aside for at least 20mins until gel forms)
• 3 tablespoons coconut oil
• 1 ½ teaspoon apple cider vinegar
• 2 teaspoon vanilla essence 
• 7 teaspoon arrowroot
• 180ml oat or nut milk of your choice 
• 180ml maple syrup
• 270g fine polenta
• 300g ground almonds
• Finely grated zest of 1 unwaxed lemon
• Finely grated zest and juice of 1 unwaxed orange
• Pinch of salt 

For Glaze

• Finely grated zest and juice of 1 unwaxed orange
• Finely grated zest of 1 unwaxed lemon
• 4 tablespoon coconut sugar

In a large mixing bowl combine all the dry ingredients and mix well. 

Then add chia seed gel and all the remaining wet ingredients.

Mix and beat until all ingredients combined and tip into a well prepared 20cm cake tin (either oiled with coconut oil or lined with baking parchment)

Bake for 40-50 minutes in the oven 175 degree Celsius (fan) or at 195.

To make glaze:

Gently heat the orange juice and zest in a pan with coconut sugar until it dissolves.

Once cake is golden brown and knife comes out clean when poked in the middle, remove from oven and allow to cool for about 20 minutes in the tin.

Evenly drizzle syrup and zest over the cake. Remove from tin and serve.