Cherry Polenta Snack Cake



  • 6 1/2 Tbsp (100 ml) water
  • 3 1/2 Tbsp (50 ml) soy milk
  • 1 tsp psyllium husk powder
  • 2/3 cup (130 g) superfine caster sugar or granulated sugar
  • 2 1/2 Tbsp (50 g) golden syrup or light corn syrup 
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (120 ml) unsweetened vegan yogurt or silken tofu
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 1/4 cups (160 g) all-purpose plain white flour
  • 3/4 cup (100 g) coarse polenta
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 lemon
  • 8 ounces (250 g) cherries 
  • 1 1/4 cups (150 g) powdered (icing) sugar
  • 1/4 tsp almond extract
  • 2 Tbsp soy milk


  1. For the cake, preheat the oven to 325ºF (160ºC) with the convection fan on if you have it. Grease and line a 9 x 13-inch (23 x 33-cm) cake tin with baking parchment. 
  2. Place the water, soy milk, psyllium husk powder, superfine sugar, golden syrup, vegetable oil, vegan yogurt, almond extract and vanilla extract in a high speed blender. Blend until smooth and then set aside. 
  3. In a medium bowl, sieve together the flour, polenta, baking powder and fine sea salt. Grate the zest from the lemon into the bowl. 
  4. Stir the wet ingredients into the dry until just combined then transfer to the prepared cake tin. 
  5. Pit and halve cherries, then arrange the cherries on top of the batter. Place in the oven to bake for 30 minutes. Remove from the oven and set aside to cool fully. 
  6. For the glaze, whisk together the icing sugar, almond extract and soy milk in a small bowl. 
  7. When the cake is cool, drizzle with the glaze, slice into squares and serve.


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This is a super easy cake recipe, ideal for whipping up in a flash! Just combine your dry ingredients and blend together your wet ingredients before mixing everything together to make your batter.

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Once the batter is made, arrange the halved cherries over the top of the cake. The batter should be quite shallow so the cherries won’t sink to the bottom. This cake works best with fresh, seasonal cherries with a big punchy flavor!

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Once baked, drizzle with the almond infused icing and wait for it to set.

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Finally slice up the cake into snack-size wedges and serve! You can store the cake covered in the fridge for up to two days.

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