Marmalade Polenta Cake

Gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Serves 12



  • 175g dairy free spread
  • 150g caster sugar
  • 2 tbsp agave nectar
  • 2 eggs, beaten
  • 5 tbsp good quality marmalade
  • 200g gluten free self-raising flour
  • 150g cornmeal
  • 1½ tsp gluten free baking powder
  • 150ml dairy free milk (I used rice milk)


  • 3 tbsp marmalade
  • 1 tbsp agave nectar
  • 1 tbsp water


  1. Preheat the oven to 180°C, gas mark 4.
  2. Grease a 23cm round tin and line the base with baking paper.
  3. Beat the dairy free spread and sugar together until light and creamy.
  4. Beat in the eggs one at a time.
  5. Stir in the marmalade.
  6. If the marmalade is quite solid you can melt it a little in the microwave or over a low heat in a saucepan to make it easier to stir in.
  7. Stir in the flour, cornmeal and baking powder.
  8. Pour into the tin andsmooth the surface with the back of a spoon.
  9. Cook for 50 minutes until lightly browned.
  10. Check it is cooked with a skewer that comes out clean. If it is not completely cooked, give it another 5 minutes.
  11. Remove the cake from the tin and place on a wire rack.
  12. To make the topping heat the marmalade a little either in a bowl placed in hot water or in the microwave on a medium heat for a few seconds.
  13. Mix the marmalade with the agave and water and spoon over the warm cake so that it soaks in.

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