You heard it right! A sponge cake with no dairy no eggs and since corn is used as a base, no gluten, making it suitable for celiacs. And It is super healthy.
You only need a few ingredients. You can fill it with jam you like or top with the fruit of your choice.
Time 40 Minutes
1. Making the cake
Preheat the oven 180ºC / 350ºF.
Mix the coconut oil, the yogurt, the orange juice, and the vanilla extract in a bowl. If you like you can add the orange zest to enhance the flavor.
Then add the polenta, the baking powder, and the almond flour. Mix with enveloping movements until you get a homogenous mass.
Bake for 30-35 minutes or until the toothpick comes out clean.
Let it cool and voila!