Rosemary & Orange Polenta Cake

Have your cake and eat it, too, with this rosemary and orange sponge from the College of Naturopathic Medicine.

This polenta cake, packed with the fresh citrus flavours of orange and the tang of aromatic rosemary in a dense, moist sponge, is a great option for something a little different with your afternoon cup of tea.

Rosemary & orange polenta cake

Rosemary and Orange Polenta Cake

For the cake:

  • 6 tbsp warm water
  • 2 tbsp ground linseed (flaxseed)
  • 225g organic self-raising flour (GF option)
  • 150g polenta
  • 1 tbsp fresh rosemary, finely chopped
  • 240ml almond milk
  • 1 tsp gluten-free baking powder
  • 1 tsp vanilla extract
  • 135g organic coconut sugar
  • 105g coconut oil, softened
  • The juice of one medium orange
  • The zest of half a medium orange
  • A pinch of sea salt

For the drizzle topping:

  • 2 tbsp fresh orange juice
  • 1 tbsp coconut sugar
  • 1 tsp fresh rosemary
  • ½ tbsp maple syrup


  1. Preheat the oven to 180°C/356°F/Gas 4.
  2. Line a 6-inch cake tin with silicone-free baking paper.
  3. Sift the polenta and flour together in a large mixing bowl. Add the baking powder, salt and rosemary. Stir to combine.
  4. Add the ground linseed to a small bowl with the warm water and stir. Set aside to gel, creating your ‘flax egg’.
  5. Add the coconut sugar and coconut oil to a bowl and cream together. Add the flax egg and beat until smooth.
  6. Add the wet mixture to the dry ingredients along with the vanilla extract and fold together.
  7. Add the orange zest and juice and beat together until smooth.
  8. Slowly drizzle the almond milk into the bowl, a little at a time, beating together as you go. If the mixture looks a little dry you can add more almond milk as required until you have a smooth cake batter.
  9. Spoon the batter into the lined cake tin. Transfer to the oven and bake for 30-40 minutes until golden and a skewer comes out clean.
  10. Whilst the cake is baking, whisk together the drizzle ingredients.
  11. Remove the cooked cake from the oven and leave to cool a little.
  12. Skewer random holes through the surface of the polenta cake whilst still warm, then pour the drizzle mixture over the top.


Recipe & photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine:  01342 410 505

CNM (College of Naturopathic Medicine) has a 22-year track record training successful natural health professionals in class and online. Colleges across the UK and Ireland. CNM Natural Chef is accredited by ICSA (Independent Cookery Schools Association). Visit or call 01342 410 505.