Upside Down Citrus Polenta Cake
Serves: one 9-inch cake
for the cake
  • 1 cup non-GMO polenta
  • 1 cup brown rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • sea salt
  • zest of 2 organic oranges
  • 10-12 soft Medjool dates - pitted and soaked in warm water for 10 minutes, soaking liquid reserved
  • 1 cup freshly squeezed orange juice
  • ⅓ cup apple sauce
  • 2 tablespoons coconut oil, plus more for oiling the pan
  • 1 tablespoon apple cider vinegar
  • 2-3 oranges - sliced ½-inch thick (You can use a variety of different kinds for a more colorful presentation. I used navel, cara cara and blood oranges.)
to make the cake
  1. Preheat oven to 375° F (190° C). Cut out a parchment paper circle to cover the bottom of a 9-inch spring form or cake pan. Thoroughly oil the sides of the pan with coconut oil.
  2. In a large bowl, combine the polenta, brown rice flour, baking soda, baking powder, a pinch of salt, and orange zest, and mix thoroughly.
  3. Reserve ½ cup of the date soaking water and add it to an upright blender along with the dates and orange juice, blend until smooth. Add the apple sauce, coconut oil and apple cider vinegar and pulse to combine.
  4. Pour the wet mixture into the bowl with the dry ingredients and stir to just combine.
  5. Arrange the orange slices to cover the parchment paper-lined bottom of your pan and pour the batter over them. Even the batter out with a spoon. Lift and drop the pan gently a couple of times to get rid of any possible air bubbles.
  6. Bake for 40-45 minutes, or until an inserted toothpick comes out clean. Let cool for at least 20 minutes before inverting the cake onto a plate or a cake stand and peeling off the parchment paper. Slice and serve with plain yogurt or coconut yogurt.
Recipe by Golubka Kitchen at