Solstice strawberry-lemon cornmeal cake

For a summer potluck at Trout Lake in celebration of wild bats, a supermoon, solstice, a 4th-decade birthday, and the embarkment of very dear friend on her new adventures.

strawberry cornmeal
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Solstice strawberry-lemon cornmeal cake

Adapted from Veganise This recipe. Vegan and gluten-free.

  • 1.5 cups fine cornmeal
  • 1/2 cup gluten-free flour mix (I used one from the East End Food Co-op with potato, white rice and tapioca flour)
  • 1.5 tsp baking powder
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 3 Tbsp ground flax seed
  • 1/3 cup halved hazelnuts (optional)
  • 1 cup plant milk
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 cup sugar
  • 1/2 cup olive oil
  • 1 tsp vanilla
  • 5 strawberries, halved

Preheat oven to 350°F.

In a large bowl, thoroughly sift together cornmeal, gluten-free flour mix, baking powder, salt and flax seed. Stir in hazelnuts.

In a separate bowl, whisk together plant milk, lemon juice and zest, sugar, olive oil and vanilla.

Pour the wet ingredients into the dry, and gently fold wet into dry using a spatula until just mixed (no more!).

Pour batter into a well-greased cast iron pan.

Arrange the strawberry halves decoratively by pressing them lightly into the top of the cake.

Bake for ~30 minutes and then remove from oven. Best if eaten promptly.
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