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.
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.