Gluten and Dairy Free Orange Pumpkin Polenta Cake

Serves 8-10 people


  • 425g pumpkin puree
  • 1 orange, juiced and zested
  • 150g sultanas
  • 200g caster sugar
  • 160g dairy free spread, melted
  • 70g polenta
  • 100g gluten free plain flour
  • 2 teaspoons ground cinnamon
  • 3 eggs, separated
  • 2 teaspoons baking powder


  1. Preheat the oven o 160 oC
  2. Grease a 9″ bundt cake tin
  3. Soak the sultanas in the orange juice while you prep the rest of the cake
  4. Whisk together the pumpkin puree, sugar, melted dairy free spread, polenta, sultanas and orange zest
  5. Beat in the egg yolks
  6. Stir in the flour, baking powder and cinnamon
  7. In a separate bowl whisk the egg whites until they form soft peaks
  8. Fold the egg whites into the pumpkin mixture
  9. Pour into the bundt tin and bake for 50 minutes
  10. Allow to cool before dusting with some icing sugar