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Orange Polenta Cake


  • Serves 15

    For the cake:
  • 120g polenta
  • 80g ground almonds
  • 150g Unflavoured & Unsweetened Huel Powder
  • 120g plain dairy free yoghurt
  • 120ml flavourless oil
  • 120ml agave syrup
  • 60ml fresh squeezed orange juice
  • 60ml dairy free milk
  • 2 tbsp orange zest
  • 1 tbsp baking powder
  • For the syrup:
  • 32ml agave syrup
  • 4 tbsp orange juice


  • Preheat oven to 160C and grease and line a cake tin.
  • Put all of the liquids into a jug, whisk and set aside.
  • Put all of the dry ingredients into a large bowl and whisk together until combined.
  • Pour the liquids into the bowl and whisk well.
  • Bake for 35-40 mins, until a skewer comes out clean.
  • Allow to cool slightly and then, using a cocktail stick, poke holes into the top of the cake. Pour the syrup evenly over the cake and serve.

    Nutrition (per portion)

    kcal 199
    g %TE
    % fat 12 54
    % protein 5 11
    % carbs 17 34
    of which sugars 6 12

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