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Polentakuchen mit Pfirsich
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Polenta cake with caramelized peaches

A fluffy, vegan polenta cake with a peach compote topping.
Prep Time10 mins
Cook Time30 mins
Course: Cake, Dessert, Kuchen, Süsses
Keyword: Kompott, Kuchen, Olivenöl, Pfirsich, Polenta, Vegan
Servings: 1 cake
Author: Verena Frei


  • Baking oven



  • 100 ml plant based milk
  • 50 g vegan joghurt
  • 75 ml olive oil mild/fruity
  • 75 g sugar (e.g. raw cane sugar, coconut blossom sugar)
  • Zest of 1 Demeter lemon
  • Juice of 1 Demeter lemon
  • 1 Tbsp Flax flour (ground flax) mixed with 3 tbsp water
  • 50 g ground almonds
  • 50 g Polenta or semolina
  • 100 g all purpose flour or spelt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp apple cider vinegar

Peach compote

  • 500 g Demeter peaches
  • 50 g raw cane sugar or coconut blossom sugar
  • Juice of 1 Demeter lemon
  • some vanilla
  • elderflower optional



  • Put the milk, yoghurt, olive oil, sugar and lemon zest and juice in a bowl and mix well
  • In a second bowl, mix the dry ingredients and add the wet ingredients
  • Finally stir in the apple cider vinegar, avoiding too much stirring, so that the dough remains fluffy
  • Grease a small tin with a diameter of 20 cm (or a tin with a diameter of 26 cm, then the cake will be flatter) and pour in the dough
  • Bake at 180 ° for about 30 minutes - do a stick test
  • Let cool down


  • Wash and cut the peaches into eighths
  • Put the sugar in a pan and let it caramelize slowly
  • Add the peaches, deglaze with the lemon juice, add a little vanilla and possibly elderflower and let simmer for about 5-7 minutes
  • Serve the cake with vegan quark or cream and the peach compote