Upside-down, dairy-free blueberry polenta cakes
- June 2008
- Makes 12 cakes
- Takes 5 minutes to make and 20-25 minutes to bake
These gorgeous little blueberry polenta cakes are dairy-free, and made with sweet dessert wine and vanilla for a perfect dinner party dessert.
- Dairy-free recipes
- 9.1g (0.8g saturated)
- 25.7g (13.9g sugars)
These are individual cakes, but if you prefer you can use a 23cm cake tin and bake for 1 hour, until a skewer comes out clean. The cakes are delicious eaten warm from the oven, but they will also keep for up to 5 days in a sealed cake tin, or for a bit longer if kept in the fridge.
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