Vegan Mandarin and Polenta Cake With Dairy-Free Yogurt Frosting

For some reason, I always seem to end up with way too many mandarins this time of year. This year I got gifted a huge batch of homegrown mandarins so now my fruit draw is completely overflowing. Although I do like snacking on them, I simply have too many! It’s not a good problem to have because I really struggle with knowing what to do with mandarins. I’ve never spent so long googling for recipe ideas and it happens every year! You may actually notice that I have a good few mandarin recipes on the blog, not because mandarins are my favourite but simply because I’m always needing to find ways to use them!

Thankfully, this year I decided to try juicing mandarins. I’m not sure why but until recently I sort of believed mandarins couldn’t be juiced? Probably because I’d never seen anyone else do it. They actually juice extremely well! Even the dry ones! It’s still a little odd drinking mandarin juice but it works really well in recipes. This recipe allowed me to use up 5-6 mandarins in one hit! Yes!

I’ve gotten a few requests to do more gluten-free baking on my blog. Although I completely intend to honour those requests, I’m still a little afraid of baking and find that I stick to my tried and true wholemeal spelt flour. I love spelt flour so much in baking! It’s mild and delicious and very forgiving. This particular recipe can be a bit grainy due to the polenta but I really enjoyed the texture and I love adding different flours/grains into the mix for extra nutrition and variety. I haven’t tried but I have a feeling the recipe would work well using a gluten-free flour blend so definitely give it a go if you like!

The frosting isn’t much of a frosting really but it is very yum! Almost caramel in flavour. Enjoy!

This Vegan Cake Uses up your end-of-season mandarins and tastes like caramel

Category: Dessert, Recipes

Vegan Mandarin and Polenta Cake With Dairy-Free Yogurt Frosting


  • 1 cup wholemeal spelt flour
  • ½ cup fine polenta
  • 1 tablespoon corn starch
  • ¾ cup coconut sugar
  • ¾ teaspoon baking soda
  • pinch salt
  • Juice of 5 mandarins
  • 2 tablespoons grapeseed oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk
  • ½ cup plain soy yogurt
  • 2 tablespoons maple syrup
  • drop vanilla extract


  1. In a large bowl sift together the flour, polenta, corn starch, baking soda, salt and coconut sugar.
  2. Juice mandarins in a juicer and add juice to seperate bowl, Add oil vinegar, vanilla and almond milk and mix until well combined.
  3. Pour your wet mixture over your dry mixture and mix well to combine.
  4. Transfer batter to lightly greased cake tin and bake for about 30 min at 170C or until toothpick comes out clean.
  5. Remove from over and allow to cool before adding frosting.
  6. For the frosting simply mix ingredients together and our over cake. ( you may have a bit of frosting leftover).

This recipe was republished with permission from Hazel and Cacao.

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Vegan Mandarin and Polenta Cake With Dairy-Free Yogurt Frosting
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