Serve this cornmeal cake with a warm meal on a winter’s night…

Serves 12

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  • 2 cups rice milk fortified with calcium/B12
  • 1 cup whole grain polenta
  • ½ cup light coconut milk
  • ½ cup chopped raw almonds
  • ½ cup raisins/sultanas
  • ¼ cup honey
  • 1 tablespoon finely grated lemon zest
  • ⅓ cup lemon juice
  • 1½ teaspoons mixed spice
  • 1 teaspoon vanilla extract


1. Bring rice milk to a boil in a medium saucepan. Stirring constantly with whisk, add cornmeal gradually in a thin stream. Reduce heat to medium, and whisk for 5 minutes or until very thick/

2. Reduce heat to low and add remaining ingredients, stirring well after each addition.

3. Press into a 9-inch/23-centimeter round cake tin and smooth top.

4. Cool in the fridge until chilled through.

5. Garnish with chopped nuts, lemon zest and mixed spice, and serve chilled.

Prep time: 20min Cook time: 10min