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This naturally gluten-free cake is as beautiful as it is delicious.

The New Vegan, a collection of recipes from dedicated herbivore Aine Carlin, is a far cry from the crunchy tomes of yesteryear. Bring your vegan repertoire up to date with this vibrant, flavor-packed recipes that don’t force traditional animalistic fare into a unwilling mold. All these recipes are spot-on delicious, especially this frosted orange polenta cake.

Nothing beats the smell of this deeply sensuous cake baking in the oven. It’s enough to make me lose my mind and want to scoff the entire thing in a millisecond. But (but, but, but!) patience is the key here because you’ll have to wait until it’s completely cool before slathering it in the unctuous cashew frosting that sends this cake from merely fantastic into the baking stratosphere — yes, it really is that good. What makes it all the more satisfying is the sheer simplicity of its construction (you really don’t need to be a master baker to accomplish this one) and the über crumbly texture, which makes it the perfect accompaniment to a traditional cup of tea — take it from me, this pairing is absolute, unadulterated bliss. So, what are you waiting for? Get the kettle on, it’s time for tea and cake.

Reprinted with permission from The New Vegan