dairy-free

Nigella Lawson’s vegan lemon polenta cake is a flat, syrup-soaked cake built on ground almonds and fine polenta, using light olive oil and almond-soy yogurt where the original had butter and eggs. It bakes at 180°C for about 40 minutes, gives 8 to 12 slices, and is naturally gluten-free. The story behind it, told in …