Mălai În Lapte (Corn Cake: Vegan, Gluten-Free)

• • 400 g plant-based yogurt
  • 300 g cashew cream
  • 15 g psyllium husk
  • 450 g plant-based milk
  • 200 g maple syrup
  • 250 g cornmeal
  • 150 g rice flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp salt

• Hydrate psyllium husks in plant-based milk:

  • Mix psyllium husks and plant-based milk in a bowl.
  • Let them soak for about 5 minutes until they have a gelatinous consistency.

  Prepare the wet ingredients mixture:

  • Combine plant-based yogurt and homemade cashew cream in a bowl.
  • Add maple syrup (or sweetener of choice) to the mixture.
  • Incorporate the hydrated psyllium husks into the mixture.

  Add in the dry ingredients:

  • In the same bowl, combine cornmeal and rice flour (or gluten-free flour of choice).
  • Add salt, baking soda, and baking powder to the dry ingredients.
  • Activate the leavening agents by adding a little apple cider vinegar.
  • Mix thoroughly until a soft dough-like consistency is achieved.

  Adjust consistency:

  • Dilute the batter with additional plant-based milk if necessary to achieve the desired consistency.

  Prepare the baking pan:

  • Grease a baking pan with oil and coat it with cornmeal to prevent sticking.

  Bake the mixture:
  

  • Preheat the oven to 180 degrees Celsius.
  • Pour the batter into the prepared baking pan.
  • Place the pan in the oven and bake for 40-50 minutes until golden brown and set.
  • Mix thoroughly until a soft dough-like consistency is achieved.

  Enjoy:

  • Allow the polenta cake to cool slightly before serving.
  • Slice and serve warm, savoring the nostalgic taste of this traditional Romanian dessert, now in a vegan and gluten-free version.