Almond Polenta Cake (gluten-free)

I made this recipe to take to yoga tonight to celebrate my birthday. My students loved it!

Ingredients
3/4 cup non-dairy butter
1 cup granulated sugar
3 large eggs
1 tsp almond extract
1 tsp grated lime zest
1-1/4 cup gluten-free baking mix (such as Arrowhead Mills or Bob's Red Mill)
3/4 cup stone-ground polenta
1 tsp baking powder
1/4 tsp salt
3/4 cup almond milk with 1 Tbs of vinegar added

Icing/Glaze
1/2 cup of powdered sugar
lime juice (about 1 lime)
zest of 1 lime

Directions
Preheat oven to 350 degrees F.
In a medium-size bowl, beat the dairy-free butter and sugar until smooth.
Continue beating and add eggs, extract and zest.
In a small bowl, mix the gluten-free baking mix, polenta, salt and baking powder.
Mix butter mixture, dry ingredients, and almond milk together.

Pour into a greased 6-cup tube cake pan or cupcake liners (approx. 24 cupcakes). Note: these do not rise much, so you can fill the cupcake liners 3/4 full.

Bake cake for approximately 40-50 minutes; cupcakes for approximately 15-20 minutes. Let cool completely before icing.

Mix powdered sugar and lime juice until desired consistency. Add some of the lime zest to the icing for color. Drizzle icing across top of cake or cupcakes. Then mound the remaining lime zest in the center of each cupcake.


Source: I adapted the recipe from YogaJournal to be dairy-free and gluten-free.