" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Lemon Berry Polenta Cake

This easy-to-make cake is light, delicious, and a definite crowd pleaser! Made using simple, inexpensive ingredients, it's the perfect plant-based treat for morning teas, afternoon teas, and birthdays too.

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: 6-8 slices


This easy-to-make cake recipe is great for morning and afternoon teas, or for special occasions. The combination of lemon, apricot and berries balances sweetness with zest, while the polenta gives the cake a lovely texture.

When purchasing apricot preserves (apricot jam), look for a brand that's made with 100% fruit, or as high a percentage of fruit as possible. 

And remember- desserts and baked goods (even hplant-based ones) should be considered a very occasional treat, rather than an every day food. 

For the gluten-free version: Substitute 1.25 cups of brown rice flour, or a gluten-free baking mix, in place of the whole wheat flour.

For the soy-free version: Use almond or cashew milk, rather than soy milk.


  • 1 cup (dry measure) quick-cooking polenta (cornmeal)
  • 1 cup whole wheat flour
  • 2.5 tsp. baking powder
  • 1/3 cup maple or date syrup
  • 3/4 cup soy, almond or cashew milk
  • Juice & zest of 1 lemon
  • 1/3 cup applesauce
  • 1/4 cup apricot preserves (apricot jam)
  • 1 heaping cup frozen blueberries or raspberries


1. Preheat oven to 180°C / 350°F. Line a 20-22cm (8-9 inch) round cake tin, or 20cm (8 inch) square tin with baking paper, and set aside.

2. Combine the polenta (cornmeal), flour and baking powder in a mixing bowl, and stir to combine. In a separate bowl, combine the syrup, milk, lemon juice and zest, applesauce, and apricot preserves. Whisk to combine. Add the wet ingredients to the dry, and mix gently with a fork until just combined.

3. Pour cake batter into the prepared tin. Arrange the berries evenly over the top, then place in the oven and bake for 30-35 minutes until firm and golden. Remove cake from the oven, and allow it to stand for 5-10 minutes before turning onto a wire rack to cool.

You can store the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. It can also be sliced into portions and frozen in ziplock bags for up to one month. To thaw, simply leave the cake slices out at room temperate for several hours.