Dairy-Free Sweet Corn Cake
Delightfully moist and naturally sweet, this Dairy-Free Sweet Corn Cake is a celebration of wholesome ingredients and rich flavors. Made with fresh corn kernels, creamy coconut milk, and a hint of maple syrup, this comforting dessert offers the perfect balance of sweetness and texture, with a subtle hint of vanilla in every bite. Unlike traditional recipes, this version skips the dairy, making it an ideal treat for those with dietary restrictions or anyone seeking a plant-based indulgence. Simple to prepare in just 15 minutes and baked to golden perfection in under 35, this corn cake is perfect for gatherings, potlucks, or a cozy homestyle dessert. Serve it warm or at room temperature, paired with a dollop of dairy-free whipped cream or a spoonful of fruit compote for an irresistible finish. Whether you're craving a nostalgic classic or looking to try a unique, dairy-free dessert, this sweet corn cake will be your new favorite treat!
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Ingredients
- 2 cups Fresh corn kernels (or frozen, thawed)
- 1 cup Cornmeal
- 1 cup Coconut milk (full fat or light, based on preference)
- 0.25 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
Step 2
In a blender or food processor, add the fresh corn kernels and coconut milk. Blend until smooth. It's okay if there are still small pieces of corn for texture.
Step 3
In a large mixing bowl, whisk together the cornmeal, baking powder, and salt.
Step 4
Pour the blended corn mixture from the blender into the mixing bowl with the dry ingredients.
Step 5
Add the melted coconut oil, maple syrup, and vanilla extract to the bowl. Mix until everything is well combined and a batter forms.
Step 6
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 8
Remove from the oven and let the corn cake cool in the dish for at least 10 minutes before slicing.
Step 9
Serve warm or at room temperature, either on its own or with a dollop of dairy-free whipped cream or fruit compote, if desired.
Nutrition Facts
| Serving size | (1032.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2566.0 |
| Total Fat 129.3g | 0% |
| Saturated Fat 100.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1607.6mg | 0% |
| Total Carbohydrate 359.9g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 139.9g | |
| Protein 31.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 50.7mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1999.2mg | 0% |
Source of Calories