Paleo Sweet Corn Cake

Indulge in the naturally sweet and wholesome flavors of this Paleo Sweet Corn Cake, a grain-free twist on a classic favorite. Made with a nutrient-rich blend of almond, coconut, and tapioca flours, this moist and tender cake is lightly sweetened with coconut sugar and honey, making it an ideal dessert for clean-eating enthusiasts. The addition of creamy coconut milk and ghee ensures every bite is rich and satisfying, while optional corn kernels add a delightful texture reminiscent of traditional corn cake. With just 15 minutes of prep time and a quick 25-minute bake, this Paleo-friendly treat is perfect for gatherings, brunches, or an everyday indulgence. Serve it warm or at room temperature, and pair it with a drizzle of honey or a dollop of coconut cream for a crowd-pleasing finish. Whether you're following a Paleo lifestyle or simply enjoy nourishing, gluten-free desserts, this sweet corn cake is sure to delight!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Tapioca flour
• 0.25 cup Coconut sugar
• 3 large Eggs
• 0.5 cup Coconut milk
• 2 tablespoons Honey
• 3 tablespoons Ghee
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Sea salt
• 0.5 teaspoon Baking soda
• 0.5 cup Fresh or frozen corn kernels (optional, if allowed in your Paleo plan)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with ghee or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, coconut sugar, sea salt, and baking soda. Stir well to evenly distribute the dry ingredients.

Step 3

In a separate bowl, whisk together the eggs, coconut milk, honey, ghee (melted), and vanilla extract until smooth and fully combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until you achieve a smooth batter. Be careful not to overmix.

Step 5

If using fresh or frozen corn kernels, fold them into the batter. This step is optional and may depend on your interpretation of the Paleo diet.

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 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Serve warm or at room temperature for the best flavor.

Nutrition Facts

Serving size	(647.9g)

Amount per serving	% Daily Value*
Calories	1763.4

Total Fat 108.0g	0%
Saturated Fat 37.5g	0%
Polyunsaturated Fat g
Cholesterol 678mg	0%
Sodium 1476.5mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 19.2g	0%
Total Sugars 114.5g
Protein 45.8g	0%

Vitamin D 123IU	0%
Calcium 307.7mg	0%
Iron 9.3mg	0%
Potassium 713.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 10.0%

Carbs: 36.8%