Vegan Pastel de Elote
Indulge in the sweet, nostalgic flavors of *Vegan Pastel de Elote*, a plant-based twist on the classic Mexican corn cake that’s as wholesome as it is delectable. Made with fresh corn kernels, creamy coconut milk, and naturally sweetened with maple syrup, this dessert captures the essence of traditional *pastel de elote* while remaining entirely dairy- and egg-free. The combination of cornmeal and all-purpose flour creates a moist, tender crumb, elevated with a hint of vanilla for extra warmth. Quick to prepare and perfect for any occasion, this vegan corn cake bakes to golden perfection in under an hour and is delightful on its own or with a dusting of powdered sugar. Whether you’re serving it as a comforting snack or a crowd-pleasing dessert, this easy-to-make treat brings together rich, authentic flavors with a modern vegan twist.
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Ingredients
- 3 cups fresh corn kernels
- 1 cup coconut milk
- 0.5 cup coconut oil, melted
- 0.5 cup maple syrup
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of coconut oil or line it with parchment paper.
Step 2
In a blender, combine the fresh corn kernels and coconut milk. Blend until you achieve a smooth mixture.
Step 3
Add the melted coconut oil, maple syrup, and vanilla extract to the blender. Blend again to incorporate well.
Step 4
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined.
Step 5
Pour the wet mixture from the blender into the dry ingredients in the mixing bowl. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to ensure a tender cake.
Step 6
Transfer the batter to the prepared cake pan, spreading it out evenly.
Step 7
Bake in the preheated oven for 50-55 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Step 8
Remove from oven and let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Step 9
Once cooled, the Vegan Pastel de Elote can be served as a delightful dessert or sweet snack. Optionally, dust with powdered sugar before serving if desired.
Nutrition Facts
| Serving size | (1420.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3231.3 |
| Total Fat 135.8g | 0% |
| Saturated Fat 100.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2681.2mg | 0% |
| Total Carbohydrate 498.5g | 0% |
| Dietary Fiber 34.1g | 0% |
| Total Sugars 162.3g | |
| Protein 45.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 47.3mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 2257.6mg | 0% |
Source of Calories