Vegan Sweet Corn Cake
Indulge in the rich, naturally sweet flavors of this *Vegan Sweet Corn Cake*, a delightful twist on a classic dessert that's perfect for any occasion. Made with fresh or frozen sweet corn kernels blended with creamy coconut milk, this cake boasts a soft, moist texture and a subtly nutty flavor thanks to the combination of gluten-free flour and cornmeal. Sweetened with coconut sugar and maple syrup, it's a wholesome treat that's free of refined sugars. This recipe is entirely plant-based and gluten-free, making it a fantastic option for those with dietary preferences or restrictions. Serve it plain for a comforting snack or dress it up with a dollop of coconut whipped cream or a drizzle of maple syrup for an impressive finish. Ready in under an hour, it's an easy-to-make dessert that celebrates the natural sweetness of corn in every bite.
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Ingredients
- 2 cups Fresh or frozen sweet corn kernels
- 1 cup Coconut milk
- 0.5 cup Coconut sugar or brown sugar
- 1 cup All-purpose gluten-free flour
- 0.5 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil or melted coconut oil
- 2 tablespoons Maple syrup
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan with a bit of oil, or line it with parchment paper.
Step 2
In a blender, combine the sweet corn kernels and coconut milk. Blend until you have a mostly smooth mixture with just a few tiny corn bits for texture.
Step 3
In a large mixing bowl, whisk together the coconut sugar, gluten-free flour, cornmeal, baking powder, and salt until well combined.
Step 4
Pour the sweet corn and coconut milk mixture into the dry ingredients. Add the vanilla extract, vegetable oil, and maple syrup. Stir everything together until just combined. Do not overmix, as this can make the cake dense.
Step 5
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 6
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
Step 7
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 8
Slice and serve the cake as is, or pair it with a dollop of coconut whipped cream or a drizzle of maple syrup for extra indulgence. Enjoy!
Nutrition Facts
| Serving size | (1083.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2311.8 |
| Total Fat 70.6g | 0% |
| Saturated Fat 10.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2306.9mg | 0% |
| Total Carbohydrate 408.1g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 178.8g | |
| Protein 28.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 46.5mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2797.9mg | 0% |
Source of Calories