Dairy-Free Pastel de Elote
Discover the irresistible charm of Dairy-Free Pastel de Elote, a Mexican-inspired sweet corn cake that's completely free of dairy yet brimming with rich, comforting flavors. Made with fresh corn kernels blended to a silky smoothness alongside unsweetened almond milk, this recipe swaps traditional ingredients for healthier alternatives like coconut oil and cornstarch, making it perfect for those with dairy sensitivities. Lightly sweetened with granulated sugar and delicately flavored with vanilla extract, this moist and tender cornbread-like delight is elevated by the texture of cornmeal and the fluffiness provided by baking powder. With just 20 minutes of prep and a golden bake time, it’s an easy, crowd-pleasing dessert that’s equally delightful warm or at room temperature. Ideal for special occasions or simple gatherings, this gluten-friendly, dairy-free take on Pastel de Elote promises to be a comforting classic for everyone at the table.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels
- 1 cup unsweetened almond milk
- 0.5 cup coconut oil
- 1 cup granulated sugar
- 0.5 cup cornmeal
- 0.25 cup cornstarch
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with coconut oil or line it with parchment paper.
In a blender, combine the fresh corn kernels and unsweetened almond milk. Blend on high speed until smooth and creamy.
In a large mixing bowl, combine the blended corn mixture, melted coconut oil, and granulated sugar. Stir until the sugar is mostly dissolved.
Add the eggs to the mixture, one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, mix together the cornmeal, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until all the lumps are gone and the batter is smooth.
Finally, stir in the vanilla extract.
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before slicing and serving. Enjoy your Dairy-Free Pastel de Elote either warm or at room temperature.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 418.6 g | 152% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 239.4 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 550 mg | 42% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2133 mg | 45% | |
*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.
