Dairy-Free Sweet Corn Cake
Indulge in the naturally sweet and hearty goodness of this Dairy-Free Sweet Corn Cake, perfect for anyone looking for a delicious dessert or snack without the need for dairy. Highlighting fresh corn kernels blended with creamy coconut milk, this recipe boasts a luscious texture complemented by the subtle sweetness of maple syrup and the rich nuttiness of melted coconut oil. With simple pantry ingredients like cornmeal and gentle hints of vanilla, this cake is baked to golden perfection in just 35 minutes. Not only is it effortlessly gluten-free, but it’s also versatile—serve it warm or at room temperature, either on its own or topped with dairy-free whipped cream or fruit compote for a delightful treat. Ready in under an hour, this dairy-free dessert will become your go-to for gatherings or any cozy occasion.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
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.
In a large mixing bowl, whisk together the cornmeal, baking powder, and salt.
Pour the blended corn mixture from the blender into the mixing bowl with the dry ingredients.
Add the melted coconut oil, maple syrup, and vanilla extract to the bowl. Mix until everything is well combined and a batter forms.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
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.
Remove from the oven and let the corn cake cool in the dish for at least 10 minutes before slicing.
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
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 359.9 g | 131% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 139.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1999 mg | 43% | |
*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.
