Heart-Healthy Sweet Corn Cake
Indulge in the wholesome goodness of this Heart-Healthy Sweet Corn Cake—an irresistible blend of natural sweetness and nourishing ingredients. Made with fresh corn kernels, whole wheat pastry flour, and yellow cornmeal, this light and moist cake is sweetened naturally with maple syrup and unsweetened applesauce, making it a guilt-free treat. Its plant-based twist includes olive oil, plant-based milk, and a flaxseed egg, ensuring every bite is as healthy as it is delicious. Perfectly spiced with a hint of optional cinnamon, this easy-to-make recipe is ready in under an hour, offering a delightful combination of flavor, texture, and nutrition. Serve warm or at room temperature, topped with heart-healthy yogurt or an extra drizzle of maple syrup to elevate this wholesome dessert or snack. Great for sharing, this vegan sweet corn cake is a light and nourishing alternative for sweet-toothed food lovers!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 1 cup Whole wheat pastry flour
- 1 cup Yellow cornmeal
- 0.5 cup Unsweetened applesauce
- 0.5 cup Maple syrup
- 0.25 cup Olive oil
- 1 cup Plant-based milk (e.g., almond milk, oat milk)
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground cinnamon (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish with a small amount of olive oil or line it with parchment paper.
Make a flax egg by mixing the ground flaxseed with water in a small bowl. Set it aside for 5 minutes to thicken.
In a blender or food processor, blend the fresh corn kernels until slightly pureed but still chunky. This step ensures a tender texture in the cake while retaining some bites of fresh corn.
In a large mixing bowl, whisk together the whole wheat pastry flour, yellow cornmeal, baking powder, baking soda, salt, and ground cinnamon (if using).
In a separate bowl, combine the wet ingredients: applesauce, maple syrup, olive oil, plant-based milk, flax egg, and vanilla extract. Stir well to incorporate.
Gradually pour the wet mixture into the dry ingredient bowl, stirring until just combined. Be careful not to overmix to maintain a light texture in the batter.
Gently fold in the blended corn puree until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the sweet corn cake to cool in the pan for at least 10 minutes before slicing.
Serve warm or at room temperature, either on its own or with a dollop of heart-healthy yogurt or a drizzle of additional maple syrup for extra sweetness.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2133 mg | 93% | |
| Total Carbohydrate | 422.1 g | 153% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 149.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 390 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2091 mg | 44% | |
*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.
