Paleo Sweet Corn Cake
Indulge in the naturally sweet and wholesome flavors of this Paleo Sweet Corn Cake, a delightful treat that's grain-free, gluten-free, and perfect for those adhering to a Paleo lifestyle. Crafted with a nourishing blend of almond flour, coconut flour, and tapioca flour, this cake boasts a moist texture and subtle sweetness from coconut sugar and honey. The optional addition of fresh or frozen corn kernels adds a unique, hearty twist, making it an irresistible side dish or dessert. With its quick prep time of just 15 minutes and a bake time of 25 minutes, this easy corn cake recipe is perfect for gatherings or a cozy family meal. Serve it warm or at room temperature to savor its rich flavor, and enjoy every guilt-free, golden bite of this versatile Paleo delight!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Tapioca flour
- 0.25 cup Coconut sugar
- 3 large Eggs
- 0.5 cup Coconut milk
- 2 tablespoons Honey
- 3 tablespoons Ghee
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Baking soda
- 0.5 cup Fresh or frozen corn kernels (optional, if allowed in your Paleo plan)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish with ghee or line it with parchment paper for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, coconut sugar, sea salt, and baking soda. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, coconut milk, honey, ghee (melted), and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until you achieve a smooth batter. Be careful not to overmix.
If using fresh or frozen corn kernels, fold them into the batter. This step is optional and may depend on your interpretation of the Paleo diet.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Serve warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 168.4 g | 61% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 114.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 308 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 714 mg | 15% | |
*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.
