Sugar-Free Sweet Corn Cake
Indulge in the comforting flavors of a classic with a guilt-free twist—this Sugar-Free Sweet Corn Cake is a wholesome treat that's naturally sweetened using fresh corn and unsweetened applesauce. With a tender, moist texture and just a hint of vanilla, this recipe skips refined sugar, offering a healthier option without sacrificing flavor. Made with simple ingredients like cornmeal, coconut oil, and your choice of dairy or almond milk, it’s easy to adapt for gluten-free and dairy-free diets. Perfect as a light dessert or a sweet side dish, this golden-brown delight is ready in under an hour, making it an irresistible addition to your table. Whether served warm or at room temperature, every bite of this wholesome treat will have you going back for seconds!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (from about 4 ears of corn)
- 0.5 cups Unsweetened applesauce
- 0.5 cups Whole milk (or unsweetened almond milk for dairy-free option)
- 2 large Eggs
- 0.25 cups Coconut oil, melted
- 1 teaspoons Pure vanilla extract
- 0.5 cups Cornmeal
- 0.5 cups All-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Stevia or monk fruit sweetener (granulated, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish or line it with parchment paper.
In a blender or food processor, blend the fresh corn kernels until they are broken down into a chunky paste. Set aside.
In a mixing bowl, whisk together the eggs, unsweetened applesauce, milk, melted coconut oil, and vanilla extract until well combined.
Add the blended corn to the wet mixture and stir to combine evenly.
In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and optional stevia or monk fruit sweetener. Make sure the dry ingredients are well mixed.
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the sweet corn cake to cool for at least 10 minutes before slicing into squares. Serve warm or at room temperature.
Enjoy as a naturally sweetened side dish or a light dessert!
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.3 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1572 mg | 33% | |
*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.
