Vegan Bolo de Milho
Indulge in the comforting flavors of *Vegan Bolo de Milho*, a plant-based twist on the classic Brazilian corn cake. This deliciously moist dessert features the rich texture of cornmeal and a creamy blend of coconut milk, vegan yogurt, and sweet canned corn kernels. Fragrant vanilla and zesty lemon add a delightful aromatic touch, while a golden crust forms as it bakes to perfection. Naturally dairy-free and egg-free, this cake is an easy, one-bowl recipe that comes together in under an hour, making it perfect for celebrations or an afternoon treat with coffee. Whether enjoyed plain or with a sprinkle of powdered sugar, this vegan Brazilian delight brings comfort and tradition with every bite. Perfect keywords: vegan bolo de milho, Brazilian corn cake, plant-based dessert, dairy-free cake, egg-free baking.
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Recipe Information
Ingredients
- 250 grams Cornmeal
- 100 grams All-purpose flour
- 10 grams Baking powder
- 1 teaspoon Salt
- 200 grams Granulated sugar
- 240 milliliters Coconut milk
- 120 milliliters Vegetable oil
- 120 grams Vegan yogurt
- 150 grams Canned corn kernels, drained
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well to distribute evenly.
In a blender, add the granulated sugar, coconut milk, vegetable oil, vegan yogurt, drained canned corn, vanilla extract, and lemon zest.
Blend until the mixture is smooth and creamy, ensuring that the corn kernels are well incorporated.
Pour the wet mixture into the dry ingredients and gently fold to combine, being careful not to overmix the batter.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake slices as is, or with a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 544.8 g | 198% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 234.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1163 mg | 25% | |
*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.
