Vegan Sweet Corn Cake
Indulge in the naturally sweet and wholesome flavors of this Vegan Sweet Corn Cake—a delightful plant-based twist on a classic dessert. Featuring fresh or frozen sweet corn kernels blended with creamy coconut milk, this gluten-free treat offers a moist, tender crumb enriched with the subtle sweetness of coconut sugar and maple syrup. Cornmeal adds a rustic, golden texture, while hints of vanilla bring a warm, aromatic finish to every bite. Prepared in just 15 minutes and baked to perfection, it’s an easy and satisfying recipe that’s ideal for snacking or serving at gatherings. Pair it with a dollop of coconut whipped cream or a drizzle of maple syrup for the ultimate vegan dessert experience. Perfect for anyone seeking an allergen-friendly, crowd-pleasing cake, this recipe is sure to take center stage on your table!
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Recipe Information
Ingredients
- 2 cups Fresh or frozen sweet corn kernels
- 1 cup Coconut milk
- 0.5 cup Coconut sugar or brown sugar
- 1 cup All-purpose gluten-free flour
- 0.5 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil or melted coconut oil
- 2 tablespoons Maple syrup
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan with a bit of oil, or line it with parchment paper.
In a blender, combine the sweet corn kernels and coconut milk. Blend until you have a mostly smooth mixture with just a few tiny corn bits for texture.
In a large mixing bowl, whisk together the coconut sugar, gluten-free flour, cornmeal, baking powder, and salt until well combined.
Pour the sweet corn and coconut milk mixture into the dry ingredients. Add the vanilla extract, vegetable oil, and maple syrup. Stir everything together until just combined. Do not overmix, as this can make the cake dense.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden brown.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the cake as is, or pair it with a dollop of coconut whipped cream or a drizzle of maple syrup for extra indulgence. Enjoy!
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 178.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2798 mg | 60% | |
*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.
