Whole30 Sweet Corn Cake
Indulge in the ultimate guilt-free treat with this Whole30 Sweet Corn Cake—an irresistible blend of wholesome ingredients perfect for clean eating enthusiasts. This creative twist on classic sweet corn cake swaps traditional cornmeal for nutrient-dense coconut and almond flours, while riced cauliflower adds a subtly sweet corn-like texture for an entirely grain-free experience. Lightly spiced with cinnamon and featuring creamy coconut milk, this dish delivers a moist and flavorful bite every time. Optional fresh corn kernels bring an added layer of authenticity, making it an excellent side dish or snack that pairs beautifully with savory meals. With its effortless prep time of just 15 minutes and compatibility with Whole30 guidelines, this uniquely satisfying recipe is perfect for those craving comfort food without compromising on health.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Almond flour
- 4 large Eggs
- 0.5 cup Unsweetened full-fat coconut milk
- 0.25 cup Coconut oil, melted
- 1 cup Riced cauliflower
- 0.25 cup Fresh corn kernels (optional, for texture)*
- 1 teaspoon Vanilla extract (Whole30-compliant)
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with a thin layer of coconut oil.
In a medium mixing bowl, combine the coconut flour, almond flour, cinnamon, and salt. Stir until well blended and set aside.
In a large bowl, whisk together the eggs, coconut milk, melted coconut oil, and vanilla extract until smooth.
Slowly add the dry ingredients to the wet mixture, stirring continuously to avoid lumps.
Fold in the riced cauliflower and optional fresh corn kernels to mimic the texture of sweet corn cake. Mix until evenly distributed.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for about 30-35 minutes, or until the top is set and slightly golden, and a toothpick inserted into the center comes out clean.
Allow the corn cake to cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature as a side dish or snack.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 22.9 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1722 mg | 37% | |
*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.
