Description
A delicious vegan vanilla cornbread cake perfect for any occasion, easy to make with simple ingredients.
Ingredients
Scale
- 3/4 cup full-fat coconut milk
- 11/2 teaspoon fresh lemon juice
- 1 cup cornmeal, not coarse
- 1 cup whole spelt flour
- 11/2 teaspoon lemon zest
- 1 tablespoon aluminum-free baking powder
- 1/41/2 teaspoon baking soda
- 11/2 teaspoon fine sea salt
- 1/21/2 teaspoon ground turmeric, optional
- 1/2 cup + 2 tablespoons pure maple syrup
- 1/2 cup sunflower oil, plus extra to grease pan
- 11/2 teaspoon vanilla bean paste, or pure vanilla extract
- 4 cups whole strawberries, roughly 1 quart; smaller berries are preferred
- Whipped Coconut Cream, for serving (optional)
Instructions
- Preheat & Prepare Time: Get the oven warmed up to 375 degrees F while you grease your baking pan with sunflower oil. Make sure every inch of the pan is oiled to prevent the cake from sticking.
- Mix Dry Ingredients Together: In a mixing bowl, whisk together cornmeal, whole spelt flour, baking powder, baking soda, fine sea salt, and ground turmeric until well combined, ensuring there are no lumps for an even bake.
- Add Sweetener & Wet Ingredients: Stir in the maple syrup, coconut milk, vanilla bean paste, fresh lemon juice, and lemon zest into the dry mixture. Mix until just combined, taking care not to overmix to avoid a dense texture.
- Pour Batter & Smooth It Out: Transfer the batter into your greased cake pan. Use a spatula to smooth out the top for an even surface.
- Bake & Keep Time in Mind: Place the pan in the preheated oven and bake for about 45 minutes, watching for a golden crust. If the top browns too quickly, cover it loosely with foil to prevent burning.
- Cool & Enjoy the Aroma: Once baked, let the cake cool in the pan for a few minutes, then transfer it onto a wire rack. Allow it to cool completely before slicing to prevent sogginess.
Notes
- Storage Tips: Cool the cake completely and store leftovers separately from the strawberries in airtight containers in the fridge for up to 3 to 4 days. For freezing, let the cake cool completely, wrap tightly, and freeze for up to 3 months.
- Expert Tips: Use fine ground cornmeal for the best texture. Do not overmix the batter; a few lumps are acceptable. If the cake sinks in the middle, ensure accurate measuring and check oven temperature. For a crust that isn’t too hard, watch the baking time closely.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 10-15 minutes until warmed through.
- Serving Suggestions: Serve with dairy-free whipped cream for a creamy contrast, pair with fresh berries for added flavor, or enjoy slices alongside a cup of coffee or tea.
- Recipe Variations: You can add blueberries for a different fruit flavor, replace the coconut milk with almond milk for a nutty taste, or incorporate spices like cinnamon for an autumn twist.
- Ingredient Notes: For a gluten-free option, substitute spelt flour with certified gluten-free oat flour or gluten-free baking mix using a 1:1 ratio.
Nutrition
- Serving Size: 1 slice
- Calories: 282
- Sugar: 15g
- Sodium: 455mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg