If you’ve been searching for a new dessert to try, this vanilla corn cake is just the thing. It’s sweet, crumbly, and captures the unique flavors of cornbread and cake, all in one delicious bite.
This recipe fixes dry crumb, uneven rise, and bland vanilla aroma by using buttermilk, eggs, vanilla, and cornmeal to yield moist, tender, cake-like slices.
I know how tricky it can be to find a dessert that’s moist and rich without using eggs. Sometimes my cakes come out dry and just not right, but this one is different. It really nails that balance between cornbread and cake, making it perfect for anytime of the day.
This recipe only takes about an hour from start to finish, with just 15 minutes of prep time which is great if you’re short on time. Plus, you can enjoy it as a brunch treat or a dessert topped with fresh fruits. It’s super easy to throw together, which is always a win in my kitchen!
If you want something a little more fun for your next gathering, try making these Fourth of July Cupcakes! They’re festive and so easy to whip up.
Why You Will Love This Recipe
- Moist Texture : You’ll love how this cake stays moist thanks to the coconut milk, making each bite tender and satisfying without needing eggs.
- Sweet and Subtle Flavor : The balance of sweetness from the maple syrup and the warmth from the cornmeal creates a unique flavor experience that’s enjoyable at any time of day.
- Convenient Prep : With just a few basic ingredients and simple steps, you can whip this up in no time, making it a great option for brunch or dessert.
- Easy Storage : Leftovers can be tucked away in the fridge for a few days or frozen for longer, ensuring you can enjoy this cake whenever you want.
Sweet Vanilla Cornbread Cake Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
A delicious vegan vanilla cornbread cake perfect for any occasion, easy to make with simple ingredients.
Ingredients
- 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
Find it online: https://bakeitwell.com/vanilla-corn-cake
Recipe Tips
- If the cake sinks in the middle, measuring the ingredients accurately and checking your oven temperature can help maintain its structure.
- For a crust that isn’t too hard, watch the baking time closely. Lower it if the top begins to brown rapidly.
- If the cake ends up too dense, mixing just until the dry ingredients are moistened can lead to a better texture.
- When using cornmeal, opting for a fine grind can improve the overall texture of your vanilla corn cake.
- If batter lumps concern you, remember a few lumps are perfectly fine; overmixing often leads to unwanted density.
Serving Suggestions
Serve slices with dairy-free whipped cream for a creamy contrast. Pair the cake with fresh berries and enjoy slices alongside coffee or tea.
This cake works well for various occasions like brunch or birthday celebrations. You can also use it as a base for desserts like trifles or parfaits.
Add a drizzle of honey or maple syrup for extra sweetness. A dusting of powdered sugar can provide a simple finishing touch.
Recipe variations
- You can use buttermilk instead of coconut milk for a creamier texture in your vanilla corn cake.
- Add ½ teaspoon (2 mL) of ground cinnamon for a warm flavor twist in the batter.
- Either use 1 cup (250 mL) of blueberries or 4 cups (1 L) of diced peaches for fruity variations in your cake.
- To make larger portions, double the recipe using 1½ cups (375 mL) of cornmeal and 2 cups (500 mL) of whole spelt flour.
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How to Store?
To keep your vanilla corn cake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This method works well for short-term needs.
Refrigeration: Place the cooled cake in an airtight container in the fridge for up to 4 days. Keep strawberries separate to maintain freshness.
Freezing: Wrap the cooled cake tightly in plastic wrap, then place it in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before serving.
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