This golden, moist Vegan Corn Cake is a plant-based twist on a classic. Made with sweet corn, cornmeal, and no eggs or dairy, it’s the perfect comfort bake for breakfast, snacking, or dessert. Simple, sweet, and 100% vegan!
Why You’ll Love This Recipe:
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Egg-free and dairy-free — completely plant-based
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Made with pantry staples like cornmeal and canned corn
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Naturally sweet and fluffy, with a light crumb
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Great for brunch, coffee time, or served warm with vegan butter or syrup
Ingredients
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1 can corn (drained)
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1 cup (240 ml) plant-based milk (oat, almond, or soy)
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½ cup (120 ml) vegetable oil or melted coconut oil
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¾ cup (150 g) sugar
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1 tbsp apple cider vinegar or lemon juice
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1¼ cups (150 g) cornmeal
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½ cup (60 g) all-purpose flour
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1 tbsp baking powder
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1 tsp vanilla extract
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½ tsp salt
Instructions
1️⃣ Preheat the Oven
Preheat to 180°C (350°F).
Grease or line a round cake pan or 8×8 inch square pan.
2️⃣ Blend the Wet Ingredients
In a blender, combine:
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Drained corn
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Plant-based milk
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Oil
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Sugar
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Vinegar
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Vanilla extract
Blend until smooth.
3️⃣ Mix the Dry Ingredients
In a large mixing bowl, whisk together:
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Cornmeal
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Flour
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Baking powder
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Salt
4️⃣ Combine & Bake
Pour the wet mixture into the dry and stir until just combined.
Pour into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Cool & Slice
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool fully before slicing.
Enjoy plain or with your favorite plant-based spread!
⏱️ Time Breakdown
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Prep Time: 10 minutes
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Bake Time: 35–45 minutes
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Total Time: ~50–55 minutes
Nutrition (Per Slice – Approx.)
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Calories: 240
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Carbs: 34g
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Fat: 10g
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Sugar: 13g
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Fiber: 2g
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Protein: 3g
Tips & Variations
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Add fresh corn kernels or vegan chocolate chips for a twist
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Use maple syrup or agave in place of sugar for a refined sugar-free version
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Serve with vegan cream cheese frosting or coconut whipped cream for dessert!
Vegan Corn Cake (Moist & Dairy-Free)
- Total Time: 45 minutes
- Yield: 8–10
Description
Sweet, soft, and slightly crumbly, this Vegan Corn Cake is a plant-based take on a comforting classic. It’s made with pantry staples like canned corn, plant-based milk, and cornmeal — no eggs or dairy needed! Moist and golden with a tender crumb, it’s perfect for snacks, brunch, or dessert.
Ingredients
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1 can (about 1 1/2 cups) corn, drained
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1 cup (240 ml) plant-based milk (oat, almond, or soy)
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1/2 cup (120 ml) vegetable oil or melted coconut oil
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3/4 cup (150 g) granulated sugar
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1 tablespoon apple cider vinegar or lemon juice
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1 1/4 cups (150 g) cornmeal
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1/2 cup (60 g) all-purpose flour
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1 tablespoon baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon salt
Instructions
Preheat oven to 180°C (350°F).
Grease or line a round or square cake pan with parchment paper.
In a blender, combine the corn, plant milk, oil, sugar, vinegar, and vanilla extract.
Blend until completely smooth and creamy.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
Pour the wet mixture into the bowl of dry ingredients. Stir until just combined — don’t overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool fully before slicing.
Notes
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Add lemon zest for a fresh, zesty twist.
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Serve warm with vegan butter or a drizzle of maple syrup.
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Make it gluten-free by swapping the flour with a 1:1 GF blend.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American