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