Description
This Eggless Sweet Corn Cake with Vanilla Glaze is a moist and delicious treat made without eggs, combining the natural sweetness of corn with a light, fluffy texture. Perfect for those seeking a simple, baked dessert with a hint of vanilla and a smooth glaze topping.
Ingredients
Scale
Cake Ingredients
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk (or plant-based alternative)
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp lemon juice
Vanilla Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 180 °C (350 °F) and grease a 9-inch round cake tin or loaf pan to prevent sticking.
- Prepare Corn Paste: Grind the sweet corn kernels into a smooth paste without adding any water, ensuring a creamy base for the cake.
- Mix Wet Ingredients: In a bowl, combine the corn paste, milk, melted butter or coconut oil, vanilla extract, lemon juice, and sugar. Mix until all ingredients are well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture carefully so as not to overmix, which maintains a light texture.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan or on a wire rack.
- Prepare and Apply Glaze: For the glaze, whisk powdered sugar with milk and vanilla extract until smooth. Drizzle this vanilla glaze over the cooled cake before serving.
Notes
- Use fresh or frozen corn for the best flavor; canned works well too but ensure it is well drained.
- For a vegan version, substitute milk with any plant-based milk and use coconut oil instead of butter.
- Do not add water while grinding the corn to maintain the proper batter consistency.
- Overmixing the batter can result in a dense cake; fold ingredients gently.
- Check cake doneness with a toothpick at around 40 minutes to avoid overbaking.
- The glaze consistency can be adjusted by altering the amount of milk used.
