Description
This Eggless Sweet Corn Cake with Vanilla Glaze is a moist and naturally sweet cake made without eggs, perfect for those seeking a delicious baked treat with the goodness of sweet corn. The smooth vanilla glaze adds a delicate sweetness that complements the subtle corn flavor, making it an ideal dessert or snack for all occasions.
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 and Prepare Pan: Preheat the oven to 180 °C (350 °F) and grease a 9-inch round cake tin or loaf pan to prevent sticking.
- Make Corn Paste: Grind the sweet corn kernels into a smooth paste without adding any water to retain maximum corn flavor and moisture.
- Mix Wet Ingredients: In a bowl, combine the corn paste, milk, melted butter or coconut oil, vanilla extract, lemon juice, and sugar. Mix until well combined to create a smooth wet mixture.
- 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 Ingredients: Gently fold the dry ingredients into the wet mixture carefully to avoid overmixing, which could make the cake dense.
- Bake: Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool: Let the cake cool completely in the pan before removing to prevent breaking.
- Prepare Glaze: Whisk powdered sugar with 1–2 tablespoons of milk and vanilla extract until smooth. Adjust milk quantity for desired consistency.
- Glaze the Cake: Drizzle the vanilla glaze over the cooled cake evenly and allow it to set before serving.
Notes
- Use fresh corn if possible for the best flavor, but frozen or canned corn also works well.
- Choose a plant-based milk and coconut oil to make this cake vegan-friendly.
- Do not overmix the batter to ensure a light and fluffy cake texture.
- The glaze can be adjusted in thickness by varying the milk amount.
- Store the cake in an airtight container; it keeps well for up to 3 days at room temperature or up to a week refrigerated.
