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    Home » Eggless Baking » Eggless Sweet Corn Cake with Vanilla Glaze

    Last Updated: June 16, 2021 | First Published on: June 16, 2021 by Hari Chandana Ponnaluri

    Eggless Sweet Corn Cake with Vanilla Glaze

    376 shares
    Jump to Recipe - Print Recipe

    Sweet corn cake with vanilla glaze recipe – super simple, delicious, moist and eggless cake made with sweet corn kernels. It is a great cake to have with a cup of coffee or tea.

    What is sweet corn cake?

    It is a simple and easy cake made out of fresh corn kernel and flavored with vanilla. This recipe doesn’t require any fancy ingredients can be made easily with staple ingredients.

    I usually make a lot of savory dishes using sweet corn, but this corn cake definitely has a special place in my heart and I look forward to making it again.

    I gave a perfect finishing touch to the cake with a quick vanilla glaze. It is a totally optional step but I would recommend not to skip it.

    This corn cake recipe is

    super easy to make and need just few ingredients

    not overly sweet

    perfect to serve with coffee or tea

    without eggs and butter. Can turn it into a vegan recipe easily by swapping two ingredients,

    How to make it vegan?

    I have not used eggs in this recipe. Simply replace:

    • Milk with an equal amount of unsweetened soy milk, almond milk or coconut milk.
    • Melted butter with coconut oil.

    Can I use frozen or canned corn?

    Absolutely! frozen corn or canned corn would work well for this recipe. If you are using frozen corn, thaw them before you start the process.

    How long can I store it?

    It stays well for 2 days at room temperature and up to 4-5 days if refrigerated. Store the cooled cake

    Can I freeze it?

    Yes! If you have any leftover cake slices, wrap them individually and freeze them for 2 months. Thaw it at room temperature whenever you need a slice or want to serve.

    Serving suggestions:

    This sweet corn cake is so good on afternoons with a cup of coffee. It can be served as a snack too.

    Step by step instructions:

    Start the process by preheating the oven to 180 degrees C.

    Grease a round cake tin or loaf pan and keep it aside.

    Grind fresh corn kernels into a smooth paste. You don’t need to add any water.

    Add milk, oil, vanilla, lemon juice and sugar to the corn paste and mix until well combined.

    Combine flour, baking powder, baking soda and salt in a mixing bowl and mix well.

    Add the flour mixture to the wet ingredients and gently fold the batter.

    Do not overmix or overbeat the batter.

    Immediately pour the batter into a prepared cake pan.

    Immediately place the pan in the preheated oven and bake at 180 degrees C for about 45 minutes or a toothpick inserted into the center comes out clean.

    Let it cool completely before adding the glaze.

    To prepare the glaze, combine milk, powdered sugar, melted butter and vanilla in a small bowl and mix well without any lumps.

    Pour it over the cooled cake. Cut it into slices and serve!

    Few more related recipes on the blog:

    • Bhutte Ka Kees – Indore Style Grated Corn Snack
    • Eggless Dates Cake
    • Vegan Avocado Brownies Recipe – How to Make Eggless Chocolate Brownies
    • Vegan Mango Cake Recipe (Eggless)

    Eggless corn cake recipe below:

    If you love this recipe then don’t forget to give it a five-star rating! You can also follow me on Facebook, Instagram and Youtube for my latest recipes and videos!

    Sweet Corn Cake Recipe

    Hari Chandana Ponnaluri
    Simple, moist and delicious eggless cake made with sweet corn,
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Breakfast, Dessert
    Cuisine International
    Servings 10
    Calories 177 kcal

    Ingredients
      

    • ¾ Cup Sweet Corn
    • 1 Cup Flour
    • ½ Teaspoon Vanilla Extract (or 1 teaspoon vanilla essence)
    • 1 Teaspoon Baking Powder
    • ¼ Teaspoon Baking Soda
    • ¼ Cup Oil
    • ½ Cup Milk
    • ½ Cup Sugar
    • 1 Teaspoon Lemon Juice
    • ¼ Teaspoon Salt

    For Vanilla Glaze

    • ½ cup Powdered Sugar
    • 1 Teaspoon Melted Butter
    • 1 ½ Tablespoons Milk
    • ⅛ Teaspoon Vanilla Extract (or ¼ teaspoon vanilla essence)
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    Instructions
     

    • Preheat the oven to 180 degrees C.
    • Grease a round cake tin or loaf pan and keep it aside.
    • Grind sweet corn to a smooth paste and transfer it into a bowl.
    • Add milk, oil, vanilla, lemon juice and sugar to the corn paste and mix until well combined.
    • Combine flour, baking powder, baking soda and salt in a mixing bowl and mix well.
    • Add the flour mixture to the wet ingredients and gently fold the batter.
    • Do not overmix or overbeat the batter.
    • Immediately pour the batter into a prepared cake pan.
    • Immediately place the pan in the preheated oven and bake at 180 degrees C for about 45 minutes or a toothpick inserted into the center comes out clean.
    • Let it cool completely before adding the glaze.
    • To prepare the glaze, combine milk, powdered sugar, melted butter and vanilla in a small bowl and mix well without any lumps.
    • Pour it over the cooled cake.
    • Cut it into slices and serve with a cup of coffee or tea.

    Nutrition

    Calories: 177kcalCarbohydrates: 29gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 35mgPotassium: 99mgFiber: 1gSugar: 17gVitamin A: 54IUVitamin C: 1mgCalcium: 36mgIron: 1mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    376 shares

    Filed Under: Eggless Baking, sweets

    Reader Interactions

    Comments

    1. Sudha says

      November 13, 2021 at 8:27 am

      Can we replace white sugar with brown sugar or half of both.

      Reply
      • Hari Chandana Ponnaluri says

        November 13, 2021 at 1:06 pm

        Yes, you can!

        Reply
    2. Jennifer says

      March 03, 2022 at 12:33 am

      Haven’t made the corn cakes yet because I have a question. Can I use a plant based milk? It looks so good!

      Reply
      • Hari Chandana Ponnaluri says

        March 03, 2022 at 12:36 am

        Yes, you can use any plant-based milk. Thank you! 🙂

        Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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