Vanilla Corn Cake w/ Roasted Strawberries – It’s the perfect balance between cornbread and cake. A little sweet, a little crumbly, ideal for the dessert table or even brunch. The roasted strawberries and coconut whipped cream are the most delicious toppings!
Beautiful. Inspiring. Fresh. Seasonal. Creative. Mouthwatering. These are just some of the words that come to mind when flipping through Laura Wright’s new cookbook, The First Mess, Vibrant Plant Based Recipes to Eat Well Through the Seasons. It’s truly one of the most beautiful cookbooks I’ve seen. And every recipe makes me want to run to the kitchen and make it right now! Trust me, you’re going to feel the same.
Today, I’m bringing you a full review of this gorgeous cookbook and sharing one of the recipes you’ll find in there – this yummy Vanilla Corn Cake w/ Roasted Strawberries. I’ll also be giving away one copy of the cookbook to a lucky reader so be sure to read all the way to the bottom and follow the instructions to enter.
Laura Wright
Not only does Laura’s photography draw you in, so does her writing. Her style is approachable and cozy. She makes you want to be in her world.
Laura explains how she first connected with food growing up on her family’s farm, picking berries, and selling the produce at the farmer’s market. She studied environmental ethics at a university which led to her decision to go vegan. She later studied culinary arts and went on to work for a farm-to-table chef when that term wasn’t even trendy. At the urging of friends, Laura started her blog, The First Mess.
Her blog highlights healthy plant based food that’s easy, yet creative, and always delicious.
Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin
The First Mess Cookbook
The recipes in this cookbook are simple and satisfying, just like the recipes on Laura’s blog. You’ll find over 100 new vegan recipes, all with a seasonal spin. Most of the recipes are easy enough for weekday cooking, but also unique enough for entertaining.
Let’s take a look inside:
Mornings and Breakfasts – Cookies for Breakfast; Fluffiest Multigrain Pancakes; Red Flannel Beet Hash w/ Dill; Toasty French Toast Bake
Soups and Stews – Weeknight Root Vegetable Dal; Creamy Jalapeño Corn Chowder; Tofu Noodle Soup w/ Coconut Lemongrass Broth; Chipotle Pumpkin Chili w/ Tempeh and Beer
Salads and Dressings – Go-To Kale Salad w/ “Master Cleanse” Dressing; Sesame Cucumber Noodles w/ Melon and Avocado; Meyer Lemon Romanesco Glow Salad; Warm Balsamic Mushroom Salad w/ Pine Nut Parmesan
Hearty Mains and Big Plates – Butternut and Pesto Cream Lasagna; Eggplant “Bolognese” Pasta; Creamy Harissa Lentils w/ Cauliflower Rice; Burrito-Stuffed Sweet Potatoes w/ Rustic Salsa
Vegetables and a Couple of Grains – Crispy Salt and Vinegar Potatoes w/ Lemon Garlic “Aioli’; Fennel and Cherry Tomato Gratin; Garlicky Winter Vegetable and White Bean Mash; Roasted Carrots w/ Ginger Maple Cream
Energizing Drinks and Small Bites – Salted Caramel Date Shake; Hot-Pink Protein Smoothie; Seedy Sesame Granola Bars w/ Chocolate; Homemade Popcorn w/ Magic Dust
Desserts and Small Treats – Stone Fruit Pecan Crumble; Fudgy Nut and Seed Butter Brownies; Blueberry Muffin Loaf; Dreamy Lemon Curd
There are also chapters for Stocking your Pantry (which includes sections on Healthy Fats and Oils, Acidity, Natural Sweeteners, Protein, Whole Grains, Baking Necessities, and Flavor Savors) and Kitchen Equipment (which are broken down into categories by Necessary, Nice to Have, and Deluxe Commitment).
Vanilla Corn Cake
It was a hard decision to choose which recipe to share with you guys today. They all look so amazing and I knew you would love any of them. But since I love my cornbread on the sweet side, this Vanilla Corn Cake really stood out to me. It’s just sweet enough and has that wonderful crumbly texture you expect from cornbread. It’s great straight from the pan even with no toppings at all. Perfect for brunch, with tea or coffee, or of course as dessert just as it’s intended.
Roasted Strawberries
This sweet corn cake would be delicious with fresh fruit, but you really have to try these roasted strawberries! Roasting them makes them even sweeter (with NO added sugar or sweeteners!) and juicier. Try the roasted strawberries over a little dairy free vanilla ice cream too – so good!
Vanilla Corn Cake w/ Roasted Strawberries & Coconut Whipped Cream
I know you guys will love this Vanilla Corn Cake w/ Roasted Strawberries! If you make it, please come back and leave me a comment below with your feedback and star rating. And make sure you get yourself a copy of the The First Mess Cookbook so you can make all of the other delicious recipes too. Be sure to enter the giveaway below for your chance to win a copy for free!! Good luck!
- 3/4 cup (175 mL) full-fat coconut milk
- 1 tsp (5mL) fresh lemon juice
- 1 cup (250 mL) cornmeal, not coarse
- 1 cup (250 mL) whole spelt flour
- 1 tsp (5 mL) lemon zest
- 1 tbsp (15 mL) aluminum-free baking powder
- 1/4 tsp (1 mL) baking soda
- 1 tsp (5 mL) fine sea salt
- 1/2 tsp (2 mL) ground turmeric, optional
- ½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup
- 1/2 cup (125 mL) sunflower oil, plus extra to grease pan
- 1 tsp (5 mL) vanilla bean paste, or pure vanilla extract
- 4 cups (1 L) whole strawberries, roughly 1 quart; smaller berries are preferred
- Whipped Coconut Cream, (page 271), for serving (optional)
Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside.
In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly.
In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.
Make a well in the center of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing.
Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Raise the oven temperature to 400°F (200°C).
- Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes.
Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like.
Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin
More Dairy Free Sweet Treats to Love:
Brown Rice Crispy Treats w/ Strawberries
Fresh Strawberry Cupcakes w/ Strawberry Coconut Frosting
Warm Peach Crisp w/ Maple Coconut Whip
Edwina says
This truly looks delicious. Can wait to try making it, especially with those strawberries on top. Yum.
Jenn S. says
You’ll love it, Edwina. Thanks!!
The Vegan 8 says
I absolutely love cornmeal in cakes and vanilla is my favorite cake flavor, so this just looks divine!! I’ve never tried one of her recipes, so I will have to check some out! This cake definitely got my attention!
Jenn S. says
You’d love it, Brandi! The texture is so good. I just love her recipes…definitely check her out!
Vegan Heaven says
Yummy! This looks like the perfect cake for spring! Absolutely gorgeous! 🙂
Jenn S. says
Thanks, Sina!
Kim Cowgar says
I would love to try the Stone Fruit Pecan Crumble. Sounds so good!
Jenn S. says
Perfect for summer!
Nancy Schools says
I would like to try the corn cake.
Adrien Beatty says
I cannot wait to try the Crispy Avocado Tacos as my daughter is a huge fan.
Jenn S. says
Me too. I have those bookmarked as well. Thanks, Adrien!
Donna Kozar says
Fresh Strawberry Cupcakes w/ Strawberry Coconut Frosting
Kelly Woods says
Would love to try the VANILLA CORN CAKE. Sounds good.
Jenn S. says
You’ll love it!
Anita Jude says
I love this corn cake, It looks so delicious and the Brown Rice Crispy Treats w/ Strawberries..yummy
Jenn S. says
Thanks, Anita. The Brown Rice Crispy Treats w/ Strawberries are on the blog now, not in the book. Just click the link in the post! Enjoy!
Meghan k says
I am most excited to try the Vanilla Corn Cake w/ Roasted Strawberries.
Amy Malone says
frozen strawberry cupcakes
Dynal Roberson says
I think I would like to try my hand at Lemon curd.
Jenn S. says
That’s on my list too!
Julie Terry says
I am excited to try the Hot-pink protein smoothie.
Jenn S. says
Good choice. We eat with our eyes first!
Debbie Penney says
I am most excited to try Fresh Strawberry Cupcakes w/ Strawberry Coconut Frosting for my family. This looks so delicious!! Thank you.
Jenn S. says
Thanks, Debbie! The Strawberry Cupcakes recipe is actually on my blog, not in the book. You can get it right now! Just click the link in the post. 🙂 Enjoy!
Kelly Jo Francisco says
Vanilla Corn Cake w/ Roasted Strawberries
Pia says
Yay! Thanks for sharing this lovely recipe with us and for giving us a chance to win a copy of our own :)o be honest pretty much all of Laura’s recipes sound great, so picking just one favorite one is everything but easy… nevertheless, the Blueberry Loaf, lemon curd and breakfast cookies sure spund exra tempting
Jenn S. says
I definitely have my eye on that lemon curd. I swear I will just eat it with a spoon – ha! Thanks, Pia, and good luck!
Sarah says
Everything sounds delicious, but this one has me drooling! I love cornbread, so I think this corn cake would be perfect for me!
Jenn S. says
Yes, you would love it!! And it’s so super easy to make! Thanks, Sarah!
Sophia | Veggies Don't Bite says
I have this book for review too and it’s SO pretty!! I love the style and theme and the recipes look great. Awesome job on this cake!
Jenn S. says
It’s really such a beautiful book. And I love that every recipe has a gorgeous photo! Can’t wait to see your review too!
Linda says
I just tested the cornbread recipe for our cookbook yesterday. I’m going to have to turn the leftovers into dessert! Great review of a beautiful book.
Jenn S. says
Yes, you definitely should! 🙂
Carolsue says
I would like to try the Crispy Avocado Tacos
Jenn S. says
Yes, delicious!
Dreena Burton says
Love cornmeal with spelt in baking, they pair beautifully! These cake pics are unfair, lol! Want it now!
Jenn S. says
HaHa! Thank you, Dreena! You won’t be disappointed – it’s so good!
Kerri Olkjer says
This looks completely amazing!! And those strawberries…YUM.
Jenn S. says
Thanks, Kerri! I can’t wait for strawberry picking season! 🙂
Mel says
Oh wow this sounds and looks like an incredible dessert. Cornbread and strawberries are a match made in heaven! I NEED this book!
Jenn S. says
You do! You’d love it!
Alisa Fleming says
You definitely did that recipe justice Jenn – it looks sooo flavorful and fulfilling! I’m intrigued by many of the recipes you’ve noted; may have to pick this one up!
Jenn S. says
So many good ones in this book! All of them actually! You’ll love it! Thank you, Alisa!
Jessica - Nutritioulicious says
Love the idea of roasting strawberries! They have such a good flavor. Sounds like a great cookbook as well!
Jenn S. says
It makes them almost like strawberry jam, but with zero added sugar. So yum!
Taylor Kiser says
Thanks for the sneak peek inside the cookbook! Sounds wonderful! And this vanilla corn cake with roasted strawberries looks heavenly!
Amy Katz from Veggies Save The Day says
This is such a fun cookbook, and your cake looks amazing!
Terri Cole says
I think this corn cake would be my choice. I may make it for Easter!
Jenn S. says
It will be a big hit! Let me know if you try it.
jacquie says
I think I would be drawn to the cookies for breakfast recipe first. I am of the thought that one can never have enough opportunities to eat cookies.
Jenn S. says
HaHa! I like that way of thinking!
Francine says
The Warm Balsamic Mushroom Salad w/ Pine Nut Parmesan sounds yummy!
Jenn S. says
Thanks, Francine. I agree – anything with Balsamic gets my vote!
Stacie says
The entry for the book is not working properly for me or I could be doing it wrong. I could not comment up there. But I will here. All of the recipes listed, I see something EVERYONE in the house would love and there are 5 of us from 11-73 years~ I cannot wait to try many of them! I think the first thing would be the meyer lemon salad, jalapeno corn soup with this amazing vanilla corn cake roasted strawberries for an AMAZING meal.
Jenn S. says
Hi, Stacie! You’re commenting exactly right. You just need to make sure you check off the “I commented” button in the giveaway widget to get credit. Glad the recipes sound great to you. I think you will love them all!
Meme says
I have to admit that I never go for corn based desserts, but this recipe might totally change that! Looks AMAZING!!
Jenn S. says
I wouldn’t have thought to either, but it’s really so good! I think you’ll like it!
Dianne says
Yummy! I have this book but I haven’t made anything yet. You’ve inspired me to try a few recipes – starting with this one!
Jenn S. says
You’ll love it! I made the Quinoa and White Bean Risotto today for lunch and nearly ate the entire pot myself. So good!
Alison's Allspice says
I love cornmeal in cakes too! The coconut whipped cream looks awesome, I can’t wait to try it!
Jenn S. says
The texture of the combo of cornmeal and spelt is so good! You’ll love it!
Sarah says
This sounds amazing and I was just thinking about a honey corn cake I make and putting blueberries with it but not anymore I need this! Love that you roasted the strawberries.
Nicole Dawson says
Thanks for sharing this recipe. I also like sweet cornbread! I was looking through the list of recipes you included and I automatically new I had to try the Jalapeno Corn Chowder.
Julie says
This looks so beautiful and delicious!
Jenn S. says
Thank you, Julie!
amanda -runtothefinish says
ohhh i’ve never heard of this before, but am already positive that I’d love it!! The flavors sounds amazing and I’m quite certain this would be a party hit!
Jenn S. says
Yes, I think everyone would love it! And it’s so easy – you can’t go wrong!
Emily Kyle says
I love cornbread muffins but never thought to turn it into a cake! I love this recipe, the roasted strawberries on top look amazing. Can’t wait to try this in the summer!
Jenn S. says
I do like my cornbread on the sweet side, but never would have thought before to go all out and do a cake. And now, it may be the only way I eat it! 🙂 It’s so good!
Rebecca | NOURISHED. says
Laura’s book looks amazing – it’s definitely on my list to pick up soon. And this cake!! It sounds amazing and I love all those berries on top.
Jenn S. says
Truly gorgeous! You will love it. I can’t stop picking it back up to thumb through again. Her cauliflower recipes are currently calling my name! 🙂
Kristina - Love and Zest says
This looks great for not having any dairy! That creamy topping looks YUM! I love it when a cookbook speaks to you, it’s the best!
Jenn S. says
I read cookbooks like novels, so it’s gotta keep me interested and engaged. This one definitely does! Thanks, Kristina!
Maryann says
Oh this looks so good!
Jenn S. says
Thanks, Maryann! You’ll love it!
Becky Striepe says
Oh my goodness, that TOPPING! I have got to make this.
Jenn S. says
It’s so delicious! You will not be disappointed!