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Vanilla Corn Cake w/ Roasted Strawberries

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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! 

A slice of Vanilla Corn Cake on a white plate topped with whipped cream and roasted strawberries.

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.

Slice of Vanilla Corn Cake on a white plate topped w/ whipped cream and roasted strawberries. A bowl of roasted strawberry slices and a pile of forks next to the plate.

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.

The First Mess Cookbook Cover

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).

Slice of vanilla corn cake with roasted strawberries and dairy free whipped cream. The rest of the cake in the background.

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.

Overhead view of a slice of corn cake topped with strawberries on a small plate, rest of the cake on a large white plate, and a small bowl of roasted strawberries.

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!

Bite of vanilla corn cake on a fork with a strawberry and bit of whipped cream.

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!

5 from 2 votes
Hero Shot - Vanilla Corn Cake w/ Roasted Strawberries from The First Mess by Laura Wright
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Vanilla Corn Cake w/ Roasted Strawberries from The First Mess Cookbook
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Laura says, "I had a corn-based cookie from a wildly popular bakery in New York one weekend, and on the way to the airport to fly home, I had to stop at that bakery and buy up a bunch of those golden cookies to take with me. That trip started my love affair with corn-based desserts. It made so much sense because I had always preferred cornbread with a noticeable sweet edge. I love the slightly crumbly texture that cornmeal brings to this cake. It tastes perfect with the jammy, roasted strawberries, but I imagine you could do this with plenty of other summer fruits."
Course: Brunch, Dessert
Cuisine: dairy free, egg free, soy free, vegan
Servings: 10 people
Calories: 282 kcal
Author: Laura Wright
Ingredients
Instructions

  1. 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.

  2. 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.

  3. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.

  4. 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.

  5. 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).

  6. 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.

  7. Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like.

Recipe Notes

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

Nutrition Facts
Vanilla Corn Cake w/ Roasted Strawberries from The First Mess Cookbook
Amount Per Serving
Calories 282 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 9g
Monounsaturated Fat 1g
Sodium 455mg 19%
Potassium 106mg 3%
Total Carbohydrates 38g 13%
Dietary Fiber 2g 8%
Sugars 15g
Vitamin A 1%
Vitamin C 66%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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More Dairy Free Sweet Treats to Love:

Brown Rice Crispy Treats w/ Strawberries

Brown Rice Crispy Treats w Strawberries

Fresh Strawberry Cupcakes w/ Strawberry Coconut Frosting

Fresh Strawberry Cupcakes w/ Dairy Free Strawberry Coconut Frosting

Warm Peach Crisp w/ Maple Coconut Whip

Warm Peach Crisp w/ Maple Coconut Whip

Vanilla Corn Cake w/ Roasted Strawberries from The First Mess Cookbook by Laura Wright. Just sweet enough w/ a lovely crumbly texture you expect from cornbread. Perfect for brunch, with coffee or tea, or for dessert. Simple enough for every day, beautiful enough for entertaining.

Vanilla Corn Cake w/ Roasted Strawberries from The First Mess Cookbook by Laura Wright. Just sweet enough w/ a lovely crumbly texture you expect from cornbread. Perfect for brunch, with coffee or tea, or for dessert. Simple enough for every day, beautiful enough for entertaining. #vegan #cake #dessert #healthy #dairyfree #cornbread
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Comments

  2. 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!

    Reply

    • You’d love it, Brandi! The texture is so good. I just love her recipes…definitely check her out!

      Reply

  9. I love this corn cake, It looks so delicious and the Brown Rice Crispy Treats w/ Strawberries..yummy

    Reply

    • 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!

      Reply

  14. I am most excited to try Fresh Strawberry Cupcakes w/ Strawberry Coconut Frosting for my family. This looks so delicious!! Thank you.

    Reply

    • 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!

      Reply

  16. 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

    Reply

    • 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!

      Reply

  17. Everything sounds delicious, but this one has me drooling! I love cornbread, so I think this corn cake would be perfect for me!

    Reply

    • 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!

      Reply

  19. 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.

    Reply

  23. Oh wow this sounds and looks like an incredible dessert. Cornbread and strawberries are a match made in heaven! I NEED this book!

    Reply

  24. 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!

    Reply

  29. 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.

    Reply

  31. 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.

    Reply

    • 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!

      Reply

  32. I have to admit that I never go for corn based desserts, but this recipe might totally change that! Looks AMAZING!!

    Reply

  33. 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!

    Reply

    • You’ll love it! I made the Quinoa and White Bean Risotto today for lunch and nearly ate the entire pot myself. So good!

      Reply

  35. 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.

    Reply

  36. 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.

    Reply

  39. 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!

    Reply

    • 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!

      Reply

    • 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! 🙂

      Reply

    • I read cookbooks like novels, so it’s gotta keep me interested and engaged. This one definitely does! Thanks, Kristina!

      Reply

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My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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