Vanilla Cornbread Cake with Roasted Strawberries
This Vanilla Cornbread Cake is the perfect balance between cornbread and cake. A little sweet, a little crumbly, ideal for the dessert table or even brunch. Roasted strawberries and coconut whipped cream take it over the top!
Servings: 10 people
Calories: 282kcal
Equipment
Ingredients
- ¾ cup (175 mL) full-fat coconut milk
- 1 teaspoon (5mL) fresh lemon juice
- 1 cup (250 mL) cornmeal, not coarse
- 1 cup (250 mL) whole spelt flour
- 1 teaspoon (5 mL) lemon zest
- 1 tablespoon (15 mL) aluminum-free baking powder
- ¼ teaspoon (1 mL) baking soda
- 1 teaspoon (5 mL) fine sea salt
- ½ teaspoon (2 mL) ground turmeric, optional
- ½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup
- ½ cup (125 mL) sunflower oil, plus extra to grease pan
- 1 teaspoon (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, for serving (optional)
Instructions
- 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, if you like.
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
Calories: 282kcal | Carbohydrates: 38g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 1g | Sodium: 455mg | Potassium: 106mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 54.5mg | Calcium: 10mg | Iron: 0.9mg