5 from 1 vote
Hero Shot - Vanilla Corn Cake w/ Roasted Strawberries from The First Mess by Laura Wright
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*
Fat 14g22%
Saturated Fat 3g19%
Polyunsaturated Fat 9g
Monounsaturated Fat 1g
Sodium 455mg20%
Potassium 106mg3%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 15g17%
Vitamin A 50IU1%
Vitamin C 54.5mg66%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.