Vegan Berry Cornmeal Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, fluffy berry cornmeal cake that is gluten-free and vegan, studded with fresh berries. A simple summer cake ready in 30 minutes that's perfect for warm-weather entertaining or casual desserts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ¾ cup almond milk (or dairy-free milk of choice)
- 1 tablespoon apple cider vinegar (white vinegar or lemon juice also work)
- 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water, whisk together and let set for 5 minutes)
- 1½ cups (144g) Bob's Red Mill blanched almond flour
- 1 cup (152g) Bob's Red Mill fine or medium-grind cornmeal
- ½ cup (55g) Bob's Red Mill tapioca flour
- ½ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoon kosher salt (halve the amount if using sea salt)
- ¾ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup (67g) coconut oil (melted)
- 1 cup fresh berries (plus more for topping)
- Turbinado sugar (for topping, optional)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 232mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 64mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.