Name: Eggless Sweet Corn Cake with Vanilla Glaze
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Fusion
Ingredients: 1 cup sweet corn kernels (fresh, frozen, or canned); 1 cup all-purpose flour; 1/2 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup milk (or plant-based alternative); 1/4 cup melted butter or coconut oil; 1 tsp vanilla extract; 1 tsp lemon juice; For glaze: 1/2 cup powdered sugar, 1–2 tbsp milk, 1/2 tsp vanilla extract

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Short description

I love how this eggless sweet corn cake comes together with simple ingredients and still delivers a moist, tender crumb. Topped with a light vanilla glaze, it’s perfect for pairing with a cup of coffee or tea.

Eggless Sweet Corn Cake with Vanilla Glaze

Why You’ll Love This Recipe

I appreciate that this cake is super easy to make, using staple ingredients I always have on hand. It isn’t overly sweet, which lets the natural flavor of the corn shine. It’s also eggless and butter-free, and I can easily adapt it to be vegan when I swap in plant-based milk and oil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh, frozen, or canned sweet corn kernels
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Milk (or plant-based alternative for vegan)
Melted butter or coconut oil (for vegan option)
Vanilla extract
Lemon juice

Directions

Preheat the oven to 180 °C and grease a round cake tin or loaf pan.
Grind the sweet corn kernels into a smooth paste—no need to add water.
In a bowl, mix the corn paste with milk, oil (or melted butter), vanilla extract, lemon juice, and sugar until well combined.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture, taking care not to overmix.
Pour the batter into the prepared pan and bake at 180 °C for about 45 minutes, or until a toothpick comes out clean.

(Vanilla glaze is optional but highly recommended: whisk powdered sugar with a little milk and vanilla till smooth, then drizzle over the cooled cake.)

Servings and timing

I usually bake this cake in a 9-inch round tin, yielding about 8–10 slices. The bake time is approximately 45 minutes at 180 °C (350 °F), plus around 10 minutes for cooling and glazing.

Variations

Vegan version: Replace milk with unsweetened soy, almond, or coconut milk, and swap melted butter for coconut oil.
Flavor add-ins: I often stir in a handful of chopped nuts or a sprinkle of cinnamon to mix things up.
Citrus twist: A bit of orange zest in the batter and glaze adds a lovely bright note.

storage/reheating

I let the cake cool completely before storing it. At room temperature, it stays fresh for about 2 days in an airtight container. In the fridge, it keeps well for 4–5 days. For a quick treat later, I wrap individual slices in plastic wrap and freeze them for up to 2 months. To enjoy, I simply thaw at room temperature or warm it gently in the microwave.

FAQs

How can I be sure the cake is fully baked?

I insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done. Moist crumbs are fine, but batter shouldn’t stick.

Can I make this cake without lemon juice?

Absolutely. I use lemon juice to tenderize the crumb and balance sweetness, but you can skip it if needed. Just be sure to add an extra teaspoon of milk to maintain moisture.

Will canned corn work as well as fresh?

Yes—canned or thawed frozen corn works great. I drain any excess liquid before grinding to avoid thinning the batter.

Can I prepare this batter ahead of time?

I don’t recommend making the batter more than an hour before baking. The leavening agents start working as soon as they meet wet ingredients, so delaying could result in a denser cake.

How do I make the glaze thicker or thinner?

I adjust consistency by adding powdered sugar to thicken or a splash more milk to thin it. When it’s pourable but still coats the back of a spoon, I know it’s just right.

Conclusion

I’m always delighted by how this sweet corn cake turns out—moist, subtly sweet, and full of flavor, especially with that vanilla glaze. It’s such an easy yet special treat, perfect for an afternoon pick-me-up. I hope this eggless, adaptable recipe brings you as much enjoyment as it has for me!