Description

This moist and tender eggless sweet corn cake is made with simple ingredients and topped with a light vanilla glaze. It highlights the natural sweetness of corn and is perfect with a cup of coffee or tea.

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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Instructions

Preheat the oven to 180 °C (350 °F) and grease a 9-inch round cake tin or loaf pan.
Grind the sweet corn kernels into a smooth paste without adding water.
In a bowl, mix the corn paste, milk, melted butter or coconut oil, vanilla extract, lemon juice, and sugar until combined.
In a separate 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 for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.
For the glaze, whisk powdered sugar with milk and vanilla until smooth, then drizzle over the cooled cake.

Notes

Use plant-based milk and coconut oil for a vegan version.
Add chopped nuts or cinnamon for extra flavor.
Orange zest can add a citrus twist to the cake and glaze.
Store at room temperature for 2 days or refrigerate for 4–5 days.
Freeze slices individually for up to 2 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg