| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 15g | 50g |
| sugars | fibre | protein | salt |
| 35g | 3g | 4g | 0.1g |
Note: These are estimates, the nutritional value may vary down to the specific ingredients used.
Why I Love Brazilian Vegan Corn and Coconut Cake
Life in the Southern United States, with our vibrant traditions, memorable flavors, and warm-hearted people, has shown me the true power of food as a tool for bringing people together. It’s the simple delight and shared laughter over a meal that inspires my cooking. This time, I am excited to share one such recipe that encapsulates those feelings for me – the Brazilian-inspired Vegan Corn and Coconut Cake.
A Blend of Rich Flavors
At first glance, this sweet treat might seem like a bit of a departure from my usual Southern favorites, but there’s something about the simplicity and earthy richness of the combination between corn and coconut that resonates with me. Inspired by the celebrated Brazilian baker Rosa Borges, this vegan-friendly delight offers an irresistible collage of flavors, reminiscent of the sweet corn bread and coconut-embedded desserts that are so beloved in my birthplace.
With Every Bite, a Journey
It’s amazing how food can transport you, isn’t it? With every bite of this Vegan Corn and Coconut Cake, I find myself simultaneously at home in the South, and on a warm, sunny beach in Brazil. The base of sweet corn kernels delivers a burst of sunshine, while the coconut adds the comfort of a tropical breeze, making this a perfect dessert for any season.
Like some of my favorite Southern dishes, such as the well-loved Southern Coconut Cake, this Vegan Corn and Coconut Cake carries comfort in each morsel. It might pair beautifully with a cold glass of iced tea or even a zesty, light lemonade cocktail for those balmy evenings spent outside.
When Tradition Meets Innovation
In creating this recipe, I drew upon the spirit of two wonderful culinary worlds, and I’ve loved the journey just as much as the result. But enough about why I love this Vegan Corn and Coconut Cake – it’s time for you to try it yourself and weave your own story of shared laughter and togetherness. After all, the best recipes are those shared, experienced, and loved by everyone around your table.
What You’ll Need
- 1 1/2 cup sweet corn kernels
- 1/2 cup fresh or desiccated coconut
- 1/4 cup coconut oil
- 1 cup of sugar
- 1 cup coconut milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup self-rising flour
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric (for color, optional)
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly grease a 9-inch cake pan with coconut oil.
Step Two
In a large bowl, combine the sweet corn kernels and desiccated coconut.
Step Three
In a separate bowl, whisk together the coconut oil, sugar, coconut milk, apple cider vinegar, and vanilla extract until smooth.
Step Four
Gradually add the self-rising flour and salt to the liquid mixture, stirring until just combined. If using turmeric, fold it in now.
Step Five
Pour the wet mixture into the bowl with the corn and coconut, mixing well until the batter is uniform.
Step Six
Pour the batter into your prepared cake pan, smoothing the top with a spatula.
Step Seven
Bake the cake in your preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step Eight
Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
Step Nine
Once the cake has fully cooled, you can slice and serve it. Enjoy this delicious vegan corn and coconut cake!
