In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.
Today I am sharing my ninth re-creation. Using a number generator, I landed on page 200 of Thug Kitchen and the result was a recipe for a Coconut Cornmeal Cake. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.
COCONUT CORNMEAL CAKE – THE RECIPE
– 1 1/4 cups of Cornmeal
– 3/4 cups of Whole Wheat Pastry Flour or White Flour
– 3/4 cups of Sugar
– 2 tsps of Baking Powder
– 1/2 tsp of Salt
– 1 1/2 cups of Canned Coconut Milk
– 1 tsp of Vanilla Extract
– 1/2 tsp of Grated Lemon Zest
1.) Heat your oven to 375F (180C). Grease a cake tin and dust it with flour to make sure your cake doesn’t stick.
2.) In a big bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a crater in the centre of the dry mixture and pour in the coconut milk, vanilla and lemon zest. Stir it all up until there are no dry pockets and very few lumps.
3.) Pour the batter into the cake tin and bake for 30-40 minutes. Use the toothpick trick to be sure. Let it cool for 15 mins and serve cold or at room temperature.
4.) Optional – add vegan whipped cream and fresh berries on top.
COCONUT CORNMEAL CAKE – THE END RESULT
This turned out really yum! I will say, it took me forever to find corn meal, as it isn’t very common in Australian supermarkets. I followed this recipe to the letter. If I had to make it again, I would use a smaller cake tin because the mixture wasn’t as dense as I was expecting. On top, I used Soy Whip from Kind to Earth. You can check out my previous haul/taste-test from them here. If it’s still valid, you can use the discount code: BOOKISH for 10% off your total order. I added fresh blueberries and strawberries on top. It was delicious. My daughter really enjoyed it too!
I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!
Peace & Love xoxo