Description
This cornmeal cake is super fluffy, handmade in just a few minutes and the mixed part makes the cake even tastier.
Ingredients
Scale
DRY INGREDIENTS
- 1 cup of fine cornmeal (135 g)
- 1/2 cup of oatmeal (60 g)
- 1/2 cup sweet cassava starch (60 g)
- 1/2 teaspoon xanthan gum
- 1 tablespoon baking powder (15 g)
- 3 tablespoons of cocoa powder 100% (18 g)
WET INGREDIENTS
- 3 eggs
- 200 ml of coconut milk
- 3/4 cup demerara sugar (150 g)
- 1/3 cup vegetable oil (80 ml)
- 1 tablespoon of apple cider vinegar (15 ml)
- 1 tablespoon vanilla extract (15 ml) or 1 teaspoon of vanilla essence (5 ml)
- Pinch of salt
Instructions
- Grease a baking tin 23 cm in diameter with a little oil and sprinkle cornmeal.
- Preheat oven to 180ºC.
- In a large bowl mix all the dry ingredients, minus the cocoa powder.
- In a large bowl, mix all the wet ingredients with a whisk or fork.
- Add the mixed wet ingredients over the mixed dry ingredients and stir quickly.
- Separate 1/3 of the dough in a bowl and add the cocoa powder, stirring quickly with a spatula.
- Transfer the cornmeal dough to the pan and then place the chocolate dough on top, mixing the two doughs with a knife or spatula.
- Bake in a preheated oven 180ºC for approximately 25-30 minutes, or until you do the toothpick test and it comes out clean.
- Let it cool before unmolding.
Notes
- Eggs are not replaceable.
- You can use any other milk you prefer, but coconut milk goes very well with cornmeal.
- You can add fennel or cinnamon to make the cake even more aromatic.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Snack
- Method: Handmade
- Cuisine: Brazilian
Nutrition
- Serving Size: 12
- Calories: 223
- Sugar: 12.6 g
- Sodium: 34.9 mg
- Fat: 11.5 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 27.8 g
- Fiber: 1.8 g
- Protein: 3.6 g
- Cholesterol: 46.5 mg
English 
Portuguese 
Spanish 
French 
Italian