This vanilla cornbread cake strikes a lovely balance between cornbread and cake — slightly sweet, gently crumbly, and perfect for dessert or brunch. Topped with jammy roasted strawberries and dairy-free coconut whipped cream, it becomes a memorable treat.
Fresh, seasonal, and inspiring, the recipes in Laura Wright’s The First Mess cookbook celebrate whole foods and simple techniques. One of my favorites from the book is this vanilla corn cake finished with roasted strawberries — straightforward to make and elegant to serve.
Ingredients you need
Flour ~ Spelt flour gives a tender, light crumb. You can substitute whole wheat flour, or use certified gluten-free oat flour or a 1:1 gluten-free baking mix if you need a gluten-free option.
Cornmeal ~ Use fine-ground cornmeal for the best texture; it’s essential to the flavor and structure of this cake.
Sweetener ~ Pure maple syrup lends a warm, natural sweetness that pairs beautifully with corn.
Milk ~ Full-fat coconut milk keeps the cake moist and rich. A small squeeze of lemon juice curdles the milk slightly to create a vegan “buttermilk.”
Turmeric ~ Optional: a pinch brightens the cornmeal’s golden hue without changing the flavor.
Vanilla ~ Pure vanilla extract or vanilla bean paste adds depth and warmth.
Toppings ~ Roasted strawberries and whipped coconut cream elevate this cake into a show-stopping dessert. Fresh berries or sliced peaches (roasted or fresh) also work well.
How to make the recipe
Whisk the coconut milk with the lemon juice and let it sit for a few minutes to curdle. In a large bowl, whisk the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric (if using).
Make a well in the dry ingredients and add the maple syrup, sunflower oil, vanilla, and the coconut milk mixture. Gently fold with a spatula until the batter comes together and no white flour remains. Avoid overmixing to keep the crumb tender.
Line a 9-inch round cake pan with a circle of parchment and lightly grease it. Pour the batter into the prepared pan and bake at 350°F (180°C) until the top is golden and a toothpick inserted into the center comes out clean.
Trim and halve (or quarter) the strawberries so they’re similar in size. Spread them in a single layer on a parchment-lined baking sheet and roast at a higher temperature until they soften and become saucy — the roasting concentrates their sweetness and creates a jammy topping.
How to serve
Serve the cake warm or at room temperature. Top slices with a spoonful of roasted strawberries and a dollop of whipped coconut cream (or your favorite dairy-free topping) for an elegant finish. This cake also fits nicely on a brunch spread or a holiday dessert table.
Storage and freezing
Fridge: Cool completely and store cake and strawberries separately in airtight containers for 3–4 days.
Freezer: Wrap cooled cake (whole or in slices) in plastic wrap or foil, then place in a freezer-safe bag. Freeze up to 3 months.
Thaw & Reheat: Thaw overnight in the fridge. Reheat slices in a toaster oven, microwave, or warm briefly in a 350°F oven.
FAQs
Cornbread is traditionally a quick bread — it rises without yeast. Sweeter cornbread recipes can resemble cake. This particular recipe balances equal parts flour and cornmeal and is intended as a dessert-style cake rather than a savory side.
Johnnycakes (or hoecakes) use similar ingredients but are skillet-cooked and thin like pancakes, so they differ from traditional baked cornbread or cornbread cake.
More vegan recipes featuring cornmeal
- Vegan Pumpkin Cornbread
- Vegan Jalapeño Cornbread
- Savory Vegan Waffles
- Blueberry Lemon Cornmeal Muffins
- Sloppy Joe Cornbread Casserole
- Zucchini Amaranth Patties
- Crispy Vegan Cauliflower Tacos
I hope you love this recipe — if you try it, please leave a rating and comment with your feedback. For more family-friendly meatless recipes, consider checking the author’s other publications.
Vanilla Cornbread Cake with Roasted Strawberries
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Recommended Equipment
- Mixing bowls
- 9-inch round cake pan
Ingredients
- ¾ cup (175 mL) full-fat coconut milk
- 1 teaspoon (5 mL) fresh lemon juice
- 1 cup (250 mL) cornmeal, not coarse
- 1 cup (250 mL) whole spelt flour
- 1 teaspoon (5 mL) lemon zest
- 1 tablespoon (15 mL) aluminum-free baking powder
- ¼ teaspoon (1 mL) baking soda
- 1 teaspoon (5 mL) fine sea salt
- ½ teaspoon (2 mL) ground turmeric, optional
- ½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup
- ½ cup (125 mL) sunflower oil, plus extra to grease pan
- 1 teaspoon (5 mL) vanilla bean paste or pure vanilla extract
- 4 cups (1 L) whole strawberries, roughly 1 quart
- Whipped coconut cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan and line the bottom with a circle of parchment paper. Grease the parchment and set aside.
- In a medium bowl, whisk the coconut milk and lemon juice. Let sit 5 minutes so the milk curdles slightly.
- In a large bowl, whisk the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.
- Make a well in the dry ingredients and add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. Gently mix with a spatula until a smooth batter forms. Do not overmix.
- Scrape the batter into the prepared pan and bake 25–28 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Increase the oven to 400°F (200°C) to roast the strawberries.
- Cut the strawberries into halves or quarters and place them on a parchment-lined baking sheet. Roast until juicy and jammy, about 20 minutes.
- Serve slices of the cake topped with roasted strawberries and a spoonful of whipped coconut cream, if desired.
Notes
Nutrition
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Carbohydrates: 38 g
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Fat: 14 g
Nutrition values are estimates. Verify with your own data if needed.
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