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Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Ingredients
- 2 cups cornmeal
- 1 ½ cups white sugar
- 1 cup milk
- 1 cup coconut milk
- 1 cup all-purpose flour
- 3 eggs
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
Directions
Step 1
Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
Step 2
Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Cook’s Notes:
I use coconut oil but, for neutral flavor, use canola oil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 508 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat8g | 39% |
| Cholesterol72mg | 24% |
| Sodium106mg | 5% |
| Total Carbohydrate79g | 29% |
| Dietary Fiber2g | 8% |
| Total Sugars40g | |
| Protein8g | |
| Vitamin C0mg | 2% |
| Calcium88mg | 7% |
| Iron4mg | 20% |
| Potassium203mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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