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Sweet Cornbread Cake

What you need: 

1 tablespoon Ener-G egg replacer + 2 tablespoons warm water
1 1/2 cups all-purpose flour
1/2 cup whole grain cornmeal
2/3 cup vegan granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups vanilla nondairy milk
1/3 cup vegetable oil
2 1/2 tablespoons melted margarine (I use Earth Balance)
1 tablespoon agave nectar

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8" x 8" pan using vegetable oil spray or vegan margarine.
2. Mix the Ener-G and the warm water and set aside. (2 egg equivalents worth of binder, but only 1 egg equivalent worth of liquid)
3. Combine the flour, cornmeal, sugar, baking powder, and salt in a medium sized mixing bowl.
4. Add nondairy milk, vegetable oil, melted margarine, agave nectar, and egg replacer. Stir until just moist, about 15 strokes.
5. Pour the batter into prepared pan and bake for 45 minutes. The bread is done when the top starts to crack and get golden brown, and when a toothpick comes out clean. Serve warm out of the oven, and enjoy!
Source of recipe: This recipe was modified from this one: It is absolutely delicious; very moist and sweet! My cousin and my grandfather who don't usually like cornbread at all loved this! It's a great side dish for chili, or just by itself!

Preparation Time: 
15 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


Hi! I just made a gluten free version of this by replacing the flour with whole uncooked rice, flax seeds and tapioca starch. I doubled the recipe and made an awesome huge strawberry shortcake for my friends Bday. OMG! SO GOOD! I made up a lemon coconut frosting to go with it, its super amazing. thanks for the recipe! 

Sweet Cornbread Cake

3 tablespoons flax seeds
2 cups uncooked rice
1 1/2 cup sugar
2 1/2 cups vanilla nondairy milk
2/3 cup vegetable oil

1 tablespoon sugar
2 cups whole grain cornmeal
1/4 cornstarch or tapioca starch
2 tablespoons Ener-G egg replacer powder (or an equal mixture of cornstarch & baking powder)
2 tablespoons baking powder
1 teaspoon salt

Preheat oven to 350F. Blend first 5 ingredients in a blender for 5 minutes or until the rice is broken up significantly. Mix the rest of the ingredients in a bowl. Add the Liquid ingredients from the blender to the dry ingredients in the bowl. Mix well. Divide between 2 greased 8" round cake pans or a bundt cake pan or both! Bake for 35-40mins or until the top is cracked and golden. Let cool then layer one cake with frosting, sliced strawberries, more frosting, then repeat with remaining layers. Chill in fridge until ready to serve.

Lemon Coconut Frosting

1 can coconut milk
juice of 1 lemon
zest of 3 lemons
1 1/2 cups powdered sugar
2 teaspoons agar powder or flakes
3 tablespoons psyllium husk
1 teaspoon vanilla
1/2 block of tofu

Put everything in a blender and blend for 5 minutes. Pour into a large bowl and put in the freezer. Stir every 10-20 mins until nice and super thick. Keep in the fridge until ready to use on the strawberry shortcake.


Wow! Boyfriend and I made this last night and it could not have turned out better. Really moist but not depressingly dense. Easy recipe. I used Raw Sugar instead of the vegan sugar. Not sure what the difference would be.

Recipe needs no fine tuning. Totally perfect!

Couldn't take a picture we ate it all so fast. Did well in a smaller pan.


;)b  I made this tonight and it is really good, although I think next time I will ad 1 cup of corn meal and 1 cup of flour, I like it with more corn flavor.  It is really good , thank you for sharing.


I made this the other night. My fiance came up with the idea to have a vegan version of strawberry shortcake with a sweet cornbread as the base. So I found this recipe and gave it a go. WOW! It turned out delicious, and my fiance was obsessed.
I used suganat for the sugar, and I used 1 cup of flour and 1 cup of cornmeal because I wanted it to be more cornbread like.
Thanks for the recipe, this is a keeper!
And the strawberry puree we made for the top was a perfect combo!


This is WAY tasty!!! Made it for dinner tonight. I meant to eat it w/ the Southwestern Corn & Black Bean Chowder leftovers (VOTC, Robin Robertson) from yesterday...but this was so good by itself. I got a little carried away, I will admit.

And I totally scored a bag of Bob's Red Mill Cornmeal at my supermarket on super-sale two days ago. Wasn't even close to the expiration date. My fiance and the checkout boy were saying I'd never use it. Shows them  :>


I love this recipe! I don't have a square baking pan so I use a 7x11 and only bake it for 40 minutes. It always turns out super moist and delicious!

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