Coconut Cornmeal Cake Adaptation



This delectable recipe is one straight from “Thug Kitchen’s” recipe book! If you aren’t familiar with this title, you should definitely swing by a local bookstore and pick up a copy. Not only is it loaded with hearty vegan meals, but it teaches you a little about the basics of cooking, too!

You may have noted that this is an adaptation- meaning it’s not exactly the recipe in the book, but pretty darn close. I updated it with adding a whipped topping and swapping out the white sugar for coconut sugar in order to be slightly more health-conscious.

The recipe below is suited for a one layer of cake, but I highly recommend making a double batch of it and splitting it into two pans then frosting the middle and top.

Coconut Cornmeal Cake Adaptation

1 1/4 C finely ground cornmeal

3/4 C whole wheat pastry flour

3/4 C coconut sugar 

2 tsp baking powder

1/2 tsp salt

1 1/2 C canned full-fat coconut milk

1 tsp vanilla extract 

1/2 tsp grated lemon zest 

  1. Heat that oven up to 375. Grease an 8in round cake pan.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. Form a “crater” in the middle of this mix and pour in the remaining ingredients. Stir till fully incorporated.
  3. Transfer this batter into the cake pan(s) and bake for 30-40 mins depending on altitude. You can also test its readiness by sticking a metal ‘toothpick’ into the middle and seeing if it comes out clean. If nothing is sticking to it, your cake is ready.
  4. Set on a drying rack and cool for 10 mins, then place in freezer to chill for 15 (if frosting)

Whipped Frosting

1 can full-fat coconut milk (chilled in fridge overnight) 

2 tsp agave syrup

1/2 tsp almond extract 

  1. Chill your mixing bowl in the freezer 15-20 mins prior to beginning this recipe.
  2. Open the coconut milk and scoop out the thick white cream on top and pour into the bowl.
  3. Add the agave and almond extract and beat on high till it resembles whipped cream ( 2-3 mins).

Decorating Ideas!

For a one layer cake, just go ahead and spread the whipped topping on generously to the top of the cake and decorate with fresh herbs such as sage, rosemary, or mint and add a few seasonal fruits for decoration

For a two layer cake, still decorate the top as seen above, but add about a half in. of topping in between layers and spread from the center outward before placing the second layer on top.

**Make sure to level your cake bottoms if necessary by using a knife to shave off any rounded tops/ bottoms that would make toppings slip off!

Enjoy with a large glass of sweet tea!





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