Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my ninth re-creation. Using a number generator, I landed on page 200 of Thug Kitchen and the result was a recipe for a Coconut Cornmeal Cake. Check out the menu category to see my past attempts. Without further ado, let’s get into it.

COCONUT CORNMEAL CAKE  – THE RECIPE

INGREDIENTS

– 1 1/4 cups of Cornmeal 

– 3/4 cups of Whole Wheat Pastry Flour or White Flour 

– 3/4 cups of Sugar 

– 2 tsp’s of Baking Powder 

– 1/2 tsp of Salt 

– 1 1/2 cups of Canned Coconut Milk 

– 1 tsp of Vanilla Extract 

– 1/2 tsp of Grated Lemon Zest 

METHOD

1.) Heat your oven to 375F (180C). Grease a cake tin, dusting it with flour to ensure your cake doesn’t stick.

2.) In a big bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a crater in the centre of the dry mixture, pouring in the coconut milk, vanilla and lemon zest. Stir it all up until there are no dry pockets and very few lumps.

3.) Pour the batter into the cake tin, baking for 30-40 minutes. Use the toothpick trick to be sure. Let it cool for 15 mins and serve cold or at room temperature.

4.) Optional – add vegan whipped cream and fresh berries on top.

COCONUT CORNMEAL CAKE – THE END RESULT

I’m happy with how this turned out. I will say, it took me forever to find cornmeal, as it isn’t very common in Australian supermarkets. I followed the recipe to the letter. If I had to make it again, I would use a smaller cake tin, because the mixture wasn’t as dense as I was expecting. On top, I used Soy Whip from Kind to Earth. You can check out my previous taste-test from them here. I added fresh blueberries and strawberries on top. It was delicious. My daughter really enjoyed it too!

I hope you enjoyed this post of The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo