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Cornmeal Cake (gluten free and vegan)


This slightly sweet Cornmeal Cake doesn’t need icing, just a bit of fresh fruit alongside. (The "watermelon" recipe is posted separately.)

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Rate this recipe 4.5/5 (11 Votes)


  • 1 cup gluten free flour blend
  • 1/2 cup cornmeal, plus extra for pan
  • 1-1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 t. xantham gum
  • 4 T. margarine, room temperature
  • 4 T. applesauce
  • 1 T. orange zest
  • 2/3 cup sugar
  • 2 EnerG egg replacers
  • 1/2 cup plain soygurt
  • 2 t. vanilla extract
  • 2 T. coarse sugar


Servings 8
Adapted from


Step 1

Heat oven to 350 degrees.

Oil a 9-inch cake pan and dust with cornmeal. Tap out excess. Sift flour into medium bowl; stir in cornmeal, baking powder, salt, and xantham gum. Set aside.

Beat margarine with electric mixer in a large bowl until smooth and light. Beat in applesauce and zest. (Don’t be alarmed by its curdled appearance.) Gradually add sugar, stopping to scrape sides of bowl a couple of times. Beat in soygurt, egg replacer, and vanilla. Slowly mix in flour mixture until just incorporated.

Pour into pan and smooth the top. Top with coarse sugar. Bake until tester comes out clean, about 30 minutes. Cool in pan 10 minutes, then invert onto plate, then onto rack (sugar side up) to cool completely. Wrap in foil and keep at room temperature until ready to serve.

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