Discover how to prepare a delicious, fluffy, flourless cornmeal cake that is ideal for those looking for a lighter and tastier alternative!
Introduction
Cornmeal cake is a classic Brazilian dish, known for its light flavor and soft texture. The traditional version is made with wheat flour, but flourless cornmeal cake is the perfect choice for those who need to avoid gluten or are looking for a lighter option.
In this article, we’ll explore how to make a super fluffy and delicious cornmeal cake, without the need for flour. The recipe is easy and quick and results in a cake that will surprise everyone with its lightness and flavor. Get ready for a treat that combines simplicity with a special touch!
Ingredients
1 cup cornmeal (corn powder)
1 cup of sweet cassava starch
1 cup of sugar
1/2 cup vegetable oil
1 cup of milk
3 eggs
1 tablespoon baking powder
1 tablespoon vanilla essence (optional)
1 pinch of salt
Preparation Method
Preheat the Oven:
Preheat oven to 350°F (180°C). Grease a cake pan with oil and sprinkle with a little cornmeal to prevent the cake from sticking.
Mix the Dry Ingredients:
In a large bowl, mix the cornmeal, cassava starch, sugar, baking powder, and salt. Set aside.
Prepare the Liquid Ingredients:
In another bowl, beat the eggs and add the milk, oil, and vanilla essence. Mix well until the ingredients are well incorporated.
Combine the Mixtures:
Add the liquid mixture to the dry ingredients, stirring until the batter is smooth. Avoid overmixing to ensure the cake is fluffy.
Bake the Cake:
Pour the batter into the prepared pan and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, unmold it and let it cool completely on a rack before serving.
Important Tips
Use Room Temperature Ingredients: For a lighter, smoother texture, make sure your ingredients are at room temperature before mixing.
Don’t Over-Stir: Over-stirring the batter can result in a denser cake. Mix until the ingredients are just combined.
Check the Cake’s Doneness: Do the toothpick test to make sure the cake is completely baked. If the toothpick comes out clean, the cake is ready.
Benefits of Ingredients
Corn meal:
Source of Energy and Fiber: Cornmeal is rich in complex carbohydrates, which provide sustained energy, and contains fiber that aids digestion.
Sweet Tapioca Flour:
Lightness and Softness: Sweet cassava starch helps to give lightness and softness to the cake batter, effectively replacing wheat flour.
Vegetable Oil:
Healthy Fats: Provides the necessary fat for the cake’s moisture and texture, contributing to a soft consistency.
Eggs:
Proteins and Structure: Eggs help to structure the dough and provide essential proteins for the formation of the cake.
Milk:
Hydration and Flavor: Milk adds moisture to the dough and helps improve flavor.
Similar Recipe Recommendations
Cornmeal Cake with Coconut: Add shredded coconut to the recipe for a tropical touch.
Corn Cake: Use fresh corn for a creamier and tastier version.
Flourless Carrot Cake: A healthy alternative that pairs well with the light texture of cornmeal.
Perfect Moments to Prepare
Breakfast or Afternoon Snack:
Ideal to accompany coffee or afternoon tea, providing a sweet and light moment.
Family Reunions:
Perfect for serving at family gatherings or among friends, it is a delicious and gluten-free option.
Special Occasions:
It can be decorated with fruits or toppings for special occasions such as birthdays and celebrations.