Rating: 4.5 stars 4.2
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 10-inch round cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.

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  • Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Cook's Notes:

I use coconut oil but, for neutral flavor, use canola oil.

In Brazil, people usually mix a pinch of fennel seeds into the batter. This is how my mother makes it. I use walnuts instead, just because I add walnuts to everything.

Brown sugar and white sugar can be used interchangeably in this recipe, to taste preference.

You can use 2 cups of regular milk, if you don't like coconut milk, in which case the amount of oil should be increased to 1 full cup.

Nutrition Facts

508 calories; protein 8.1g; carbohydrates 79.2g; fat 18.3g; cholesterol 72.2mg; sodium 106.1mg. Full Nutrition
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