Gluten-Free Vegan Berry Cornmeal Cake
A tender, moist cake that combines the rustic texture of cornmeal with sweet fresh berries and nutty almond flour. This dairy-free and egg-free version uses flax eggs and coconut oil to create a perfectly crumbly yet cohesive texture. The subtle sweetness from coconut sugar pairs beautifully with tart berries, while a hint of cinnamon adds warmth. Perfect for casual gatherings, brunch tables, or as an afternoon treat with coffee. The cornmeal gives it a lovely golden color and distinctive texture that sets it apart from typical fruit cakes.
Ingredients
- ¾ cup almond milk or dairy-free milk of choice
- 1 tablespoon apple cider vinegar
- 2 tablespoons flax meal
- 5 tablespoons water
- 1 ½ cups Bob's Red Mill blanched almond flour, 144g
- 1 cup Bob's Red Mill fine or medium-grind cornmeal, 152g
- ½ cup Bob's Red Mill tapioca flour, 55g
- ½ cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil, melted, 67g
- 1 cup fresh berries, plus more for topping
- turbinado sugar, for topping(optional)
Instructions
- 1
Preheat oven to 375°F and lightly grease a 9-inch circle or square cake pan
- 2
Combine almond milk and vinegar in a bowl and let sit for 5 minutes to curdle
- 3
Make flax eggs and let set for 5 minutes to gel
- 4
Whisk almond flour, cornmeal, tapioca flour, coconut sugar, baking powder, baking soda, salt, and cinnamon in large bowl, removing all clumps
- 5
Add melted coconut oil, flax eggs, and vanilla to the milk mixture and whisk until smooth
- 6
Add wet mixture to dry ingredients and stir until smooth and combined
- 7
Fold in berries
- 8
Spread evenly in pan and sprinkle with turbinado sugar if using
- 9
Bake until golden brown and toothpick inserted in center comes out clean, about 20 minutes
- 10
Let cool completely before removing from pan
Tips
Let the flax eggs and almond milk mixture sit for the full 5 minutes to properly gel and curdle for best texture
Remove all clumps from dry ingredients by whisking thoroughly to prevent lumps in the final cake
Don't overmix once wet and dry ingredients are combined to keep the cake tender
Good to Know
Store in airtight container at room temperature up to 3 days, refrigerated up to 1 week, or frozen up to 3 months
Serve at room temperature, optionally topped with extra fresh berries
Common Mistakes
Don't skip the curdling time to avoid dense cake
Measure flours by weight if possible to avoid dry cake
Substitutions
Gluten-Free Swaps
General Alternatives
note: not vegan
FAQ
Can I use different berries in this cake?
Yes, any fresh berries work well. Blueberries, raspberries, blackberries, or chopped strawberries all work. Frozen berries can be used but may add extra moisture and color bleeding.
What if I don't have tapioca flour?
You can substitute with cornstarch or arrowroot powder at a 1:1 ratio. The texture will be slightly different but still delicious.
How long will this cake keep fresh?
The cake stays fresh at room temperature for 3 days, refrigerated for up to 1 week, or can be frozen for up to 3 months when properly wrapped.