Flourless Cornmeal Cake – A Tender Treat Made with Care

There’s nothing quite like the comforting feeling of indulging in a cake that melts in your mouth, especially when it’s made without a hint of wheat flour. Get ready for a unique experience with this delicious cornmeal cake. With an incredibly soft texture and irresistible flavor, this cake is a true culinary masterpiece. Let yourself be enchanted by every bite of this treat that promises to captivate your palate.


  • 3 large eggs
  • 1 cup (200g) granulated sugar (or raw cane sugar/demerara)
  • 1/2 cup (120ml) vegetable oil (or melted butter/margarine)
  • 1 can (6 oz / 170g) canned corn kernels (drained)
  • 1 small bottle (6.7 fl oz / 200ml) coconut milk (or regular milk)
  • 1 1/2 cups (240g) fine cornmeal (corn flour)
  • 3.5 oz (100g) shredded dried coconut
  • 1 tablespoon baking powder (level)

For the topping:

  • 7 oz (200g) cream cheese
  • Thinly sliced guava paste (for garnish)


  1. Preheat the oven to 340°F (or 356°F for a conventional oven) and grease a 9-inch (22cm) round cake pan with butter and cornmeal.
  2. In a blender, combine eggs, sugar, oil, drained corn kernels, and coconut milk. Blend for about 5 minutes until smooth.
  3. Transfer the mixture to a bowl and add cornmeal and shredded coconut. Mix well.
  4. Add baking powder and mix again until fully incorporated.
  5. Pour the batter into the prepared cake pan.
  6. Spread the cream cheese evenly over the batter.
  7. Arrange thin slices of guava paste on top of the cream cheese, distributing them evenly.
  8. Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden.
  9. After baking, let the cake cool for 30 minutes before removing from the pan. Use plastic wrap to assist in the unmolding process.
  10. Serve at room temperature and enjoy!

This cornmeal cake is a delight! Pair it with a fresh cup of coffee for the perfect treat.

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