Sweet Cornmeal Cake Brazilian-Style

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.


Cuisine · Latin American · South American · Brazilian


Prep Time: 10 mins
Cook Time: 30 mins
Servings: 8
Total Time: 40 mins
Yield: 1 10-inch round cake

Ingredients

Ingredients List

  • 2 cups cornmeal

  • 1 ½ cups white sugar

  • 1 cup milk

  • 1 cup coconut milk

  • 1 cup all-purpose flour

  • 3 eggs

  • ⅓ cup vegetable oil

  • 1 teaspoon baking powder


Directions

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

  2. 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.

  3. 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 (per serving)

Nutrition Facts
508 Calories
18g Fat
79g Carbs
8g Protein


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