This Cornmeal Berry Cake has been a recipe I have been making in my house for at least ten years. It is a favourite of my parents, and works perfectly as a summer dessert or as an addition to a brunch table. I have adapted my original version of this recipe which I posted back in 2014, and have made some substitutions. This was my first time working with cassava flour, and I absolutely loved the result. For those of you who haven’t heard of cassava, it is a starchy vegetable similar to potatoes. It is a great baking option for those who are trying to eat a grain free diet. Most importantly, it has a very neutral flavour which makes it a great option for gluten-free baking. I am excited to experiment more.
I hope you love this cake as much as I do! I did an extra recipe test using muffin tins, so there are directions to make muffins with this recipe as well. As always, this recipe is free of gluten, dairy, and refined sugars.
Cornmeal Berry Cake
- 1/2 cup melted coconut oil can sub with olive oil
- 2/3 cup non-dairy milk of choice
- 2 eggs lightly beaten can sub with flax eggs
- 1 tbsp pure vanilla extract
- 1 cup cassava flour
- 1 cup cornmeal I use a non GMO, organic variety
- 2 tsp baking powder
- 1/2 cup coconut sugar
- 1 tbsp cinnamon
- 1 pinch salt I use pink himalayan
- 2 cups berries can be fresh or thawed from frozen
- Preheat oven to 350 F and line a cake pan with parchment paper and grease with oil of choice.
- In a large bowl, add each ingredient up until salt, one at a time, whisking well in between each. Fold berries into the batter.
- Fold berries into the batter, and pour into prepared cake pan. Bake for approx. 30-35 minutes or until a toothpick comes out clean. Alternatively, you can add the batter to 12 muffin tins and bake for 25-28 minutes or until a toothpick comes out clean.