Print Recipe

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.