Gluten-Free 'Pastel de Elote' Sweet Mexican Corn Cake (Vegan, Allergy-Free)
A lightened up, gluten-free, vegan, & top 8 allergy-free recipe for 'Pastel de Elote' Sweet Mexican Corn Cake! This traditional dessert is moist, dense, with a bread pudding like texture. Baked in a bundt pan, with fresh corn, and topped with a light glaze, this treat will be gone in a flash!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 1 Cake 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 Cup Masa Harina (Corn Flour)
- 1 Cup Gluten-Free 1-to-1 Baking Flour
- 1 Tsp Baking Powder
- 3/4 Cup Erythritol (or preferred granulated sweetener)
- 1 Cup Sweet Yellow Corn
- 1 Prepared Bob's Red Mill Egg Replacement
- 3/4 Cup Unsweetened Non-Dairy Milk*
- 1/4 Cup Sweetened Condensed Coconut Milk
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- For the "Honey Glaze":
- 3/4 Cup Powdered Erythritol (or preferred powdered sugar)
- 2 TB Vegan Honey (or real pure honey)
- 3 Tsp Water
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours and baking powder and whisk together.
- Now add the rest of the cake ingredients and mix together to form a smooth, thick cake batter.
- Pour the cake batter into a greased 3-cup bundt pan** and place in the oven to bake for 25 minutes.
- While the cake is baking, prepare the glaze by simply mixing the 3 ingredients together.
- Allow the baked cake to cool for a bit in the pan before inverting onto a wire rack to completely cool.
- Once the cake has cooled, drizzle on the glaze. Save some glaze for serving!
- Pro tip: This cake tastes amazing once chilled in the fridge!
Notes
*You can leave out the vegan condensed milk and just use 1 Cup of unsweetened non-dairy milk if you do not have access to vegan condensed milk and the cake will be just fine!
**You can double the recipe to fill a full-size bundt pan or just use a small loaf, square, or circle cake pan for the 3 cup recipe.
Nutrition
- Serving Size: 1 Slice