Every summer I look forward to making this Sweet Corn Pound Cake (Panqué de Elote)! It is the perfect way to use the corn in season. Enjoy it warm straight from the oven, or elevate it with Italian maraschino cherries and vanilla ice cream.
Why You’ll Love This Pound Cake
This panque de elote, or sweet corn cake, is a delicious Mexican dessert that couldn’t be easier to make. This vegan cake, made with chickpea flour instead of eggs, turns out moist with a soft crumb that makes it hard to eat just one piece. Plus it’s vegan, dairy-free, soy-free, and egg-free.
Ingredients
- Chickpea flour: This protein-rich flour is mixed with water to make a paste and is used as an egg substitute in this vegan cake. You can find it in the gluten free section of your grocery store or online.
- Fresh yellow corn: You’ll be using the corn niblets from fresh yellow corn.
- Condensed milk: Vegan condensed milk adds sweetness and creaminess to this pound cake. Found in specialty food stores or online.
- Cornmeal: Fine yellow cornmeal will give you the best texture in this pound cake.
- Vegan butter: I like to use Earth Balance unsalted vegan butter, melted. Both the tub and the sticks will work.
Making Fresh Sweet Corn Pound Cake Step By Step
Expert Tips and Tricks
- Use a whisk to combine the chickpea flour and water so it’s smooth and free of lumps.
- Lightly grease the loaf pan or line it with parchment paper so the pound cake can easily be removed.
- Since all ovens are different, bake the pound cake for a few minutes less than the recommended bake time so it doesn’t overbake.
- Make sure your baking powder is still active. To test it, mix one teaspoon with boiling water and wait for it to bubble. If it does, you’re good; if not, you’ll need to buy new baking powder.
Serving
This corn pound cake tastes great warm from the oven but it can also be enjoyed at room temperature.
Storing
Once cool to the touch, wrap uneaten pound cake in plastic wrap or transfer it to an airtight container and store it on the kitchen counter for 3-4 days. Alternatively, freeze for up to 3 months. Defrost at room temperature.
FAQs
Fresh corn is best but frozen would be the next best option.
No, chickpea flour is the best egg replacement option for this corn cake.
Sweet Corn Pound Cake
Make this vegan sweet corn pound cake while corn is still in season and enjoy it warm straight from the oven or serve with ice cream!
Pin Recipe
Print Recipe
Servings: 8 servings
Calories: 306kcal
Prevent your screen from going dark
-
Preheat oven to 350°F. Lightly grease an 8 1/2 inch loaf pan with nonsticj spray and line parchment paper.
-
In a medium bowl, whisk the chickpea flour and 6 tablespoons of water to make a paste and reserve for later.
-
Add corn, condensed milk, cornmeal, melted butter, and the chickpea flour paste to the blender and puree until smooth.
-
In a large bowl, mix the all purpose flour, cornstarch, baking powder, and salt. Pour the wet ingredients into the bowl with the flour while whisking, until a thick batter forms.
-
Pour into a prepared loaf pan and bake at 350°F for 45 to 50 minutes until golden brown or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cook on a rack for at least an hour. Unmold and enjoy!
Serving: 1serving | Calories: 306kcal | Carbohydrates: 47g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 301mg | Potassium: 173mg | Fiber: 3g | Sugar: 18g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.