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Berries n’ Cream Cornmeal Teacake (gluten-free, low-FODMAP)

With unique texture and flavor, this summery berry cake is gluten-free, low-FODMAP, and lactose-free. With a simple substitution, it can easily be made dairy-free, too!

Has anyone noticed that I’ve been on a cornmeal and kefir kick lately?

They featured together in my cornmeal kefir blueberry pancakes and, back in April, my sassy stuffed masa biscuits with salsa.

The inspiration for this combo actually comes from an old cookbook my family bought secondhand: Vegetarian Planet by Didi Emmons. Emmons tends to use buttermilk in combination with cornmeal in several of her pancakes, appetizers, muffins and entrees.

I adore this book. This woman has a way with tastes! Just a few examples of recipes in her book:

  • Cardamom Banana Bread
  • Rhubarb-Raisin Pie
  • Winter Cranberry Ketchup
  • Pasta with Baby Red Lentils and Ginger
  • Smoky Mexican Lasagna
  • Fennel Pizzas with White-Bean Puree
  • Buckwheat Crepes with Potatoes and Kale
  • Apple-Chipotle Salsa

The most amazing part about all this? This book came out in 1997. 1997! This woman was cooking with quinoa and kale in 1997.

Yes, I know that sounded super hipster.


It’s awesome.

This berries n’ cream cornmeal cake is a fairly close variation on Emmons’ cornmeal strawberry cake. I’ve modified it many times over the years, but this cake is a hit whenever I serve it to friends or family! For this variation, I’ve made it lactose-free, gluten-free, and easily modified to be dairy-free.DSCN1523One of my favorite parts? The medium-grind cornmeal. It gives the cake a substantial, whole-grainy texture and a really homey, comfort-food taste, like good cornbread.

A perfect dessert for summer–enjoy!

Berries n' Cream Cornmeal Teacake
Serves 10
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  1. 1 1/3 cups medium-grind cornmeal
  2. 1/2 cup white rice flour
  3. 3 Tbsp. potato starch (or cornstarch)
  4. 1/2 tsp. xantham gum
  5. 1 1/4 cups sugar
  6. 1/2 tsp. salt
  7. 1 tsp. baking powder
  8. 3/4 cup coconut cream (not coconut milk)
  9. 4 large eggs
  10. 1/2 cup plain kefir
  11. 1 tsp. vanilla extract
  12. 3/4 cup chopped fresh strawberries
  13. 1/2 cup blueberries, fresh or frozen
For optional coconut whipped cream topping
  1. Remaining coconut cream from the can
  2. 1 Tbsp. sugar
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix all the dry ingredients (cornmeal through baking powder). Make an indent in the bowl and add all wet ingredients (coconut cream through vanilla). Mix until thoroughly combined.
  3. Stir the chopped strawberries and blueberries into the batter.
  4. Grease a 9-inch cake pan. I used a non-stick springform pan, and so I went with just cooking spray. If you have a cake pan with non-nonstick lining, I recommend coconut oil or butter and flour.
  5. Pour the batter into the cake pan and bake for 45 to 50 minutes. Allow to cool before attempting to remove from the pan.
  6. Whip the remaining coconut cream and 1 Tbsp. sugar with the whisk attachment of a hand or stand mixer. Serve cake topped with dolops of whipped coconut cream.
  1. Dairy-free options: Substitute an entire can of coconut milk for the coconut cream and kefir. Or, use dairy-free yogurt, such as soy or coconut yogurt, in place of the kefir. Depending on the consistency of the yogurt, you may also want to add a splash or water or two to thin the batter slightly, but note that the batter is supposed to be fairly thick.
Adapted from The Vegetarian Planet by Didi Emmons
The Hungry Caterpillar
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  1. this sounds amazing! It’s like cornbread!

    1. Joyce says:

      It is a lot like cornbread–just richer and sweeter 😉

  2. Jenn @ Peas and Crayons says:

    Ohmygosh Joyce this looks and sounds amazing!!!!! Right up my alley! <3

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