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?
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.
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.One 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!
- 1 1/3 cups medium-grind cornmeal
- 1/2 cup white rice flour
- 3 Tbsp. potato starch (or cornstarch)
- 1/2 tsp. xantham gum
- 1 1/4 cups sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 3/4 cup coconut cream (not coconut milk)
- 4 large eggs
- 1/2 cup plain kefir
- 1 tsp. vanilla extract
- 3/4 cup chopped fresh strawberries
- 1/2 cup blueberries, fresh or frozen
- Remaining coconut cream from the can
- 1 Tbsp. sugar
- Preheat the oven to 350 degrees.
- 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.
- Stir the chopped strawberries and blueberries into the batter.
- 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.
- Pour the batter into the cake pan and bake for 45 to 50 minutes. Allow to cool before attempting to remove from the pan.
- 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.
- 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.