💛 One cake simple, moist and full of country flavor! Gluten free, practical and perfect for afternoon coffee or a healthy snack.
📋 Recipe Information
| Category | Food Type | Difficulty Level | Performance | Preparation Time |
|---|---|---|---|---|
| Healthy cakes | Gluten free | Easy | 6 pieces | 30 minutes |
🍴 Dietary Restrictions
✅ Gluten free
❌ It's not low carb
🥛 Can be adapted to a dairy-free (vegan) version
🌱 Can be vegetarian
🛒 Ingredients for Corn Cake with Flakes
| Ingredients | Amount | Observations |
|---|---|---|
| 🥚 Egg | 1 unit | Gives structure and lightness to the cake |
| 🍬 Demerara sugar | 2 tablespoons | You can replace it with xylitol or stevia. |
| 🫒 Olive oil | 1 tablespoon | For moist and healthy texture |
| 🥥 Coconut milk | 1/3 cup (80 ml) | Gives creaminess and flavor |
| 🌽 Cornflakes | 1/2 cup (70g) | Replaces wheat flour |
| 🥥 Shredded coconut (without sugar) | 2 tablespoons | Brings texture and flavor |
| ⚗️ Baking powder | 1 teaspoon | For the cake to rise and be light |
🧑🍳 Preparation Method – Detailed Step by Step
- Preheat the oven at 180 °C. Grease a 12×15 cm pan with olive oil and corn flakes.
- In a bowl, add the egg and beat well with a fork or whisk until foamy.
- Add the demerara sugar and the olive oil. Mix until dissolved.
- Join the coconut milk and stir gently.
- Incorporate the corn flakes and the grated coconut. Mix well.
- Finally, add the chemical yeast and stir gently just to incorporate.
- Pour the batter into the greased pan and bake for about 25 minutes or until golden brown.
- Do the toothpick test: it must come out dry!
- Remove from the oven, wait for it to cool and Serve Corn Cake with Flakes while still warm or cold!
🍽️ Consumption Suggestions
- ✅ Serve with black coffee or unsweetened tea
- ✅ Goes great with jelly red fruits
- ✅ Can be frozen in individual portions
🍰 Alternative Versions
| Diet Type | Adaptation |
|---|---|
| Vegan | Replace the egg with 1 tablespoon of flaxseed + 3 tablespoons of water |
| Low Carb | Swap the flakes for almond flour (it will change the texture) |
| Sugar free | Use xylitol, erythritol or stevia to taste |
❌ Common Mistakes (and How to Avoid Them)
| Error | Solution |
|---|---|
| Dry pasta | Check the oven time and don't overdo the flakes. |
| Cake doesn't rise | Check the expiration date of the yeast and do not mix it too much. |
| Strong egg taste | Beat the egg well and use vanilla extract if you prefer. |
🧊 How to Store
| Condition | Time |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 30 days |
| At room temperature | 2 days (well closed) |
📖 Recipe History
THE corn cake with flakes It is a modern variation of traditional northeastern corn cakes.
Replacing regular flour with flakes ensures more rusticity, fibers and a unique texture.
This recipe is loved for being simple, practical and full of country flavor, with the special touch of coconut milk and of the food sustainability: natural and affordable ingredients!
💬 Did you like the recipe?
Leave your comment below!
📲 Share the Corn Cake with Flakes with someone who loves corn!
🌽 Post on social media with the hashtag #RecipesFromFoodReeducation
EN_GB 
PT_BR 
EN 
PT 
ES