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Eggless Corn Meal Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A golden, tender corn meal cake that is eggless, fuss-free, and full of real food goodness.
Why You’ll Love This Recipe
If you are looking for a simple, wholesome cake that feels like a warm hug in every bite, this Eggless Corn Meal Cake is exactly what you need to bake today. With its golden crumb and gentle sweetness, it is the kind of recipe that will quickly become a staple in your kitchen.
Corn meal flour is naturally rich in fiber and essential minerals, making this cake a more nourishing choice than your everyday all-purpose flour treat. Paired with the goodness of curd for protein and probiotics, you are truly baking something that loves your body back.
- ✅ Completely eggless and perfect for vegetarians without compromising on texture or taste
- ✅ Corn meal flour adds natural fiber and a beautiful rustic crumb to every slice
- ✅ Curd acts as a natural binding agent while boosting the protein content of this cake
- ✅ Made with simple pantry staples so you can bake it any day without a special trip to the store
Ingredients You’ll Need
(Full measurements in the recipe card below)
DRY
- • 1/2 cup maida — base structure
- • 1/2 cup corn meal flour — texture and flavor
- • 1/2 cup sugar — sweetness
- • 1 tsp baking powder — lift
- • 1/2 tsp baking soda — rise with curd
- • 1/4 tsp salt — balance
WET
- • 1/2 cup curd — binds and activates soda
- • 1/4 cup unsalted butter — moisture and richness
- • 1 tsp vanilla essence — aroma
Substitutions
| Ingredient | Swap |
|---|---|
| maida | rice flour for fully gluten free |
| sugar | coconut sugar for no refined sugar |
| unsalted butter | coconut oil for dairy free |
How to Make It — Step by Step
Prep
Preheat oven to 180C and grease a 6 inch cake tin with butter
Mix Wet
Beat room temperature butter and sugar until light, then mix in curd and vanilla essence
Mix Dry
Whisk maida, corn meal flour, baking powder, baking soda and salt in a separate bowl
Combine
Fold dry ingredients into wet ingredients gently until you get a smooth batter, do not overmix
Bake
Pour batter into tin and bake for 30 to 35 minutes until a toothpick inserted in centre comes out clean
Tips for the Best Result
Make sure your butter and curd are both at room temperature before mixing. This ensures a smooth, lump-free batter and an even, tender crumb in your cake.
Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten and makes the cake dense rather than light and fluffy.
Corn meal takes slightly longer to bake than regular flour. Insert a toothpick in the center at the recommended time and give it 3 to 5 extra minutes if it does not come out clean.
How to Store
Frequently Asked Questions
No, it is not fully gluten free because it contains maida. To make it gluten free, replace the maida with rice flour or certified gluten free all purpose flour.
Yes, use coconut yogurt or almond yogurt in the same quantity for a dairy free version.
Yes, but skip the additional 1/4 tsp salt in the recipe to avoid an overly salty cake.
Corn meal flour naturally gives a slight texture. For a finer crumb, soak the corn meal in the curd for 10 minutes before mixing the batter.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1/2 cup maida/flour
- → 1/2 cup makai ka atta/ corn meal flour
- → 1/2 cup curd
- → 1 tsp vanilla essence
- → 1/4 cup unsalted butter (Room temperature)
- → 1/2 cup sugar
- → 1 tap baking powder
- → 1/2 teaspoon baking soda
- → 1/4 tsp salt
Instructions
- 1. Preheat oven to 180C and grease a 6 inch cake tin with butter
- 2. Beat room temperature butter and sugar until light, then mix in curd and vanilla essence
- 3. Whisk maida, corn meal flour, baking powder, baking soda and salt in a separate bowl
- 4. Fold dry ingredients into wet ingredients gently until you get a smooth batter, do not overmix
- 5. Pour batter into tin and bake for 30 to 35 minutes until a toothpick inserted in centre comes out clean
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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