Easy Vegan Corn Cakes
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5 from 3 votes

Easy Vegan Corn Cakes

If you're not cooking for a crowd, corn cakes can be made more quickly than a pan of cornbread. This version uses gluten-free flour in addition to the cornmeal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread
Cuisine: Southern, Vegan
Keyword: vegan corn cakes
Servings: 8
Calories: 116kcal
Author: Susan Voisin

Ingredients

  • 1 cup yellow corn meal
  • 1/2 cup hot water
  • 3/4 cup chickpea flour (besan) or rice flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. Ener-G Egg Replacer
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1 cup unsweetened soymilk
  • 2 tsp. lemon juice

Instructions

  • Mix the corn meal with the hot water until crumbly. Add the remaining dry ingredients, and stir to combine. Mix the soymilk with the lemon juice and pour it into the dry ingredients. Mix well, and set aside while you heat your skillet.
  • If necessary, spray a non-stick or cast iron skillet with a little canola oil (if your skillet is truly non-stick, you may be able to skip this step). Get it hot, and then cook the corn cakes like pancakes, allowing about 1/4 cup batter per corn cake. Cook until well-browned on each side. Makes about 8-10.

Nutrition

Serving: 1corn cake | Calories: 116kcal | Carbohydrates: 21g | Protein: 4g | Fat: 0.79g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 284mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g