One-Bowl Honey Vanilla Cornbread
Tender, lightly sweet, and scented with warm vanilla and honey, One-Bowl Honey Vanilla Cornmeal Cake comes together in just one bowl and is perfect as a side dish or simple dessert.
I’ve been dreaming of a version of this cake for months. Tender, yet still a bit crumbly, lightly sweet and scented with vanilla and honey. And of course, easy to make. Mix a few ingredients in a bowl, pour in a pan, throw it into the oven, and then dig in.
The only problem is that I could not come up with a recipe that matched the vision in my head. I tested versions that were too sweet, not sweet enough, and way too crumbly. After many failed attempts, I’m thrilled to share this final version, which I think finally hits the mark.
This is the perfect summer cake because it’s so light and only slightly sweet. I have big plans to serve it alongside giant bowls of fluffy whipped coconut cream and baskets of juicy berries. It will also be lovely in the winter months, too, as a sweet take on cornbread with hearty soups, stews, and chilis.
I love that this cake is gluten-free, dairy-free, and naturally sweetened, making it a great option for potlucks, barbecues, and summer dinners at home. I also love how easy it is to throw together, and that the cleanup is minimal.
Elle loves to help stir this batter together and to grease the pan, making it the perfect recipe to get your kids involved in the cooking process. I hope you’ll love this one as much as we do. Now, let’s make some cornmeal cake!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Bake in a square pan, slice into squares, and serve as a sweet cornbread alongside your favorite soups, stews, and chilis.
2 | Serve with a giant dollop of Vanilla Bean Sea Salt Coconut Whipped Cream or homemade whipped cream and a sprinkling of fresh berries.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Naturally Sweetened, and Vegetarian
One-Bowl Honey Vanilla Cornmeal Cake
- ½ cup melted coconut oil, plus more for greasing the pan
- 3 large eggs
- ⅓ cup cup honey
- ⅓ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup oat flour*
- 3/4 cup finely ground yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- Additional raw honey for serving, optional
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, honey, applesauce, and vanilla until smooth.
- Add the oat flour, cornmeal, baking powder, and salt. Mix again until well incorporated.
- Pour the mixture into a pan greased with additional coconut oil. I used a 9-inch round cake pan, but an 8-inch square glass baking dish will also work.
- Bake the cake for 35-40 minutes or until it begins pulling away from the sides and a toothpick comes out clean when inserted into the middle.
- Allow the cake to cool for at least 20 minutes. Gently remove from the pan, then slice and serve, drizzled with additional honey if you like.
Nutrition Information:Nutrition disclaimer
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Can’t wait to make this! Thank you!
Yay, I hope you enjoy Julie! 🙂
This recipe sounds very good and can’t wait to try it. I Love coconut oil but since I have high blood pressure I need to cut back. Can you tell me what I can substitute for the coconut oil?
Kathy, I think olive oil would work well. It would add a slight olive oil flavor, which I think would be lovely, but you could also go with whatever neutral flavored oil you prefer. I hope you enjoy!
It was fabulous for July 4 celebrations. I liked the coconut flavor and thought the addition of orange zest OR ground cardamom could elevate it even further.
And yes to an olive oil version! I’ll try that next.
Thanks for the recipe!
Priya, that’s wonderful to hear. And I love the idea of adding orange zest or cardamom. Stay tuned for an olive oil variation. 🙂
This came out AWESOME! Thank you!
Yay, I’m so glad you enjoyed Katy! 🙂
Hi Candace, I think it depends on how much sugar you’re used. For some this is definitely sweet enough to fall into the cake category, but as you mentioned also works as an easy cornbread as well. Hope you enjoyed!
Robyn, I made this last night with a roast chicken, roasted potatoes and veggies. We all loved it. I have to send you the roasted one pan chicken recipe. You use cinnamon butter on the chicken (cinnamon, honey and butter) a perfect fall dinner.
Claudine, ohhh, sounds like such a lovely autumn dinner. So glad you enjoyed the recipe!
Son allergy to so much This is Great! First cake he’s had in years.
Yay, so happy you were able to make this for your son!