One-Bowl Honey Vanilla Cornmeal Cake | Real Food Whole Life Print
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One-Bowl Honey Vanilla Cornmeal Cake


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.



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)


  1. Heat the oven to 350F.
  2. In a large bowl, whisk together the coconut oil, eggs, honey, applesauce, and vanilla until smooth.
  3. Add the oat flour, cornmeal, baking powder, and salt. Mix again until well incorporated.
  4. 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.
  5. 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.
  6. 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.


*Make your own oat flour for this recipe by placing 1 cup whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.

Bake in a square pan, slice into squares and serve as a sweet cornbread alongside your favorite soups, stews, and chilis.

Serve with a giant dollop of Vanilla Bean Sea Salt Coconut Whipped Cream or homemade whipped cream and a sprinkling of fresh berries.