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Image of One-Bowl Honey Vanilla Cornmeal Cake

One-Bowl Honey Vanilla Cornmeal Cake

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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
  • cup cup honey
  • 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.


*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.