Vegan Bolo de Milho

Vegan Bolo de Milho is a delightful Brazilian corn cake made with fresh corn and coconut milk, offering a sweet and moist texture. This dish is perfect as a snack or a dessert, capturing the essence of traditional Brazilian flavors in a plant-based format.

Ingredients

• Fresh corn kernels - 250 grams
• Coconut milk - 200 ml
• Cornmeal - 100 grams
• Sugar - 50 grams
• Baking powder - 1 teaspoon
• Coconut oil - 2 tablespoons
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a small round cake pan.
2. In a blender, combine the fresh corn kernels and coconut milk, and blend until smooth.
3. In a mixing bowl, combine the cornmeal, sugar, baking powder, and salt.
4. Pour the blended corn mixture into the bowl with the dry ingredients, and mix well.
5. Add the melted coconut oil and vanilla extract to the mixture, and stir until fully combined.
6. Pour the batter into the greased cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for a few minutes before removing it from the pan and serving.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.15 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from corn and coconut, supporting overall health.

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