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Lemon Cornmeal Cake

Serves 8 20 minute prep time

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Lemon Cornmeal Cake

With lemon adding brightness and almond adding depth, this extra-virgin lemon cornmeal cake is rich in taste and moist in texture. Sprinkled with a dusting of powdered sugar (icing sugar for those of us in Canada) it’s a cake that’s simple enough to bake on a weeknight but delicious enough to wow at a party.


  • ¼ cup Silk® Unsweetened Original Almondmilk
  • Grated zest and juice of 2 large lemons (1/4 cup lemon juice)
  • 1 cup non-GMO fine yellow cornmeal
  • ½ cup fine almond flour
  • ½ cup gluten-free baking flour
  • ½ cup natural cane sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup extra-virgin olive oil
  • ¼ cup unsweetened applesauce
  • 1 tsp almond extract
  • Icing/powdered sugar to dust the top


  • Preheat oven to 350°F.

  • Grease a nine-inch circular baking pan and set aside.

  • In small bowl combine non-dairy milk and lemon juice.

  • In a large bowl combine all dry ingredients and whisk to combine.

  • In separate bowl combine olive oil, applesauce, and almond extract. Whisk to combine.

  • Pour wet ingredients (including lemon and non-dairy milk mixture) into dry and fold to incorporate mixture completely.

  • Pour into prepared baking pan and bake 30 minutes or until browned on top and set.

  • Let cool completely in pan on a wire rack.

  • Before serving, dust with confectioners’ sugar.

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