Sweet Corn Velvet Cake

Inspired by the comforting flavors of traditional Mexican elote, Sweet Corn Velvet Cake is a soft, golden cake that captures the heart of home baking. Sweet corn kernels blend with creamy Greek yogurt to create a luscious, melt in your mouth texture, while the deep, notes of Vanillux Mexican Vanilla Extract add an unmistakable warmth and elegance. It’s a delicious tribute to heritage, made for sharing with family, savoring with your favorite coffee, or enjoying as a simple treat after a long day.

Ingredients:

• 1 cup low-fat milk or unsweetened almond milk
• 1 whole egg + 3 egg whites
• 10 packets of erythritol or stevia
• ¾ tablespoon baking powder
• 20 g nonfat plain Greek yogurt
• 1 tablespoon Vanillux Vanilla Extract
• 70 g oat flour or almond flour

Instructions:

• Blend the corn kernels with the milk until smooth.
• Add the egg, egg whites, sweetener, vanilla extract, and Greek yogurt. Blend again until fully mixed.
• Mix in the flour and baking powder. Stir gently (or pulse briefly in blender) to avoid overmixing.
• Pour the batter into the prepared mold.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely before removing from the mold.

Vanillux Tips:

• Use freshly cut corn kernels if possible, they bring extra sweetness and juiciness that frozen or canned can’t match.
• Don’t overblend the batter, leaving tiny corn bits gives a rustic texture that celebrates the traditional feel of pastel de elote.
• For a deeper, richer color and flavor, try toasting the corn briefly before blending, it adds a subtle caramelized touch.
• Sprinkle a pinch of cinnamon or ground anise into the mix for a nostalgic aroma that complements the vanilla beautifully or top with a dollop of Greek yogurt and a sprinkle of cinnamon or lemon zest for a fresh.