• Angelica Larsson

Alivenci | Romania | Vegan

Hello my lovelies! Oh my oh my when I saw this recipe it had me instantly think about cornbread and I do very much enjoy cornbread and making a dessert that is reminiscent of cornbread really had me curious so of course I wanted to make this. Again the flavour combination of the sweet and tangy really works here.



What you need for batter:


5 dl ( 2 cups ) milk

5 dl ( 2 cups ) corn flour

2 dl ( 0,8 cup ) sugar

2 dl ( 0,8 cup ) flour

1 1/2 dl ( 0,6 cups ) aquafaba

500g of cream cheese

70g butter

4 tbsp vanilla sugar

1 tsp baking powder

1 vanilla bean

A pinch of salt

Zest of one lemon



40g butter ( to add on top of the cake before popping it into the oven )


Decorate with:


Icing sugar ( enough to cover the cake )


Serve with:


Creme fraiche

Berry jam

Fresh berries


Serves 8-10 people.


Preheat oven to 175℃ ( 345℉ )


In a pot add 70g butter, milk, vanilla bean (sliced open) and a pinch of salt.

Bring the heat to medium and cook until the butter has melted. Now add the corn flour and flour, keep whisking making sure it is lump free. Set aside to cool.


In a bowl add the cream cheese, sugar, lemon zest and vanilla sugar and whisk until smooth. Add in the corn flour mixture, baking powder and whisk until it looks combined.


Using a separate bowl add the aquafaba and whisk it until it becomes fluffy. Slowly fold it into the batter.


Place a baking sheet at the bottom of a long pan and pour in the batter. Pop the pan into the middle of the oven for 30 minutes and then slice the remaining 40g butter on top as this will help give it that lovely golden colour and pop it back into the oven for another 30 minutes.


Allow it to cool and dust it with icing sugar before serving. Serve along with creme fraiche, fresh berries and a berry jam of your choice.

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