Gluten-Free Cornmeal Cloud Cake Without Wheat Flour
Easy Recipes

Gluten-Free Cornmeal Cloud Cake Without Wheat Flour

May 2, 2026•By Tech Us Daily•2 min read

Ingredients

Main ingredients
  • 1 1/2 cups cornmeal (195g) Choose a finely ground cornmeal for a smoother texture.
  • 1 1/2 cups hot milk (360ml) The hot milk helps to hydrate the cornmeal, creating a better structure.
  • 3 large eggs
  • 3/4 cup oil (180ml), such as vegetable or canola Melted butter can be used as a substitute for a richer flavor.
  • 1 cup sugar (180g)
  • 1 cup cornstarch (120g) You can replace cornstarch with an equal amount of arrowroot.
  • 1/2 packet shredded coconut (25g), optional Adds texture and flavor but can be omitted.
  • 1 tablespoon baking powder (16g)

Method

Preparation
  1. Preheat the oven to 180°C (350°F). Grease your cake pan to ensure easy removal once baked.
  2. In a large bowl, combine the cornmeal and hot milk, then let it rest for about 5 minutes.
  3. After resting, add the eggs, oil, sugar, cornstarch, shredded coconut (if using), and baking powder. Stir until everything is well incorporated.
  4. Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
Baking
  1. Bake in the preheated oven for approximately 40-50 minutes. Check for doneness by inserting a toothpick into the center.
  2. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestion
  1. Serve with whipped cream, yogurt, or a simple fruit compote, or enjoy it plain.

Notes

Allow your cake to fully cool before slicing for cleaner pieces. Consider dusting the cake with powdered sugar or serving with fresh berries for added flavor.
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