This corn cake is inspired on a delicious creamy cake recipe traditional in Sao Paulo. My version is gluten-free, vegan and is free of refined sugar. All the deliciousness and none of the guilt!

Ingredients

2 cans of coconut milk

2 cups of frozen corn thawed or 2 cans of corn drained

4 tablespoons of xylitol

1/2 cup of shredded coconut

2 tablespoons of apple butter

1 tablespoon of baking powder

Instructions

Pre-heat the oven at 180C. In a blender add the coconut milk, 1 cup of corn, xylitol and apple butter. Blend until smooth. Add the remaining corn and the baking powder and mix well using a spatula. Transfer the mix to a baking tray and bake for 50 min. Remove from heat and let it cool down. It can be served warm or cold.