Kefir Cornmeal Cake with Egg (Gluten-Free, No Wheat Flour)
Bright, sunny baking that is quick and easy to make! This kefir cornmeal cake is an appetizing treat that lifts your mood with its cheerful color alone. Cornmeal gives it a delicate yellow shade and makes the cake not only exceptionally tasty, but also wholesome. Replacing wheat flour with cornmeal allows this cake to be included in the menu of people following a gluten-free diet.
Updated : 15 December, 2025
Easy
About 20 min.
Ingredients
250 grams
Cornmeal
250 grams
Kefir
1
Eggs
50 grams
Butter
100 grams
Sugar
3 grams
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cornmeal cake is prepared very quickly and from a minimal set of ingredients. That is why it’s a prime candidate to become a regular in the family menu. In addition, this cake can be a real lifesaver when guests suddenly drop by.
Step 2
Take the butter out of the refrigerator in advance - it should soften and become easy to whip with a mixer, without forming lumps.
Step 3
Crack the egg into the bowl of a mixer and beat until it becomes pale and increases in volume. Then add the granulated sugar and continue beating. All the sugar crystals should dissolve completely.
Step 4
Pour the kefir into the egg mixture and add the softened butter. If the butter hasn’t softened on its own, melt it and let it cool. You can melt the butter on the stovetop or in the microwave using the “Defrost” mode. Beat everything again.
Step 5
In a separate bowl, mix the cornmeal with the specified amount of baking powder. For the ideal texture of the finished cake, the cornmeal should be finely ground. If you only have coarser cornmeal, you can grind it (or even regular corn grits) in an electric coffee grinder.
Step 6
Gradually add the mixture of cornmeal and baking powder into the batter, stirring each time. Use a mixer to combine everything into a smooth, uniform batter.
Step 7
Grease the baking tin with butter and, if you like, lightly dust it with cornmeal. Spoon the batter into the tin and smooth the surface with a spoon or silicone spatula. Bake in a preheated oven at 180 °C (about 355 °F) for 30-40 minutes. Check doneness with a wooden skewer; the time may vary depending on the thickness of the cake and the size of the tin.
Step 8
As soon as the cake is ready, take it out of the oven and let it cool in the tin so it keeps its shape. Once cooled, invert it onto a plate and serve.
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