Vegan Corn Cakes Recipe

Corn Cakes I

Eva and I took a trip to Oregon back in September. On our last day in Portland before driving back down the 5, we met up with our friend Ryan and ate breakfast at Paradox Cafe.

Eva got their “Corn Cakes” and they were super awesome. We’ve had a craving for them ever since so I decided to try and recreate them. At this point I have no idea how these compare to the corn cakes we had at Paradox but after a couple of tries, I have a pretty good version. Below is the recipe I came up with.

Ingredients

  • 2 cups soy milk
  • 2 Tbsp apple cider vinegar
  • 1 1/4 cup corn meal
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp margarine
  • 1 Tbsp egg replacer
  • 1/4 cup luke warm water

Method

Corn Cakes II

Mix the apple cider vinegar with the soy milk and let rest for 10 minutes. This is the standard method for vegan buttermilk and you will find the liquid thickens quite a bit*.

Sift the dry ingredients into a bowl and mix.

Add the margarine to the dry ingredients and cut in with a pastry blender until you have a crumb texture**.

Whisk together the egg replacer and water with an electric whisk until fluffy.***

Add the soy milk mixture and “eggs” and whisk by hand until fairly smooth.

Cook on a cast iron (or non-stick) pan on medium heat until golden brown on each side. Serve with margarine, maple syrup and fruit or nuts.

*When using buttermilk it is necessary to use baking soda in place of some of the baking powder to ensure a complete chemical reaction. If only baking powder were used, some of the additional acids in the baking powder would be not be consumed by the reaction, imparting an unpleasant taste.

**This is my preferred method for mixing fat into pancakes. See my pancake recipe for more details.

***This line was added on June 12 2009 after being omitted from the original post!

9 Comments »

  1. Hi Will,
    Long time no communication. Hope all is well with you and yours. I am hoping that you still have the art work for the shop logo that you developed awhile ago. I am getting ready to print some new shop stickers and I don’t like the newer logo that someone else made for me as much as I like the one that you came up with. Give me a call sometime. Say hello to your lovely wife for me.

    Eryn

    Comment by Eryn Pecka — March 2, 2009 @ 6:56 pm

  2. Hey Eryn! I just tried to call the cell number I have for you but I didn’t get through. Not sure if it’s correct. I’ll try calling the shop at the weekend though if I can’t get a hold of you that way.

    I do still have the graphic from the water bottle so I can definitely get it to you.

    Hope you and the shop both are well!

    Comment by will — March 11, 2009 @ 7:14 pm

  3. hi! I was very excited to see this recipe, as my husband is constantly wishing paradox cafe’s corncakes would magically appear in chicago… so i will try to make that dream come true today.. however, your recipe calls for 1/4c lukewarm water.. but cant figure out where that goes! I will try to figure it out upon making these delicious treats..
    have a great day.. claire

    Comment by claire — June 12, 2009 @ 10:05 am

  4. Ha! Thanks for catching that! The water is for making the “eggs” with the egg replacer. I’ve updated the recipe so it should now make sense.

    Please let me know how they turn out too. I made these several months after having the original version at Paradox so it would be nice to have a second opinion 😉

    Comment by will — June 12, 2009 @ 10:17 am

  5. I just tried this recipe and it is great! I had no soymilk but substituted hemp, rice and macadamia nut milk and also found that I didn’t need all of the liquid. I also substituted agave nectar for the sugar and yum!!! Thanks for your exquisite recipe!

    Comment by Marissa — January 6, 2010 @ 10:51 pm

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