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.


  • 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


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!