Corn tamales are one of my favorite dishes to order at Mexican restaurants. There are a lot of recipes for sweet corn tamale cakes, but most of them contain dairy and use mayonnaise for the sauce. So I came up with this recipe that’s really easy to make and contains minimal (and all dairy-free) ingredients. I also use gluten-free corn flour, so those on a GF diet can indulge too 🙂

gluten-free corn tamale cakes

I substitute Tofutti (tofu cream cheese) for mayonnaise and yogurt in the sauce. If you’ve read some of my other recipes, you’ll know Tofutti is one of my favorite dairy-free substitutes. I use it for so many things!

I also use coconut palm sugar in the sauce, which is brown, so just be aware that if you use coconut palm sugar it will turn the sauce a light brown color instead of white.

If you’ve never heard of Masa Harina, it’s a finely ground Mexican corn flour. I put off making this recipe forever because I had no idea where to buy it, then I accidentally stumbled upon it at Target. They sell both regular and gluten-free versions.

Gluten-Free Corn Flour

Skinny Corn Tamale Cakes (Vegan-Friendly, Gluten-Free)
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Recipe type: Appetizer
Cuisine: Vegan, Gluten-Free
Ingredients
  • 1 can sweet corn
  • ½ cup gluten-free masa corn flour
  • ¼ cup dairy-free butter, melted (I use Earth Balance coconut butter)
  • 3 tbsp coconut sugar
  • Pinch of sea salt
  • For sauce: 1 tbsp coconut sugar
  • 1 tbsp dairy-free cream cheese (I use Tofutti)
  • ½ tbsp dairy-free butter
  • Pinch of sea salt, cayenne pepper and garlic powder, to taste
  • 1 tomato, chopped, to garnish
  • 1 avocado, chopped, to garnish
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend ½ can of corn using a blender or food processor until pureed.
  3. In a large bowl, combine pureed corn with ¼ cup dairy-free butter and 3 tbsp coconut sugar and stir, then add the corn flour, sea salt, and remaining canned corn and stir again.
  4. Scoop a large spoonful onto a baking sheet and mold into a round shape, or use a muffin pan to shape. (Each cake should be about ¼ cup and 2-3 inches wide. ) Repeat until all batter is used up.
  5. Bake for 25-30 minutes until the bottom of each cake is golden brown.
  6. While cakes are baking, stir all sauce ingredients together (1 tbsp dairy-free cream cheese, 1 tbsp coconut sugar, ½ tbsp dairy-free butter, cayenne pepper, garlic powder and sea salt) and chill until ready to serve.
  7. Top corn tamale cakes with sauce and garnish with chopped tomato and chopped avocado pieces.

gluten-free sweet corn tamale cakes recipe