My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« love grown foods HOT OATS {giveaway} | Main | Honey Lime Citrus Parfait with Pistachios »

orange honey corn cake

Cake suitable for breakfast.

Or a snack.

Or a simple dessert.

Cake with a little orange zip!

orange honey corn cake // edible perspective

By now, I’m sure you have all caught wind of the romantic feelings I have for cornbread.  I could go on for days about it.  While I realize there are some very strict opinions and methods to making cornbread—no sweetness, a little sweetness, with corn, no corn, etc.—I truly believe the options are endless.  I’ve tried combinations like blueberries + cornbread, bananas + cornbread, and pumpkin + cornbread, just to name a few.  All delicious in their own cornbready way.

But this.  This opens the door to a whole new world of possibilities.

It’s much lighter and fluffier.

It’s corn CAKE!

orange honey corn cake // edible perspective

Thanks to talented Erin, from Naturally Ella, for inspiring this idea. I adapted my go-to cornbread recipe and cornbread doughnut recipe to come up with a gluten-free corn cake studded with orange zest and lightly sweetened with honey. The almond meal is key in the to the soft texture of this cake.

orange honey corn cake // edible perspective

The first trial included a small amount of sweet rice flour but it ended up weighing the cake down.  It was still more than edible, but I was looking for something a bit fluffier.  In the second trial I took out the sweet rice flour, added a bit more almond meal, and increased the applesauce to help lend a more cake-like texture. 

After two trials the recipe was exactly what I hoped for.

orange honey corn cake // edible perspective

Print this!

Orange Honey Corn Cake inspired by naturally ella’s blueberry maple corn cake, adapted from my cornbread doughnuts

  • 1/2 cup masa harina
  • 1/2 cup gluten-free oat flour
  • 6 tablespoons almond meal
  • 1/4 cup medium/fine grain cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup unsweetened almond milk
  • 1/3 cup orange juice [fresh squeezed or no sugar added]
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons orange zest
  • 1/3 cup honey
  • 2 + 1 tablespoons unrefined coconut oil, melted
  1. Preheat your oven to 350* F.
  2. Stir the masa harina, oat flour, cornmeal, baking powder, and salt together in a large bowl.
  3. Whisk the eggs then whisk in the milk, orange juice, applesauce, and zest.
  4. In a small bowl whisk the honey and melted coconut oil together until fully combined.
  5. Vigorously whisk the honey mixture into the egg mixture until fully combined.
  6. Pour the wet ingredients into the dry and stir with a large spoon until just combined.  Avoid over stirring.
  7. Let the batter sit for 5 minutes to thicken.
  8. Thoroughly grease all sides of a 9x9 pan with 1 tablespoon of melted coconut oil.  There will be excess left on the bottom, which you want.
  9. Pour the batter into the pan and spread evenly, then place in the oven for 24-28 minutes until a toothpick comes out fairly clean but with a few small bits of cake attached [not gooey/wet].  The center should spring back when lightly touched and the edges will be golden brown.
  10. Let cool for 10 minutes then slice with a knife and serve plain or with a drizzle of coconut oil and/or honey.

notes:  It’s best to let the eggs, milk, juice, and applesauce sit on the counter for about 30 minutes for easier combining of the coconut oil and applesauce.  You want the coconut oil melted and warm but not hot.  Feel free to use an 8x8 pan or a 8-9” circular pan.  The 8” pans will have a slightly longer bake time.  Altitude around 5,000’ set your oven to 370* and decrease baking powder by 1/4-1/2 teaspoon.

orange honey corn cake // edible perspective

Why hello there, favorite new breakfast.  I cannot wait to enjoy you tomorrow morning.


psst! New post over on the photography blog!  Melissa + Jeff, engaged!

melissa & jeff-4

melissa & jeff-5

Reader Comments (31)

You pretty much sold me on this with 'cake for breakfast'. Totally love this.
January 9, 2013 | Unregistered CommenterKathryn
I, too, have romantic feelings for cornbread . . . and probably for corn cake, too! yummmmm
Corn bread that is cake?! You have me sold!
January 9, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
I'm so in love with oranges right've been reading my diary, haven't you?

(Also...cake for breakfast. I'm always in.)
January 9, 2013 | Unregistered CommenterKatie
@Ashley - Ah, yes. I am not alone.

@Katie - I don't know how, but I knew you'd be sold on cake for breakfast. ;)
January 9, 2013 | Registered CommenterAshley
Cake for breakfast is a great idea! I love cornbread, this recipe looks fantastic. The addition of orange and honey is brilliant.
January 9, 2013 | Unregistered CommenterHerbivore Triathlete
Oh this is just lovely sounding! Will have to get to playing in the kitchen and whip up a batch. I just juiced a whole batch of oranges yesterday and was looking for the right recipe. Love love love. Thanks for sharing!
This corn cake looks wonderful. I once made cornmeal cookies, but never thought to make a cake. Those browned edges look just perfect! I wonder if this would work with chia/flax eggs. I have all the ingredients on hand so I might as well try!
I was wondering, what is the difference between refined and unrefined coconut oil? Are they interchangeable in recipes?
January 9, 2013 | Unregistered CommenterTeddi
@Meghan - Why have I actually never juiced a whole batch of oranges in my juicer??

@Jodye - Cornmeal cookies?? I wouldn't use flax eggs, as I never like the result in gluten free baked goods. I much prefer to add plain ground flax to the dry ingredients and then just add a bit more liquid. However, you want a thick batter for it to bake fully and not have gummy results. My *guess* would be to add 3 tablespoons ground flax and an extra 6 tablespoons milk. Make sure to let the batter sit for 5 minutes and baking time may increase. Let me know if you decide to give it a go or try your own substitutions!

@Teddi - Yes, they are interchangeable. Unrefined is the less processed version and has a more pronounced coconut flavor. It is commonly cold-pressed, which is a much gentler extraction process. Refined coconut oil has no flavor and goes through a high-heat refining process that depletes the oil of many naturally occurring properties, typically using chemicals to do so. You can find much more detailed information if you're interested in learning more. Here's one link that explains the differences: I always buy unrefined coconut oil from reputable companies. I enjoy the flavor in my cooking and knowing it hasn't gone through much processing. Hope this helps!
January 9, 2013 | Registered CommenterAshley
I LOVE cornbread and this is on the top of my list of recipes to make. Love that you added orange and honey!
What a fun idea! I've got lots of oranges in my apartment right now and I've been thinking of ways to use them besides just eating them all straight up. Their sweetness really adds a lot to random dishes I wouldn't normally think of, so I can see why this corn cake is probably super delicious :)
January 9, 2013 | Unregistered CommenterKatie @ Blonde Ambition
Hmm--I don't think I have ever had corn in cake form before, and definitely not with orange. It sounds like a perfect idea, especially if that means I get to eat it for breakfast. :) Maybe with a whack of Greek yogurt on top?
January 9, 2013 | Unregistered CommenterEileen
I am definitely in with cake for breakfast. This sounds very unique, and very good.
January 10, 2013 | Unregistered Commentermegan @ whatmegansmaking
cake for breakfas.....heaven on a spoon
January 10, 2013 | Unregistered Commenterbodybuilder
So delicious-looking and I just happen to have masa harina. However I don't have cornmeal, can I substitute it with anything else? And yet another subsitution, can I use any juice and fruit puree instead of the orange juice and the applesauce, what flavor would be recommendable. Thank you so much!
January 10, 2013 | Unregistered CommenterG.T.
and i so happen to have masa harina in the cabinet :) love oranges so this sounds like a lovely treat.
January 11, 2013 | Unregistered Commentersonia the mexigarian
Being from the south, I know exactly what you mean about the strong opinions concerning cornbread. I personally believe sugar should never be added to a standard cornbread; however, I'm also a food fanatic so I *LOVE* all of the fun flavor combinations you mentioned. This cake also looks absolutely to die for, and I want to stuff 7,000 slices in my face right now.
@GT - What other fruit puree did you have in mind? Banana would be too strong of a flavor. You could most likely sub pumpkin puree although it is slightly thicker than applesauce. I haven't used any other fruit purees besides applesauce in baking. Let me know if you try one out! Instead of the cornmeal I would just add more 3T more masa harina and 1T more oat flour. Hope that helps! :)

@Amber - I like my cornbread with a touch of honey, but I understand the no sugar ever thing. Hope you like this cake!!
January 11, 2013 | Registered CommenterAshley
Cake for breakfast... why this is one of the loveliest ever, surely.
Heidi xo
Just made this using your suggested sub for cornmeal since I somehow was out of that. So ridiculously good. I can't stop eating it!
January 13, 2013 | Unregistered CommenterLaura
@Laura - AH!! YAY! You have no idea how much I appreciate you letting me know. :) I'm visiting my family in Ohio and am going to make this tonight for everyone! Glad the subs worked!
January 13, 2013 | Registered CommenterAshley
Oh girl. I totally need this in my life asap!
January 15, 2013 | Unregistered Commenterjessica
@Jessica - I've made it twice now and eaten about 80% of both batches, haha. :)
January 15, 2013 | Registered CommenterAshley
Made the corn cake tonight. Blueberries were on sale at Whole Foods, so I decided to throw them in. Waited to put them in until I transferred the batter into the pan, layering blueberries and batter alternately. I also made a little bit of homemade whipped cream & put it on top of warm pieces of cake for the girls. EXCELLENT!
January 18, 2013 | Unregistered CommenterKatie
@Katie - Blueberries sound like a fabulous addition with the orange flavor!! I'm thrilled that you and your girls loved it! :)
January 19, 2013 | Registered CommenterAshley
What an amazing blog I've stumbled across Ashley. It's no wonder your photography has won so many awards, you certainly have a good eye. Look forward to your updates.
January 20, 2013 | Unregistered CommenterDavid Crichton
I love apples and I think they would go well with this recipe. Do you think apples and honey also go well with each other? Maybe I could also add some bananas and almonds. Just reading about this makes my mind have ideas on different fruits and ingredients to add to the recipe.
February 3, 2013 | Unregistered CommenterThomas
@Thomas - Apples and honey would be a great combination! Have fun experimenting!
February 3, 2013 | Registered CommenterAshley
OMG! Can't stop eating this...soooo good! THanks!
February 18, 2013 | Unregistered CommenterJean
@Jean - Woohoo! So glad to hear. You are most welcome!
February 18, 2013 | Registered CommenterAshley

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.