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    Home » Breakfast

    Vegan corn cakes (similar to arepas or pupusas)

    Updated: Apr 3, 2025 · Published: Mar 1, 2024 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 26 Comments

    Jump to recipe
    Text overlay: Vegan corn cakes. Pile of corn cakes on plate with non-dairy butter.

    You’re going to love these vegan corn cakes. These griddle cakes are great on their own or alongside beans. Plus, they’re naturally gluten-free!

    Corn cake on plate by tofu scramble and sliced avocado.

    I love a good savory breakfast. They’re so hearty and comforting.

    While many folks reach for pancakes smothered in berries and whipped cream, I am all over vegan corn cakes. They have the same general shape of a pancake, but they’re made with masa harina (a type of flour made with hominy or corn).

    They have a flavor that is reminiscent of popcorn, but in pancake form. The slightly nutty and sweet flavor is even more pronounced because of the whole kernels of corn inside the cakes.

    But the fact is, these griddle cakes aren’t just for breakfast. They can be enjoyed any time of day with a pat of non-dairy butter or alongside beans, chili, or guacamole.

    Similar to arepas or pupusas, vegan corn cakes are made with just six ingredients. Plus, they come together in under 15 minutes.

    While I usually make them in a skillet on the stove, this satisfying flatbread can even be made over a campfire or grill. Perfect for camping season! (Get more details and instructions further down in this post.)

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Grilling instructions
    • Serving ideas
    • FAQ
    • Storage
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “Tried corn cakes for the first time, I chose your recipe, and the WHOLE family liked it, which is rare! Thank you 😀” – Christine

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for vegan corn cakes (similar to arepas or pupusas).

    Masa harina: This powdery flour is made from hominy or dried corn kernels that have been cooked and soaked in lime water. It’s then ground into a fine flour.

    For these corn cakes, I used white masa harina corn flour, but yellow masa harina also works. It’s just made with dried yellow corn instead of white corn. The flavor difference is pretty minimal, except that the white is a bit sweeter.

    You can find masa harina flour in most grocery stores that sell Latin American products or online.

    Salt: A little bit of salt makes the corn flavor pop.

    Nutritional yeast flakes: This inactive yeast adds a cheesy flavor. Look for it in natural grocery stores, Trader Joe’s, or online. (If you don’t like nutritional yeast or don’t have it on hand, simply omit it.)

    For more information, check out this post, “What is nutritional yeast?”

    Non-dairy milk: Use any unsweetened, unflavored non-dairy milk you enjoy, like soy, cashew, or almond milk. (Avoid using flavored milks like vanilla, which don’t work in savory dishes.) If you don’t have non-dairy milk on hand, it can easily be replaced with water instead.

    Corn: Either fresh or frozen corn work here. (You can add the corn straight from the freezer. No reheating necessary.) I especially like using the fire roasted variety for its smoky flavor and charred appearance.

    Oil: Use a neutral-flavored, high heat oil like avocado oil.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Masa harina in bowl with corn.

    Sift the following in a bowl:

    • Masa harina
    • Salt
    • Nutritional yeast (Optional for cheesy flavor)

    Then slowly add non-dairy milk (or water) and fresh or frozen corn. (You may not need all of the liquid.)

    Use a spoon and/or your hands to form it into a dough. The dough will be a little sticky but still workable. If it’s too wet, you can add a Tablespoon more of masa harina.

    Hand holding ball of corn cake dough.

    Divide the dough into four equal parts. Roll each section into a ball.

    Hand holding vegan corn cake dough, flattened like pancake.

    Then flatten it about a half an inch thick, like a burger.

    Vegna corn cakes in skillet.

    Lightly oil a non-stick skillet and bring it to a medium heat.

    Corn cakes in skillet on stove.

    Fry the vegan corn cakes for about 4 minutes on each side.

    Fork digging into corn cake on plate with tofu scramble.

    If you like, serve with a pat of non-dairy butter and dig in!

    Grilling instructions

    Corn cakes on a cast iron skillet on a fire.

    If you’re looking for a unique side dish for outdoor grilling, make these tasty griddle cakes on a grill or campfire!

    The cakes are made the same way. Then oil a cast iron skillet, and put it on a campfire or grill. Cook the cakes for 4 minutes on each side.

    Pupusas cooking on a cast iron pan on a campfire.

    Pro tip: Using a cast iron griddle makes flipping that much easier.

    Don’t be surprised if some of the corn kernels even pop while you’re cooking. It adds to the fun!

    Serving ideas

    Avocado, corn cakes, and plate with tofu scramble and avocado.

    Vegan corn cakes are pretty filling on their own. They can be enjoyed on their own with a pat of non-dairy butter or even a drizzle of maple syrup.

    But they really shine alongside other dishes. Serve them with any of the following:

    • Tofu scramble with kale and avocado (Great for a savory breakfast!)
    • Three bean chili
    • Refried black beans
    • Refried pinto beans
    • Lentil taco meat
    • Vegan tortilla soup
    • Vegan pulled pork
    • Black bean bowl (replace rice with corn cakes)
    • BBQ jackfruit (leave off the bun)
    • Fried plantains

    Top the corn cakes with any of the following:

    • Black bean corn avocado salsa
    • Cilantro chimichurri
    • Guacamole
    • Coleslaw

    FAQ

    Where can you find masa harina?

    Look for masa harina flour in grocery stores that sell Latin American products or online.

    Can you replace masa harina with polenta or cornmeal?

    No. Because of the unique way it’s been treated and how fine it is, you can’t substitute cornmeal or polenta in recipes that call for masa harina.

    What else can I make with masa harina?

    Use masa harina to make tamales, corn tortillas, or pupusas.

    Storage

    Stack of corn cakes in front of breakfast plate and coffee.

    Store any leftovers in an airtight container in the fridge. They will keep for 3 or 4 days.

    To reheat, cook them on a warm skillet for a minute or two on each side.

    Pupusas-style corn cakes on plate.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Vegan arepas with dollop of non-dairy butter on plate.

    Vegan corn cakes (similar to arepas or pupusas)

    Author: Cadry Nelson
    4.29 from 7 votes
    These tasty corn cakes taste like popcorn in pancake form. They are delicious on their own, served with a tofu scramble, topped with spicy black beans, or used as a side with vegan chili. 
    Makes 4 corn cakes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 13 minutes minutes
    Servings: 4 people
    Course: Breakfast
    Cuisine: Mexican, Vegan
    Keyword: gluten free, vegan brunch

    Ingredients

    • 1 cup white masa harina + additional Tablespoon if needed
    • ½ teaspoon salt
    • 1 Tablespoon nutritional yeast flakes (optional)
    • 1 cup non-dairy milk or water
    • ¼ cup fresh or frozen corn
    • 2 teaspoons avocado oil or other neutral flavored, high heat oil

    Instructions

    • In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork.
    • Slowly add non-dairy milk (or water). Then add fresh or frozen corn to the bowl. Fully combine until you have a sticky dough, using your hands when necessary.
      (You may not need all of the non-dairy milk or water. The dough should be sticky but not unmanageable. If it's too sticky to work with add an additional Tablespoon of masa flour and combine.)
    • Divide the dough into four equal parts. Roll each part into its own dough ball. It will be larger than a golf ball but smaller than an orange. Then smash each ball with your hands into a burger shape, about a half inch thick.
    • Put oil into a non-stick skillet and bring to a medium heat. Once the skillet is warm, place the corn cakes in it. (If your non-stick skillet is small, you may need to work in batches.)
      Allow the corn cakes to cook on one side without moving them for about 4 minutes, until each one is nutty brown. Once that side is cooked, flip each corn cake, and cook that side for an additional 4 minutes.
    • Remove from heat and serve. The corn cakes are delicious with a pat of non-dairy butter and/or maple syrup.

    Notes

    Grilling instructions
    Corn cakes are a fun option for camping and grilling. Cook on a cast iron skillet with a drizzle of avocado oil (or other high-heat oil) over a campfire or grill. Or you can even put the cast iron skillet right on top of hot coals.
    Once warm, cook the corn cakes for four minutes on each side. (It’s very important to use a high heat oil like avocado or organic canola, so that it doesn’t burn on a campfire.)
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    Nutrition

    Calories: 164kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Sodium: 321mg | Potassium: 216mg | Fiber: 2g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 4.8mg | Calcium: 121mg | Iron: 2.5mg

    Content, recipe, and photos updated March 1, 2024. Originally posted May 31, 2018.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      4.29 from 7 votes (1 rating without comment)

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    1. Maria

      March 09, 2025 at 7:32 pm

      This recipe would be perfect except for the oil. Can it be made without any oil? I have a no stick pan. I’m Orthodox and fasting for Easter. Thanks

      Reply
      • Cadry Nelson

        March 09, 2025 at 8:27 pm

        I haven’t tried it that way. However, if your pan is super non-stick, it should be able to work without oil. Let me know if you try it!

        Reply
    2. Frank Tyeryar

      February 19, 2025 at 10:31 am

      5 stars
      Wow-Just made these. PERFECT in every way. Great Recipe Chef!
      Thanks for this one. PERFECT!

      Reply
      • Cadry Nelson

        February 21, 2025 at 9:05 am

        That’s so nice to hear! Thanks for the great feedback.

        Reply
    3. Mack

      January 26, 2024 at 3:18 am

      5 stars
      I made these to have a no wheat flour bread for my vegan Daniel Fast. These are better than hot water cornbread! They were naturally sweet and rich in flavor, just like tamales. I added garlic and smoked black pepper for an elevated flavor.

      Reply
      • Cadry Nelson

        January 26, 2024 at 2:37 pm

        Thanks for letting me know, Mack! I’m so glad you enjoyed them. Garlic and smoked black pepper sound like delicious additions!

        Reply
      • Karen

        December 15, 2024 at 5:31 pm

        1 star
        Should have read your comment before I made these – some hot pepper or garlic would give them some flavor … very bland otherwise. Some vegan cheese mixed in might help with consistency as well.

        Reply
        • Cadry Nelson

          December 16, 2024 at 1:48 pm

          That’s too bad the recipe didn’t suit your tastes, Karen. Let me know if you try it again with garlic, hot peppers, and/or vegan cheese. We all have different palates, and the fun thing about cooking is tweaking to suit our personal preferences.

          Reply
    4. Christine

      February 22, 2021 at 8:29 pm

      5 stars
      Tried corn cakes for the first time, I chose your recipe, and the WHOLE family liked it, which is rare! Thank you : )

      Reply
      • Cadry

        February 24, 2021 at 8:10 am

        I’m so delighted to hear that, Christine! Thank you for the great feedback. I’m glad that you and your family enjoyed the corn cakes!

        Reply
    5. Shellie

      December 25, 2020 at 2:09 pm

      Merry Christmas, Cadry. These are cooking right now. I ended up adding 2 more Tbl. of the masa harina, and it’s still quite sticky, but I wasn’t sure if I should add anymore. The only thing I left out was the salt. Should the dough be sticking all over my fingers?

      Reply
      • Cadry

        December 25, 2020 at 2:33 pm

        Merry Christmas to you too, Shellie! The dough is pretty sticky, but you should be able to form a round cake that is fairly malleable. Depending on the flour & the way it’s measured, sometimes you’ll need a little more masa. So you should feel fine adding more until you get a dough that is a little wet but can still be formed. Keep me posted!

        Reply
    6. Kiki

      December 17, 2019 at 9:07 am

      5 stars
      I’ve had some masa harina (yellow) in my cupboard for a while, intending to make tamales or pupusas, and was happy to be able to finally use it. This recipe is SO not labor intensive. I was very happy at how quickly it all comes together. I could even do this on a weeknight! I was afraid of wet dough so I probably didn’t add enough liquid but now I will know for next time and can smash them down so they are thinner. Mine still came out delicious. They are very versatile. For the first one, I added vegan butter and vegan parmesan and drizzled with maple syrup. The next day I poured Cadry’s vegan chili cheese dip over it and went to town! The possibilities are endless. I love the intense corn flavor. They heat up easily on reheat in the air fryer.

      Reply
      • Cadry

        December 19, 2019 at 1:38 pm

        Your comment is making me hungry, Kiki! I’m so glad you enjoyed the corn cakes, and thank you for sharing your topping ideas. They sound divine!

        Reply
      • Jennifer

        March 29, 2024 at 2:13 pm

        4 stars
        I just made these this morning to go with my over easy eggs. I wanted something besides bread to soak up the yokes. I’m not vegan, but more of a pescatarian. I thought these corn cakes were very good and my husband liked them as well. I followed the directions except I added a little more corn. I used soy milk and next time I might add more nutritional yeast ( or goldfish food as I call it). Overall very good and thanks for the recipe.

        Reply
        • Cadry Nelson

          March 29, 2024 at 6:12 pm

          Thanks for the feedback, Jennifer! I’m glad you and your husband enjoyed the corn cakes. Adding more corn and nutritional yeast sound like tasty additions!

          Reply
    7. Katie Koteen

      June 07, 2018 at 11:40 am

      I love a savory breakfast option! Especially one that’s gluten-free. Now I want corn cakes and tamales… Thanks so much!

      Reply
      • Cadry

        June 08, 2018 at 6:50 am

        Me too! I’m all about the savory breakfast, and it’s nice that the corn cakes are naturally gluten-free without any tricky substitutions.

        Reply
    8. Jeni M Hernandez

      June 06, 2018 at 9:17 am

      These corn cakes look delicious! I always have a bag of masa harina in my cupboards. Love how easy these are to make too!

      Reply
      • Cadry

        June 08, 2018 at 6:49 am

        Thanks, Jeni! I’m excited to do more things with my masa harina flour.

        Reply
    9. Sarah De la Cruz

      June 05, 2018 at 10:23 am

      Right next to my stack of vegan jello boxes (hey, it was on sale like 2 years ago) I have an unopened bag of masa harina that I bought to make arepas. These look way easier and so tasty—trying them asap!

      Reply
      • Cadry

        June 05, 2018 at 10:30 am

        Haha! It sounds like we have similar kitchen cabinets. When I bought vegan jell-o, I was going to try to veganize the Thanksgiving cherry fluff dessert my aunt would make. I guess I’m not really THAT excited to veganize & eat a dessert that consisted of jell-o, cottage cheese, whipped cream, and fruit cocktail. I can’t imagine why! Haha! From what I’ve read, masa arepa should be used to make arepas, not masa harina like in this recipe. (A lot of food writers are very forceful about it.) Anyway, I hope you enjoy them!

        Reply
    10. Andrea

      June 02, 2018 at 2:23 pm

      Hmmm. I have both white and blue masa harina left over from my homemade tortilla phase (it was great while it lasted). I should check to see if it’s still good, and put it to use. Corn cakes sound tempting.

      Reply
      • Cadry

        June 02, 2018 at 4:00 pm

        Yes, you should take a peek! It takes me back to my Viva Vegan phase. I had so many different types of corn flours! I was a little obsessed. I hope that your masa harina hasn’t expired, and you’ll be able to make corn cakes!

        Reply
    11. Alina

      June 01, 2018 at 11:30 am

      “Pancakes that taste like popcorn” – I bet my husband would be all over that 😃

      Reply
      • Cadry

        June 01, 2018 at 11:32 am

        Haha! Yes, two great tastes that taste great together! 😀

        Reply

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