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+ servings
Masa corn cake on plate with tofu scramble and avocado.
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5 from 2 votes

Vegan corn cakes

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.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast
Cuisine: Mexican, Vegan
Keyword: gluten free, vegan brunch
Servings: 4 people
Calories: 164kcal
Author: Cadry Nelson



  • In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork. 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. (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 organic canola 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.


If you don't have non-dairy milk, it can be replaced with water.
The nutritional yeast flakes can be omitted if desired. They add a little bit of cheesiness to the cakes.
How to cook on a campfire or grill
Corn cakes are a fun option for camping and grilling. Cook on a cast iron skillet with a drizzle of canola 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 canola, so that it doesn't burn on a campfire.)


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