Creamy Gluten-Free Cornmeal Cake Made in the Air Fryer
This blender cornmeal cake is everything you want in a fuss-free dessert: incredibly creamy on the inside, golden and slightly crisp on the outside, and naturally gluten-free. Just blend, pour, and let the air fryer do the work. Try it with salted butter, guava jelly, or a drizzle of honey — pure comfort in every bite.
🛒 Ingredients
8 servings
- 2 large eggs
- 2 cups (500 ml) whole milk
- ¼ cup (60 ml) neutral vegetable oil
- ¾ cup (90 g) fine cornmeal
- ¾ cup (150 g) granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon baking powder
- ½ cup (50 g) shredded cheese (optional)
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Directions
- 1
Preheat your air fryer to 320 °F (160 °C) for 5 minutes. Grease a round cake pan that fits the basket and dust it with fine cornmeal or sugar.
- 2
Add the eggs, milk, and oil to a blender. Blend on medium speed for about 20 seconds until smooth and uniform.
- 3
Add the cornmeal, sugar, cornstarch, salt, and shredded cheese if using. Blend again for 30 seconds until fully combined.
- 4
Add the baking powder and pulse just 2–3 times to gently fold it in. The batter will be quite runny — that is completely expected!
- 5
Pour the batter into the prepared pan. Place in the air fryer basket and bake at 320 °F (160 °C) for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Carefully remove the pan from the air fryer and let cool completely on a wire rack before unmolding. Do not skip this step — the cake sets and becomes creamier as it cools.
- 7
Slice and enjoy plain or topped with salted butter, guava paste, or your favorite jam!
💡 Chef's Tip
Tip: dusting the pan with sugar instead of cornmeal creates a gorgeous caramelized crust. If your air fryer runs hot, start checking for doneness at 25 minutes to avoid over-browning.
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