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Vegan Fried Chicken, Mashed Potato and Cornbread Cake

Woah. Talk about next level. I'm more of a savory person so the idea of a savory cake makes me very excited. This turned out incredible!!


2-3 boxes of Jiffy Corn Bread mix (plus ingredients needed to make the cake)

3-4 cups of prepared Creamy Mashed Potatoes, warm NOT hot (Also best to get these very creamy. With no chunks.I used an immersion blender)

Fried Chicken, you can use nuggets or make your own recipe below

Small round cake pans (I used THESE)


Chopped Chives


Bake 3 boxes of cornbread separately according to box instructions in 3 circular pans.

Let cool completely.

Place one cornbread in the center of a cake stand or plate.

Top with a large spoonful of mashed potatoes, smooth it evenly

Carefully top with another cornbread. Repeat until all cornbreads have been used.

Put mashed potatoes on top & around the sides of the cornbread using the offset spatula. Smooth with spatula.

Top with fried chicken

Drizzle with gravy and chopped chives

Serve and enjoy!

Fried Chicken Recipe


1 bag of Gardein Scallopini, thawed

1 1/2 cups of flour

1/2 cup corn starch

1 tsp salt

1 tsp of garlic powder and onion powder

Pinch of pepper and paprika

1 1/2 cups of non dairy, non flavored milk

2 tbsp of apple cider vinegar


Cut your thawed cutlets into 3's

Using your hands form them into wing like pieces, roughly 2 1/2 inches by 3/4 inch

In a shallow bowl mix together your flour, cornstarch and seasonings

In a second shallow bowl mix together your non dairy milk and apple cider vinegar (Let it sit a few minutes to thicken)

Heat oil in a frying pan over medium high

Heat enough oil to fully coat the chicken pieces

Take one chicken piece and dip into the milk mix to fully coat

Then dredge the piece into your flour mix, pressing down to coat all sides

Place into hot oil until golden

Remove and drain on wire rack

Repeat with remaining chicken.


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