Sweetcorn Blueberry Cake Vegan Friendly

Sweetcorn & Blueberry Cake (Vegan-Friendly)

Sweetcorn & Blueberry Cake (Vegan-Friendly)

By Food52
Serves 12

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Details
  • Servings:   12
  • Calories:   237
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Comments
Ingredients
  • 180 grams cake flour (not self-raising)
  • 150 grams ultra-fine ground cornmeal
  • 4 teaspoons double-acting baking powder
  • 225 grams unsweetened soy milk
  • 100 grams white caster sugar
  • 15 grams flax meal (can grind whole flax seeds with a small coffee grinder)
  • 80 grams boiling-hot water
  • 75 grams sunflower oil (or other neutral-flavor oil)
  • 80 grams corn kernels from a can, drained
  • 75 grams icing sugar, sifted
  • 30 grams frozen blueberries, thawed with its juices in a small mixing bowl
Instructions

Sweetcorn & Blueberry Cake (Vegan-Friendly) serves 12 original recipe by Food52.

View original preparation instructions

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