Author Notes: Sweetcorn & blueberries: for celebrating the summer or reminiscing about it during winter, when the listed ingredients are readily available. This is the second of two vegan cakes (search "Apple-Spice & Rosewater Cake") I created for my friend Tina, who summoned me to rescue a birthday party for kids with a whole bunch of food allergies. While not gluten-free, the cake flour here can be substituted with an all-purpose, gluten-free flour mix (like the one made by Bob's Red Mill). —Jamie Pea
grams cake flour (not self-raising)
grams ultra-fine ground cornmeal
teaspoons double-acting baking powder
grams unsweetened soy milk
grams white caster sugar
grams flax meal (can grind whole flax seeds with a small coffee grinder)
grams boiling-hot water
grams sunflower oil (or other neutral-flavor oil)
grams corn kernels from a can, drained
grams icing sugar, sifted
grams frozen blueberries, thawed with its juices in a small mixing bowl
- Pre-heat your oven to 180*C (350*F) and prepare a bundt pan or 8-inch springform cake pan by oiling the insides and dusting with flour and cornmeal. Combine the dry ingredients in a mixing bowl: the flour, cornmeal, and baking powder. Set aside.
- In a separate mixing bowl combine the soy milk, sugar and salt; whisk to combine and set aside.
- In another small bowl, tip in the flax meal and then the boiling-hot water. Whisk vigorously for 1-2 minutes until foamy and gummy. Add to the soy milk mixture and whisk with an electric mixer (or with a strong, tireless arm) to combine; then drizzle in the oil slowly whilst whisking to emulsify the mixture. Whisk at medium speed for a further 1-2 minutes to make the mixture frothy and unified.
- Add the dry mixture into the wet and fold by hand just until combined (don't overwork the batter!). Add the corn kernels and fold just to evenly distribute.
- Pour into the cake pan and set in the oven's lower-center rack. Bake for 35 minutes or just until a toothpick inserted in the middle comes out clean.
- Allow to cool to room temperature, then invert on a large piece of baking paper.
- Puree the frozen blueberries with a stick blender; splatter alert, be careful! I do this in the sink, or use a smoothie blender to puree a whole box of thawed frozen blueberries then save the extras for another use. Strain the blueberry puree through a fine-mesh sieve, then add 15g of the strained juice to the bowl of sifted icing sugar. Stir with a spoon, then drizzle over the cooled, room-temperature cake.