Vegan Sweet Corn Cake Recipe

[Guest guest]

Here is my fave recipe. It is a Mexican sweet corn cake recipe that I tweeked to

make vegan. Super good!!!

 

 

 

2/3 cup Earth Balance Vegan Buttery Spread

1/3 cup masa harina (corn flour)

4 Tablespoons cold water

10 oz. frozen corn kernals or corn from 2 large fresh cobs

3 tablespoons polenta (cornmeal)

1/3 cup of turbinado or 2 tablespoons Brown Rice Syrup (can also substitute

molasses or maple syrup)

2 tablespoons plain unsweetened soy milk (or Rice, Keifer, Almond- whatever

milk you like)

1/4 teaspoon baking powder

1/4 teaspoon sea salt

 

Place Earth Balance in mixer bowl and whip until soft and fluffy. Add masa

harina gradually, mix well. Add water, mix thoroughly. Place corn in blender or

food processor and coarsely chop. Add to masa mixture. Put aside.

 

 

In seperate bowl mix polenta, sweetener, soy milk, baking powder and salt. Add

butter-masa mixture. Mix lightly until just blended. Pour into 8-inch greased

baking pan and cover. Place pan in larger pan and pour boiling water in larger

pan (creating a double boiler for the oven). Bake in a 400 degree preheated oven

for about 40-50 minutes adding more boiling water if necessary. When corn cake

is cooked through, remove from oven and allow to stand at room temperature for

15 minutes before cutting. Cut into squares or use a small ice scream scoop to

serve.

 

Enjoy!

 

Hey and let me know how it comes out!!!!