Sweetcorn & Blueberry Cake (Vegan-Friendly)

Directions

1. 1
   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.
2. 2
   In a separate mixing bowl combine the soy milk, sugar and salt; whisk to combine and set aside.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   Allow to cool to room temperature, then invert on a large piece of baking paper.
7. 7
   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.