Sweet Corn Pound Cake

Make this vegan sweet corn pound cake while corn is still in season and enjoy it warm straight from the oven or serve with ice cream!

Course Bread

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 44

Total Time 54

Servings servings

Calories 306kcal

6 tablespoons chickpea flour
3 medium ears of fresh yellow corn, shucked, and kernels cut (about 1 1/2 cups of kernels)
7 oz vegan condensed milk
¼ cup fine yellow cornmeal
½ cup unsalted vegan butter, melted
1 ¼ cups + 2 tbsp. all-purpose flour
2 tablespoons cornstarch
2 tespoons baking powder
½ teaspoon salt

Preheat oven to 350°F. Lightly grease an 8 1/2 inch loaf pan with nonsticj spray and line parchment paper.
In a medium bowl, whisk the chickpea flour and 6 tablespoons of water to make a paste and reserve for later.
Add corn, condensed milk, cornmeal, melted butter, and the chickpea flour paste to the blender and puree until smooth.
In a large bowl, mix the all purpose flour, cornstarch, baking powder, and salt. Pour the wet ingredients into the bowl with the flour while whisking, until a thick batter forms.
Pour into a prepared loaf pan and bake at 350°F for 45 to 50 minutes until golden brown or until a tester inserted into the center of the cake comes out clean. Remove from the oven and let cook on a rack for at least an hour. Unmold and enjoy!

To make this fancy serve with Italian maraschino cherries and their syrup and vanilla ice cream.