Vegan Corn cake

Another vegan recipe for this Kinje festival. ^^

My family doesn't eat vegan (or Kinje) this month, but creating a menu for this festival is quite fun for me. As it's not easy to make delicious bake good when we can't use many ingredients.

This time is a vegan corn cake. Because we can't use eggs, we have to add other ingredients such as potato starch to create the structure for the cake. 

You can use rice flour instead of cake flour to make the gluten-free cake too. 

The ingredients for this cake is easy to get from the supermarket, well I rarely use premixed or add more chemical to create this kind of recipe (anyway, the shortening that I use is using a natural process to solidify the rice bran oil, so it's safe to use too).

Recipe: Vegan Corn cake

สูตรภาษาไทย: เค้กข้าวโพดเจ

日本語のレシピ：ヴィーガンコーンケーキ

Youtube: เค้กข้าวโพดเจ/ Vegan Corn cake/ヴィーガンコーンケーキ

Vegan Corn cake

1 loaf (17.7 x 8.6 x 6 cｍ)

110 g ...................... Cake flour

1 1/4 tsp ................. Baking powder

1/4 tsp .................... Baking soda

1/4 tsp .................... Salt

40 g ........................ Shortening

35 g ........................ Granulated sugar

50 g ........................ Corn kernels (A)

40 g ........................ Corn grits (polenta)

30 g ........................ Potato starch

1 1/2 tsp ................. Lemon juice

100 g ...................... Soy milk

50 g ........................ Corn kernels (B)

Topping

20 g ........................ Corn kernels (C)

*You can use canned corn kernels or frozen corn kernels 

Preheat the oven to 180°C.
Line the  17.7 x 8.6 x 6 cｍ loaf pan with baking paper, and set it aside.

For canned corn kernels, drain the corn kernels before using them.

Sift the flour, baking powder, baking soda, and salt together. Set aside.

Put the shortening and sugar into a bowl of a mini chopper and process to combine.

Pour the corn kernels (A) and corn grits into the bowl and process to combine. 

Put the potato starch and lemon juice into the bowl and process to combine. Pour the soy milk into the bowl and process to combine. 

Pour the soy milk mixture into the flour bowl.

Fold to combine.

Put the corn kernels (B) into the bowl. Lightly fold to combine.

Put the batter into the prepared pan and top with corn kernels (C).

Bake in 180℃  preheated oven for 15 minutes.

Lower the temperature to 160℃ and bake for 25-30 minutes more.

Remove the cake from the pan.

Let it cools completely on a wire rack.

Vegan Corn cake