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Picture of Sweetcorn & Blueberry Cake (Vegan-Friendly)
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2842 kcal 142 %
  • Fat 88 g 136 %
  • Saturated 11 g 55 %
  • Carbs 484 g 161 %
  • Fiber 18 g 71 %
  • Protein 35 g 70 %
  • Cholesterol 0 mg 0 %
  • Sodium 1563 mg 65 %
  • Calcium 1617 mg 162 %
  • Magnesium 165 mg 39 %
  • Potassium 916 mg 19 %
  • Iron 24 mg 134 %
  • Zinc 3 mg 30 %
  • Phosphorus 2442 mg 349 %
  • Vitamin A 167 µg 19 %
  • Vitamin C 3 mg 3 %
  • Thiamin (B1) 3 mg 230 %
  • Riboflavin (B2) 1 mg 112 %
  • Niacin (B3) 22 mg 137 %
  • Vitamin B6 1 mg 40 %
  • Folate equivalent (total) 1025 µg 256 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 2 µg 15 %
  • Vitamin E 31 mg 209 %
  • Vitamin K 11 µg 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sweetcorn & Blueberry Cake (Vegan-Friendly)

Ingredients

  • 180 grams cake flour (not self-raising)
  • 150 grams ultra-fine ground cornmeal
  • 4 teaspoons double-acting baking powder
  • 225 grams unsweetened soy milk
  • 100 grams white caster sugar
  • 15 grams flax meal (can grind whole flax seeds with a small coffee grinder)
  • 80 grams boiling-hot water
  • 75 grams sunflower oil (or other neutral-flavor oil)
  • 80 grams corn kernels from a can, drained
  • 75 grams icing sugar, sifted
  • 30 grams frozen blueberries, thawed with its juices in a small mixing bowl

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