Jordan’s Sweetcorn Cake with Mango Custard

Name: Jordan’s Sweetcorn Cake with Mango Custard
Total time: 45 min
Cuisine: Mexican
Ingredients: ½ teaspoon bicarbonate of soda/baking soda; 1 teaspoon baking powder; 100 g/3½ oz/½ cup soft brown sugar; 60 g/2¼ oz/scant ½ cup plain/all-purpose flour; 60 g/2¼ oz/scant ½ cup plain/all-purpose flour; 120 g/4¼ oz/scant 1 cup polenta/cornmeal; 120 g/4¼ oz/scant 1 cup polenta/cornmeal; Vegetable oil, for greasing (optional); 140 g/5 oz/1 cup canned (drained) sweetcorn kernels; 1 tablespoon apple cider vinegar; 60 ml/2 fl oz/¼ cup melted coconut oil; 240 ml/8½ fl oz/1 cup plant-based milk (such as almond or soy milk); 240 ml/8½ fl oz/1 cup plant-based milk (such as almond or soy milk); 240 ml/8½ fl oz/1 cup plant-based milk (such as almond or soy milk); ¼ teaspoon sea salt; ½ teaspoon bicarbonate of soda/baking soda; Finely grated zest of 1 lime; 60 ml/2 fl oz/¼ cup lime juice (from about 2–3 limes); 60 ml/2 fl oz/¼ cup lime juice (from about 2–3 limes); 30 g/1 oz/¼ cup cornflour/cornstarch; 2 large ripe mangoes (you need 260 g/9¼ oz mango purée); 2 large ripe mangoes (you need 260 g/9¼ oz mango purée); 100 g/3½ oz/½ cup caster/granulated sugar; 100 g/3½ oz/½ cup caster/granulated sugar; 2 tablespoons vegan butter or coconut oil; 30 g/1 oz/¼ cup cornflour/cornstarch; 1 x 400 ml/14 fl oz can full-fat coconut milk; Pinch of sea salt; 2 tablespoons vegan butter or coconut oil

Preparation info

Serves:
4
generously

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“This recipe was from a Mexican-themed cookery class I led with an amazing group of people from Micro Rainbow. It’s inspired by a delicious sweet cornbread I tried in a Mexican restaurant. With the mango custard, I wanted to make something light and acidic to cut through the density of the cake and also remind the participants of their home food cultures. It got a big thumbs-up.”

Ingredients

Americas
Mexico
Cake
Gluten-free
Vegan

Ingredients

Method