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1
To make Cake: Preheat oven to 375F.
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2
Coat 9-inch square baking pan with cooking spray, dust with flour, then set aside.
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3
Whisk together 1 cup flour, cornmeal, sugar, baking powder, and salt in bowl.
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4
Remove 1 Tbs.
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5
cornmeal mixture; set aside.
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6
Pulse tofu in food processor 10 seconds, or until creamy, but not completely smooth.
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With machine still running, pour in oil.
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Stir with spoon, add remaining 2 Tbs.
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flour, and pulse 10 seconds more, to combine.
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10
Transfer to bowl, and whisk in almond milk.
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11
Stir almond milk mixture into flour mixture.
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12
Toss corn kernels and blackberries with 1 Tbs.
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reserved cornmeal mixture, and fold into batter.
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14
Transfer to prepared cake pan.
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15
Bake 40 to 45 minutes, or until lightly golden, and toothpick inserted in center comes out clean.
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16
Meanwhile, to make Sauce: Bring 2 cups blackberries, sugar, and 1/4 cup water to a boil in small saucepan over high heat.
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Reduce to a simmer, and cook 8 to 10 minutes, or until bubbly and thickened.
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Transfer to serving glass or bowl, and cool 15 minutes.
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19
Stir in remaining 1 cup blackberries, lime juice, thyme, and lime zest.
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20
Unmold Cake on wire rack to cool.
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21
Sift confectioners sugar over Cake.
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22
To serve: Slice Cake into wedges, and spoon warm Sauce over top.
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23
Garnish with thyme sprigs.
