Sweet Corn Cake

I found the base recipe for this on Health. Happy. Life. I made a few tweaks and modifications to make it more of a cake. I originally wanted to make a polenta cake - but I couldn't find a recipe without flour.

Sweet Corn Cake
*meat-free, dairy-free, egg-free, wheat-free, soy-free

I halfed this recipe and it made about 6 small bundts. I assume a full recipe would be around 12.

3 large ears of corn, kernels removed
1 1/4 cups masa harina
2/3 cup corn meal
5 Tbsp vegan buttery spread
3 Tbsp vegan mayo
1/4 cup natural dry sugar
1/4 cup honey
1/4 cup coconut milk
1 tsp baking powder
1/2 tsp baking soda
1 serrano pepper, finely chopped
1 tsp salt
2 tsp lemon zest
2 Tbsp lemon juice
1/2 vanilla bean

Directions:
Pulse the corn kernals with 5 Tbsp of buttery spread in a food processor.
Pour pulsed corn mixture into a large mixing bowl.
Gradually add the masa harina, corn meal, salt, lemon zest, baking powder and soda, and dry sugar.
Mix well with fork.
Add in the coconut milk, mayo, honey, the insides of the vanilla bean and lemon.
Mix well until all flour and clumps are dissolved.
Pour into individual cake pans.
Bake in at 350 degrees for 35 minutes.
Allow to cool.
Slice the bottoms off so they lie flat and package up in a freezer safe container and store until one day before the dinner.