Preheat the oven to 350°F. Brush generously a 6-cup Bundt pan with olive oil.

In a large mixing bowl, whisk together the polenta, flour, baking powder, and salt.

In a separate large mixing bowl, whisk together the soy milk, sugar, olive oil, and rosewater until most of the sugar has dissolved.

Add the dry mixture to the liquid mixture, and whisk until incorporated and no large lumps remain.

Pour the batter into the Bundt pan, smooth the top, and bake for 35 to 40 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.

Let cool in the pan on a cooling rack for 10 minutes. Remove from the cake pan and let cool on the rack for another 20 minutes before slicing. If dusting with powdered sugar, wait until the cake is completely cool before sifting some onto your cake.

Store the cake at room temperature in an airtight container for up to 2 days.