#blue cornmeal

Blue cornmeal is similar to yellow cornmeal and they can be substituted 1:1, so if you can’t find the blue variety, don’t worry, you can still make this cake with the yellow. Cornmeal is an excellent way to add protein to your diet (3g/per serving), is rich in fiber, and gives your baked goods a sweet, nutty flavor.

Plus, it’s kind of stunning to look at, if I do say so myself :-).

Have you made this cake? I’d love to see your pictures and hear feedback! Tag me :). @lazyveganbaker on Twitter & Instagram.

Blueberry Cornbread Cake

(serves 8)

Topping:

3 tablespoons non-dairy margarine

1/2 cup light brown sugar

2 1/2 cups blueberries

Cake:

3/4 cup non-dairy milk

2 teaspoons apple cider vinegar

1 1/2 cups all purpose flour

1 cup blue cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 tsp salt (optional, omit if aquafaba is salted)

1/3 cup cane sugar

1/4 cup light brown sugar

1/2 cup aquafaba*

1 teaspoon vanilla extract

1/2 cup vegetable oil

Directions:

Preheat oven to 375F.

Put the 3 tablespoons of non-dairy butter in a 9″ round cake pan and put it in the oven for just a couple minutes until it is melted.

Mix the 1/2c brown sugar into the melted butter and spread evenly over bottom of pan.

Arrange the blueberries on top of the brown sugar and then set aside.

Stir together the non-dairy milk and apple cider vinegar and set to the side.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, and salt (if using).

In a separate bowl, mix the sugars, aquafaba, vanilla, oil, and non-dairy milk.

Add the wet ingredients to the dry and mix until just combined.

Pour cake batter over the blueberries and spread evenly to cover the fruit.

Place cake pan on a baking sheet, in case the blueberries bubble over (it shouldn’t be a problem, but just in case!).

Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Let cool for 10 minutes, then carefully run a knife around the edges and flip the cake out onto a plate.

*Aquafaba is the brine from a can of beans, like chickpeas or cannelloni beans, the stuff you would normally drain down the sink. Don’t toss it away! It makes a fabulous egg replacer! For more information, visit the Aquafaba webpage. And Vegan Meringues-Hits & Misses on Facebook.

Recipe adapted & veganized from Put Your Cake Pants On

Blue Cornmeal

Mixing the brown sugar with the melted non-dairy butter.

Arrange blueberries on top of brown sugar.

Blue Cornmeal.

Add wet ingredients to dry and mix until just combined.

Done baking, about to be taken out of oven.

Flip out onto a plate.

Serve and enjoy :-)

Melted non-dairy butter.

Mixing the brown sugar with the melted non-dairy butter.

I noticed that I had not shared the mini-blue cornmeal pancake recipe that paired so deliciously with the Green Chile Chutney I posted a few months ago.   For that, I am sorry. They are good! This recipe also comes from The Santa Fe School of Cooking Cookbook by Susan Curtis. It was there that I read that the Green Chile Chutney would pair well with these little pancakes. And they were right!…