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Fresh Raspberry Cornmeal Cakes

Cornmeal lends a richer whole grain flavor to baked goods and pairs well with fresh berries. These scrumptiously tender and sweet mini cakes can be served as a fun vegan breakfast or enjoyed as a healthier vegan dessert.

Cornmeal lends a richer whole grain flavor to baked goods and pairs well with fresh berries. These scrumptiously tender and sweet mini cakes can be served as a fun vegan breakfast or enjoyed as a healthier vegan dessert.
Cornmeal lends a richer whole grain flavor to baked goods and pairs well with fresh berries. These scrumptiously tender and sweet mini cakes can be served as a fun vegan breakfast or enjoyed as a healthier vegan dessert.

Fresh Raspberry Cornmeal Cakes

Makes 6

Ingredients:

  • 1-1/3 cups white whole wheat flour

  • 2/3 cup fine-ground cornmeal

  • 2 tablespoons ground flax

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 3/4 cup vegan butter, softened

  • 3/4 cup granulated sugar

  • 1/3 cup vegetable oil

  • 1 tablespoon pure vanilla extract

  • 1 cup vegan ricotta (Tofutti Better Than Ricotta)

  • 1/2 cup plain soy yogurt

  • 3 cups fresh raspberries

  • 2 cups fresh squeezed or 100 percent orange juice


Directions:

  1. Preheat oven to 350 degrees F. Butter six 4‐inch sized cake pans or two extra large muffin pans.

  2. In a medium bowl, whisk together flour, cornmeal, flax, baking powder, and salt.

  3. In a large bowl, combine butter and sugar and beat with an electric mixer until creamy. Beat in oil and vanilla.

  4. Add flour mixture to butter mixture and beat just until blended. Add ricotta and yogurt and beat on low, just to blend.

  5. Pour half of the batter into prepared pans. Sprinkle with half of the raspberries.

  6. Spoon the remaining batter on top of the berries, then place the remaining berries on top.

  7. Bake for 30 minutes or until the tops are golden brown and a tester inserted comes out clean.

  8. Cool cakes in the pans on a wire rack.

  9. Meanwhile, place orange juice in a small pan over medium-high heat. Bring to a boil and reduce juice to about 3/4 cup.

  10. Drizzle over cakes and serve at room temperature.


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