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.

Fresh Raspberry Cornmeal Cakes

Makes 6

Ingredients:

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  • 1-1/3 cups white whole wheat flour
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  • 2/3 cup fine-ground cornmeal
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  • 2 tablespoons ground flax
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  • 2 teaspoons baking powder
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  • 1 teaspoon salt
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  • 3/4 cup vegan butter, softened
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  • 3/4 cup granulated sugar
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  • 1/3 cup vegetable oil
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  • 1 tablespoon pure vanilla extract
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  • 1 cup vegan ricotta (Tofutti Better Than Ricotta)
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  • 1/2 cup plain soy yogurt
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  • 3 cups fresh raspberries
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  • 2 cups fresh squeezed or 100 percent orange juice

Directions:

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  1. Preheat oven to 350 degrees F. Butter six 4?inch sized cake pans or two extra large muffin pans.
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  3. In a medium bowl, whisk together flour, cornmeal, flax, baking powder, and salt.
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  5. In a large bowl, combine butter and sugar and beat with an electric mixer until creamy. Beat in oil and vanilla.
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  7. Add flour mixture to butter mixture and beat just until blended. Add ricotta and yogurt and beat on low, just to blend.
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  9. Pour half of the batter into prepared pans. Sprinkle with half of the raspberries.
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  11. Spoon the remaining batter on top of the berries, then place the remaining berries on top.
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  13. Bake for 30 minutes or until the tops are golden brown and a tester inserted comes out clean.
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  15. Cool cakes in the pans on a wire rack.
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  17. Meanwhile, place orange juice in a small pan over medium-high heat. Bring to a boil and reduce juice to about 3/4 cup.
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  19. Drizzle over cakes and serve at room temperature.

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