I’ve been trying to figure out how to describe this cake and am having trouble coming up with the right adjectives. It’s a blueberry upside down cake, but instead of a sweet cake underneath, it is a lightly sweet cornbread. It’s fun too with the all the natural blue coloring. This isn’t really a dessert cake, more of a brunch or breakfast treat. In fact, I’ve been eating it for breakfast for days and it is perfect with a huge cup of coffee :-).
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.
- Topping:
- 3 tablespoons non-dairy margarine
- ½ cup light brown sugar
- 2½ cups blueberries
Cake:- ¾ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 1½ cups all purpose flour
- 1 cup blue cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ tsp salt (optional, omit if aquafaba is salted)
- ⅓ cup cane sugar
- ¼ cup light brown sugar
- ½ cup aquafaba*
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 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 ½c 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.
Vegan Meringues-Hits & Misses on Facebook.
Recipe adapted & veganized from Put Your Cake Pants On
Shared on Healthy Vegan Fridays.
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