Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Blueberry Cornbread Cake (serves 8)
Ingredients
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
Instructions
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.
Notes
*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 by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/02/05/blueberry-cornbread-cake/