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

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3. 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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4. 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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5. Pour half of the batter into prepared pans. Sprinkle with half of the raspberries.

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

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

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

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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.

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10. Drizzle over cakes and serve at room temperature.