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:

t
• 1-1/3 cups white whole wheat flour

t

• 2/3 cup fine-ground cornmeal

t

• 2 tablespoons ground flax

t

• 2 teaspoons baking powder

t

• 1 teaspoon salt

t

• 3/4 cup vegan butter, softened

t

• 3/4 cup granulated sugar

t

• 1/3 cup vegetable oil

t

• 1 tablespoon pure vanilla extract

t

• 1 cup vegan ricotta (Tofutti Better Than Ricotta)

t

• 1/2 cup plain soy yogurt

t

• 3 cups fresh raspberries

t

• 2 cups fresh squeezed or 100 percent orange juice

Directions:

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

t

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

t

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

t

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

t

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

t

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

t

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

t

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

t

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.

t

10. Drizzle over cakes and serve at room temperature.