Vegan Blueberry Cornmeal Cake

Blueberry Cornmeal CakeThis blueberry cornmeal cake has really been a recipe in patience. In the end it almost turned out to be humorous. Actually, I guess it was pretty darn funny along the way.

The last time Eric’s mom was in town she took us to a little cafe that I had been wanting to go to for ages, Huckleberry. I was super excited to try it out and of course it didn’t let me down. While at Huckleberry we tried a blueberry cornmeal cake that is popular there and I fell in love. The recipe was in the Huckleberry cookbook that my mom bought me, but is not a vegan recipe. So alas, I set out on a quest to alter this recipe to be vegan friendly.

I had all of the ingredients gathered for a week and a half before I tried my hand at this recipe. Almost every night I said to Eric, “okay, tonight is the night I make the cornmeal cake.” When I finally got around to trying it one Friday night I prepared the batter and poured it into the pan. I washed the juicy blueberries and topped the batter with blueberries. Last but not least I sprinkled 2 tablespoons of sugar on top of the blueberries. It looked delicious. As I reached in the sugar container for the last tablespoon of sugar I mentioned to Eric, “Hmm maybe I should cut back by one tablespoon of sugar.” It was at this moment that Eric pointed out that the 2 tbsp of sugar that I had just sprinkled on top of the cake…..was actually 2 tbsp of salt. gahhhh.

the moment of truth

 

Eric took this opportunity to snap a pic of my utter shock at what I had just done. Ha.

salt vs sugarThe left one is salt and the right one is sugar. So I guess after looking at them side by side they do look a little different.

We decided to scrape off the top third of the cake and bake it anyway to get a feel for the cake. After making a few adjustment, a week later I went back to the kitchen to try a second take….when I realized our cornmeal had expired. Off to the grocery store we went. FINALLY the cake was made (with sugar not salt) and was delicious. Well worth the wait. I will say I am so glad that Eric realized that I was pouring salt on top of the cake….otherwise I would have cooked the cake and cut slices to eat…hahaha imagine that.

Vegan Blueberry Cornmeal Cake
Print Recipe
Moist vegan cornmeal cake topped with sugar coated blueberries
Servings
8 slices
Servings
8 slices
Vegan Blueberry Cornmeal Cake
Print Recipe
Moist vegan cornmeal cake topped with sugar coated blueberries
Servings
8 slices
Servings
8 slices
Ingredients
Servings: slices
Instructions
  1. Preheat the oven to 350 and line a 10 inch round cake pan with parchment paper.
  2. Cream the butter and 3/4 cup of sugar in a large mixing bowl until fluffy.
  3. Add the apple sauce, canola oil, maple syrup, vanilla extract, vegan sour cream and vegan yogurt and mix until combined.
  4. In a separate bowl combine the flour, cornmeal, and baking powder.
  5. Pour the dry ingredients into the wet ingredients and mix until just combined (don't over mix).
  6. Pour the batter into the pan and bake at 350 F for 50 minutes (or until a toothpick comes out clean.
  7. Allow the cake to cool completely to room temperature and then remove from the pan by lifting the parchment paper.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.