Vegan Blueberry Cornmeal Cake
Moist vegan cornmeal cake topped with sugar coated blueberries
  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.