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Blueberry Cornmeal Cake, adapted from the Smitten Kitchen Cookbook {gluten free, dairy free, soy free}
FROM JESSICA'S KITCHEN20Ingredients
60Minutes
160Calories
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Ingredients
US|METRIC
14 SERVINGS
- 3/4 stick soy (Earth Balance, free stick or 6 tablespoons, at room temperature, plus more for greasing the pan)
- 1/3 cup white rice flour (plus extra for flouring the pan)
- 1/4 cup brown rice flour
- 1/3 cup sorghum flour
- 1/2 cup cornmeal
- 2 tsp. baking powder (aluminum free)
- 1/2 tsp. kosher salt
- 3/4 cup cane sugar (or raw)
- 3 large eggs
- 1 tsp. vanilla paste (or pure extract)
- 1/2 tsp. lemon extract
- 1 tsp. lemon zest
- 1/3 cup coconut yogurt (plain)
- 2 cups fresh blueberries (rinsed and patted dry)
- 5 Tbsp. white rice flour
- 2 Tbsp. cornmeal
- 1/4 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 2 Tbsp. soy (non-dairy, free spread)
- 1/3 cup raw sugar
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat20 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium220mg9% |
| Potassium100mg3% |
| Protein3g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber2g8% |
| Sugars16g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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