Lemon Blueberry Cornmeal Cake
"You won't even believe it's vegan!..."
INGREDIENTS
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1/2 pint fresh blueberries
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1 lemon (peeled, zest thinly cut into strips)
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2/3 cup water
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1 cup granulated sugar
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2 tablespoons coconut oil (for greasing)
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2 cups all-purpose flour
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1 cup finely ground cornmeal
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2/3 cup light brown sugar
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1/2 cup granulated sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 and 1/2 teaspoons ground cinnamon
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2 teaspoons ground ginger
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1/2 teaspoon ground cardamom
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3 cups frozen blueberries
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2/3 cup applesauce
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1 and 1/2 cups coconut milk (canned, stirred well)
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1 cup vegetable oil
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2 tablespoons apple-cider vinegar
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2 tablespoons vanilla extract
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1 cup vegan butter (room temperature)
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1 cup coconut cream
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7 cups confectioners' sugar
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1 lemon (zested and juiced)
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