Blackberry Polenta Cake

Preheat oven to 350°F. Line an 8-inch round baking pan with parchment paper or use a silicone baking pan. In a medium bowl stir together milk and vinegar. In a small bowl stir together flaxseed meal and 6 tablespoons water; let stand 5 minutes. 2. In a large bowl combine the next six ingredients (through salt). Stir applesauce, almond extract, and flaxseed mixture into the milk mixture. Add to polenta mixture; stir just until combined. Gently fold blackberries into batter and pour into the prepared pan. 3. Bake 40 to 45 minutes or until lightly browned and a toothpick inserted in center comes out clean. Serve warm or let cool. Garnish with additional fresh blackberries and serve with Aquafaba Whipped Cream (if using).