Eosinophilic Esophagitis Friendly Hot Milk Cake
Total time55 min
Prep time15 min
Cook time30 min
4.9(17)
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Learn more →Ingredients
9 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
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