Gluten Free Hot Milk Cake

Total time55 min

Prep time15 min

Cook time30 min

This classic hot milk cake gets its signature light, springy texture from a hot milk-and-butter mixture whisked straight into the batter, giving it that soft, cloud-like crumb every time. Sweetened with a touch of vanilla and baked until the top turns a deep golden color, it's the kind of simple, comforting dessert that feels a little old-fashioned in the best way. A flax mixture stands in for eggs here, so the crumb stays tender while still holding together beautifully when you slice it. Finished with a light dusting of powdered sugar, it's an easy one to pull together for a weeknight treat or a low-key gathering. This is a solid pick for a gluten free dessert rotation, with nothing fussy about the method and a texture that holds up whether you serve it warm from the pan or fully cooled.

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Ingredients

9 servings

For the flax egg

For the cake

1 ½ cups all-purpose flour
Chef's tip
Choose 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
4 tbsp unsalted butter

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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