Low Iodine Hot Milk Cake

Total time55 min

Prep time15 min

Cook time30 min

4.9

(17)

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Ingredients

9 servings

For the flax egg

2 tbsp ground flaxseed
6 tbsp water

For the cake

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup granulated sugar
1 tsp vanilla extract
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
4 tbsp unsalted butter
Chef's tip
Use 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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