Eosinophilic Esophagitis Friendly Vegan Brown Butter Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(23)

Eosinophilic Esophagitis Friendly Vegan Brown Butter Cake

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Ingredients

9 servings

For the cake

¾ cup vegan butter
1 tbsp ground flaxseed
3 tbsp water
1 cup organic cane sugar
½ cup plant-based milk
2 tsp apple cider vinegar
1 tsp vanilla extract
1 ¾ 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
½ tsp baking soda
½ tsp salt

For the glaze

1 cup powdered sugar, sifted
3 tbsp vegan butter
2–3 tbsp plant-based milk
¼ tsp vanilla extract

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2
Stir together the ground flaxseed and 3 tbsp water in a small bowl and set aside for 5 minutes, until the mixture thickens to a gel.

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