EGGLESS GLUTEN FREE VANILLA CAKE

Ingredients

1.5 cups Gluten Free Chapatti Atta

1 cup thick curd

1 cup sugar

1/2 cup (65 gm) refined oil

40 gms flaxseeds

1.25 tsp soda bicarbonate

1 tsp vanilla essence

1/4 cup milk

 

Method

Preheat the oven at 165 degree Celsius for 15 minutes.

Powder the flaxseeds in a blender, add 6 tbsp water and blend again until well mixed.

Allow it to sit for 10 minutes until it turns into a thick paste.Sieve Gluten Free atta and baking soda.Beat sugar and curd until sugar dissolves completely.

Add oil and vanilla essence. Mix well.Slowly add GF Atta mix in small proportions.

Add the flaxseed paste.Lastly, add milk gradually to make a semi thick batter.

Batter should not be of pouring consistency. Be careful not to over beat the mixture.Grease the baking pan, add a spoonful of GF flour, tap and turn the flour in the pan so as to coat it evenly.

Pour the batter in the pan.Bake in a preheated oven at 165 degree Celsius for an hour.

Let the cake cool for 15 minutes before taking it out of the pan.

 

Optional

To make Dry Fruit Topping

1/2 cup chopped almonds and walnuts

2 tbsp brown sugar

Sprinkle the dry fruit mix and brown sugar on the batter and press it lightly before keeping it in the oven.

 

P.S. Flax seeds are packed with Omega-3 fatty acids and fibre. When ground and combined with water, the fats and moisture in flax seeds can mimic that of an egg.