Bolo de Fubá Cremoso (Creamy Cornmeal Cake) - Dairy-Free
A moist and creamy Brazilian cornmeal cake, made dairy-free for everyone to enjoy.
Ingredients
- 1 cup Cornmeal (Fubá)
- 1 can Coconut Milk
- 1 cup Vegan Milk (Soy or Oat)
- 1 cup Sugar
- 1/2 cup Vegetable Oil
- 3 Eggs
- 1 tablespoon Baking Powder
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Prepare a baking pan by greasing and flouring it.
- 2Measure and add the 1 cup of Cornmeal (Fubá), 1 can of Coconut Milk, 1 cup of Vegan Milk (Soy or Oat), 1 cup of Sugar, 1/2 cup of Vegetable Oil, 3 Eggs, 1 tablespoon of Baking Powder, and 1/4 teaspoon of Salt to a blender.
- 3Secure the lid on the blender and blend all the ingredients until the mixture is completely smooth.
- 4Carefully pour the smooth batter into the baking pan you prepared earlier.
- 5Place the pan in the preheated oven and bake for 40-45 minutes. The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
- 6Remove the cake from the oven and allow it to cool completely in the pan before attempting to serve it.
Substitutions
Milk → Vegan Milk (Soy or Oat)
Milk → Coconut Milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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