Bolo de Fubá Cremoso (Creamy Cornmeal Cake) - Egg-Free

Ingredients

• 1 cup Cornmeal
• 1 cup Sugar
• 2 cups Milk
• 1/2 cup Dairy-Free Butter
• 1/2 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 2 tbsp Flax Seed 'Egg'

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease a baking pan with a small amount of the 1/2 cup Dairy-Free Butter, then lightly flour it with a small amount of the 1/2 cup All-Purpose Flour.
2. 2Melt the remaining 1/2 cup Dairy-Free Butter completely in a small saucepan over low heat or in a microwave-safe bowl. Set it aside to cool slightly.
3. 3Into a blender, measure and add the 2 cups Milk, the 1 tsp Vanilla Extract, and the 2 tbsp Flax Seed 'Egg'. Carefully pour in the melted remaining 1/2 cup Dairy-Free Butter.
4. 4To the blender, add the 1 cup Cornmeal, the 1 cup Sugar, the remaining 1/2 cup All-Purpose Flour, and the 1 tsp Baking Powder.
5. 5Secure the lid on the blender and blend the ingredients on high speed for 1 to 2 minutes, or until the mixture is completely smooth and uniform with no lumps visible.
6. 6Pour the smooth batter into the prepared baking pan. Place the pan into the preheated oven and bake for 40 to 45 minutes at 350°F (175°C).
7. 7The cake is ready when the top is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean, without any wet batter attached.
8. 8Carefully remove the pan from the oven. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before attempting to slice or serve; this cooling time is essential for the cake to set and hold its shape.

Substitutions

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