Brazilian Cornmeal Cake (Bolo de Fubá) - Dairy-Free

Ingredients

• 1 cup Cornmeal (Fubá)
• 1/2 cup All-Purpose Flour
• 1 cup Sugar
• 1 cup Coconut Milk
• 3 large Eggs
• 1/2 cup Vegetable Oil
• 1 tablespoon Baking Powder
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take a 22.86 cm cake pan and grease it, then dust it lightly with flour. This stops the cake from sticking.
2. 2In a large bowl, measure and add the 1 cup Cornmeal (Fubá), 1/2 cup All-Purpose Flour, 1 cup Sugar, 1 tablespoon Baking Powder, and 1/4 teaspoon Salt. Whisk these dry ingredients together until they are evenly mixed.
3. 3In a separate bowl, measure and add the 1 cup Coconut Milk, 3 large Eggs, and 1/2 cup Vegetable Oil. Whisk these wet ingredients together until they are well combined.
4. 4Pour the wet ingredients from the second bowl into the large bowl with the dry ingredients. Mix them together with a whisk or spoon until you can no longer see streaks of dry ingredients. Be careful not to mix too much; stop as soon as it's combined.
5. 5Pour the batter evenly into the prepared 22.86 cm cake pan.
6. 6Place the cake pan in the preheated oven. Bake for 40 to 45 minutes. You will know the cake is done when a toothpick inserted into the very center comes out clean, with no wet batter clinging to it.
7. 7Carefully remove the cake pan from the oven. Let the cake cool in the pan on a wire rack for 10 minutes. This helps the cake firm up before you take it out.
8. 8After 10 minutes, carefully turn the cake pan upside down over the wire rack to release the cake. Let the cake cool completely on the wire rack before slicing and serving.

Related Guides