Eggless Butter Cake

Eggless Butter Cake

Ingredients:

• Maida replacer – 1¼ cups
• Gluten-free corn flour – 1 ½ tablespoons
• Baking soda – ½ teaspoon
• Gluten-free baking powder – ¾ teaspoon
• Curd – 4 to 5 tablespoons
• Vanilla essence – 1 teaspoon
• Butter – ½ cup
• Olive oil – 2 teaspoons
• Powdered sugar – ½ cup (adjust to taste)
• Apple cider vinegar – 1 teaspoon
• Milk – 1 cup (may vary as needed)

Instructions:

1. In a bowl, add butter and olive oil. Mix thoroughly until smooth. Also add curd and mix again.
2. Then powdered sugar and vanilla essence to the mixture, and whisk again until well combined.
3. Place a sieve over the same bowl and add the dry ingredients: maida replacer, corn flour, baking soda, and baking powder. Sift them in.
4. Gradually add milk in batches, using the cut-and-fold method to mix the batter gently. Add apple cider vinegar during this process and mix everything using a light hand to keep the batter airy.
5. Pour the batter into a priorly greased cake mould.
6. Bake in a preheated oven at 180°C for 40 to 50 minutes or until a toothpick inserted comes out clean.

Notes:
Adjust the sugar based on your taste preference.

All wet ingredients should be at room temperature.

Milk quantity may vary depending on your flour mix.

This cake can also be baked in a kadhai if needed.