I made a chocolate cake and swapped out regular flour for 1-to-1 gluten free flour and regular milk for oat milk.
The cake turned out pretty great!
Their was room for improvement in the moisture of it. It was a bit dry.
I’m not sure if the flour or the milk made it that way and was wondering what the resolution would be to return moisture to the cake. More liquid doesn’t make a lot of sense to me…
How do you retain moisture in a cake when swapping milk and flour for gluten/lactose friendly ingredients?
EDIT: If the answer is butter, I will gladly add more butter.