Eggless Almond Cardamom Coffee Cake
Recipe type: Dessert
RecipeCuisine: Dessert
Prep time: 
Cook time: 
Total time: 
 
Eggless Almond Cardamom Coffee Cake
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gms flour (I used 1:1 proportion of wheat flour and refined flour)
  • 2 tbsp corn flour
  • 1 t/s salt
  • 1 t/s baking powder
  • 8 to 10 almond crushed and powdered
  • 2 green cardamom crushed and powdered along with skin
  • 2 tbsp milk powder
  • 2 tbsp mawa grated (evaporated milk)
  • 4 tbsp heaped cocoa powder
  • 3 tbsp nutella
  • 1 tbsp coffee powder
  • 10 to 12 crushed almonds to put into the cake batter
  • 2 tbsp flaxseed + 6 tbsp water
  • 125 gms brown sugar Or light brown sugar
  • 4 tbsp butter Or clarified butter (ghee) Or olive oil
  • 6 to 7 tbsp hot milk
  • 1 tbsp vanilla extract Or vanilla essence
  • Frosting Ingredients:
  • 75 gms dark chocolate
  • 3 tbsp butter
  • 3 tbsp cream
How to make the recipe?
  1. Preheat oven at 180°C ten mins before baking. Take any shape of pan desired but leave an inch space above for the cake to rise. Don't fill the pan completely. Grease the pan on all sides of the pan. Dust some flour on it. Place a parchment paper Or wax paper at the bottom of the pan.
  2. Firstly sift all dry ingredients and keep aside. Sift flour, salt, baking powder, corn flour. Also grind flaxseed into a processor until powder is formed. Put flaxseed in water and keep aside for 5 to 7 mins.
  3. Take boiling hot milk add cocoa powder, coffee and nutella. Stir all the mixture nicely. Also grind whole almonds, green cardamom with skin, grated mawa and milk powder into a processor. Grind until fine powder is formed.
  4. Cream ghee Or butter Or olive oil and sugar until soft and fluffy.
  5. Mix the almond-cardamom-milk powder-mawa powder into the dry sifted ingredients. Mix all nicely.
  6. Add hot cocoa-milk-coffee mixture to the butter-sugar mixture. Beat on medium speed until all blends well.
  7. Pour the flaxseed paste with water into this mixture. Again beat nicely until all mixes well.
  8. Mix dry sifted ingredients with wet ingredients into 3 batches. You can fold the mixture with a spatula Or beat with a beater. Lastly add essence and crushed almonds.
  9. Pour the batter into the greased pan. Bake first 25 mins at 180°C and later lower temperature to 150°C for next 15 to 20 mins Or until the cake leaves the edges of the pan. If the cake is slightly jiggly in the center it's fine. It will become alright once cake cools down.
  10. Allow the cake to cool down. Once it cools down gently unmould the cake. Refrigerate the cake. In the meanwhile let's prepare the frosting.
  11. Frosting:
  12. Combine dark chocolate, butter and cream into a microwave bowl. Microwave on high powder for a minute. Alternatively you can double boil the mixture. Ensure the chocolate doesn't get burnt not your hand ;)
  13. The mixture should be smooth and lump free. Pour this mixture on the cold cake. Your Almond Cardamom Cake is ready. Serve warm Or cold with chocolate icecream Or sauce.
Notes
1. You can prepare the almond-cardamom powder and keep it in the fridge. Also use it for almond milk.
2. You can discard evaporated milk.
3. Instead of cardamom you can use nutmeg as a spice.
Nutrition Information
Serving size: 6 to 7 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/almond-cardamom-cake/