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Eggless Cardamom Cake Recipe, How to make Eggless Cardamom Cake with cream

January 14, 2015 by maria 8 Comments

Another special treat for the new year Eggless Cardamom Cake Recipe. I made this cake for my hubbys office-mates also they didn’t wanted eggs hence made an eggless version for them. My hubby’s office-mates loved the Eggless Cardamom Cake and it got over very soon. I also loved the taste and aroma of cardamom in this yummy cake. If you love cardamom then this cake is for you 🙂 🙂

Eggless Cardamom Cake Recipe, How to make Eggless Cardamom Cake with cream

However I couldn’t post all the sweets I made as was quite busy making them (: but I will make the rest of sweets in small quantity and post them in due course of time. My hubby loved all cakes especially chaklis and rose cookies as he isn’t so fond of cakes.

Before the network jams and new year comes wish my readers a Happy Newyear. Hope 2013  fulfills  all our needs and dreams. I wish my blog does better and gets to a level where I want to 😉

Had been for shopping yesterday and got tired. As it was quite crowded and the clothes were more expensive than the rest of days. Anyways I wanted to buy something ravishing however I bought something which is neat and descent and can be worn anywhere thanks to my hubby for helping me buy stuff. I do like to shop but peacefully and when I want to else it feels frustrating to shop.

Eggless Cardamom Cake

Let’s make Eggless Cardamom Cream Cake recipe step by step:

1. Preheat oven at 180°C for ten minutes before baking. Grease a round detachable pan with oil place a parchment paper at the bottom. Sift flour, salt, baking powder and corn flour. With the help of beater beat cream cheese and whipped cream on high speed for 2 mins.

Eggless Cardamom Cream Cake

2. Add oil to the above wet mixture and beat again for a minute more.

Eggless Cardamom Cream Cake

3. It’s time to add sugar and beat on medium speed until sugar is dissolved.

Eggless Cardamom Cream Cake

4. Fold sifted flour gradually into batches of 3. Once it’s combined nicely.

Eggless Cardamom Cream Cake

5. Add all spices powder (cardamom powder, nutmeg powder, dried ginger powder, clove powder and cinnamon powder). Also combine charoli and almonds.

Eggless Cardamom Cream Cake

6. Mix baking soda with water. Add this mixture into cake batter and fold gently.  Pour the batter into the greased detachable pan. Top the cake with chopped pistachios.

Eggless Cardamom Cream Cake

7. Bake at 180°C for the first ten mins then reduce the temperature to 160°C and bake for another 45 mins Or until the skewer comes out clean. Allow the cake to cool in the pan. Once cools down gently umould and remove the baking paper. Serve eggless cardamom cake warm Or chilled with a dollop of cream Or icecream.

Eggless Cardamom Cake

Eggless Cardamom Cream Cake recipe details below:

5.0 from 1 reviews
Eggless Cardamom Cream Cake
 
Save Print
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
If you love cardamom then this eggless cardamom cake with cream is for you 🙂 🙂
Author: Maria@flavorsofmumbai.com
Recipe type: Side, Dessert
RecipeCuisine: General
Serves: 1 kilo cake
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 400 gms flour ( I took 1:1 proportion of wheat flour and refined flour)
  • 1 t/s baking powder
  • 1 t/s salt
  • 1 tbsp corn flour
  • 125 gms chilled cream cheese ( I used homemade cream cheese)
  • 100 ml chilled fresh cream Or whipped cream
  • 4 tbsp oil ( use any vegetable oil)
  • 200 gms organic sugar (use any kind of sugar)
  • 1.5 t/s cardamom powder
  • 1 t/s cinnamon powder
  • ½ t/s clove powder
  • ½ t/s nutmeg powder
  • ½ t/s dried ginger powder
  • 3 tbsp charoli
  • 8 to 10 crushed almonds
  • 10 pistachio flakes Or crushed mixed with ½ t/s flour
  • 2 tbsp water + 1 t/s baking soda
How to make the recipe?
  1. Preheat oven at 180°C for ten minutes before baking. Grease a round detachable pan with oil place a parchment paper at the bottom.
  2. Sift flour, salt, baking powder and corn flour.
  3. With the help of beater beat cream cheese and and whipped cream on high speed for 2 mins.
  4. Add oil to the above wet mixture and beat again for a minute more.
  5. It's time to add sugar and beat on medium speed until sugar is dissolved.
  6. Fold sifted flour gradually into batches of 3.
  7. Lastly add all spices powder (cardamom powder, nutmeg powder, dried ginger powder, clove powder and cinnamon powder). Also combine charoli and almonds.
  8. Mix baking soda with water. Add this mixture into cake batter and fold gently. Pour the batter into the greased detachable pan. Top the cake with chopped pistachios.
  9. Bake at 180°C for the first ten mins then reduce the temperature to 160°C and bake for another 45 mins Or until the skewer comes out clean. Allow the cake to cool in the pan. Once cools down gently umould and remove the baking paper. Serve warm Or chilled with a dollop of cream Or icecream.
Notes
1. It's better to mix some flour with the nuts as this process helps them not to sink in the cake batter.
2. If the cake is browning you could cover the cake with foil.
3. If you like butter use it in replacement of oil.
4. I haven't used any frosting you could use chantilly cream for frosting this cake.
5. Please don't underbake Or overbake this cake.
6. Also you could use an allspice powder for this cake Or you preferred spice powder.
7. I used homemade creamcheese you could use of any brand.
3.2.2310


Filed Under: Eggless, Kid, Snacks, Vegeterian Tagged With: Bachelor Recipes, Eggless Recipe, Vegetarian Dishes

Comments

  1. Sukhwinder says

    April 3, 2014 at 4:34 am

    Hi Maria,

    Just a quick question – when you say home made cream cheese, do you mean paneer?
    Thanks.

    Reply
    • maria says

      April 3, 2014 at 8:08 am

      Sukhwinder creamcheese is made from paneer but it’s not as firm or solid as paneer. Once you make paneer home just don’t allow it to become dry. Grind the paneer with some whey and store them in the freezer for future use of cakes etc. Hope this helps you 🙂

      Reply
      • Sukhwinder says

        April 19, 2014 at 4:49 am

        Thanks Maria. I will try using your method. Happy Easter.

        Reply
        • maria says

          April 23, 2014 at 1:54 pm

          Thanks Sukhwinder do share your feedback one you make them 🙂

          Reply
  2. Iffat says

    December 22, 2013 at 8:49 pm

    After topping pistachios it looks like a Desert (kheer), soon after baking turned to cake. Instead of Baking Soda can we use Yeast ? please advise. Thanks and Appreciate in advance.

    Reply
    • maria says

      December 26, 2013 at 8:51 pm

      Thanks Iffat 🙂 haven’t tried yeast while baking cakes hence don’t know how it would be.

      Reply
  3. SUNITA says

    January 2, 2013 at 7:41 am

    Hi Maria

    Wishing you and yr family a very happy new year and what a delicious cake for the new year, yummmmmmmyyyy its looking and I enjoyed the last day of 2012 and first day also. So, how was yours.

    Take Care
    Lv Sunita

    Reply
    • maria says

      January 2, 2013 at 11:13 am

      Great Sunita I also had a good year end and start. Wish you all happiness and luck for 2013 🙂 take care!

      Reply

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