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

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 🙂 🙂

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.

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.

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

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

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

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

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.

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 Cream Cake recipe details below:

5.0 from 1 reviews

Eggless Cardamom Cream Cake

 

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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.

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