Eggless Baath Cake – Goan Baath Cake

by maria updated January 13, 2014

Goan Baath Cake, Goan Baath Cake Recipe, Eggless Goan Baath Cake, Baath Cake : Easter is coming soon so thought of making Goan Baath Cake. Actually one of my reader Pooja Saha requested me to make Eggless Baath Cake. I have already made Baath Cake earlier last year. So Pooja and all other vegetarian people dedicating this eggless version of Goan Baath Cake. Goan Baath Cake is easy, delish, soft and leaves a nice flavor on your mouth palette. Actually this is an instant version as normal Goan Baath Cake have to be soaked overnight.

Easter Or Christmas Goan Baath Cake is always welcome :) that too an eggless version…

Actually one of my reader Pooja Saha requested me to make Eggless Baath Cake. I have already made Baath Cake earlier last year. So Pooja and all other vegetarian people dedicating this eggless version of Goan Baath Cake to all of you. Goan Baath Cake is easy, delish, soft and leaves a nice flavor on your mouth palette. Actually this is an instant version as normal Goan Baath Cake have to be soaked overnight.

Goan Baath Cake

However this Goan Baath Cake is soaked only for an hour. The outcome is beautiful, supple and smooth textured cake. I am gonna make some more as I will be giving as Easter goodies to my friends in Pune and relatives and friends back in Mumbai. Nowadays people are asking me to open my restaurant and start taking orders. The thought is sweet but I will take one thing at one time. Restaurant will follow may be later but as of now just blogging and cooking :)

Goan Baath Cake

During festive season it’s great time to make sweets. Spend time in prayers, celebrate with family. That reminds me I haven’t made Easter eggs still lot of work to be completed gosh. I wish I had four hands and two brain just kidding.

Hmmm Marzipans are my favorite. But this time I won’t make them but will buy them Or ask someone to make for me ;) I had bought this bundt pan just 2 days back. I was quite anxious to use them. Just like a small baby is curious to play with their new toys. Guess I did justice to my new bundt pan :)

Eggless Baath Cake step by step recipe details below:

Preheat oven at 180 °C exactly ten minutes before baking. Grease your pan with butter Or olive oil. Dust some flour on it. I have used a bundt pan you could use a round Or oval pan.

Goan Baath Cake

Sift semolina, baking powder and salt. Add desiccated coconut to it. Mix all nicely and keep aside.

Goan Baath Cake

Take flaxseed and roast them on low heat on a pan for 2 to 3 mins.

Goan Baath Cake

Switch off the gas grind them into a fine powder. Mix the flax seed powder into a cup of hot milk. Give it a nice stir. Allow to rest for 5 to 7 mins.

Goan Baath Cake

In the meanwhile grind whole cardamom with milk powder into a processor until fine powder is formed.

Goan Baath Cake

Mix this with the sifted dry ingredients.

Goan Baath Cake

Take flaxseed – milk and beat on high speed with a beater.

Goan Baath Cake

Add butter / ghee to it and beat again for 2 to 3 min.

Goan Baath Cake

Now put castor sugar.

Goan Baath Cake

Beat nicely until they blend well. Add dry ingredients gradually into batches of three. Beat nicely until they incorporate well with each other. Lastly add 1 cup of  boiling milk and allow to rest for an hour. Cover with a lid.

Goan Baath Cake

Post one hour check the taste. If you feel you need more sugar then add little more sugar. Pour the batter into the greased pan.

Goan Baath Cake

Bake at 180°C for 30 mins then reduce the temperature to 160°C for remaining 30 mins. Total time for baking should take about 1 hour Or until the skewer comes out clean.

Goan Baath Cake

Once it’s baked leave it in the oven for 2 to 3 mins with closed door. This will give a nice brown color to your cake.

Goan Baath Cake

Tip:

  • Very important don’t keep opening your oven door. This will lead to cake cracking.
  • All ovens have different capacity and temperature so be alert while you bake. If your cake starts giving fragrance and leaves the edges of your pan. That means it’s almost baked Or baking. Do a skewer test always while baking cake.
  • You could use nuts like pistachios Or rose petals for a different variation of the cake.
  • At any point of time you feel the cake is not baked. There is nothing to get hassled keep it back in the oven until it’s baked :)
  • Don’t overbake Or underbake any cake.
  • Usually people don’t like flax seed flavor in cakes. But lemme tell you roasted ones taste great and leaves a nice nutty flavor in your cakes. It’s healthy and eggless too! Moreover one cannot make out if you ever added flaxseed into Baath cake.

Eggless Goan Baath Cake recipe and  printable version below:

Eggless Baath Cake – Goan Baath Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: General
Serves: 10
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 1 cup desiccated grated coconut about 150 gms
  • ½ cup semolina (rava) about 75 gms
  • 2 tbsp flaxseed roasted Or toasted for 2 mins
  • 2 cup hot milk
  • 2 tbsp milk powder
  • 3 green cardmom
  • 1.5 t/s baking powder
  • 1 t/s salt
  • 3 tbsp butter Or clarified butter (ghee)
  • 90 gms castor sugar
Instructions
  1. Preheat oven at 180 °C exactly ten minutes before baking. Grease your pan with butter Or olive oil. Dust some flour on it. I have used a bundt pan you could use a round Or oval pan.
  2. Sift semolina, baking powder and salt. Add desiccated coconut to it. Mix all nicely and keep aside.
  3. Take flaxseed and roast them on low heat on a pan for 2 to 3 mins.
  4. Switch off the gas grind them into a fine powder. Mix the flax seed powder into a cup of hot milk. Give it a nice stir. Allow to rest for 5 to 7 mins.
  5. In the meanwhile grind whole cardamom with milk powder into a processor until fine powder is formed.
  6. Mix this with the sifted dry ingredients.
  7. Take flaxseed - milk and beat on high speed with a beater.
  8. Add butter / ghee to it and beat again for 2 to 3 min.
  9. Now put castor sugar.
  10. Beat nicely until they blend well. Add dry ingredients gradually into batches of three. Beat nicely until they incorporate well with each other. Lastly add 1 cup of boiling milk and allow to rest for an hour. Cover with a lid.
  11. Post one hour check the taste. If you feel you need more sugar then add little more sugar. Pour the batter into the greased pan.
  12. Bake at 180°C for 30 mins then reduce the temperature to 160°C for remaining 30 mins. Total time for baking should take about 1 hour Or until the skewer comes out clean. Once it's baked leave it in the oven for 2 to 3 mins with closed door. This will give a nice brown color to your cake.
Nutrition Information
Serving size: 8 to 9 people


{ 8 comments… read them below or add one }

Astute October 2, 2013 at 8:33 pm

Thank You Maria, for a wonderful recipe for Vegetarians :)

Would you please let us know what size baking pan we should use to bake this qty? I see you have use Bundt pan but I assume normal baking pan should be fine too

Look forward to hear from you

Reply

maria October 3, 2013 at 9:18 am

Yes Astute normal round pan Or loaf pan would be just fine. Thanks for your kind words. Lemme know your views once you make the cake…… take care!

Reply

Suzanne Perazzini April 5, 2012 at 9:11 am

That looks so moist and healthy, it might be worthwhile seeking out those flaxseeds. My husband and son don’t really eat sweet food but they might eat this.

Reply

maria April 5, 2012 at 9:16 am

Thanks Suzanne do try them for sure :)

Reply

Tina@flourtrader April 4, 2012 at 7:20 pm

It is fun to get new gadgets for the kitchen, that bundt pan will come in handy. This cake looks so good, I wish I was getting it as a gift. Your friends will be so delighted to receive this! Also, I think it is pretty cool that this was a reader request. Now that you have told everybody, you may have flood of requests! Enjoy the day.

Reply

maria April 5, 2012 at 7:55 am

Thanks Tina :) flood of requests gosh will take years to complete all ;)

Reply

Kiri W. April 4, 2012 at 4:38 pm

Wow – what a beauty! You had me at coconut. Thank you for the lovely explanation, too! :)

Reply

maria April 4, 2012 at 5:49 pm

You are welcome Kiri thanks a ton :)

Reply

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