Eggless Baath Cake Recipe – Goan Baath Cake Recipe | Goan Christmas Sweets

Eggless Baath Cake Recipe with step by step photos.  Goan Baath Cake is easy, soft and leaves a nice taste on your mouth palette. 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.. Actually this is an instant version as normal Goan Baath Cake have to be soaked overnight.

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 🙂

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 🙂

How to make Eggless Baath Cake recipe:

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.

13. 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.  Serve eggless Goan Baath Cake warm or chilled.

Eggless Baath Cake recipe card below:

4.0 from 2 reviews

Eggless Baath Cake – Goan Baath Cake

 

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Prep time

1 hour

Cook time

1 hour 10 mins

Total time

2 hours 10 mins

 

Author: Maria@flavorsofmumbai.com

Recipe type: Dessert

RecipeCuisine: General

Serves: 10

recipeIngredient (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

How to make the recipe?

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.

Notes

1. Very important don't keep opening your oven door. This will lead to cake cracking.
2. All ovens have different capacity and temperature so be alert while you bake. 3. 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.
4. You could use nuts like pistachios Or rose petals for a different variation of the cake.
5. 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 🙂
6. Don't overbake Or underbake any cake.
7. 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.

Nutrition Information

Serving size: 8 to 9 people

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