Gluten Free Mithai Cake

For the last two weeks my social media feeds were filled with images of Indian sweets in preparation for Diwali and I kept drooling at the pictures. I love the flavour of Indian sweets but sometimes find most cloyingly sweet. I prefer home made mithai or sweets from select commercial brands. Inspired by all the sweets I had seen, I wanted to create something sweet which had the flavours of Indian mithai . I raided my pantry, my brains and in a few days my Gluten Free Mithai Cake was born 🙂 .

If you, like me prefer your sweets with flavour but not excessively sweet then this is for you! My non celiac family & friends gave it a thumbs up and I hope you will too!

Here is my gift to you this Deepavali/Diwali !

Jeeva’s Gluten Free Mithai Cake

Servings – 10 slices

Total Time – 1 hr


  • Ground Almonds /flour – 50 grams
  • Brown rice flour – 50 grams
  • Tapioca/Potato Starch – 50 grams
  • Corn Starch – 30 grams
  • Eggs – 2
  • Melted Butter or Coconut Oil – 100 grams
  • Jaggery powdered – 50 grams
  • Brown Sugar – 25 grams
  • Baking Poweder – 1/2 tsp
  • Xanthan Gum or Chia seed – 1/2 tsp
  • Almond or Dairy Milk – 60 ml
  • Pistachios chopped – 10 for topping
  • Almond or Vanilla Extract – 1 tsp + 1tsp for cashew cream
  • Cashew – 20 cashews soaked in water for half an hour (for making cashew cream)
  • Saffron – a few strands for topping
  • Honey or Jaggery syrup – 2tsp for cashew cream


  1. Pre heat an 8 inch round cake pan, grease and dust it with gf flour or use a non stick parchment paper.
  2. Mix all the flours, baking powder, xanthan gum in a bowl
  3. In another bowl beat the eggs, add the butter and whisk. Add in the vanilla extract & milk as well. Transfer the batter into the prepared tin.
  4. Bake for 40 minutes at 180 Degree Celsius .
  5. Pierce a toothpick into the baked cake, if the toothpick comes out clean take it out off the oven. Wait for 10 minutes so the cake cools down a little and then release it onto a cooling tray.
  6. As the cake is cooling , blend the cashews with 100 ml of water, the honey and extract to make the cashew cream.
  7. Chop the pistachio’s.
  8. Spread the cashew cream on the cake and then top it with pista and saffron strands.
  9. You could avoid the cashew cream and also add any topping of your choice including nutella or a whipped cream frosting but it won’t be mithai inspired then 🙂

  • I am not too sure if this will hold up without the egg but you could give it a try using a vegan egg replacer.

I hope you enjoy making this recipe! Light and Love to this Diwali

2 Comments Add yours

  1. Love the concept of Mithai in cake rather than regular sweets style.

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