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
- Pre heat an 8 inch round cake pan, grease and dust it with gf flour or use a non stick parchment paper.
- Mix all the flours, baking powder, xanthan gum in a bowl
- 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.
- Bake for 40 minutes at 180 Degree Celsius .
- 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.
- As the cake is cooling , blend the cashews with 100 ml of water, the honey and extract to make the cashew cream.
- Chop the pistachio’s.
- Spread the cashew cream on the cake and then top it with pista and saffron strands.
- 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