Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.
Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.
Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.
Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.
Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.
Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.
Recipe
Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon
Desiccated coconut – 1/4 cup
Powdered sugar – 1 cup
Coconut milk – 1 cup
Lemon juice – 1 tablespoon
Gulkand – 1/4 cup
Tutti frutti – 1/2 cup
Cardamom – 1 teaspoon
Oil – 1/2 cup
Baking powder – 1/2 teaspoon
Baking soda – 1/2 teaspoon
Lemon zest – 1/2 teaspoon
Sugar coated fennel seeds – 2 tablespoon
For glaze
Lemon juice – 1 tablespoon
Powdered sugar – 1/4 cup
Lemon zest – 1/2 teaspoon
Sugar coated fennel seeds, desiccated coconut and cherry for topping
Method
Preheat the oven at 180° for 10 minutes.
Grease a cake tin and dust with water chestnut flour.
Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.
In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.
In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.
Add all the dry ingredients gradually. Mix well to make a lump free batter.
Add gulkand or rose petal jam and mix.
Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.
Pour the mixture into the greased and flour dusted cake tin.
Bake in preheated oven at 180° for 35 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time. So check after 30 minutes. Insert a toothpick in the middle if it comes out clean your cake is done.
Let the cake cool down completely.
For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.
Spread lemon glaze all over the cake.
Spread desiccated coconut over it.
Top with sugar coated fennel seeds and cherry.
Slice and enjoy the lemon coconut mixed heavenly taste.
Happy baking!!
Note –
1. If you want you can add little food colour in the batter.
2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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