Gulkand cake recipe with step by step photos. Sharing an absolutely tasty, flavorful and soft cake with lovely gulkand flavor. I made this gulkand cake recipe long back and it is lying in drafts for quiet some time. I wanted to share this during holi but missed to do so. So sharing this super easy one bowl gulkand cake recipe with you all today. I have used whole wheat flour here but you can use maida too.
As most of you may know gulkand is a rose preserve with many health benefits. It is natural coolant and you can use it in summer season to cool us down.
To make gulkand cake recipe I have used my most trusted eggless tutti frutti cake recipe as base and just added gulkand to it. I added cardamom powder instead of vanilla and some almond powder for flavor and taste. Do try this yummy cake if you love gulkand flavor. A rich and tasty teatime treat it will be.
Serve gulkand cake sliced with coffee. Keeps well for 2-3 days.
Here is how to make gulkand cake with step by step photos. Also check tutti frutti cake, orange loaf recipes.
Step by step gulkand cake recipe
1.Preheat oven at 180C.
2. Take curd, oil, powdered sugar, cardamom powder in a mixing bowl. Whisk well to incorporate everything together.
3. Sift flour, almond flour, salt and baking powder together over the wet ingredients.
4. Fold the gulkand and mix gently. Pour the batter into a loaf tin and bake for 30-40 minutes until a tester comes out very few crumbs. Serve gulkand cake warm or at room temperature.
Few More Bakery Style Snacks
Gulkand Cake Recipe
Gulkand cake recipe- eggless and no butter
1 CUP = 250 ml
Ingredients
- Dry ingredients:
- 11/4 cups whole wheat flour
- 1/4 cup almond flour
- ⅛ teaspoon salt
- 1⅛ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/4 cup gulkand
- Wet ingredients:
- ½ cup oil
- 1 cup curd whisked smooth
- 4 tablespoons castor or fine sugar
- 1/2 teaspoon cardamom powder.
Instructions
- Preheat oven at 180C.
- Take curd, oil, powdered sugar, cardamom powder in a mixing bowl. Whisk well to incorporate everything together
- Sift flour, almond flour, salt and baking powder together over the wet ingredients.
- Fold the gulkand and mix gently. Pour the batter into a loaf tin and bake for 30-40 minutes until a tester comes out very few crumbs. Serve gulkand cake warm or at room temperature.
Notes
2. If needed reduce the amount of gulkand and increase the quantity of sugar
Nutrition
Charm says
Awesome ! Any replacement for almond flour?? Or, any suggestions as to where I could get it ? – I am from Chennai.
Harini says
you can use just wheat flour. I made it at home. Dry roast, grind and sieve
yuvika says
Hi
I donot have almond flour can I still make it, if I skip 1/4 cup of almond flour will there be any changes in the cake baking ingredients. Please explain. Thank you.
Harini says
Hi Yuvika, you can easily make almond flour by dry grinding almonds in mixer grinder. Otherwise just substitute wheat flour for almond flour.
Dipti says
Can we use maida or cake flour instead of whole wheat flour.
Devika says
So rich and yummy. thanks for the recipe
Swati Joshi says
Must try
Aparna says
Hi Harini.. I am allergic to milk n milk products… Can u suggest any substitute for curd please?
Rachana says
How much gulkand have you used?
Dani says
This recipe came out great! I made it vegan by replacing the curd with homemade soy yogurt that I by mistake curdled. I did add in less sugar because I try to eat less sugar, and I replaced the oil with applesauce. So yummy!
Harini says
1/4 cup, it is mentioned in recipe.