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You are here: Home / Baked Delicacies / Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 

Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 

19/09/2017 by Sujata Roy 20 Comments

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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.

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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

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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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Filed Under: Baked Delicacies, Dessert, Fusion Foods, Gluten Free, Satvik Food Recipes, Vegan Foods, Vegetarian, World Cuisine Tagged With: cardamom, coconut milk, dairy free cake, desiccated coconut, dessert, easy baking, eggless cake, fasting recipe, flavourful and delicious cake, gluten free cake, gulkand cake, party dessert, singhara atta cake, water chestnut flour cake

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Reader Interactions

Comments

  1. mistimaan says

    19/09/2017 at 5:00 PM

    What a yummy dessert recipe…..well presented 🙂

    Reply
    • Batter Up With Sujata says

      19/09/2017 at 5:14 PM

      Thank you so much 😊😊

      Reply
  2. Smriti Ganguly says

    19/09/2017 at 5:21 PM

    Fabulous taste …👌👌👌
    Thank you for giving me opportunity to taste ..I m fortunate.. Really its truly innovative ..🙏🙏 Too good.Yummy

    Reply
    • Batter Up With Sujata says

      19/09/2017 at 5:25 PM

      Thanks a lot for your lovely words Smriti dear 😍 😍

      Reply
  3. Ankita Dash says

    19/09/2017 at 9:05 PM

    Looking delicious..

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 2:47 AM

      Thanks Ankita 😍 😍

      Reply
  4. Kukis_culinary says

    20/09/2017 at 2:41 AM

    Great & useful post for me ❤🤗

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 2:47 AM

      Thank you so much dear 😍 😍

      Reply
  5. anushascuisines says

    20/09/2017 at 6:29 AM

    Delicious!!!!

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 7:22 AM

      Thanks Anusha 😍 😍

      Reply
  6. Deepthi says

    20/09/2017 at 7:01 AM

    Wat is water chestnut flour? Wat is the alternate for tat?

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 7:22 AM

      Water chestnut flour is singhara atta. We usually take it on fasting days. You can use any flour instead of it.

      Reply
  7. Jays says

    20/09/2017 at 10:24 AM

    Any alternative of gulkand because gulkand is not available in my area

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 11:09 AM

      You can make gulkand at home. Or you can add any flavour of your choice 😊

      Reply
  8. aditi99jain says

    20/09/2017 at 2:04 PM

    Sounds very good recipe, can I use milk in place of coconut milk ?

    Reply
    • Batter Up With Sujata says

      20/09/2017 at 2:19 PM

      Thank you so much. Yes you can use normal milk instead of coconut milk.

      Reply
  9. mayurisjikoni says

    13/05/2018 at 6:33 PM

    Wow Sujata a cake with singada atta only. Awesome. Bookmarked it.

    Reply
    • Batter Up With Sujata says

      14/05/2018 at 1:25 AM

      Thank you so much Mayuri 😊 😊

      Reply
  10. Toni Leggate says

    18/11/2018 at 10:49 PM

    Hello, what an interesting recipe! I am searching for an alternative to almond flour as I have a tree nut allergy. I believe I will be safe with Water Chestnuts and hope you might be able to confirm that Water Chestnut Flour can substitute for almond flour?
    I think I shall buy some anyway to try your recipe!
    Many thanks for any help you can give
    Toni

    Reply
    • Batter Up With Sujata says

      18/11/2018 at 5:27 PM

      Thanks a lot Toni. Yes I think you can use water chestnut flour instead of almond flour. Even you can also use oats flour. Please do try, I am sure you will love the taste 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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