Eggless Thandai Cake Recipe

Eggless Thandai cake Recipe is a fusion teacake flavoured with the Holi special thandai mix and makes a perfect treat to celebrate Holi.

Thandai is an important part of Holi celebrations. Learn how to infuse the flavour in bakes and create new fusion cakes and desserts. Here is my attempt at creating a teacake with thandai. You can either use thandai mix ready made or use the quantity given to make just enough for the cake.

Grinding the thandai spices and nuts with sugar makes it easier to incorporate into the batter. As the nuts when grinded separately, has the risk of releasing oils, it is easier to grind with sugar. This way, you won’t over process the mixture and the nuts will be safely ground.

The recipe is such an easy one to make. Mix all the dry ingredients separately. Mix the liquids separately and add them together. If you are a beginner, then you definitely need to try this. You will be surprised how easy it is to bake an exotic looking cake.

Do not over mix the batter of the eggless Thandai Cake Recipe. When you add the liquids to the dry mix, use a whisk to mix it 75%. Even if there are dry ingredients left out, it is completely fine. Use a silicon spatula to do the final mixing. This way, it will be safely mixed without developing the gluten in the flour. This will also create a lighter cake.

Different methods to bake Eggless Thandai Cake Recipe

Bake the cake in OTG at 160C, with both filaments on and fan on. Place the cake in the middle rack.

If using MW convection, bake the cake at 150C and use the small rack to place the tin.

If baking on stove, use the smallest burner, preheat the pan or pressure cooker for 15 minutes. Place a small stand inside and place the cake tin on it. Cover and bake for the mentioned time.

Cooling the cake well before slicing is very much important. Do not slice a warm cake as the cake will be too soft and easily crumble. Allow the cake to cool down on wire rack to avoid condensation at the bottom. You can either slice it once it cools or you can wrap it in cling film and allow it to mature overnight before slicing.

Always store the leftover cake in an airtight box in fridge. As the cake is eggless, it will spoil easily.

If you love to visually learn from videos, here is a short video I made that might help you to easily understand the recipe. Follow me on Instagram to get more updates for my day to day baking and recipes.

You can also make the thandai powder as a large batch and use it for other recipes or just make thandai for Holi. Check out he easy breezy recipe for Thandai mix I posted. Click on the image below to read the recipe.

I love creating fusion desserts with Indian spices and flavours. One of my favourite way is to make cheesecakes, both baked and no bake versions. Check out both of my Eggless cheesecakes made with thandai flavour. Click on the image to get the recipe.

Eggless Baked Thandai Cheesecake

Click on image for recipe

Eggless no bake Thandai Cheesecake

Click on image for recipe

Eggless Thandai Cake Recipe

Gayathri Kumar

Eggless Thandai cake Recipe is a fusion teacake flavoured with the Holi special thandai mix and makes a perfect treat to celebrate Holi.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cooling Time 1 hour hr

Course Cakes

Cuisine Fusion, Indian

Servings 16 Slices

Ingredients

  

To Grind:

• 150 g Sugar
• 10 g Almonds
• 10 g Cashewnuts
• 10 g Pistachios
• 1.5 tbs Melon Seeds
• ½ tsp Pepper
• ½ tsp Fennel Seeds
• 1 tbs Dried Rose Petals
• Saffron a few strands
• 2-3 Cardamom Pods

For the Cake

• 200 g Maida/ All Purpose Flour
• 50 g Dairy whitener/ Milk Powder
• 1 tsp Baking Powder
• ½ tsp Baking soda
• 300 ml Milk
• 100 ml Ghee
• Pistachios and Almonds and Rose petals for Garnish

Instructions

 

• Preheat oven to 160C.
• Grease and line 7” square pan and keep it ready.
• In a bowl, combine maida, milk powder, baking powder and baking soda.
• In a mixer jar take all the ingredients given under to grind, grind to make a smooth mix.
• Add it to the dry ingredients and mix well.
• Add milk and ghee to the dry mix and whisk to form smooth batter.
• Pour the batter into the prepared cake tin and garnish the top with pistachios, almonds and rose petals.
• Bake in the preheated oven for 35 minutes or until a toothpick inserted comes out clean.
• Allow it to cool for a while.
• Flip it on to wire rack and re flip it to another rack.
• Allow the cake to cool completely before slicing.
• Store the leftover pieces in an airtight box in fridge.

Notes

Use 50 gm of thandai powder if you have it at hand. You need to omit all the ingredients except sugar in the to grind list.

Keyword Eggless Thandai Teacake Recipe