Eggless Cashew Cake (Kaju Cake) Recipe

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Cashew Cake or Kaju cake is similar to Mawa cake but with curd as a base. It is rich and delicious with the goodness of cashews in every bite. A pleaser for the elderly looking to satisfy their kaju katli cravings.

Close-up of a Eggless Cashew Cake with a golden crust and creamy texture

Last week was my father-in-law’s 77th birthday and he invited some of his friends (read senior citizens) to a party at home. Keeping in mind everyone’s age and preferences, I kept the menu very simple and everyday food and nothing better to please them with – kaju cake #FTW.

Moist and fluffy Cashew cake topped with almonds

There was Poha, sambhar-vada, dhokla, chutney, sev, and hot tea. His friends got him a cake from a bakery and I made him another simple but rich in taste which will especially appeal to the elderly, Cashew Cake.

Eggless Cashew Cake on a white plate, ready to be served

I followed my basic cake recipe which I have conquered for tea cakes. I replaced some flour with cashew flour or meal. The more you replace, the dense cake can be. I recommend somewhere between 1/4 cup to max 1/2 cup of flour replacement.

Apart from richness, the addition of cashew flour gives a better taste and a softness that cannot come with essence. The taste is simple yet something like an Indian sweet. A very suitable cashew cake to please elders, in-laws, or people looking for different flavors. This cake lies somewhere near a Mawa Cake.

A beautifully decorated Eggless Kaju Cake topped with almonds

How to Make Eggless Cashew Cake at Home?

Cashew Cake

Cashew Cake is similar to Mawa cake but with curd as base. It is rich and delicious with goodness of cashews in every bite. A pleaser for elderly looking to satisfy their kaju katli cravings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Baking, Dessert
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 6 inch round cake

Ingredients

Instructions

  • Preheat oven to 200 °C. Grease and line a 6 inch round pan. Sift flour 2-3 times. After toasting almonds in the oven, gently split them into 2 or you can use whole almonds also.
  • In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 2 lots, blending in well after each addition. Fold in cashew meal now gently.
  • Pour the batter in the prepared pan. Top with toasted almond slices. Bake at 200 °C for 10 minutes, reduce temperature to 170 °C and bake for 25-30 minutes or till a toothpick inserted into the cake comes out clean.
  • Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn’t slice neatly.

Notes

  1. Heaped 1/4 cup of whole cashews will give approximately 1/2 cup of cashew flour.
  2. I used oil for my cake.
  3. Like a quickbread it is best to slice the cake next day. 

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