This cake is inspired by the traditional dessert: Gulab Jamun, made with plant-based ingredients that are just as delicious and indulgent as the original. In this blog post, I will show you how to make this vegan version of Gulab Jamun Cake that is sure to impress your friends and family while being kind to animals and the planet. So let’s get started!
Why Gulab Jamun Cake?
Gulab Jamun is a popular Indian dessert that is traditionally made from deep-fried milk solids balls that are soaked in a sugar syrup flavored with cardamom and rose water. It is a rich and indulgent dessert that is typically reserved for special occasions and festivals.
However, for those who follow a vegan lifestyle, traditional Gulab Jamun is off-limits as it contains dairy products like milk and ghee. Don’t worry though, because I already have a vegan Gulab Jamun recipe here on the blog! But if you don’t want to individually shape the gulab jams or spend time soaking them in syrup then I have an amazing solution for you – Vegan Gulab Jamun Cake!
How to serve Vegan Gulab Jamun Cake?
Well, if you want to go all out, you can serve a warm slice with some vegan ice cream the way it is enjoyed in India when you want something super indulgent. You could also just enjoy a slice by itself or with a cup of masala chai.
Ingredients you’ll need to bake this cake
Here’s a list of ingredients you need to make this recipe. You can find exact measurements in the printable recipe card below.
- Slices of white bread : This is the ingredient I usually use to replace “Khoya” or milk solids in Indian dessert recipes.
- Cashews : 2nd half of the “Khoya” substitute, cashews provides the fatty richness that makes this dessert moist and soft.
- Soy milk : You can sub with other plant-based milks but then don’t bring the wet mixture to a boil in that case. Other plant-milks tend to curdle at higher temperatures.
- Brown sugar : I used brown sugar here to provide the classic brownish color of gulab jamuns to this cake. You can use white sugar instead but the cake will have a lighter color.
- Baking powder : To help rise the cake
- Neutral oil : Used in a very small amount to make the cake moist.
- Ground cardamom seeds : Classic spice used to spice up the Gulab Jamun syrup
- Few strands of saffron : You can skip this if you don’t have it
- Rose water/Gulab jal : No Gulab Jamun is complete with a tiny splash of gulab jal!
How to store this Gulab Jamun cake?
This Vegan Gulab Jamun cake can be stored for up to a week in an air tight container in the fridge. The slices can also be frozen for up to 3 months. Remove from the freeze the night prior to consumption and let ti slow-thaw in the refrigerator.
If you try out this recipe then definitely send me some pictures on Instagram .
Other dessert recipes for you to try:
- Vegan Gulab Jamun
- Vegan Spiced Plum cake recipe
- Vegan Cardamom Chocolate Chip Cookies Recipe
- Cardamom Snickerdoodle Cookies
Easy Vegan Gulab Jamun Cake
Ingredients1x2x3x
- 7 slices white bread 1 slice of about 35 g so total weight: 245 g
- ½ cup cashews 70-80 grams or 2.5-2.8 ounces
- 1 cup soy milk 240 ml or 8 oz
- ½ cup water 118 ml or 4 oz, plus more if required
- 1 cup brown sugar 200 grams or 7.05 ounces
- 1 tsp baking powder
- ¼ cup oil 55 grams or 2 ounces
- ½ tsp ground cardamom seeds
- Few strands of saffron
- 1 tbsp rose water/Gulab jal
Optional Garnish
- ¼ cup pistachios chopped
Instructions
- Start by adding the cashews, soy milk, water, sugar, cardamom, and saffron to a pot and place it on the stove on medium heat.
- Bring it to a boil, be careful to stir a few times to prevent the bottom from burning, and immediately switch off the heat.
- Let it slowly cool down (this helps soften the cashews without the need for multiple bowls. Alternatively you can soak the cashews overnight, drain and add to this mixture after boiling).
- While the mixture cools down, Turn your oven on to 180C/350F.
- Then take 7 slices of white bread and blend/process it to a fine powder.
- Add this white bread powder to a large mixing bowl.
- Add baking powder to this and stir it in with a spatula.
- Once the cashew spice milk mixture cools down, add the rose water, pour it into a blender, and blend smooth.
- Pour this into the bread powder and stir to combine everything well with a spatula.
- The bread powder will absorb the liquid and you will get a thick batter.
- Pour it into a well-oiled cake pan (bundt or otherwise).
- Place into the oven and bake for 40-45 minutes, covering the pan with an aluminium foil halfway through to prevent the top from burning.
- Do the crumb test by inserting a long toothpick to see if the centre is cooked. This cake is moister than regular cakes so you will have more crumbs sticking to the toothpick.
- Remove from the oven and let it cool down completely before removing from the pan.
- Top with chopped pistachios and serve with some ice cream or a side of coffee/vegan chai!
Nutrition
Here’s a delicious recipe for a vegan version of Malai Kofta with potato-tofu kofta balls in a rich tomato cashew sauce. This vegan recipe is a perfect alternative to meat- or dairy-based dishes and bursting with flavors that will leave you craving more. These kofta balls are crispy on the outside and tender on the inside, and they pair perfectly with the creamy and tangy tomato cashew sauce. With its soft and creamy koftas, rich and flavorful gravy, and aromatic spices and herbs, it is a dish that is sure to please even the most discerning palates.
Malai Kofta is a very popular dish in India and has made its way to different parts of the world as well. Malai Kofta is believed to have originated in the Mughal era of Indian history. The Mughals were known for their love of rich and luxurious foods. Malai Kofta is thought to be a dish that was created to satisfy their culinary preferences.
The word “Malai” in Hindi means cream, and “Kofta” refers to a meatball. Originally, the koftas were made with minced meat and were served in a creamy sauce made with cream, butter, and spices.
Over time, the recipe has evolved, and the meat has been replaced with vegetarian or vegan alternatives. Now, paneer (Indian cheese) is often used instead of meat. While in the vegan version, mashed potatoes or vegetables are used to make the koftas.
What is Malai Kofta?
Malai kofta is a popular Indian vegetarian dish that consists of soft and creamy kofta (dumplings) made from paneer (Indian cottage cheese) or potatoes, mixed with nuts, herbs, and spices, and served in a rich and flavorful gravy made from cashews, cream, and tomatoes. The dish is typically served with naan or roti (Indian flatbread) and basmati rice.
The basic recipe typically involves making the koftas by combining mashed paneer or potatoes with nuts, herbs, and spices. After that it is formed small balls that are deep-fried until crispy and golden brown. Blending cashews, cream, and tomatoes into a smooth paste, and then cooking it with a variety of spices and herbs until it becomes thick and creamy makes the gravy.
The koftas are then added to the gravy and simmered for a few minutes until they are heated through and fully coated in the rich and flavorful sauce. The dish is often garnished with chopped coriander or fresh cream, and served with naan or roti and steaming hot basmati rice.
Vegan Malai Kofta?
The plant-based version of the traditional Indian dish called Malai Kofta is Vegan Malai Koftas. The dish typically consists of fried koftas made from minced meat or paneer added to a mildly spiced tomato-based gravy. To create the vegan kofta balls for Malai Kofta, mix mashed potatoes, vegetables, and spices, and then deep-fry the mixture until crispy and golden brown. Combine plant-based ingredients like coconut milk, cashew cream, and spices such as cardamom, cinnamon, and cloves to make the creamy gravy for Vegan Malai Koftas. Add the vegan kofta balls to the creamy gravy and let them simmer until they are tender and fully infused with the flavors of the spices and sauce.
Ingredients and Substitutes for Vegan Malai Kofta
Here are some options:
- For the kofta: Instead of using potatoes and tofu, you could use mashed chickpeas, mashed cauliflower, or mashed sweet potato. These ingredients will provide the desired texture and flavor to the kofta. You can also add some vegan protein powder to give the kofta more structure.
- For the cream: I used soy cream, but you can use cashew cream, almond cream or coconut cream. You can easily make these creams at home by blending coconut milk or soaked cashews with water until smooth.
- For the fat: You could use coconut oil or vegan butter. These options will provide the same richness and flavor as ghee.
- Tofu: Instead of using Tofu, you could use rehydrated TVP, processed, or vegan cheese.
By using these ingredients, you can create a delicious and healthy version of Malai Kofta.
How to make Vegan Malai Kofta? (Step-by-step process)
To start, we will prepare the tomato cashew sauce. In a heavy-bottomed pot, heat some oil and add whole cumin seeds.
Once they start spluttering, add chopped onion and green chilies and cook until the onions turn soft. Then add minced ginger and garlic and cook for a few minutes. Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
Then, add canned tomatoes and their juices, cashews, and salt. Cover the pot and let it simmer for 15 minutes, stirring occasionally.
Once done, transfer the mixture to a blender and blend until smooth.
After the kofta balls are prepared, pour the creamy mixture back into the pot and add plant-based cream, garam masala, and crushed methi leaves.
Making the Kofta Balls
Now, let’s prepare the kofta balls. In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together.
If it is too sticky or too wet and falling apart, add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls. Roll these over cornstarch, gently coating them with the cornstarch.
This helps hold the kofta balls’ shape when frying in oil.
Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches. Be careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color. Flip through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate.
When ready to serve, add the kofta balls to the tomato cashew sauce, then pour the reserved cream over the top of the kofta. Garnish with coriander/cilantro.
Enjoy with roti and/or basmati rice.
This vegan recipe is perfect for a family dinner or a special occasion. It is a hearty and flavorful dish that will satisfy even the pickiest eaters. The kofta balls are a great source of protein and the tomato cashew sauce is loaded with healthy vitamins and minerals.
One of the best things about this recipe is that it can be customized to suit your taste buds. If you like it spicy, you can add more chili powder or cayenne pepper. If you prefer a milder taste, you can adjust the spices accordingly. You can also add some vegetables like peas, carrots, or bell peppers to the tomato cashew sauce to give it an extra boost of nutrition and flavor.
How to store Malai Kofta?
To store vegan Malai Kofta, follow these steps:
- Let the dish cool down to room temperature. Do not leave it at room temperature for more than 2 hours, as this can cause the growth of harmful bacteria.
- Transfer the koftas and gravy to separate airtight containers.
- Place the container in the refrigerator. You can mix them together about 10-15 minutes prior to serving.
- Vegan Malai Kofta can be stored in the refrigerator for up to 4 days.
- To reheat, you can either microwave the koftas and gravy together or warm them up on the stovetop. If the gravy has thickened, you can add a little water or vegetable broth to thin it out.
It’s important to note that vegan Malai Kofta tastes best when freshly made, as the koftas can become a bit soggy after refrigeration. If you want to enjoy the dish at its best, it’s best to make it fresh or store the dough for koftas and gravy separately and fry the koftas before serving, assemble them and serve.
How to make healthier version of Vegan Malai Kofta?
There are a few ways to make vegan Malai Kofta even better:
- Use a variety of vegetables: While mashed potatoes are a great base for the koftas, you can also add grated carrots, cauliflower, peas, or chopped spinach to the mixture. This will not only add more flavor and texture but also make the koftas more nutritious.
- Experiment with different spices: In addition to the traditional Indian spices like cumin, coriander, and turmeric, you can try adding other spices like garam masala, paprika, or smoked paprika to the koftas and the gravy. This will give the dish a unique and complex flavor.
- Use homemade cashew cream: Instead of using store-bought cashew cream, try making your own by soaking raw cashews overnight and blending them with water until smooth. This will give the dish a fresher and creamier taste.
- Add fresh herbs: Garnish the dish with freshly chopped cilantro or mint to add a pop of color and freshness to the dish.
- Use a healthier cooking method: Instead of deep-frying the koftas, try baking them in the oven or air-frying them to make them healthier. This will reduce the amount of oil in the dish and make it a more guilt-free indulgence.
By experimenting with these tips, you can elevate the flavor and nutrition of vegan Malai Kofta and enjoy a delicious and healthy meal.
Check out @ beextravegant for more such delicious plant based recipes.
Here are a few dishes that go really well with Rotis or parathas:
- Mushroom Masala
- Lahsun Chutney
- Baingan ka Bharta
Easy Vegan Malai Kofta – Restaurant Style
Ingredients1x2x3x
Kofta – Potato Tofu balls
- 3 potatoes (boiled for about 14-15 minutes until mashable)
- 250 g extra firm tofu
- 1/4 cup cornstarch or arrowroot starch more if required
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 2 tsp garam masala
- 1 tsp salt
- oil for frying
Tomato Cashew Sauce
- 1 tsp whole cumin seeds
- 2-3 green chillies chopped
- 1 large onion coarsely chopped
- 1 400 g can diced tomatoes
- 1/4 cup cashews
- 4 cloves garlic and 1-inch piece ginger, minced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp red chili powder or cayenne pepper
- 1 tsp salt
- 1 1/2 tsp garam masala
- 1/4 cup plant-based cream
- 1 tbsp kasoori methi dried fenugreek leaves,
- Coriander/cilantro for garnish (optional)
Instructions
- In a large heavy-bottomed pot, heat oil and add whole cumin seeds to the oil.
- Once they start spluttering and changing color, add the onion, and green chilies and cook until the onions turn soft.
- Then add the minced ginger and garlic and cook for a few minutes.
- Once the raw smell disappears, add the ground spices (turmeric, cumin, coriander, red chili powder) and saute for a minute.
- Then, add the canned tomatoes and their juices, and cashews, salt. Cover the pot and bring it to a simmer over medium heat. Let simmer covered for 15 minutes, stirring occasionally.
- Transfer the onion and tomato mixture to a blender and blend until smooth, making sure to vent so hot air doesn’t build up in the blender. Alternatively, you can use an immersion blender. Pour the creamy mixture back into the pot and add the plant-based cream, reserving a few tbsp to serve at the end, the garam masala, and the crushed methi leaves. Mix together and cover the pot and set aside until the kofta potato-tofu balls are ready.
- In a large mixing bowl, add grated tofu, grated potatoes, ground spices (red chili and garam masala), cornstarch, lemon juice, and salt.
- Mix together and test the consistency by forming some into a ball by rolling them between your palms. It should hold together. If it is very sticky or too wet and falling apart, you can add a bit more cornstarch. Shape the rest of the kofta mixture into mini balls.
- Roll these over cornstarch, gently coating it with the cornstarch. This helps hold the kofta balls it’s shape when frying in oil.
- Heat about 2 inches of high-heat safe oil in a heavy-bottomed pot over medium-low heat. When the oil is heated, fry the shaped kofta in batches, being careful not to overcrowd the pan, until the kofta is a beautiful dark golden brown color, flipping through for even cooking. When the kofta is fried, transfer it to a paper towel-lined plate
- When ready to serve, add the kofta balls to the tomato cashew sauce (only use what you will eat in one sitting, as the kofta gets soggy once in the sauce), then pour the reserved cream over top of the kofta. Garnish with coriander/cilantro. Enjoy with roti and/or basmati rice.
Nutrition
Vada Pav, also known as the “Indian Burger,” is a popular street food delicacy hailing from the vibrant city of Mumbai. This flavorful dish consists of a spicy potato patty (vada) sandwiched between soft pav buns, accompanied by a medley of chutneys. With its explosive combination of textures and flavors, Vada Pav has captured the hearts and palates of food enthusiasts across the globe. In this recipe blog, I will guide you through the step-by-step process of creating this delectable street food favorite right in your own kitchen.
Origin of Vada Pav
While the exact origin of Vada Pav’s creation is not pinpointed to a specific individual or place, it is the amalgamation of culinary influences from different regions of India that have contributed to its evolution and widespread popularity.
Over time, Vada made its way to the streets of Mumbai, formerly known as Bombay, where it underwent a transformation and became an integral part of the iconic street food dish called Vada Pav. Mumbai’s bustling street food culture and the affordability of Vada Pav made it a beloved go-to snack for the city’s working-class population.
Vada Pav, with its fusion of flavors and textures, quickly gained immense popularity and became synonymous with Mumbai’s vibrant street food scene. Today, it is considered a quintessential Mumbai street food delicacy, representing the city’s culinary heritage and serving as a delicious on-the-go meal for locals and tourists alike.
How to make Vada Pav?
Make the Dry Garlic Chutney
- Heat a skillet over medium-low flame and add the garlic cloves. Roast them for a minute until they turn slightly brown and the raw smell dissipates. Set them aside on a plate.
- In the same skillet, dry-roast the coconut until it becomes light brown. Transfer it to the plate with the garlic.
- Repeat the process with peanuts and sesame seeds separately, and add them to the plate as well.
- Once the roasted ingredients cool down, add them all to a food processor.
- Add Kashmiri chili powder and salt. Grind them into a coarse powder, ensuring not to make it too fine. Adjust the heat and salt levels according to your taste.
- Transfer the dry garlic chutney into an airtight jar, refrigerate, and use it within 15-20 days.
Making the Potato Vada
- Begin by boiling the potatoes until they are soft. Once cooked, peel and mash them, setting aside the fluffy goodness for later.
- In a pan heated over medium heat, add a tablespoon of oil. Once the oil is hot, toss in the cumin seeds and mustard seeds, allowing them to crackle and release their aromatic flavors.
- Now, add the curry leaves and asafoetida, mixing well to infuse the oil with their essence. Next, add the minced green chili peppers to the pan
- If desired, you can also include minced ginger and garlic for an extra kick of flavor. Sauté the mixture for about a minute until the raw smell dissipates. Add the turmeric, red chilli powder and salt, giving it a quick sauté for a few seconds.
- Add mashed potatoes to the pan and, using a potato masher, incorporate them with the aromatic mixture. Next, add the minced green chili peppers to the pan
- Give it a good mix until all the flavors are beautifully combined.
- Form lemon-sized balls out of the potato mixture, setting them aside for the next step.
Creating the Batter and Frying the Vada
- In a large mixing bowl, take gram flour (besan) and add turmeric, salt, and a pinch of baking soda. Gradually pour in water, whisking the mixture to achieve a smooth batter. Adjust the consistency with a few extra tablespoons of water, aiming for a batter that is neither too thick nor too thin.
- Heat oil in a wok over medium-high heat. It’s time to coat those potato balls with the gram flour batter. Dip each ball into the batter, ensuring they are evenly coated.
- Carefully drop the coated balls into the hot oil, one by one, to maintain the oil’s temperature. Fry the vadas until they turn a glorious golden brown. Once done, transfer them to a paper towel-lined plate to drain excess oil.
- For an extra touch of flavor, slit the green chilies lengthwise to prevent them from spluttering. Fry them in the oil until they turn a slightly whiteish hue. Remove them from the oil, drain on a paper towel, and sprinkle with salt. These crispy chilies will make a fantastic garnish.
Assembling the Vada Pav
- Lightly toast the pav buns with some vegan butter on a pan, enhancing their flavor and texture.
- Be sure to slice each bun horizontally, without completely separating the halves, keeping one end attached. On one side of the pav, spread a generous layer of green chutney.
- Generously slather the other side with garlic chutney, imparting a bold and aromatic kick. Place a fried vada, still warm and crispy, in the center of the pav.
Top it off with a single fried chili. Enjoy with some green mint chutney.
If you try my recipes, do let me know. I would love to see how you have prepared these recipes.
Check out my other recipes:
- BEANS MASALA SANDWICH – QUICK VEGAN LUNCH
- Tofu Masala Sandwich
- Easy Vegan Tuna Sandwich
Vada Pav Recipe – Mumbai Street-style
Ingredients1x2x3x
Vada/potato patty
- 2-3 green chilies minced
- 1 tablespoon oil
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon mustard seeds
- 1/4 teaspoon asafoetida also known as hing
- 12-15 curry leaves
- 4 medium potatoes around 600 grams
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt or to taste
- 2 tablespoons chopped cilantro
For batter
- 1 cup gram flour/besan sub with chickpea flour
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- pinch baking soda
- 1/2 cup water + 1-2 tablespoons extra as needed
Other ingredients
- 10 ladi pav or dinner rolls
- 10 green chillies to fry and garnish
- vegetable oil for frying
- vegan butter for toasting
Dry Garlic Chutney
- 12 cloves Garlic
- 1/4 cup Peanuts or 36.5 grams
- 3 tablespoon Sesame seeds or 27 grams
- 1/2 cup fresh or dessicated Coconut or 50 grams
- 1.5 tablespoon Kashmiri red chili powder adjust to taste
- 1 teaspoon Salt or to taste
Instructions
Make the Garlic Chutney
- Heat a skillet on medium-low flame and add the garlic cloves. Roast them for a minute.
- Let the garlic turn a little brown in color and the raw smell of the garlic goes away. Set it aside on a plate.
- Then dry-roast the coconut in the same skillet till it becomes light brown in color and set it aside on the plate with the garlic.
- Continue with the peanuts and sesame seeds separately and set them on the plate as well.
- Once roasted ingredients cool down, add them all to a food processor.
- Add the Kashmiri chili powder and salt to this.
- Grind them to a coarse powder, making sure not to make them fine. Adjust the heat and salt level to taste.
- Transfer this dry garlic chutney into an air-tight jar, refrigerate, and use it within 15-20 days.
For the Vada:
- Boil the potatoes until soft, peel and mash them, and set them aside.
- Heat 1 tablespoon of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and mustard seeds and let them pop. Then add the curry leaves and asafoetida and mix well.
- Add the minced green chili peppers (optionally add minced ginger and garlic). Cook for about a minute until it no longer smells raw, add turmeric and salt and saute for a few seconds.
- Then add boiled potatoes and mashed potatoes, using a potato masher to mash them in. Switch off the heat and add chopped cilantro, and a squeeze of lemon juice, and mix well.
- Then, make lemon-sized balls out of this potato mixture and set aside.
Make the batter to coat the vada:
- In a large mixing bowl, take gram flour/besan. Add turmeric, salt, and a pinch of baking soda to it. Start adding water, little by little to the bowl.
- Whisk to form a smooth batter. You may need a couple of extra tablespoons of water to reach the right consistency. The batter should be neither too viscous nor too thin.
Fry the vada
- Heat oil in a wok on medium-high heat. Dip each potato ball into the gram-flour batter, and coat it evenly.
- Drop them carefully into the hot oil. Drop them one by one and not altogether to prevent the temperature of the oil from dropping.
- Fry the vada in hot oil until they turn golden brown. Remove from the oil and let them drain on a paper towel.
- Once the vadas are done frying, slit the green chilies (to help air from the inside to escape and not splutter in the oil) and drop them in the oil. We want the exterior to get crispy. Once they become sort of whiteish, remove them from the oil, drain the oil on a paper towel, and sprinkle salt on them. They make a great hot garnish.
Assemble the Vada Pav
- To assemble the vada pav, toast the pav with some butter on a pan (if you wish). Then slice each pav until the other end, but not entirely. making sure it is still attached at one end.
- Apply green chutney on one side and add garlic chutney.
- Place the fried vada in the center, with a single fried chili on top. Serve the vada pav hot with more chutney on the side!
Nutrition
Easy Vegan Gulab Jamun Cake
Ingredients1x2x3x
- 7 slices white bread 1 slice of about 35 g so total weight: 245 g
- ½ cup cashews 70-80 grams or 2.5-2.8 ounces
- 1 cup soy milk 240 ml or 8 oz
- ½ cup water 118 ml or 4 oz, plus more if required
- 1 cup brown sugar 200 grams or 7.05 ounces
- 1 tsp baking powder
- ¼ cup oil 55 grams or 2 ounces
- ½ tsp ground cardamom seeds
- Few strands of saffron
- 1 tbsp rose water/Gulab jal
Optional Garnish
- ¼ cup pistachios chopped
Instructions
- Start by adding the cashews, soy milk, water, sugar, cardamom, and saffron to a pot and place it on the stove on medium heat.
- Bring it to a boil, be careful to stir a few times to prevent the bottom from burning, and immediately switch off the heat.
- Let it slowly cool down (this helps soften the cashews without the need for multiple bowls. Alternatively you can soak the cashews overnight, drain and add to this mixture after boiling).
- While the mixture cools down, Turn your oven on to 180C/350F.
- Then take 7 slices of white bread and blend/process it to a fine powder.
- Add this white bread powder to a large mixing bowl.
- Add baking powder to this and stir it in with a spatula.
- Once the cashew spice milk mixture cools down, add the rose water, pour it into a blender, and blend smooth.
- Pour this into the bread powder and stir to combine everything well with a spatula.
- The bread powder will absorb the liquid and you will get a thick batter.
- Pour it into a well-oiled cake pan (bundt or otherwise).
- Place into the oven and bake for 40-45 minutes, covering the pan with an aluminium foil halfway through to prevent the top from burning.
- Do the crumb test by inserting a long toothpick to see if the centre is cooked. This cake is moister than regular cakes so you will have more crumbs sticking to the toothpick.
- Remove from the oven and let it cool down completely before removing from the pan.
- Top with chopped pistachios and serve with some ice cream or a side of coffee/vegan chai!
