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Ingredients
- 1.5 kg cake
3 ripe guavas
128 g whipping cream
450 g jowar or sorghum flour
240 g guava puree
360 ml fresh milk
240 ml curd
224 g vegetable oil
336 g brown or coconut sugar
2 tbsp chocolate sauce
2 tsp baking powder
½ tsp baking soda
2 tsp white vinegar
2 tsp of red chili flakes
1 tsp vanilla essence
1 tsp salt
½ tsp cinnamon
8-10 drops of red food color
5 – 6 drops of green food color
pinch of red chili flakes
Gluten Free Spiced Guava Cake
For all the guava lovers out there, this cake is a divine treat! Enriched with spicy guava flavors and the benefits of sorghum flour, this Gluten Free Spiced Guava Cake boasts of beautiful, thick spongy layers held together by sweet guava cream. It’s a dazzling way to get your daily dose of vitamin C while enjoying an Instagram-worthy dessert that’s delicious, healthy and gluten-free.
- Medium
- 15 min
- 60 min
- 15 min
- 4 steps
- 19 Ingredients
- Medium
- 4 steps
- 19 Ingredients
- 15 min
- 60 min
- 15 min
Instructions
-
Preparing the cake batter
- To make the guava puree, take 3-4 fresh guavas, remove the seeds, and puree them in a blender until smooth.
- In a bowl, add the vegetable oil to the brown sugar, whisk them well.
- To the bowl, add guava puree, vanilla essence, curd, and vinegar. Mix well.
- Into another bowl, sieve jowar or sorghum flour.
- To the flour, add baking powder, baking soda, salt, cinnamon, red chili powder. Whisk well to combine.
- Using a spatula, mix the dry ingredients into the wet ingredients gently, add a little at a time to avoid splatter.
- Then add milk little by little to the batter. Your cake batter is now ready!
| If the cake batter looks thick and lumpy, and you’re not able to move a spoon or spatula in it easily, you can add a few teaspoons of milk, and mix it well to get a smooth batter.
-
Coloring the cake batter
- Divide the cake batter into 3 equal batches or parts.
- To the 1st part, add 5 – 6 drops of red food coloring, mix well to get a deep pink color.
- To the 2nd part, add 3 – 4 drops of red food coloring, mix well to get a medium pink color.
- To the 3rd part, add 1 – 2 drops of red food coloring, mix well to get a light pink color
-
Baking the cake
Preheat the oven with both rods and convection/ fan on, at 180 degrees Celsius for 15 – 20 minutes.
Grease your cake moulds with vegetable oil, using a brush, or your fingers.
Pour the 3 cake batters into individual greased and lined cake moulds, and make them at 180 degrees Celsius for 40 – 45 minutes.
After taking the cake from the oven, check with a toothpick that the cake has baked through.
If the toothpick comes out clean, that means your cake is ready. If not, then allow it to bake for another 5 minutes, then test it again with the toothpick.
-
Building the cake
- Take whipping cream and whip it till it forms soft peaks.
- Add 3 drops of green food coloring, and whip it to form green whipped cream.
- Slice the guavas into ½ inch thick wedges.
- Take 1 layer of cake, and apply 2 tbsp of whipped cream on top, spreading it in an even layer.
- Place some sliced guava on top and sprinkle some chili flakes.
- Repeat the same for the 2 cake layers.
- Drizzle chocolate sauce over the topmost layer.
Plate and Serve!
Drizzle chocolate sauce over the topmost layer. As fresh fruit is used, the cake can be stored in the fridge for 2-3 days. Without the fresh fruit, the cake can be stored in the fridge for up to 1 week.
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Ingredients
- 1.5 kg cake
-
3 ripe guavas
-
128 g whipping cream
-
450 g jowar or sorghum flour
-
240 g guava puree
-
360 ml fresh milk
-
240 ml curd
-
224 g vegetable oil
-
336 g brown or coconut sugar
-
2 tbsp chocolate sauce
-
2 tsp baking powder
-
½ tsp baking soda
-
2 tsp white vinegar
-
2 tsp of red chili flakes
-
1 tsp vanilla essence
-
1 tsp salt
-
½ tsp cinnamon
-
8-10 drops of red food color
-
5 – 6 drops of green food color
-
pinch of red chili flakes
Nutrition
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