Eggless Thandai Cake

We are heading towards winters. Mornings are breezy and cold. The top of the highest hills turns golden as the first rays of the Sun fall on the trees. The leaves glisten and turn pearl green. Lower hill is dark and cold. Some Langoors are huddled together in the trees.

Soon, the Sun comes up and spreads the mellow light and warmth in every nook and corner. The branches of the trees look like arms all spread out wide and holding the beauty, the colors and scents of the forest bestowed upon by the Autumn.

Wildflowers of every hue dot the landscape. Grasshoppers of every size hop around and flourish foraging on the rich juicy foliage.

 Butterflies abound. This is the best time of the year.

Having enjoyed the delicious Sun and having finished the routine chores, we baked a cake in the evening.  The cake has all the Indian flavours.  It has thandai powder, cardamom, and rose petals. A lot of chopped pistachios and unrefined cane sugar. To up the health quotient, we added powdered Oats.

 Rose petals are from our garden. We shade dried the petals for the cake.
The cake was sliced the next day. Flavours developed fully and it moist juicy and delicious. A perfect accompaniment to evening tea.

Thandai Cake


  • 1 ¼ cup all-purpose flour
  • ¼ cup powdered oats
  • 1 cup unrefined cane sugar
  • 1 cup thick curd
  • 4 tablespoons milk
  • ½ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • ½ cup oil
  • 4 green cardamoms (seeds powdered)
  • ¼ cup thandai powder
  • ¼ cup chopped pistachios
  • ¼ cup dried rose petals
  • ¼ cup slivered pistachios


  1. Preheat oven to 200 degrees C. Grease and line one 8 inch round cake pan.
  2. In a large bowl, whisk together flours and cane sugar.
  3. In another large bowl, beat curd until smooth. Add milk, thandai powder, and cardamom powder. Beat well.
  4. Now add baking powder and baking soda. Mix and leave for 2-3 minutes. It will begin to turn frothy.
  5. Add oil. Mix well.
  6. Now add dry ingredients. Mix until well incorporated.
  7. Fold in chopped pistachios.
  8. Pour the batter into the prepared pan.
  9. Add dried rose petals and slivered pistachios.
  10. Bake at 200 C degrees for 10 minutes. Reduce the temperature to 175 degrees C and bake for another 35-40 minutes or until the top turns brown and a toothpick inserted into the center comes out clean.
  11. Remove from the oven after 5 minutes. Remove from the pan and cool in the rack. Slice the next day.

NewerStories OlderStories Home


  1. Beautiful color and gorgeous bake !!!I always look forward for your eggless experiments

  2. Wonderful colours on this delicious cake.

  3. Can these cakes be used for frosting with cream

    1. Yes. You may frost the cake with cream.