Cardamom Cake has a delicate buttery crumb infused with the beautiful aroma of cardamoms. It is a lovely accompaniment to tea. It makes a great dessert when served with warm custard or ice cream

This gluten-free chocolate cake made with water caltrop flour has a light texture, airy crumb. The flavor of water caltrop flour melds beautifully with chocolate to give a unique taste.

Baking a glutenfree cake was on my mind for a long time. A flour that I always wanted to use in my baking is the freshwater caltrop flour. The flour has a light texture and a subtle sweetness. My mother makes delicious halwa with it. It has a great flavour that is unique. Popularly known as Singhara atta, the flour is rich in potassium and low in sodium. It is a good source of iron, calcium, phosphorous and zinc. It is a source of good carbohydrates and minerals. It is rich in dietary fibre and a good source of energy.

Singhara atta, also known as water chestnut, water caltrop and paniphal is very popular during fasts and a lot of delicacies are prepared with it. It is gluten-free flour.

Last week, I baked a chocolate cake with water caltrop flour. The cake rose well. My apprehensions were allayed when family tasted it and let out joyous notes. It had a great taste and texture. Kids loved the taste and that was a huge signal that the experiment was a success. A new recipe was born and compiled.

The crumb was a little dry. We enjoyed the chocolaty slices loaded with ganache. We had half of it next day with warm custard.

Gluten-Free Chocolate Cake


  • 1 ¼ cups water chestnut flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter (1 stick)
  • 1 cup unrefined cane sugar
  • 2 free-range eggs
  • 1 teaspoon vanilla extract
  • 100ml buttermilk


  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  2. In a large bowl, whisk together first five ingredients. Pass the mixture through a strainer to remove lumps.
  3. In another bowl, beat butter and sugar till light and fluffy. Add eggs, one at a time. Mix well.
  4. Add vanilla extract.
  5. Now add dry ingredients. Add in three shifts. Every time you add flour mixture, add buttermilk and mix well. The batter will be light, smooth and thick.
  6. Spoon the batter into the prepared pan. Bake for 30-35 minutes or until the top turns golden and a toothpick inserted into the centre comes out clean.
  7. Turn off the heat and let the cake cool in the pan for 5 minutes.
  8. Invert onto the rack to cool.
  9. Slice when cold.
  10. Drizzle some ganache on top or serve with warm custard or icecream.

This is a coffee lover's delight. Very moist buttery crumb with a strong flavour of coffee makes it an addictive cake. 

The youngest member of the family is a ten year old coffee aficionado.  A late riser on holidays, his day begins by beating himself some coffee and enjoying a strong frothy cuppa all by himself. When the occasional coffee cravings strike other members, he loves to make the magic in a cup. The love for coffee expresses in many ways in his little world. A bowl of strong coffee is often discovered in the freezer that is relished as icecream after the meals. A teaspoon of coffee in the chocolate cake makes it a coffee chocolate cake on his birthday. He picks up coffee cookies on the occasional indulgence allowed. He loves coffee desserts and literally coffee in everything.
He wanted a coffee cake and this recipe from The Pioneer Woman sounded gorgeous.
The weather is cold and clammy after two days of rainfall and thunderstorm. There are countless puddles on the ground. Some will dry up soon while some will remain for a few days and will work as water holes where birds will drink and bathe. Occasionally, some monkeys or langurs passing by will also jump and splash the water around. Last time there was a fox in one of the puddles intrigued at its reflection.

Evening tea is such a delight on cold days. The calm of the tea session was broken by the raucous calls of crows far in the forest. 

A Brahminy Starling looked chafed as a strong breeze shook the  tree and she tried to maintain her perch on the swinging branch.
As the cake reached the final stages of baking, our home smelt heavenly. The buttery aroma of coffee cake filled up the nooks and crannies of the home. It was divine.

We baked two cakes from the same batter. A large cake for us and a small cake for kids who were keen to dress it up with coffee chocolate ganache.

The cake was delicious. The batter is runny. Coffee gives it a golden colour. You must bake it in two 8 inch pans. The cake does not rise much. The crumb is moist and buttery. The cake is delicious with a very strong flavor of the coffee.

Coffee Lover’s  Coffee Cake


  • 2 cups all-purpose flour
  • 2 cups unrefined sugar / any sugar (powdered)
  • ¼ teaspoon salt
  • 2 free-range eggs
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 3 tablespoons coffee
  • 1 cup butter (two sticks of 100 grams butter)


  1. Preheat oven to 180 degrees C. Grease and line two 8 inch round cake pans.
  2. In a large bowl, mix together first three ingredients. This is the flour mix. Keep aside.
  3. In a pan, add coffee to boiling water.
  4. Melt butter in a pan and pour in coffee mixture. Bring it to a boil for about ten seconds. Let this mixture cool down until warm.
  5. Beat eggs until smooth. Add buttermilk, baking soda and vanilla extract. Mix well. Keep aside.
  6. Now pour coffee mixture (make sure it is not very hot. Just warm)  on the flour mixture and mix gently. Pour in buttermilk and egg mixture. Mix well until you get a smooth batter.
  7. Pour into the prepared pans and bake for 25-30 minutes. Or bake until a toothpick inserted in the centre comes out clean.
  8. Cool the cakes completely.
  9. Slice the next day. Or, layer the cakes and dress up with coffee chocolate ganache.


  • 100 grams dark chocolate
  • 4 tablespoons low fat cream
  • 1teaspoons coffee

Break the chocolate into small pieces. Heat cream on a  double boiler. Add 1 teaspoon coffee powder. Mix well so that it dissolves in cream. Add chocolate pieces. Stir constantly till chocolate melts. Take off the heat and stir briskly until it becomes smooth and shiny. The ganache will thicken as it cools.
Spread over the first cake. Place the second cake on top. Now spread on top and on sides of the cake.

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