And yes, this super easy and scrumptious cake can be made non-fat and vegan too!
It was my turn to host the book club this week. As I was planning the menu with the favorites like ‘Indian Noodles’ for the book club, Grilled Corn Bhel Salad, Fiesta Samosas and Oh My! The Ambrosial Mango Pie, I was thinking of one of our friends in the club, who adheres to a gluten free diet.
Blood oranges are in season so I decided to make an eggless, gluten free, low-fat cake using the pretty oranges. I used butter only to grease the parchment paper lining the pan so it could be peeled off easily. There is no butter in the batter. So this cake could be made fat free and also vegan if you use almond milk or coconut milk.
I feared that the cake would be dry but was very happy with my experiment as the cake turned out to be moist and delicious. Check out the close up photo here!
I will be making this cake again with other seasonal fruit too. Like my kids always tease me, once I discover a good recipe, I run wild with it 🙂
Eggless, Gluten Free, Blood Orange Cake
- 1 cup idli rawa (cream of parboiled rice)
- 3/4 cup + 2 tablespoons milk. I used 1 percent milk. Almond/coconut milk can be used too.
- ½ cup applesauce
- 1 blood orange, sliced thin
- 3/8 cup granulated sugar for a moderately sweet cake
- A pinch of salt
- ¼ teaspoon vanilla or orange essence
- 1/2 teaspoon green cardamom powder
- ¼ teaspoon baking soda
- 1 tablespoon apricot preserves, thinned by warming
To make the Eggless, Gluten Free Blood Orange Cake-
- In a bowl, combine the idli rawa, milk and applesauce. Set aside for 30 minutes.
- Meanwhile, line a spring form pan with parchment paper. Spritzing the pan with melted butter or oil helps keep the parchment in place. Spritz top of parchment the same way.
- Arrange the blood orange slices on the parchment paper.
- To the combined rawa mixture, add the sugar, salt, essence, cardamom powder. Mix well to dissolve the sugar.
- Add the baking soda, mix well and pour batter in the spring form pan on top of the blood oranges.
- Bake in a preheated 350 degree Fahrenheit oven for 25 to 30 minutes or until a knife inserted in center of cake comes out clean.
- Remove from oven and let cool slightly. Remove cake from pan and invert on to a plate. Remove the spring form pan base and parchment paper from cake.
- Brush the top with the thinned apricot preserves, slice and serve!