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You are here: Home / Cakes and Bakes / Tea Cakes / Vegan Elachi Flavored Steamed Cupcake Recipe

Vegan Elachi Flavored Steamed Cupcake Recipe

December 24, 2012 By Sangeetha Priya 17 Comments

Vegan Elachi Flavored Steamed Cupcake Recipe
Vegan Elachi Flavored Steamed Cupcake Recipe

Vegan Elachi Flavored Steamed Cupcake : An Indian flavored cake was in my to do list for a long time, as we mix cardamom, coconut milk and nuts in most of our desserts, why not to implement the same in a cake? this raised in my mind. Recently my daughter asked for a cake, as I am tired

with other works I don’t want to stress much by making the cake in huge quantity. So I tried it with very usual ingredients from the kitchen pantry and in less quantity. I steamed the cake using idli pan and happened to be vegan as well. This doesn’t take more than 12 minutes for it to cook. The outcome was really perfect, delicious and spongy right?  this cake is a big hit at home :-). When you like to crave some dessert you can immediately try this instant recipe and enjoy it in less than 25 mins of time, including the batter preparation…Dear viewers Merry Christmas to you all…Stay tuned will come up with more interesting recipes in future 🙂

Vegan Elachi Flavored Steamed Cupcake Recipe

Ingredients

All Purpose Flour/Maida – 1/2 Cup (Notes 12)
Semolina/Rava/Sooji – 1/2 Cup
Cardamom Powder – 1/2 Tbsp (Notes 3)
Pistachios/Cashew/Almond/Tutti Frutti/Raisins – 1/4 Cup
Sugar – 1/4 – 1/2 Cup
Baking Soda – 1/4 tsp
Baking Powder – 3/4 tsp
Coconut Milk – 1 Cup (See Notes 1)
Oil – 2 Tbsp plus 1/2 Tbsp
Lemon Juice/White Vinegar 1/2tsp

Vegan Elachi Flavored Steamed Cupcake Preparation

  • Soak 5 almonds in hot boiling water for 3-5 minutes and peel the skin.
  • Chop all the nuts and make it ready.
  • Grease the steel cups with oil and coat it with dry flour for easy removing once it is done.
  • Heat 1/2 Tbsp of oil and fry the finely chopped Almonds, Pista , Cashew/ Raisins and finally before removing from heat add Tutti Frutti (Optional, See Note 2).
  • Powder the Semolina if its very coarse in texture slightly and not to very fine powder, just use pulse option in mixie.
  • I use as it is and refer video for the texture of the rava I use.
  • Soak the sooji for 5-8 minutes in 3/4th cup of thick coconut milk before start making the cupcake batter.
  • Add Flour, Sugar (I use 1/3 cup for medium sweetness), Baking Powder, Baking Soda and salt and mix well.
  • Add sooji soaked in coconut milk, remaining 1/4 cup coconut milk (reserve 2 Tbsps), Cardamom powder (See Note 3) and mix all together.
Vegan Elachi Flavored Steamed Cupcake Recipe

  • Sooji drinks some moisture so add 1-2 Tbsp more Coconut Milk only if needed and finally add the fried/un-fried nuts mixture.
  • In Video I have shown Walnut, Pistachios, Cashews and Tutti Frutti.
  • In the bottom of the greased cups add whole cashews as shown in video at minutes and pour the batter evenly.
  • Garnish with some powdered/chopped nuts / dried rose petals as you wish.
  • Heat the Idli Pan/ Steamer Pan with water.
  • Now place the cups over an Idli plate and cook in high flame for 12-15 minutes or toothpick inserted at more than one place in the steel cup comes out clean.
  • Just leave it in room temperature for 5 mins and remove it.
  • Very moist Vegan Elachi Flavored Steamed Cupcake is ready in short time.
Old Picture updated recently

Video Tutorial

Notes

  1. I have extracted coconut milk from shredded coconut so its not as thick as store bought one, if using store bought milk then replace 1.5 Tbsp of coconut milk with plain hot water.
  2. Instead of oil you can fry the nuts with ghee, as this is a vegan recipe I went with oil but frying nuts is optional.
  3. If you don’t have Cardamom powder, just dry fry 4-5 cardamoms in low flame for 5 mins and powder it along with sugar or sooji.
  4. Even you can cover the top of the cake with foil to prevent steamed water not to fall over the cake.
  5. It may take more or less minutes while steaming depends on the mini cups you use.
  6. Recently made Egg Free Sponge Cake on stove top with three flavors, do refer HERE.
  7. Also when making homemade coconut milk add the first extracted (can warm in winter time) to the coconut meat, two or three times and extract the milk by this way it comes out thick.
  8. For 1 Cup thick milk i used 13/4 cup shredded coconut.
  9. You can bake this at 350 F/ 180 C and double the recipe for 8 or 9 inch cake pan, so bake time will be 22-25 minutes.
  10. Same measurement can be baked in 1- 6 inch cake pan at 350 F/180 C for 15-18 minutes.
  11. If you like to bake the cake over stove in a pan do refer video HERE.
  12. I use Unbleached All Purpose Flour and white or brown organic raw sugar for healthy vegan.
Vegan Elachi Flavored Steamed Cupcake Recipe

Print Version

Vegan Elachi Flavored Steamed Cupcake video Recipe
Print
Vegan Elachi Flavored Steamed Cupcakes Video Recipe
Prep Time
1 d 20 mins
Cook Time
15 mins
 

Learn to make Coconut Cardamom flavored steamed semolina/sooji cupcakes

Course: Dessert
Cuisine: American, Indian, Mediterranean
Servings: 6 People
Author: Sangeetha Priya
Ingredients
  • All Purpose Flour / Maida – 1/2 Cup
  • Semolina/Rava/Sooji – 1/2 Cup
  • Cardamom Powder – 1/2 Tbsp
  • Pistachios/Cashew/Almond/Tutti Frutti/Raisins – 1/4 Cup
  • Regular Sugar – 1/4 – 1/2 Cup
  • Baking Soda – 1/4 tsp
  • Baking Powder – 3/4 tsp
  • Coconut Milk – 1 Cup
  • Oil – 2 Tbsp plus 1/2 Tbsp
  • Lemon Juice/White Vinegar 1/2tsp
Instructions
  1. Soak 5 almonds in hot boiling water for 3-5 minutes and peel the skin.
  2. Chop all the nuts and make it ready.
  3. Grease the steel cups with oil and coat it with dry flour for easy removing once it is done.
  4. Heat 1/2 Tbsp of oil and fry the finely chopped Almonds, Pista , Cashew/ Raisins and finally before removing from heat add Tutti Frutti (Optional, See Note 2).
  5. Powder the Semolina if its very coarse in texture slightly and not to very fine powder, just use pulse option in mixie.
  6. I use as it is and refer video for the texture of the rava I use.
  7. Soak the sooji for 5-8 minutes in 3/4 th cup of thick coconut milk before start making the cupcake batter.
  8. Add Flour, Sugar (I use 1/3 cup for medium sweetness), Baking Powder, Baking Soda and salt and mix well.
  9. Add sooji soaked in coconut milk, remaining 1/4 cup coconut milk (reserve 2 Tbsps), Cardamom powder (See Note 3) and mix all together.
  10. Sooji drinks some moisture so add 1-2 Tbsp more Coconut Milk only if needed and finally add the fried/un-fried nuts mixture.
  11. In Video I have shown Walnut, Pistachios, Cashews and Tutti Frutti.
  12. In the bottom of the greased cups add whole cashews as shown in video at minutes and pour the batter evenly.
  13. Garnish with some powdered/chopped nuts / dried rose petals as you wish.
  14. Heat the Idli Pan/ Steamer Pan with water.
  15. Now place the cups over an Idli plate and cook in high flame for 12-15 minutes or toothpick inserted at more than one place in the steel cup comes out clean.
  16. Just leave it in room temperature for 5 mins and remove it.
  17. Very moist Vegan Elachi Flavored Steamed Cupcake is ready in short time.
Recipe Notes
  1. I have extracted coconut milk from shredded coconut so its not as thick as store bought one, if using store bought milk then replace 1.5 Tbsp of coconut milk with plain hot water.
  2. Instead of oil you can fry the nuts with ghee, as this is a vegan recipe I went with oil but frying nuts is optional.
  3. If you don’t have Cardamom powder, just dry fry 4-5 cardamoms in low flame for 5 mins and powder it along with sugar or sooji.
  4. Even you can cover the top of the cake with foil to prevent steamed water not to fall over the cake.
  5. It may take more or less minutes while steaming depends on the mini cups you use.
  6. Recently made Egg Free Sponge Cake on stove top with three flavors, do refer HERE.
  7. Also when making homemade coconut milk add the first extracted (can warm in winter time) to the coconut meat two or three times and extract the milk by this way it comes out thick.
  8. For 1 Cup thick milk i used 13/4 cup shredded coconut.
  9. You can bake this at 350 F / 180 C and double the recipe for 8 or 9 inch cake pan, so bake time will be 22-25 minutes.
  10. Same measurement can be baked in 1- 6 inch cake pan at 350 F/180 C for 15-18 minutes.
  11. If you like to bake the cake over stove in a pan do refer video HERE
  12. I use Unbleached All Purpose Flour and white or brown organic raw sugar for healthy vegan
More Sooji/Rava/Semolina Recipes Coming Soon

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Filed Under: Eggless Baking, Kids and Infant Corner, Tea Cakes, Theme Cakes by NK Tagged With: butterless steamed cake, coconut cupcake in pan idli steamer, coconut milk based cake, Dessert, easy baking nitha kitchen recipes, eggless coconut cupcake in idli pan, eggless rava cake in idli pan, eggless steamed cake, moist and fluffy Eggless coconut flavored cupcake in idli or steamer pan, no condensed milk no cream cupcake recipe, No Egg | No Butter | Vegan Steamed Indian flavored Cake with Nuts, no oven cupcakes recipe, semolina cake recipe, simple pantry ingredients n will be ready in less than 30mins including batter preparation, Vegan Elachi Flavored Steamed Cupcake Recipe, ஏலக்காய் குட்டி கப் கேக் செய்வது எப்படி, சுலபமாக இட்லி பாத்திரத்தில் செய்யும் கேக் ரெசிபி, ரவை தேங்காய் குட்டி கேக் செய்வது எப்படி, வெண்ணை இல்லா முட்டை இல்லாத கேக் செய்வது எப்படி

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Reader Interactions

Comments

  1. Vardhini

    January 1, 2013 at 2:49 am

    Soft and tasty cake. Thx for linking.

    Reply
  2. Priya

    December 28, 2012 at 2:00 pm

    Super spongy nuts cake, wish i get a slice rite now.

    Reply
  3. Swathi Iyer

    December 27, 2012 at 1:20 am

    Steamed cake looks delicious I love it.

    Reply
  4. Archana Potdar

    December 26, 2012 at 3:52 pm

    Hey wow. this is yum. Love it Thanks for linking this.

    Reply
  5. Padhu

    December 26, 2012 at 9:15 am

    Looks yummy!!

    Reply
  6. Jaleela

    December 26, 2012 at 6:28 am

    Great idea to steam
    http://cookbookjaleela.blogspot.com/2012/12/received-entries-for-bacholers-feast.html

    Reply
  7. Saraswathi Tharagaram

    December 26, 2012 at 6:01 am

    Love the steaming method..Looks soft and moist.
    Saras
    Dish In 30 minutes ~ Breakfast Recipes with Giveaway

    Reply
  8. Jagruti

    December 25, 2012 at 9:00 pm

    innovative cake…looks so lovely ..thnx for linking it to my event

    Reply
  9. PT

    December 25, 2012 at 11:35 am

    tempting ckae.. love the nuts in cake..

    Reply
  10. Treatntrick Treat and Trick

    December 24, 2012 at 11:40 pm

    I love the idea of making a cake in small quantity. The cake looks great!

    Reply
  11. Shailaja Reddy

    December 24, 2012 at 7:48 pm

    Healthy & inviting cake…

    Reply
  12. Vidya

    December 24, 2012 at 6:35 pm

    Very delicious cake, soft and moist.

    Reply
  13. Vimitha Anand

    December 24, 2012 at 5:35 pm

    Nice flavorful cake dear

    Reply
  14. Beena.stephy

    December 24, 2012 at 5:08 pm

    Woow good post dear

    Reply
  15. Vijayalakshmi Dharmaraj

    December 24, 2012 at 4:44 pm

    WOW..SO LOVELY ONE AKKA… VERY TEMPTING ONE…
    Kaju/Cashew Flower
    VIRUNTHU UNNA VAANGA

    Reply

Trackbacks

  1. 3-In-One Eggless Sponge Cake Batter Video Recipe - Nitha Kitchen says:
    March 8, 2020 at 9:43 pm

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  2. Custard Powder Semolina 1 minute Chocolate and Vanilla Microwave Cake - Nitha Kitchen says:
    January 11, 2020 at 10:39 am

    […] The alternate for Oven/Microwave is steaming the cake, here is the stepwise steamed cake recipe. […]

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