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Eggless buckwheat cake (kuttu cake) loaf with walnuts and a cut slice, a gluten-free Navratri cake

Eggless Buckwheat Cake (Kuttu Cake for Navratri)

A soft, moist eggless buckwheat cake made with ripe banana and brown sugar, with walnuts, cashews and raisins inside and a crunchy walnut-sugar top. Gluten-free and wheat-free; in India it's known as kuttu cake and is perfect for Navratri.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 small slices
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 ripe banana medium
  • 1/2 cup brown sugar (100 g), plus a little for the topping
  • 1/4 cup oil (55 g)
  • 1 cup buckwheat flour (kuttu atta) (120 g)
  • 1 teaspoon baking soda (5 g)
  • 1/2 teaspoon cinnamon powder
  • 1/4 cup curd (plain yoghurt) (60 g)
  • 1 teaspoon vanilla extract optional
  • 2 tablespoons walnuts chopped, plus extra for the topping
  • 2 tablespoons cashews chopped
  • 2 tablespoons raisins

Equipment

  • 6" x 3" loaf tin
  • Butter paper
  • Sieve
  • Mixing Bowl
  • Fork
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 180°C (350°F). Grease a 6" x 3" loaf tin and line it with butter paper.
  2. Mash the banana well with a fork in a large bowl.
  3. Add the brown sugar and oil, and mix well.
  4. Sift in the buckwheat flour, baking soda and cinnamon.
  5. Add the curd and vanilla, and mix until just combined.
  6. Fold in the walnuts, cashews and raisins.
  7. Pour the batter into the tin and level the top with a spatula or the back of a spoon.
  8. Sprinkle a mix of chopped walnuts and brown sugar over the top.
  9. Bake for 25–30 minutes, until a toothpick comes out clean.
  10. Cool for 10 minutes, loosen the sides with a knife, turn the cake out and peel off the paper.
  11. Slice and serve.

Video

Notes

  • Use very ripe bananas for the best flavour and moisture.
  • Use fresh buckwheat flour; stale flour tastes bitter.
  • Baking for coeliac disease? Use flour labelled gluten-free.
  • Every family follows different vrat rules. If yours avoids vanilla, cinnamon or baking soda during fasts, check before you bake.
  • Keeps in an airtight box for 2–3 days.