Besan Cake Recipe | Gluten Free cupcakes | Chocolate Icing & Butter Cream Icing
This Besan Cake Recipe offers a delicious gluten-free twist to classic cupcakes, made using gram flour (besan) instead of wheat. The soft, moist cupcakes are lightly spiced and baked to perfection, then topped with rich chocolate icing or smooth buttercream frosting. Ideal for festive treats, tea-time indulgence, or healthy desserts, these cupcakes are both wholesome and indulgent.
Ingredients
Besan Cake Recipe
- Sugar Powdered (चीनी) – ¾ cup or 170gm
- Butter (मक्खन) – ½ cup or 80gm
- Curd (दही) – 1 cup or 250 ml
- Besan (बेसन) – 1½ cup or 180gm
- Baking Powder (बेकिंग पाउडर) – 1¼ tsp
- Baking Soda (मीठा सोडा) – 1 tsp
- Cardamom Powder (इलायची पाउडर) – a pinch
- Vanilla Essence (वनीला) – 1 tsp
For Chocolate ganache
- Whipped Cream/Cream (व्हिपिंग क्रीम/क्रीम) – 2cups
- Dark Chocolate (डार्क चॉकलेट) – 1½ cup or 250gm
For Butter Cream
- Butter (मक्खन) – ½ cup or 100gm
- Sugar Powdered (पिसी चीनी) – ¼ cup or 65 gm
- Whipping Cream/Cream (व्हिपिंग क्रीम/क्रीम) – 1 tbsp or 15 gm
- Vanilla Essence (वेनीला) – ½ tsp
Instructions
For Cake Batter
- In a bowl, take the butter and sugar and beat till it becomes fluffy and the colour turns to pale white. You can use salted or unsalted butter here but make sure that the butter is soft to touch and not hard from the fridge.Then add in the curd little by little while whisking and combine all the three ingredients. Do not over whisk the curd. At this stage you can add vanilla essence as well to the batter. In a separate bowl sieve together the besan, cardamom powder, baking soda and baking powder. Sieving the besan makes sure there are no lumps in the gram flour (besan).Transfer the dry mix into the wet mix in batches till it is all combined. Using a spatula, fold the dry ingredients into the wet. Grease the baking tins and add about 100 gm of batter in each. I am using a jelly mould of 3inches in height and about 2.5inches wide on the top.Bake in a preheated oven at 180C for 20-22 min. Once cooked, remove from the oven and let it sit for 2-3mins, then upturn the cake moulds onto a cooling tray and shake/tap to release the besan cake from the mould. Allow it to cool completely before use.
For chocolate ganache icing
- In a double boiler, melt the chocolate. Once the chocolate has melted, allow it to cool a bit and then add in a little of the whipped cream and mix.Then add in the rest of the whipped cream in 2 batches, folding the cream in the chocolate to combine. Set aside to cool then transfer to a piping bag and chill again till it reaches a pipe-able consistency. I kept the icing for 30 mins in the fridge before use.
For Butter Cream icing
- In a bowl, add in the powdered sugar and the soft butter. Whisk them till butter fluffs up and becomes light & whitish in colour. Now add in the cream and vanilla essence and whisk it again to mix them.At this stage you can add various colour or flavours to the butter cream. Fill a piping bag with the butter cream and put it in a fridge for at least 30 mins before use.
For Icing the besan cake
- Simply place the cooled besan cake on to a platter and using the chocolate and butter cream icing garnish the top of the cake in desired shapes. You can also garnish them with various chocolate or sugar garnishes you may have.
Tried this recipe?Let us know how it was!