Gulkand Mini Cakes Recipe – Almond Flour & Gluten-Free Baking

Last Updated on 2 months by Neha Deshmukh

Gulkand Mini Cakes Recipe – Almond Flour & Gluten-Free Baking

Hey everyone! I’m so excited to share this recipe with you – these Gulkand Mini Cakes are seriously addictive. They’re delicate, fragrant, and just the right amount of sweet. I first made these for a small Teej gathering with my friends, and they were a huge hit. Plus, they’re gluten-free, which is a win for everyone! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t your average mini cakes. The combination of almond flour, a touch of millet and rice flour, and the beautiful floral notes of gulkand is just magical. They’re perfect for a special occasion, a festive treat, or honestly, just a little something sweet with your evening chai. They’re surprisingly easy to make, and the frosting is unbelievably smooth and creamy.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 0.5 cup ground almonds (approx. 50g)
• 1 cup powdered sugar (approx. 120g)
• 2 tbsp rice flour (approx. 16g)
• 2 tbsp millet flour (approx. 18g)
• 0.125 tsp salt (a pinch!)
• 2 tsp vanilla extract (approx. 10ml)
• 2 egg whites
• 1 egg
• 0.5 cup butter, softened (approx. 113g)
• 2 tbsp gulkand (approx. 30g)
• 2 oz white chocolate (approx. 57g)
• 4 oz cream cheese, softened (approx. 113g)
• 2 tbsp butter, softened (approx. 28g)
• 0.25 tsp vanilla extract (approx. 1.25ml)
• 0.5 cup powdered sugar (approx. 60g)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Ground Almonds: The Base of Flavor & Texture

Ground almonds (also called almond flour) are the star here. They give the cakes a lovely, moist texture and a subtle nutty flavor. Make sure you’re using ground almonds, not almond meal – ground almonds are much finer.

Millet Flour & Rice Flour: A Gluten-Free Blend

We’re keeping things gluten-free with a blend of millet and rice flour. This combination gives a nice light texture. You can find these flours at most health food stores or online.

Gulkand: Rose Petal Magic – What is it & Where to Find It?

Gulkand is a sweet preserve made from rose petals and sugar. It’s a traditional Indian confection, and it adds a beautiful floral aroma and flavor to these cakes. You can usually find it at Indian grocery stores, or online. It’s worth seeking out!

Butter: Using Salted vs. Unsalted

I prefer using unsalted butter in baking so I can control the salt level. If you only have salted butter, just reduce the amount of salt in the recipe to a tiny pinch.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin pan really well – you don’t want any sticking!
2. In a food processor, combine the ground almonds, powdered sugar, rice flour, millet flour, and salt. Pulse until everything is nicely combined.
3. Add the vanilla extract, egg whites, whole egg, and softened butter. Pulse again until you have a smooth batter. Don’t overmix!
4. Carefully divide the batter evenly among the muffin cups. I like to use a small cookie scoop for this.
5. Top each mini cake with about ½ tsp of gulkand.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let the cakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Now for the frosting!

1. Melt the white chocolate using a double boiler (or in the microwave in 30-second intervals, stirring in between). Let it cool slightly.
2. In a separate bowl, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
3. Gradually add the cooled melted white chocolate and mix well.
4. Finally, add the powdered sugar and whip until the frosting is light and fluffy.
5. Frost the cooled mini cakes and enjoy!

Expert Tips

• Don’t skip the cooling time! Letting the cakes cool completely before frosting prevents the frosting from melting.
• For a smoother frosting, make sure your cream cheese and butter are at room temperature.
• If your white chocolate seizes up while melting, add a teaspoon of vegetable oil – it’ll bring it back to life!

Variations

• Pistachio Delight: Add a tablespoon of finely chopped pistachios to the batter for a lovely green hue and nutty flavor. My aunt loves this version!
• Cardamom Kiss: A pinch of cardamom powder in the batter elevates the floral notes beautifully.
• Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cakes for an extra touch of indulgence.

Vegan Adaptation

Want to make these vegan? You can substitute the egg and egg whites with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Use a vegan butter alternative and vegan cream cheese for the frosting.

Gluten-Free Considerations (Ensuring Purity)

Double-check that your baking powder (if using) is certified gluten-free to ensure these cakes are truly gluten-free.

Spice Level: Enhancing the Rose Flavor

A tiny pinch of saffron strands soaked in a tablespoon of warm milk can be added to the frosting to amplify the rose flavor.

Festival Adaptations: Perfect for Teej or Holi

These cakes are especially lovely for festivals like Teej, where rose flavors are popular. For Holi, you could even tint the frosting with a tiny bit of natural food coloring!

Serving Suggestions

These mini cakes are perfect with a cup of masala chai or a glass of cold milk. They also make a beautiful addition to a dessert platter.

Storage Instructions

Store the frosted cakes in an airtight container in the refrigerator for up to 3 days.

FAQs

What is Gulkand and can I substitute it?

Gulkand is a sweet rose petal preserve. If you can’t find it, you can try using rose water (about 1 tsp) in the batter, but it won’t have the same texture or intense flavor.

Can I make these cakes ahead of time?

Yes! You can bake the cakes a day ahead and store them in an airtight container. Frost them just before serving.

What’s the best way to melt white chocolate without burning it?

Use a double boiler or melt it in the microwave in 30-second intervals, stirring in between. White chocolate is delicate and burns easily!

Can I use almond meal instead of ground almonds?

Almond meal is coarser than ground almonds. It will work in a pinch, but the texture of the cakes will be slightly different.

How can I adjust the sweetness of the frosting?

Start with less powdered sugar and add more to taste. Remember, you can always add more, but you can’t take it away!