Navratri Vrat Cake Recipe: Easy Eggless Singhara Flour Cake (2026)
Looking for a Navratri vrat cake that is eggless, easy to bake, and made without maida? This singhara flour cake is a simple option for fasting days when the ingredients fit your personal vrat rules.
To make this eggless Navratri vrat cake, mix melted ghee with powdered sugar and mashed ripe banana. Add milk, lemon juice, baking soda, cardamom and sendha namak if permitted. Fold in singhara flour to make a thick but pourable batter.
Transfer the batter to a greased 6-inch cake tin and bake at 180°C / 356°F for about 35–40 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
The result is a simple, mildly sweet cake with banana and cardamom flavour.
Recipe at a Glance
| Recipe | Eggless Navratri Vrat Cake |
|---|---|
| Main flour | Singhara atta |
| Cake tin | 6-inch round |
| Difficulty | Easy |
| Eggless | Yes |
| Maida-free | Yes |
| Best for | Navratri, vrat, upvas and festive dessert |
Key Takeaways
- Made with singhara flour instead of wheat flour.
- Completely eggless.
- Ripe banana helps with moisture and binding.
- Ghee gives the cake a rich flavour.
- Cardamom adds a classic Indian dessert aroma.
- Sendha namak can be used if permitted by your fasting tradition.
- Takes approximately 35–40 minutes to bake.
- Can be adapted with rajgira or kuttu flour.
- Suitable for a Navratri birthday when all ingredients meet your fasting rules.
What Is a Vrat Cake?
A vrat cake, also called an upvas cake or farali cake, is a cake adapted using ingredients that are commonly used during Hindu fasting.
Traditional cakes often rely on maida, eggs and regular table salt. A vrat-style cake may instead use fasting-friendly alternatives such as:
- Singhara atta – water chestnut flour
- Rajgira atta – amaranth flour
- Kuttu atta – buckwheat flour
- Sama flour – barnyard millet flour
Eggless vrat cakes may also use banana, curd or other ingredients for moisture and binding.
However, there is no single universal vrat ingredient list. What is permitted can vary depending on the fast, family practice and regional tradition.
Ingredients for Eggless Singhara Vrat Cake
Use the quantities below for one 6-inch round cake.
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| Ingredient | Quantity | Notes |
|---|---|---|
| Singhara atta | 1 cup | Water chestnut flour |
| Ripe banana | 1 small | Mash until mostly smooth |
| Powdered sugar | ½ cup | Adjust to taste |
| Ghee | ⅓ cup | Melted and slightly cooled |
| Milk | ½ cup | Preferably room temperature |
| Baking soda | ½ tsp | Use fresh baking soda |
| Lemon juice | 1 tsp | Reacts with baking soda |
| Cardamom powder | ½ tsp | Freshly ground is best |
| Sendha namak | A pinch | Only if permitted |
| Chopped dry fruits | ¼ cup | Almonds, cashews or pistachios |
| Ghee | 1 tsp | For greasing the tin |
Before You Start
Before preparing the batter, check the labels of packaged ingredients such as baking soda, powdered sugar, milk, flavourings, cocoa powder if using, and packaged toppings or cream.
If you follow a strict fasting tradition, don't assume that an ingredient is permitted simply because it appears in another vrat recipe.
Naturally gluten-free ingredients can still be exposed to gluten during processing or preparation. If you need the cake to be strictly gluten-free, check labels and avoid cross contact with wheat-based ingredients and equipment.
How to Make Navratri Vrat Cake
Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C / 356°F. Grease a 6-inch round cake tin with 1 teaspoon ghee.
You can also line the base with parchment paper for easier release.
Mix the Wet Ingredients
Add melted, slightly cooled ghee and powdered sugar to a mixing bowl. Mix until combined.
Add the mashed ripe banana and mix again until the mixture looks reasonably smooth.
Add milk, lemon juice, baking soda, cardamom powder and sendha namak if permitted by your vrat rules.
Add Singhara Flour
Add the singhara atta gradually and fold it into the wet mixture.
Do not overmix. The final batter should be thick but pourable.
Fold in the chopped dry fruits if using.
Transfer and Bake
Transfer the batter to the prepared 6-inch cake tin. Smooth the top gently with a spatula.
Place the tin in the preheated oven and bake at 180°C / 356°F for approximately 35 to 40 minutes.
Check, Cool and Serve
Insert a toothpick into the centre of the cake. It should come out clean or with a few moist crumbs.
If the centre is still wet, continue baking and check again after a few minutes.
Allow the cake to cool before removing it from the tin and slicing.
How Do You Know the Vrat Cake Is Done?
The top looks set and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
If the toothpick comes out with wet batter, continue baking and check again after a few minutes.
Vrat Cake Troubleshooting
Singhara flour can naturally give the cake a slightly denser texture than a traditional maida cake. Avoid overmixing after adding the flour and make sure your baking soda is fresh.
Oven performance varies. Continue baking and test the centre again with a toothpick. Avoid judging doneness only by the outside colour.
Avoid overbaking. The toothpick should come out clean or with a few moist crumbs rather than being baked until completely dry.
Check that the batter was not overmixed and that the cake was baked sufficiently before removing it from the oven.
Vrat Friendly Variations
The recipe can be adapted depending on the fasting ingredients accepted in your household or tradition.
| Variation | Possible Option | Important Note |
|---|---|---|
| Flour | Rajgira atta | Use only if it fits your fasting rules. |
| Flour | Kuttu atta | Check your personal vrat practice first. |
| Dry fruits | Almonds, cashews or pistachios | Use plain, suitable dry fruits. |
| Salt | Sendha namak | Only if permitted during your fast. |
Measure Your Ingredients More Consistently
Accurate measurements matter when baking with alternative flours such as singhara atta.
Navratri Vrat Cake FAQs
Can I eat this cake during Navratri fasting?
It depends on the fasting rules you follow. The recipe uses ingredients commonly used in some vrat recipes, but fasting practices vary. Check every ingredient before consuming the cake.
Is this Navratri cake eggless?
Yes. This recipe does not use eggs. Banana helps provide moisture and binding.
Is this vrat cake made without maida?
Yes. The recipe uses singhara atta, also known as water chestnut flour, instead of maida.
Can I use lemon juice in a vrat cake?
Lemon juice is used in this recipe with baking soda to provide lift. However, whether lemon juice is acceptable during a particular fast depends on the fasting practice you follow. Check your own vrat rules before using it.
Can I make this cake with rajgira or kuttu flour?
The recipe notes that it can be adapted with rajgira or kuttu flour. However, changing the flour can change the texture and batter consistency, so the recipe may need adjustment.
Can I make this as a Navratri birthday cake?
Yes, provided every ingredient and decoration you use fits the fasting rules followed by the person eating it.
How long should I bake this singhara flour cake?
Bake at 180°C / 356°F for approximately 35–40 minutes. Because ovens vary, always check the centre with a toothpick.
Is singhara flour gluten-free?
Singhara flour itself is naturally gluten-free, but packaged ingredients and preparation environments can introduce cross-contact. If strict gluten-free preparation is important, check labels and avoid cross-contact with wheat-based ingredients and equipment.
Ready to Bake Your Vrat Cake?
Gather your ingredients, check them against your fasting rules, preheat the oven to 180°C and follow the recipe step by step.
