Goondpak cake

Goondpak cake

This recipe imitates the same old fashioned Nepali goondpak. Simple and easy to make!
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8


  • 2 1/2 cups Whole wheat flour
  • 1/2 cup Molasses melted
  • 3/4 cup Sugar
  • 3 tbsp Edible gum can be found in Indian supermarkets, Goond
  • 1/2 cup Grated coconut
  • 1 cup Mixed nuts
  • 1/2 cup Ghee or clarified butter melted
  • 2 cups Evaporated milk
  • 1 cup Milk powder
  • 2 tsp Cardamom ground
  • 1/2 tsp Nutmeg ground
  • 2 tbsp Sunflower seeds toasted
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tbsp Vinegar or lemon juice
  • 1/2 tsp Salt


  • Toast the edible gum (goond) in a pan until it puffs up, toast one spoon at a time. Do not burn.
  • In a large bowl, mix flour, baking powder, baking soda, salt, nuts, coconut, cardamom, and nutmeg powder. Mix it very well.
  • In another bowl, whisk sugar, evaporated milk, molasses, and ghee until all the sugar is dissolved.
  • Transfer the liquid into large bowl, finally add vinegar and whisk the mixture very well.
  • Preheat up the oven to 350 degrees F or 175 degrees C.
  • Grease the inside part of cake pan with a cooking spray or ghee. This will preven cake sticking with the pan when cooked.
  • Pour the cake mixture to the pan, shake the pan until the surface becomes flat and smooth.
  • Sprinkle sunflower seeds evenly over the mixture.
  • Bake for 35 minutes in the preheated oven, or until a toothpick inserted in center comes out clean. Allow to cool for about 20 minutes.
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