EGGLESS MANGO CUPCAKES

A delicious way to use mangoes would be to make some eggless mango cupcakes! Eat them as is, or serve them with mango flavoured whipped cream & mango chunks and you are in a mango heaven!

INGREDIENTS:

  • 1 cup refine flour
  • 1/4 cup oil
  • 1/2 cup sugar
  • 1/2 cup mango puree
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp milk
  • 1/2 tsp vinegar
  • A pinch of salt

FROSTING:

  • 1 cup whipping cream
  • 1/2 cup mango puree

INSTRUCTIONS :

  1. First add all wet ingredients ( oil, sugar, mango puree & milk ).followed by dry .
  2. Mix it gently and add vinegar .
  3. pour in cupcake moulds and bake at 180℃ for 25 mins or till done .
  4. Whip the cream till you get soft peaks and add mango puree .
  5. Beat it for a while then transfer in piping bag. Swirl it over the cupcake, decorate with some mangoes .
     

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RICH EGGLESS CHOCOLATE CAKE

This Rich Eggless Chocolate Cake Recipe is so delicious and it just satisfies your Chocolate carvings.
It just has the basic ingredients, flour, oil, curd, cocoa powder and sugar.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cupCocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oil
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract.
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream.
  8. Granish with some nutella and enjoy .You can decorate as per your choice .

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EGGLESS CHOCOLATE CAKE WITH CHOCOLATE GHEE SPREAD TOPPING

Chocolate cake with chocolate ghee spreads from @epigamia.official ×@deepikapadukone https://epigamiastore.com/
Totally crushing 

 over these amazing Chocolate ghee spreads from @epigamia.official .These ghee spreads are sinfully delicious, preservative free and withput palm oil .Bliss in every bite .

I tried 2 variants:
Dark chocolate Orange And
Chocolate Caramel

I personally loved the combination of chocolate and orange, works well for me.

INGREDIENTS:

  • 3/4 cup All purpose Flour/Maida
  • 1/2 cup Cocoa Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • pinch of Salt
  • 1/3 cup Oi l
  • 3/4 cup Castor Sugar
  • 1/2 cup Hung Curd / Yoghurt
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Milk
  • 1/2 tsp Vinegar
  • 1/4 cup epigamia chocolate ghee spread

INSTRUCTIONS:

  1. Measure all the dry ingredients and whisk it.
  2. Using a whisk, beat oil and sugar till mixed.
  3. Add hung Curd and vanilla extract & chocolate spread
  4. Mix Milk and vinegar, let it stand for 5 min.
  5. Whisk dry and wet ingredients together. Mix well till incorporated.
  6. Pour it in a loaf pan or 6″ pan and bake it for 20-30 min.
  7. Let the cake cool down completely before applying cream
  8. decorate with Epigamia chocolate ghee spread .
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GAJAR KA HALWA CAKE – INDIAN CARROT CAKE -INDIAN FUSION CAKE

Technically, summer is here, and no was ready to eat the leftover gajar ka halwa, and well I brainstormed and layered it with a cake!
This Indian fusion cake is incredibly moist with soft crumbs, layered with an Indian sweet inspired melt in your mouth cream and then topped with a classic Indian dessert – Gajar ka Halwa.

I had already made a fusion cake in the past – MOTICHOOR CAKE (INFUSED WITH ROSE FLAVOUR ), EGGLESS CHOCO RASMALAI CAKE,

If you are a fan of Indian sweets or desserts then this Gajar Halwa Cake is a must try. Here is how to make Indian carrot cake from scratch:

INSTRUCTIONS:

INGREDIENTS:
For the Cake Base

  • 1.5 cups All purpose Flour/Maida
  • 1.5 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 3/4 cup Milk
  • 1/2 cup Yogurt
  • 1/2 cup Oil
  • 1/2 tsp Rabdi Essence 

Sugar Syrup

  • 3 tbsp Sugar
  • 3 tbsp Hot Water

Gajar Ka Halwa

  • 200 gms Gajar halwa
  • 2 tbsp chopped salted pistachios
  • 2 cup Whipped Cream Filling and Frosting
  • 1/4 tsp Rabdi Essence

For Cake Decoration

  • Chocolate Ganache, Fresh Flowers,  Chocolate Spheres, Rose Petals and Crushed Pistachios

INSTRUCTIONS:

Step 1 – For the Cake Base

  1. Sift together the dry ingredients – Flour, Baking powder, Baking Soda, Salt and keep aside
  2. Mix sugar and milk in a bowl until homogenous. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.wp-16138980004938558957085137890335.jpg
  3. Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
  4. Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.wp-1613898001193608997646282241255.jpg
  5. Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
  6. After 5 mins, invert the cake pans to release the cake. Remove the parchment paper and allow it to cool completely.

Step 2 – Sugar Syrup

  1. Mix the sugar in the hot water until completely dissolved.
  2. Set aside to cool completely.

Step 3: Whipped Cream for filling and frosting

  1. Add the whipping cream, and rabdi essence in a mixing bowl And set aside.

Step 4: Gajar Ka Halwa

  1. I have a detailed post on how to make gajar ka halwa .Gajar (Carrot) Ka Halwa You can refer that or simply use your mom’s recipe or you can also choose to buy from the market.
  2. You would need 200 gms of halwa for filling and 25 gms for filling the chocolate spheres if you are following my way of decorating the cake.

Step 5 : To Assemble

  1. Start by trimming the top caramelised portion of the cake even if you get flat tops.
  2. Soak the cake with prepared sugar syrup
  3. Add 1/3 of the whipped cream filling and spread to an even layer
  4. 100 gms of gajar halwa goes next. Spread it out too.
  5. A layer of chopped salted pistachios
  6. Then comes the middle cake layer.
  7. Repeat the steps till you reach the very top – sugar syrup, whipped cream, 100 gms halwa, chopped pistachio and the final (third) cake layer.
  8. Crumb coat the cake with the remaining whipped cream to get the rustic look.
  9. Finally pour ganache over it and decorate with white chocolate flakes and bowl and gajar ka halwa .

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NOTES:

  • Allow the cake, sugar syrup, gajar halwa to cool completely before assembling the cake.
  • Soaking the cake with sugar syrup keeps it moist for 3 days. At the same time, do not soak too much or else the cake would become wet rather than moist.
  • Salted pistachio cuts down the sweetness of the cake.
     

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MORDE DARK COMPOUND https://amzn.to/3uDQFlc

CAKE TIN https://amzn.to/3kqlVz6

HIDDEN HEART CAKE

I have wanted to make this cake for a long time now. I finally tried it out and the result was amazingg.

Hidden Heart Valentines  Cake shows your love in every slice; a heart in every serving! This Valentines cake is a surprise cake. It’s fun and will thrill your Valentines!

The best part about this cake is that, no one can tell there is something hidden inside the cake! The surprise on my husband’s face when I made him cut the cake, was very satisfying for me! 

The only thing I did not like about this cake, was that, there is too much of wastage! Almost half of the cake baked for the heart shape goes waste. You can choose to make cake pops or truffles of the leftover cake.

I used the products from @ajanta_foodproducts https://ajantafoodproducts.com/ are
Ajanta baking powder
Ajanta red colour
Vanilla flavour

(100% natural and fantastic products )Their products are reasonable and they make sure they don’t have to compromise on the quality .

HIDDEN HEART CAKE

For the red heart cake

INGREDIENTS:

  • 1½ cups All Purpose Flour or Maida
  • 1 cup curd or yoghurt
  • 3/4 cup Granulated Sugar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 cup vegetable Oil
  • 1 teaspoon Vanilla Extract

INSTRUCTIONS :

  1. Preheat the oven to 180 C or 350 F. Line a muffin tray with cupcake liners or grease and flour well.
  2. In a bowl, whisk together the curd and sugar until smooth.
  3. Whisk in the baking soda and baking powder. Let rest for 5 minutes while the mixtures bubbles up.
  4. Whisk in the oil and vanilla extract until smooth.
  5. Sift in the flour and whisk until smooth.
  6. Transfer the batter to the loaf pan and bake for 30 minutes.
  7. The cake is done when a tooth pick or skewer comes out clean. Cool in the pan for 15 minutes and then remove to a cooling rack.
  8. Once the cake is completely cool, cling wrap the cake and keep it in the refrigerator until we start the chocolate cake.
  9. Before starting the chocolate cake, remove the red cake from the refrigerator and slice the cake evenly. Take a heart mould and cut out hearts from each slice of the cake.

For the chocolate cake :

INGREDIENTS:

  • all purpose flour (maida)2 cup
  • 100 gm butter
  • Milk powder 1/2 cup+1/3 cup
  • Powdered sugar 1 Cup 
  • Coco powder 2 tblsp
  •  baking powder 1tsp
  •  Baking  soda 1/2 tsp
  • 1/4 tea spoon coffee powder (heaped)
  •   1 cup milk
  • 1/2  cup curd
  •  1/2 cup water
  •   1 tea spoon vanilla essence

INSTRUCTIONS:

  1. Mix flour with baking powder, soda, coffee and coco powder and sieve it thrice.
  2. Take a bowl, add soften butter and sugar, beat till light
  3. Now add milk powder and curd beat thoroughly. Add essence.
  4. Add Sieved flour (with baking powder and soda,coffee and coco) gradually with milk and water and fold the batter with the help of a spatula. Do not beat much at this point.
  5. Fill 1/4 of the greased loaf pan with the chocolate batter and tap well to even it out.
  6. . Now place the hearts next to each other. Pack them close. Leave a bit of gap at both corners for the chocolate batters to flow through and hide the hearts.
  7. After the hearts are placed, add the remaining chocolate batter over the hearts and around the hearts. Fill the pan, and tap gently so that the batter flows all around the hearts.
  8. Bake in the pre heated oven for 30-40  mins.
  9. The cake is done when a tooth pick or skewer comes out clean. Cool in the pan for 15 minutes and then remove to a cooling rack.
  10. Frost the cake as you wish. You can use a thick ganache over the loaf. I used only a chocolate Ganache  to pour over the loaf cake.
     

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RAVA CAKE |SUJI CAKE |SEMOLINA CAKE (EGGLESS)

Rava Cake | Sooji Cake | Semolina Cake, call it what you may, is a sweet, dense and moist, delicious tea time cake. It can also be enjoyed for a quick snack.

Rava cake is really easy to make at home, does not require any special equipment or expertise, which makes it a perfect beginner’s cake .

Simply mix your wet and dry ingredients and bake the cake to golden perfection ! That’s about it .

I love the rava cake from Iyenger bakery I first tasted it in Pune when I went to visit my sister. Being an indori, I’m a total foodie; so when I found the recipe for rawa cake, I was all set to bake one myself!

I used Ajanta company’s baking powder for the same and the result was amazing.

YOU MAY ALSO ENJOY THESE TRIED AND TESTED EGGLESS BAKES FROM MY BLOG EGGLESS COCONUT CAKE OATS SEMOLINA GHEE RESIDUE CAKE EGGLESS JAMUN CAKE WITH JAMUN ICING /JAVA PLUM CAKE EGGLESS ORANGE CAKES

INGREDIENTS:

DRY INGREDIENTS:

  • 1 & 1/4 cups  fine rava/sooji/semolina
  • 1/4 cup  all-purpose  flour, spooned & leveled
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

WET INGREDIENTS:

  • 1 cup sugar
  • 1/3 cup flavorless oil
  • 1/2 cup  non sour yogurt
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp butter extract optional

OTHER INGREDIENTS:

  • 1/2 cup  tutti frutti (candied fruit) or chopped nuts
  • 1 tsp flour, to coat the tutti frutti

INSTRUCTIONS:

  1. Grease an 8-inch cake tin with little oil or oil spray and dust with flour to coat the pan. Use a parchment paper to line the base of the tin. I used a cake tin with a removable bottom.
  2. In a medium bowl, sift flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
    In another bowl, measure out the tutti-frutti, add a teaspoon of flour to coat them. Set aside.
  3. In a sufficiently large bowl, add yogurt, whisk it well to get rid of any lumps. Then add milk, oil, sugar, clear vanilla and butter extracts. Whisk well to incorporate all the ingredients.wp-16013062520452252847238022100641.jpg
  4. Add the semolina to the liquid ingredients, mix well, cover and set aside for 30 minutes.
  5. After 30 minutes, the semolina will have absorbed the liquid, the batter will become thicker. After about 20 minutes, preheat the oven to 350 degrees F/180 degrees C, position a rack in the middle of the oven.
  6. Now, add the flour mixture prepared in step 2 along with the coated tutti frutti, fold in gently with a spatula, until no more flour pockets are visible. Do not over mix the batter.wp-16013062522688733136321221355758.jpg
  7. Transfer the batter to the prepared baking tin. Bake in the middle rack, for about 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool the cake on a rack in the tin for 15 minutes.
  9. Then remove from the tin and cool on the rack completely. Cut into desired pieces and serve.

NOTES:

1.You may reduce the sugar to 3/4 cup if you prefer a less sweet cake.
2 You may replace yogurt with 2 large eggs.
3. You can use a 6-inch, 7-inch round or square baking pan, baking time will vary. Keep a tab after 30 minutes.
4. If you have the coarse variety of semolina, simply pulse it 4-5 times in the blender and use in this recipe.
5. You may substitute oil with melted butter or melted ghee.
 
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