Category: Cakes

THANDAI CAKE

A light and moist cake with flavors of Thandai perfect for Holi!

Do you love Thandai? Then you’ll love this easy and quick Eggless Thandai cake that’s perfect for Holi or any celebrations!

As kids, we would wait for Holi for too many reasons – the colours, the water, the balloons, the approval of parents to officially create a mess for a day, AND chilled glasses of THANDAI!

This time I am adding my instant thandai mix to to my cakes and everyone loved it .
It’s made using the simplest cake ingredients and  It’s a super moist cake that is bursting with flavors of Thandai and is perfect to serve for Holi!

You may also like these other recipes that are great for Holi –THANDAI PHIRNI HEART SHAPED THANDAI FLAVOURED PAAN COCONUT GUJIA KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING BLUEBERRY THANDAI PHIRNI GULABJAMUNCHEESECAKE

INGREDIENTS:

  • 1.5 cups Whole wheat flour
  • 1+¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup Yogurt
  • ⅓ cup Oil
  • ¾ cup Castor Sugar
  • 1 tsp Rose Water
  • ¾ cup Thandai Milk
  • For  Frosting:
  • ½ cup Whipping Cream
  • Pink, yellow , blue  Food Colouoring
  • 1 tsp thandai powder

INSTRUCTIONS:

  1. Grease or line cake pan and set aside. Pre-heat the oven to 180 degree C.
  2. Sieve together the dry ingredients – flour, baking powder, baking soda and set aside.
  3.  In another bowl, combine the yogurt, oil, sugar and rose water and mix well till everything is well combined and you can’t see the oil separated from the other ingredients.
  4. Fold in the dry ingredients and slowly add the thandai milk. Mix till you have a smooth batter but don’t overmix.
  5. Transfer to the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
    Cool on a wire rack before frosting.
  6. For Frosting:
  7. Whip the cream to stiff peaks.
  8. Add the thandai powder ,mix well.
  9. add colour in cone and  Spread over the cooled cake and garnish with slivered pistachios and rose petals.

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RECIPE VIDEO:

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EGGLESS WHOLE WHEAT JAGGERY CAKE

This is the perfect Tea time cake!
As it is made without maida or refined sugar, you can enjoy it any time without any guilt. Super moist and healthy cake.

I  used Naario http://naario.com jaggery powder  in this cake .This masla jaggery is too good and flavourful .pls check their website for more and use my code ASTHA12 for Discounts .

INGREDIENTS:

  • Dry Ingredients :
  • Whole Wheat Flour – 1 Cup
  • Baking Powder – 1 Tsp
  • Baking Soda – 1/2 Tsp Salt – A Pinch
  • Cinnamon/Cardamom Powder – 1/2 Tsp Naario tea masala Jaggery or Powdered Sugar – 3/4 Cup
  • Wet Ingredients:
  • Oil – 1/4 Cup
  • Curd 1/4 Cup
  • Milk-1/2 Cup

INSTRUCTIONS:

  1. In a large bowl, sieve(twice or thrice) all the dry ingredients.
  2. In another bowl, mix well all the wet ingredients. Transfer the wet mixture to the dry ingredients and whisk it until combined.
  3. Add 1-2 Tsp of milk to the batter if it’s thick.  Butter the cake tin and sprinkle flour, and tap to remove excess and make it ready.
  4. Pour the cake batter into the tin. Spread and make it even.
  5.  Sprinkle chopped Dry fruits over the top. Preheat cooker or oven at 180 degrees for 10 mins.
  6. Place the cake tin and Bake in a preheated cooker/ oven for 35-40 minutes.
  7. Insert the toothpick in the center of the cake to test, if the toothpick comes out clean then the cake is ready
     
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EGGLESS RED VELVET CAKE

If you love eggless red velvet cake as much as we do, then you are in for a treat. 

This  red velvet cake is super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with whipped cream  frosting is a complete showstopper.

Bake these beauty to blend with your Valentine’s day theme, and I promise everyone will love them.

RECIPE VIDEO;

INGREDIENTS:

  • DRY INGREDIENTS
  • 1¼ cups All purpose flour
  • 3 teaspoons Cornstarch
  • ½ teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ⅛ teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 2 tablespoons Wilton gel Red food color or Beetroot color (powder)
  • WET INGREDIENTS
  • ⅓ cup Unsalted  butter
  • 1 cup Regular Milk
  • 1 tablespoon Vinegar
  • 1¼ cup Superfine Sugar
  • 2 teaspoons Vanilla essence
  • FOR BUTTERCREAM  FROSTING
  • 1 cup Butter
  • 3½ cups Powdered Sugar
  • 1 teaspoon Vanilla essence
  • ⅛ teaspoon Salt
  • You can use whipped cream too for decorate your cake
  • Strawberries
  • some sprinkles

INSTRUCTIONS:

  1. PRE- PREPARATIONS
  2. Preheat oven to 350 degrees F. Grease and line your Cake tin Set aside.
  3. Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.
  4. MAKING RED VELVET CAKE
  5. In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and beet root powder.
  6. Sift them to remove lumps of flour and cocoa powder. Set it aside.
  7. Combine butter and sugar in the mixing bowl of an electric mixer.
  8. Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
  9. Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.
  10. Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed. 
    Pour the better in cake tin .
  11. Bake in a preheated oven for 30-35 minutes or until the toothpick inserted in the center comes out clean. 
    Once baked, remove from the oven and cool completely.
  12. BUTTERCREAM FROSTING
  13. Beat butter for 5 minutes until light and airy. Butter will lose most of its yellow color at this point.
  14. Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended.
  15. Add milk to thin out its consistency.
  16. Mix again. Icing is suitable for 1-2 weeks in your fridge and a month in your freezer.
  17. Frost the cooled cake with swirls of buttercream frosting and garnish with strawberries and sprinkles .

NOTES:

  • Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes. 
  • Baking soda + vinegar together starts a chemical reaction that helps the cake to rise. It’s a chemical reaction that produces carbon dioxide bubbles, and that’s what makes a cake/cupcake fluffy and light. Be rest assured, you won’t taste the vinegar in this recipe.
     
     

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EGGLESS COFFEE CUPCAKES 

Spread the sweetness!Moist egg-free coffee-flavoured cupcakes 
I am not a coffee lover, but I really like the coffee flavour in my desserts.
When I got some very special coffee decoction from Naario india ,https://naario.com/ I wanted to try out some cupcakes from it, and i was so happy with the result yay!
I used filter coffee decoction for the flavouring i (which a Naario brand coffee) but recipe works well with instant coffee powder as well.

INGREDIENTS:

  • 1/4 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 teaspoon salt
  • 60 ml or 1/4 cup coffee (or filter coffee decoction), at room temperature
  • 1/2 cup milk , at room temperature
  • 1 tsp vanilla extract
     

INSTRUCTIONS:

  1. Preheat your oven to 180 C / 350 F . Line your cupcake pan with liners or grease the cavities well.
     
  2. Whisk together the flour, salt and baking powder. Keep aside.
     
  3. Mix the coffee/decoction with the milk and vanilla. Keep aside.
     
  4. Using an electric mixer or whisk , beat the sugar and butter for 5 minutes.
    Add milk mixture and gradually add dry ingredients .Mix it .
  5. Don’t overheat after the last addition of flour.
     
  6. Divide the batter into 12 cupcake liners / cupcake pan cavities , filling each about 2/3 rds full.
  7. Bake for 18-20 minutes until a toothpick inserted in the centre comes out clean and dry.
  8.  These cupcakes are delicate and soft and you will love every bit of the coffee that you taste.

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EGGLESS STRAWBERRY MUFFIN

These fresh strawberry muffins are a family favorite.  They are so simple to make and something everyone will enjoy.

These  are super soft, moist, and perfectly sweet. Loaded with tiny bits of fresh strawberries, these are quick, easy, and delicious!

RECIPE VIDEO:

INGREDIENTS:

  • 3/4 th cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 th tsp baking soda
  • 6tbsp sugar
  • 1/4th cup curd
  • 3 tbsp oil
  • 1 tsp vanilla essence
  • 1/4th cup milk
  • 1 cup chopped strawberries

INSTRUCTIONS:

  1. Preheat oven to 350 degrees and line your muffin tin.
  2. In a large bowl, combine flour,  baking powder and baking soda . Set aside.
  3. In a small bowl, mix sugar, curd  oil, and vanilla until well combined.
  4. Add the strawberries to the flour mixture and gently mix to coat.
  5. Pour the milk mixture into the flour mixture and stir to combine. Make sure all the flour gets mixed in.
  6. Fill your muffin cups 2/3 full and bake 15- 20 minutes, or until toothpick comes out clean.
  7. Let cool in pan 5 minutes, then remove to wire rack to cool completely, or enjoy warm with a cup of coffee or glass of milk.

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NOTES:

  • Do not over mix the batter.
  • Allow to cool in muffin pan for at least 10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
  • You can make plain vanilla cupcakes using this recipe or you can also make any other berry muffins.

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EGGLESS WHOLE WHEAT JAGGERY CAKE

Eggless Whole Wheat Jaggery cake is an absolutely delightful tea time cake made with whole wheat flour & sweetened using jaggery powder. It is a healthy cake recipe as it has no maida, no butter & no refined sugar.

I used jaggery as sweetener in cake and was myself surprised as the cake smelled so good almost like a Christmas cake and the texture turned out so soft & fluffy. The combination of whole wheat flour & jaggery together gave subtle golden hints on the cake.

With the crunch from nuts, and slight bursts of sweetness from raisins, this whole wheat cake is a great option for guilt free indulgence without compromising on taste. This whole wheat jaggery cake is: Egg free, Made with whole wheat, Uses jaggery as sweetener,Loaded with nuts & raisins.

INGREDIENTS:

  • Whole Wheat Flour – 1 & 1/2 cups
  • Jaggery powder – 3/4 cup
  • Yogurt (Curd) – 1/2 cup
  • Sunflower Oil – 1/2 cup
  • Milk – 3/4 cup
  • Vanilla Extract – 1 tsp
  • Baking Powder – 1 tsp
  • Baking Soda – 1/2 tsp
  • Salt – A pinch
  • Cinnamon – 1/4 tsp
  • Chopped Nuts & Raisins – 1/2 cup
  • FOR CAKE TIN:
  • Sunflower Oil – 1/2 tsp
  • Wheat Flour – 1 tsp

INSTRUCTIONS:

  1. Take yogurt (curd) in a mixing bowl and add jaggery powder to it.
  2. Mix well till jaggery is completely dissolved. Add vanilla essence and oil to it and mix once again with a whisker. Keep this bowl aside.
  3. Prepare the cake tin for baking. Add 1/2 teaspoon of oil to baking tin. Brush it well with spatula. Add 1 tsp of flour to it and tap it from all directions.
  4. This will prevent our cake from sticking to base. Keep this tin aside.
  5. Chopped dry fruits & raisins in two parts. One which you are going to add in cake batter & the one which you will use as garnishing.
  6. To the part which you are going to add in batter, add 1/2 tsp of wheat flour and gently mix with spoon so that all nuts are coated with it. This will not let the dry fruits sink to the bottom. Keep these aside.
  7. Take a bowl/plate & sieve wheat flour, salt, cinnamon powder, baking powder & baking soda in it.
  8. Keep these dry ingredients aside.
  9. Before we start mixing the wet & dry ingredients, set the oven for pre-heating at 180 degree Celsius. By the time our oven is preheating, lets move to next step.
  10. Add the dry ingredients & milk into the wet ingredients bowl gradually in 2 or 3 parts. The quantity of milk can slightly vary depending on the quality of wheat flour you are using. If the batter seems too thick add 1-2 tbsp of milk more.
  11. The batter should not be too thin or thick. Towards the end, add the flour dusted chopped nuts into the batter.
  12. Once the batter is ready, transfer it to the baking tin which we have prepared before. Garnish with some chopped nuts.
  13. Bake it in the oven at 180 degree Celsius for 35 minutes.
  14. Check its centre with a skewer or knife after the baking time is finished; it should come out clean else bake for 2-3 minutes more.
  15. Once baked, let the cake cool down in cake tin for 10-15 minutes. After that transfer it over a wire rack to cool completely.
  16. Enjoy this soft spongy delicious whole wheat jaggery cake with tea/coffee or give them to kids without any guilt!! Store it in a airtight container in fridge.
     

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