VEGAN CHOCOLATE CAKE 

A simple, moist chocolate cake with a vegan ganache – for the chocoholic vegan!
It is easy, deeply chocolatey and moist. And like most oil cakes, it keeps well for days. You would never guess it was missing eggs or dairy! As good as any “regular” chocolate cake.
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
P.S. Here I used whipped cream for decoration, but one can use vegan ganache in its place.
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INGREDIENTS:
For the cake:
1 1/2 cups all-purpose flour
1 cups granulated sugar
1/4 cups cocoa unsweetened
3/4 tsp baking soda
1/2 tsp salt
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tsp vinegar
 1 cups of water
INSTRUCTIONS:
  1. Preheat oven to 160 C/ 325 F . Butter and flour a 6 inch round pan. Line the bottom with parchment (optional).
  2. Whisk together all the dry ingredients – flour, sugar, cocoa, salt and baking soda in a large bowl.
  3. Add all the wet ingredients – oil, vanilla, vinegar, water – and whisk until smooth.
  4. Pour into prepared pan and bake at 160 C/ 325 F for 30-35 minutes until top springs back when touched and a skewer inserted in the centre comes out dry.
  5. Cool in pan for 5 minutes and remove from pan to cool completely on wire rack.
NOTES:
  • This cake keeps well in the fridge for 3-4 days. Get to room temperature before serving.

KESAR BADAM CUPCAKES WITH COLOURED THANDAI FLAVOUR FROSTING

The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.

Innovation is the key in the world of fusion.
The first recipe   “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.
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INGREDIENTS :

Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops

For the Thandai frosting:
Whipped.cream
2 tsp thandai powder
Food colour
red, yellow, blue, green

INSTRUCTIONS :

  1. Preheat oven at 180-degree celsius.
  2. Line a cupcake mould with cupcake liners.
  3. First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
  4. In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
  5. Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
  6. Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.wp-15838258412338696014662876366914.jpg
  7. Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
  8. Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
  9. Once done, keep the cupcakes on a wire rack to cool.
  10. To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
  11. Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.

    Ta-da! Your cupcakes are ready to eat.

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HEALTHY WHOLE WHEAT FLOUR BEETROOT PASTRY

Happiness is making Healthy Whole-wheat flour Beetroot Pastry for a valentine celebration.
This pastry is fluffy and moist and very easy and quick to prepare. It is a great way to get some veggies into your diet while still enjoying a sweet treat.
I love beetroot and try to use it in my recipes very often because of nutritional values and also a beautiful natural colour.
Everyone, who tasted it was surprised that such a delicious treat could be made from a vegetable many don’t like.
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INGREDIENTS :
Dry mixture
1 cup whole wheat flour
1/2tsp baking powder
1/2 tsp baking soda
1 tbsp cocoa powder
2 tbsp sugar powdered

Wet mixture
200 grams condensed milk
1/4cup + 2 tbsp beetroot juice
1tsp vanilla essence
50 grams of butter, melted
2tbsp oil
1/4tsp lemon zest
1tsp lemon juice

DECORATION :
Whipped cream
Red fondant
sugar syrup

INSTRUCTIONS :

  1. Preheat the oven at 180°C.
  2. Combine the whole wheat flour, baking powder, baking soda and Cocoa powder & Sugar and sieve 2-3 times and keep aside.wp-15814713499033367408206311608290.jpg
  3. Combine the Milkmaid and beetroot juice in a bowl and whisk well. Keep aside.wp-15814713501636261079569419173247.jpg
  4. Add the dry mixture to the wet mixture gradually and keep stirring.
  5. Add lemon zest and lemon juice and mix well.
  6. Add melted butter & oil and mix well.wp-15814713503643234432173281878115.jpg
  7. Stir until the mixture is of pouring consistency.
  8. Now add the vanilla essence and lightly stir again once.
  9. Grease the cake/cupcake mould and sprinkle little maida into it.
  10. Pour the batter into it and bake in a pre-heated oven in 20 to 25 minute.
  11. Remove and cool.
  12. Take a single cupcake and cut it into 3 parts resembling three layers
  13. Put some sugar syrup and whipped cream on the first layer, then put the second layer and repeat.
  14. Put the third layer on, putting cream and crumbled cake pieces on it.
  15. You can decorate it further with cupcake crumb and fondant toppers.
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EGGLESS ORANGE CAKES

Eggless orange cake recipe
(without butter, cream, condensed milk and curd).

I usually make an orange cake using orange squash, but this time I tried an eggless, butterless orange sponge cake recipe using fresh orange juice.

I made this cake using whole wheat flour and also did not use condensed milk or curd, making it a must-try out the recipe for vegans too.

The cake came out very well with bursting orange flavour. I loved its colour, texture, flavour and above all, it was like pillow-soft to touch and eat.

I decorated the cake with my homemade orange sauce/glaze and my daughters liked it so much, it was hard to make them believe it was homemade.

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INGREDIENTS:

Whole wheat flour – 1.5 cups ( Heaped)
Baking powder – 3/4 tsp
Baking soda – 1/2tsp
Sugar – 3/4 cup
Orange juice – 1 cup (Use fresh juice for best results)
Cooking oil – 1/3 cup ( use odourless oil, I used sunflower oil)
Salt – a pinch
Orange zest – 1/2 tsp (Use grated skin)

For orange Glaze
1cup orange juice
1tsp sugar
2 tsp cornflour

INSTRUCTIONS:

  1. In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well.
  2. Add the orange zest to it. ( I grated the skin of an orange and mixed with the flour) Set aside.
  3. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.wp-15793225486263205085941850771867.jpg
  4. In another bowl, mix the sugar, oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  5. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.
  6. Do not overbeat the mixture. The cake will not rise. The batter should fall like a ribbon. This is the right consistency.
  7. Preheat the oven in convection mode at 180c for 10  minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter.
  8. Now bake the cake in convection mode at 180c for 30-35 minutes
  9. Check the cake by inserting a toothpick in the centre of the cake after 30  minutes
  10. If it comes out clean or with little crumbs, the cake is done. If u find the wet batter in the toothpick, bake the cake for 2-3 minutes more.
  11. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.

Orange glaze:

  1. Take orange juice in a pan and put it on medium flame.
  2. add sugar and stir continuously.
  3. Mix cornflour in 2 tsp of water and add it in orange juice mixture. After 4,5 minute when the mixture is thickened switch off the gas.
  4. your orange glaze is ready .decorate your cake with this.

    NOTES:

  • Please adjust the timing based on the convection oven.
  • You can replace oil with softened butter.
  • You can also use store-bought orange juice but the cake flavour will be less.
  • No need to use water, curd or milk. Orange juice would do.
  • Do not invert the cake as soon as u bake. The cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
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EGGLESS BANANA OATS MUFFINS

Eggless Banana Oats muffins are a delicious and yet healthy combination of bananas and oats.
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This recipe does not contain maida and butter. Just two tablespoons of cooking oil for the entire batch of muffins!! Use any oil like sunflower oil or olive oil which is odourless and you can enjoy muffins without being guilty of stashing loads of calories. It is really a delicious oats recipe which will make one eat oats without even realising it.

These muffins get all their softness and moisture from banana and curd. For the sweetness, I have used some brown sugar which is again a healthier alternative to refined sugar we generally consume at home.
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You can garnish these muffins with any fruit or nuts of your choice. Some of the suggested options which you can use are strawberries, blueberries, dried cranberries, almonds, raisins or chocolate chips etc.

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INGREDIENTS :

Oats- 1/2 cup
Whole Wheat flour-1/4 cup +1 tbsp
Baking Powder-1/2tsp
Baking soda-1/4 tsp
Salt- A pinch
Ripe Banana -1 (large)
Thick Curd-1/4 cup
Brown Sugar-1/4 cup
Milk-1/4 cup
Oil-2 tbsp
Vanilla Essence- 1 tsp

For garnishing:
Chocolate Chips-2 tbsp

INSTRUCTIONS:

  1. Take oats in a grinding jar and grind them coarsely. Don’t grind it too fine.
    I have used Quaker Oats.
  2. Sieve together whole wheat flour, baking soda, baking powder and salt in a bowl. Add coarsely ground oats to it. Keep it aside. These are the dry ingredients.
  3. Peel the banana and make a puree.
  4. Add curd and brown sugar to it. Mix well till sugar is completely dissolved.
  5. Preheat the oven to 180 degrees Celsius. Preheating oven is an essential step in baking. Please do not miss it.
  6. While the oven is heating, add milk, vanilla essence and oil to the above mixture. Mix well.picsart_11-30-116642531607217432392.jpg
  7. Gently fold the dry ingredients in this liquid mixture. Be gentle.
  8. Place the liners inside the muffin tray or muffin moulds.
  9. Pour the batter in muffin liners using spoon such that there are filled 3/4th. Garnish the muffins with chocolate chips.picsart_11-30-11486683849379252391.jpg
  10. If the oven has preheated by now, place the cupcake tin inside the oven and bake muffins at 180 degrees Celsius for 15 minutes. After 15 minutes, do the toothpick test.
  11. Prick the centre of any muffin by a toothpick and check. If the toothpick comes out clean the muffins are ready. If there is some liquid at the tip, bake for another 2 minutes.
  12. Enjoy these melt in the mouth healthy Banana Oats muffins and that too guilt-free!! You can have them warm also 🙂
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    NOTES:

  13. The muffin gets its natural sweetness from the ripe bananas. I would advise if you are trying this recipe, then please use only ripe bananas as I have added a nominal amount of sugar and these muffins get most of their sweetness from bananas.

 

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EGGLESS MINI CHOCOLATE CUPCAKES WITH CHOCOLATE GANACHE

Happiness is always a cupcake away.

I love these cupcakes always, as it gets baked in less time and it is the most preferred one for any kids parties and best for individual servings.

Made these mini chocolate cupcakes by using a new brand of cocoa powder by ‘Blue Ingredients’. I tried this cocoa powder for the first time and loved it- it makes the cakes so flavorful.

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INGREDIENTS:

1 cup maida
1/2 cup wheat flour
1 tbsp cocoa powder
1 cup powdered sugar
1 tsp baking powder
Half tsp baking soda
A pinch of salt
1 cup milk (warm)
1 tbsp vinegar
1/3rd cup melted butter or oil
2 tsp vanilla essence

 

INSTRUCTIONS:

  1. Preheat the oven at 180°C for 10 minutes.
    Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. This makes the cake spongy.
  2. In a mixing bowl sieve all the dry ingredients together – maida, sugar, red food colour, cocoa powder, salt, baking powder and baking soda. Mix them well.picsart_11-04-041580833908417007204.jpg
  3. Separately whisk the wet ingredients – prepared buttermilk, melted butter or oil, and vanilla essence.picsart_11-04-047309027630061452356.jpg
  4. Add it to the dry ingredients and mix well with a spatula till there are no lumps. You can add more sugar according to your preference.
  5.  Now pour the batter in a cupcake mould and bake at 180°C for about 20 minutes or until done. Remove and cool.picsart_11-04-046887490026341800125.jpg
  6. Decorate with chocolate Ganache.
    GANACHE recipe How to make Chocolate Ganache (Truffle)

If you like my recipe of chocolate cupcakes topped with chocolate ganache, then do let me know in your comments below.
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NOTES:

  • Sifting the dry ingredients is a must to avoid lumps and it helps in even mixing.
  • Don’t skip the vinegar, as it gives fluffiness to the cupcake.
  • Vinegar can be replaced with lemon juice or apple cider vinegar.
  • Use any odourless/neutral oil only, otherwise, the cupcake smells different.
  • Don’t over whisk the batter, else the cupcakes turn hard.
    Also, don’t over bake the cupcakes (maximum 20 minutes), else it turns chewy and burnt on top.
  • Baking time varies from oven to oven, so read the manual carefully. I used Morphy Richards OTG and my cupcakes were done in 18 minutes.
    Stays good for 2 to 3 days outside and 1 week under refrigeration.
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