Category: Cakes

EGGLESS ORANGE ALMOND CAKE

A fragrant eggless orange almond cake that is moist, nutty and bursting with a tangy citrusy flavour!

This recipe is very special to me. It’s a really simple one but I’ve come to believe that there is no other fruit as suited for baking as an orange.

This recipe is without condensed milk,curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat.

I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe .

VIDEO RECIPE:

ORANGE :
For this recipe, I used the juice of My hometown oranges or the Indian “santra” although. However use whatever is easily available to you. We have a farm of 500 orange trees in our hometown .

INGREDIENTS:

  • All purpose flour/Maida – 1.5 cups ( Heaped)
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp
  • 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)

INSTRUCTIONS:

  1. In a wide bowl,sieve the maida,baking powder,soda and salt.Mix well.Add the orange zest to it.( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan.Keep aside.
  2. In another bowl,mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  3. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon.This is the right consistency.
  4. Top this up with the almond flakes if using. You could also get creative and arrange the almonds in a pattern. I just don’t have that kind of patience so I just throw them on top. 
  5. 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.
  6. Now bake the cake in convection mode at 180c for 30-35 minutes.Check the cake by inserting a tooth pick in the center of the cake after 30  minutes.If it comes out clean or with little crumbs,cake is done.If u find the wet batter in the tooth pick,bake the cake for 2-3 minutes more.
  7. Invert the pan in a plate after the cake is cooled down.Cut into slices and enjoy with Tea.

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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 cake flavor 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.Cake will break.If the cake doesn’t fall off easily,bake it for 2 more minutes.

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MINI CHOCO CHUNK CAKE

Little chocolate joy .

A moist, crumbly, tasty cake packed with chunky, melt in the mouth chocolate chunks….this truly is the ultimate cake..

INGREDIENTS:

  • 1/4 cup Flour
  • 2 tbsp Curd
  • 2tbsp Caster sugar
  • 20 gm Salted Butter
  • 1/4 tsp Baking powder
  • 1/8tsp Baking soda
  • 1 tbsp Condensed milk
  • 1/4 cup Milk
  • 2tbsp Cocoa PowderFew drops of Vanilla essence
  • A small pinch of Salt
  • Chopped dark chocolate (optional)

INSTRUCTIONS:

  1. In a bowl whisk butter  and sugar until combined and pale .
  2. Add in the yogurt and vanilla extract and mix to combine
  3. Add milk and milkmaid and mix to combine .( Do Not worry if the mixture curdles
  4. Finally add in the dry ingredients and mix until it comes together
  5. Do not over mix
  6. Fill in ramekins ( I have heart shape )
  7. Add some chocolate chunks.Tap it and Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean.

NOTES:

  • Do Not worry if the mixture curdles before adding dry ingredients. As it is supposed to happen because butter and milk do not mix together.
  • Once Dry ingredients are mixed, Mix the Batter untill there are no lumps.
  • I have used  remekins, You can use any mould. Just keep an eye on it after 15 minutes of baking.
  • Bake at 180° preheated oven for 15-20 minutes untill the toothpick comes out clean. 

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CAKE RECIPE WITH LEFTOVER SWEETS

An Indian festival is simply incomplete with Indian sweets. And the amount of sweets during these festivals is mostly overwhelming. A day or two after the festival when we try to find alternatives of what to do with leftover pedas and burfi. Because by this time, you are done with your quota of eating sweets.”
So just taking these sweets and giving them a makeover is just what you need. Garnish with dry fruits and enjoy.

INGREDIENTS:

  • 100 gm Left over Sweets
  • 125 gm All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Green Cardamom Powder
  • 200 ml Milk

INSTRUCTIONS:

  1. In a bowl add broken pieces of leftover milk based sweet.
  2. Add hot milk to it and whisk it until dessert dissolves completely. Add cardamom powder and mix it.
  3. Now using a sifter, sieve flour, baking powder and baking soda all together directly into the mixture.
  4. With the help or a whisker or spatula, fold all the dry ingredients into wet ingredients.
  5. Meanwhile keep your oven for preheating at 180 C.
  6. Make a smooth batter. Add rest of the 100 ml milk and prepare a batter of pouring consistency.
  7. Make sure, there should be no lumps in the batter.
  8. Take a baking tin and line it with parchment paper.
  9. Pour the prepared batter into the tin and tap it on counter.
  10. Garnish the batter with sliced pistachios and bake it in preheated oven for 30 min.
  11. Once baked, take the tin out from oven and let the cake rest for 10 min.
  12. After 10 min demould the cake and slice to serve.

NOTES:

  • Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
  • I have used Milk Pedas for this recipe. Feel free to use burfi and other milk-based mithai too.”
     

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EGGLESS CHERRY CAKE

“EGGLESS CHERRY CAKE!

Fresh cherries are here, and there are so many recipes that I love making using fresh cherries. This eggless cherry cake is ine of my fav recipe .
Its so quick and easy , made using yogurt, which results in a soft cake with juicy cherries.”

The main ingredients in this recipe are yogurt and oil. That is what helps make the cake really moist & soft.
The batter is kinda thick, in comparison to any other cake batter, because you want it to hold the cherries, so that they don’t sink in.
You definitely need to pit the cherries, before using them in the cake.
You can mix it in the batter itself, or top the cake with cherries before baking for a beautiful top, like I did. Dust some icing sugar on top, and it can’t get better than that.

INGREDIENTS:

  • 1 1/2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 1/4th Tsp Baking Soda
  • 1/4th Tsp of Salt
  • 1 Cup Yogurt
  • 3/4th Cup Caster Sugar
  • 1/4th Cup Oil
  • 1 Tsp Vanilla Essence
  • 1 cup pitted Cherries”

INSTRUCTIONS:

  1. Sieve the dry ingredients together and keep aside.
  2. Whisk yogurt and sugar until the sugar completely dissolves. Add oil and vanilla essence.
  3. Fold in the dry ingredients to for a smooth batter along with half the pitted cherries.
  4. Pour the batter in your desired baking tray, and top it with more pitted cherries.
  5. Bake in a pre-heated oven for 30 mins at 180 degrees. Let it cool down, dust it with some icing sugar and Voila!!!!
     

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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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