Eggless Whole Wheat Cake – No Added Sugar

While Surfing the net I came across this interesting recipe of Whole wheat cake. I felt it worth giving it a shot. I prepared it with some of my personal modification. It turned out just awesome. No one could ever tell you if it is made from whole wheat & that too without any sugar added to it. Yes all natural sugar. This cake stood true to the regular one, it had the moistness, taste. It is healthy, guilt free & tasty. We rarely get all the 3 combination Healthy, Tasty, Guilt Free.

wheat-cake

 

Ingredients

  • 1 ⅓ cup Whole Wheat flour
  • 325 gms. Pitted Dates
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ cup Butter (Room Temp)
  • 1 tbs Oil
  • 1-2 tbs. Splenda (Optional.)
  • A pinch Salt
  • Salt to taste
  • 1 tsp. Vinegar
  • 1 ½ cup Warm milk
  • 3-4 tbs. Unsweetened Cocoa powder
  • ½ cups Any Nuts (Walnuts, Almonds, Cashew, and Pistachio etc.)

Method

  1. Pulse the Dates in a blender (Keep the consistency as per your preference. I completely crushed them)
  2. Pre-Heat Oven at 180 ° C or (350 ° F).
  3. In a bowl Add butter + Oil & Flour. Rub it with hands and ensure that the flour is moist.
  4. Add Cocoa powder + Salt + Baking Powder + Baking Soda + Splenda (Optional) & mix well.
  5. In half cup milk add Vinegar + Vanilla Essence
  6. Add the Dates mixture to the flour + 1/2 cup milk. Stir well
  7. Now add the remaining Milk to mix.
  8. Add half of the Nuts
  9. Pour the batter in a greased cake tin.
  10. Drizzle the remaining nuts over the batter.
  11. Bake the cake for 45-50 mins. (Keep checking the cake after 45 mins.)
  12. Insert a toothpick or knife. If it comes out clean remove from the oven.
  13. After 10 mins remove from the Tin
  14. Let it cool & then serve.
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Eggless SugarFree Carrot Cake

One of my favorite tea time bites is the carrot cake. It comes out perfect every time and has a delectably amazing flavor of all spice along with the light & spongy texture. The best bet is that it is sugar free & you don’t really have to count the sugar calorie count. Here goes the recipe. Hope you enjoy making it.

Carrot cake

 

Ingredients

  • 1 cup All Purpose Flour
  • ¾ cup grated Carrot
  • ¾ cup Splenda (or any other sugar free powder)
  • 1 tsp chai powder
  • ½ tsp cinnamon powder
  • A pinch of salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup oil
  • ½ cup yogurt
  • 1 tsp vinegar
  • 1/3 cup Luke warm milk
  • 2 tbs walnuts chopped finely

Method

  1. Preheat the oven at 180 degree Celsius
  2. Sieve all-purpose flour in a bowl, Add Salt + Baking powder + Baking Soda + Spice powder(Chai & cinnamon) + Splenda + grated carrot + walnuts. Whisk all these together.
  3. Mix yogurt + oil in a separate bowl, whisk together to combine.
  4. Pour the above wet mixture to the dry ingredients. Mix & combine well. Add milk & vinegar to the batter (Start by adding half the quantity of the milk & then add the rest based on the consistency. It shouldn’t be very thin)
  5. Grease the cake tin with oil
  6. Pour the batter in the cake tin and place it inside the oven. Bake for 25-30 mins
  7. Check the cake with a skewer after 25 minutes by poking it in. If it comes out clean, it’s ready. If not, keep for some more time.
  8. Take the cake out of the oven, and let it cool. Then using a knife, loosen the edges, and take the cake out. Serve with a dusting of powdered sugar or frost it with some cream cheese frosting and enjoy the light & spongy carrot cake with tea, coffee or just as it is!

 

 

 

 

Quick Eggless Oreo Decadent Cake

Sometime it becomes too difficult to think on the spur of the moment  what could be served for desserts, especially when we have a surprise visit by guests. We all look out for options which are easy , quick & delicious. I’m sure after all the efforts put in making the main course & starters we all compromise on desserts by just serving some ready made sweets or may be ice creams. I prepared this Oreo decadent cake within 10 mins (5 mins for baking & 5 mins prep time) in microwave. It turned out just perfectly delicious. I served it hot with Vanilla ice cream. My family enjoyed it to the core. Hope you too try out this recipe & enjoy eating it.

Oreo Decandent

Ingredients

– 20 oreo biscuits 
– 1 cup luke warm milk
– 3/4 tsp baking powder
– 1/4 tsp baking soda
– 2 tbs powdered sugar
– 1/2 cup chocolate chunks

Method

1. Blend all the biscuits to a fine powder
2. Add sugar + milk + baking powder and baking soda and blend it again for 40 – 50 seconds
3. Pour half the batter into a greased glass bowl then add the chocolate chunks.
4. Add the remaining batter
and microwave it for 5-6 mins.
5. Check if the cake is done by inserting a toothpick.. if it comes out clean the cake is done,else microwave it for a min more
6. Cool the cake to room temp…remove it from the bowl and pour chocolate ganache on it
7. Serve it with vanilla ice-cream…

Tastes much better if eaten hot with ice-cream..

Notes :

  •  I used Chocolate ganache to pour over the cake to make it more sinful. You can use chocolate sauce or powdered sugar.
  • To make chocolate ganache, Take equal amount of cream & compound chocolate. Heat the Cream and add chocolate pieces to it. Mix till the Chocolate melts completely . Add a scoop of butter for the shine. Let it cool. Once cooled pour it over the Cake.

Microwave Eggless Mini Black Forest Cake

Following the tradition I have always baked cakes in the Oven. To watch the cake bake for 30 mins at times really tries my patience. Always wondered If I could quicken this process. Yesterday I tried baking this Mini Black Forest cake into the Microwave. Believe me the cake was ready in 5.30 mins..It did turn out soft & fluffy.. But only 1 thing that I observed is that it tastes much better if it is refrigerated for 5-6 hrs..(Absorbs moisture & becomes softer)I hope you guys too try it and enjoy the cake.Microwave Cake

EGGLESS MICROWAVE BLACK FOREST CAKE

Ingredients
Dry Ingredients:
• All Purpose Flour – 1¼ Cup
• Powdered Sugar – ¼ Cup
• Baking Soda – 1/2 Tsp
• Baking Powder -1 Tsp
• Coco Powder – 1 Tsp
• Wet Ingredients: Butter – ⅓ Cup
• Condensed Milk – ½ Cup
• Vanilla Extract – 1 Tsp
• Vinegar – 1 ¼ Tsp
• Milk – ½ cup (Luke warm)
• Oil for Greasing the Bowl

Icing:
1. Whipping Cream – 1 ½ cup
2. Powder Sugar – 3 – 4 Tsp.
3. Vanilla – 1 tsp
4. Red Cherries – ½ tin
5. Sugar Syrup – you can use the Cherry syrup from the tin
6. White Chocolate Shavings

Instructions
For the Cake:
1. Grease a Microwave Safe bowl or container with sufficient oil. I used 2 bowls since I wanted to make mini Black Forest cakes
2. Beat Butter & Condensed milk in a bowl for around 2-3 mins until it is fluffy
3. Add sugar to it & whisk for 2-3 more mins.
4. Add Vanilla + Vinegar & mix well.
5. Add ½ the milk mix well & then add the other half. Keep this wet mixture aside
6. In a separate container, sieve in the flour, baking powder, baking soda & mix well.
7. Add the flour (in parts) into the wet ingredients & mix well.
8. Pour the Batter into the 2 containers (Divide into equal qty. Please ensure that the container is big enough since the cake double up in quantity)
9. Microwave the cake for 6 minutes (1 bowl at a time). Mine was done in 5:30 minutes and my microwave is of 900 watts. Check with a toothpick at about 5:00 if it comes out clean, cake is ready. If not, microwave for another 30 second.
10. Take the cake out and let it cool to room temperature. Then turn it upside down on plate.

For the icing
1. Make sure that cream is chilled
2. In a bowl add the chilled cream and start to whip the cream using a beater. When the cream reaches a soft peak add the powdered sugar & vanilla.
3. Whip further until it reaches the stiff peak.
4. Refrigerate the cream for around 10 mins. The whipping cream is ready!!
5. Cut cake into three layers horizontally. Transfer the layers to a plate.
6. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer
7. Brush some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer
8. Place some cherries (Remove the seeds & chopped).Place another layer and repeat.
9. Now for the final layer take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
10. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife and give a good finishing.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
12. And pipe and lift on bottom.
13. Sprinkle White chocolate shavings all over sides and top.
14. A cherry on the top of each rosette.

 

Eggless White Forest Cake

I don’t think I require to write any thing about this cake. The pic of it will say it all 🙂 . This was my first attempt to make a white forest. I always had an upper hand on the chocolate cakes. I was a little skeptical of how would it turn out. But it did came out really well..More than what I expected. It looks beautiful & indeed delicious. Hope you will try it too.

white forest

Here goes the recipe.. Happy Baking 🙂

Ingredients

Dry Ingredients:

  1. All Purpose Flour – 1¼ Cup
  2. Powdered Sugar – ¼ Cup
  3. Baking Soda – 1/2 Tsp
  4. Baking Powder -1 Tsp

Wet Ingredients:
1. Butter – ⅓ Cup
2. Condensed Milk – ½ Cup
3. Vanilla Extract – 1 Tsp
4. Vinegar – 1 ¼ Tsp
5. Milk – ½ cup (room temperature)

Icing:
1. Whipping Cream – 1 ½ cup
2. Powder Sugar – 3 – 4 Tsp.
3. Vanilla – 1 tsp
4. Red Cherries – ½ tin
5. Sugar Syrup – you can use the Cherry syrup from the tin
6. White Chocolate Shavings

Instructions

For the Cake:
1. Pre-heat Oven at 180C for around 10 mins.
2. Beat Butter & Condensed milk in a bowl for around 2-3 mins until it is fluffy
3. Add sugar to it & whisk for 2-3 more mins.
4. Add Vanilla + Vinegar & mix well.
5. Add ½ the milk mix well & then add the other half. Keep this wet mixture aside
6. In a separate container, sieve in the flour, baking powder, baking soda & mix well.
7. Add the flour (in parts) into the wet ingredients & mix well.
8. Pour the Batter into a Greased 7” or 9” cake tin. Level the batter by tapping the tin twice
9. Place the tin into the Oven on the middle rack & bake for 30 – 35 mins
10. Bake for 30-35 mins (Keep an eye when the cake starts leaving sides & the color starts changing)
11. After 30 mins insert a toothpick in the center, if it comes out clean the cake is done else bake for another 5 mins.
12. Remove the cake from the oven. Let it rest for 10 mins. Then turn it upside down on plate.
Let the cake cool down completely before you start with the icing.

For the icing
1. Make sure that cream is chilled
2. In a bowl add the chilled cream and start to whip the cream using a beater. When the cream reaches a soft peak add the powdered sugar & vanilla.
3. Whip further until it reaches the stiff peak.
4. Refrigerate the cream for around 10 mins. The whipping cream is ready!!
5. Cut cake into three layers horizontally. Transfer the layers to a plate.
6. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer
7. Brush some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer
8. Place some cherries (Remove the seeds & chopped).Place another layer and repeat.
9. Now for the final layer take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
10. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife and give a good finishing.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
12. And pipe and lift on bottom.
13. Sprinkle White chocolate shavings all over sides and top.
14. A cherry on the top of each rosette.

 

 

 

 

 

Eggless Oreo CupCakes

Oreo Cup Cakes

These black beauties were so delicious & tempting that nobody could resist eating just one. I prepared these for the mother’s day. It is a very simple recipe full of oreo treat.It has Oreo in the base , the frosting & the topping . So kind of Triple Oreo treat. I’m sure oreo is everybody’s favourite. I had loads of fun making it along with my little niece. Hope you guys try it & enjoy it too.

Ingredients:

For the batter:
 1 cup plain flour
 200 gm of condensed milk
 1 tbsp coco powder
 4 tbsp dark choco (melted in double boiler or microwaved)
 3/4 cup buttermilk
 1/2 tbsp milk powder
 1/2 tbsp powdered sugar
 1/2 tsp baking powder
 1/2 tsp soda bicarbonate
 2 tbsp butter (softened at room temperature)
 1 tsp vanilla essence
 2 ½ packets of oreo biscuits
For the frosting:
 100 gms butter (room temperature)
 225 powdered sugar
 1 1/2 tsp milk
 1/2 packet oreo (Crushed – Ensure to remove the cream before crushing it to powder. Else the cake icing will be too sweet)
 1/4 tsp vanilla

Instructions:

1. Preheat the Oven at the Maximum
2. Take a bowl and place a sieve over it in.
3. Add the all-purpose flour, milk powder, powdered sugar, cocoa powder and put them through the sieve.
4. Take another bowl, add the condensed milk, soft butter, vanilla extract in it and whisk them well.
5. While whisking the above mixture, start adding the flour mixture and the buttermilk to it simultaneously.
6. After the whisking process, Add Melted Chocolate to the batter & Mix well. Now add the baking powder and soda bicarbonate to the mixture.
7. Scrape the sides of the bowl with a spatula and whisk the mixture again.
8. Place Oreo biscuit in each paper cups
9. Use an ice-cream scoop to fill the paper cups with the batter.
10. Once the batter is filled into the paper cups, immediately put them into the oven and bring down the temperature to 180 degrees. After around 15-20 minutes, get the cupcakes out of the oven and poke in a skewer in one of the cupcakes. If the skewer comes out clean, your cupcakes are ready.
11. Place the cupcakes on a cooling rack and allow them to cool down completely.

Frosting
 1.Start by whisking the butter till it looks light and fluffy
 2.Add the powdered sugar in parts and again beat it using the hand mixer
 3.While using the hand mixer add a drop of vanilla extract & the milk
 4.Once the mixture binds together,Add the finely crushed oreo powder & mix well
 5.Fill the Piping bag with the frosting & make a swirl on each cup cake
 6. Place the Oreo biscuit on top of the frosting

 

 

 

Eggless Black Forest Cake

Eggless Black Forest

The first cake that I baked. It was for my niece’s 2nd birthday. I was a little nervous ,since it was the first time I was baking a cake & that too on a special day. I wasn’t sure how would it turn out, I was afraid that I would end up spoiling her birthday rather than making it special for her. Well it wasn’t a disaster!! 🙂 Thank God… It tasted yum. It boosted up my confidence , that I can bake too & make many more.  I hope this recipe also helps you to make someone’s day special!!

 

Ingredients

Dry Ingredients:
1. All Purpose Flour – 1¼ Cup
2. Cocoa Powder – 3-4 Tbsp
3. Powdered Sugar – ¼ Cup
4. Baking Soda – 1/2 Tsp
5. Baking Powder -1 Tsp
6. Wet Ingredients: Butter – ⅓ Cup
7. Condensed Milk – ½ Cup
8. Vanilla Extract – 1 Tsp
9. Vinegar – 1 Tsp
10. Milk – ½ cup

Icing:
1. Whipping Cream – 1 ½ cup
2. Powder Sugar – 3 – 4 tsp
3. Vanilla – 1 tsp
4. Red Cherries – ½ tin
5. Sugar Syrup – you can use the Cherry syrup from the tin
6. Chocolate Shavings

Instructions

For the Cake:
1. Pre-heat Oven at 180C for around 10 mins.
2. Beat Butter & Condensed milk in a bowl for around 2-3 mins until it is fluffy
3. Add sugar to it & whisk for 2-3 more mins.
4. Add Vanilla + Vinegar & mix well.
5. Add ½ the milk mix well & then add the other half. Keep this wet mixture aside
6. In a separate container sieve in the flour, cocoa, baking powder, baking soda & mix well.
7. Add the flour (in parts) into the wet ingredients & mix well.
8. Pour the Batter into a Greased 7” or 9” cake tin. Level the batter by tapping the tin twice
9. Place the tin into the Oven on the middle rack & bake for 30 – 35 mins
10. Bake for 30-35 mins (Keep an eye when the cake starts leaving sides & the color starts changing)
11. After 30 mins insert a toothpick in the center, if it comes out clean the cake is done else bake for another 5 mins.
12. Remove the cake from the oven. Let it rest for 10 mins. Then turn it upside down on plate.
Let the cake cool down completely before you start with the icing.

For the icing
1. Make sure that cream is chilled
2. In a bowl add the chilled cream and start to whip the cream using a beater. When the cream reaches a soft peak add the powdered sugar & vanilla.
3. Whip further until it reaches the stiff peak.
4. Refrigerate the cream for around 10 mins. The whipping cream is ready!!
5. Cut cake into three layers horizontally. Transfer the layers to a plate.
6. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer
7. Brush some sugar syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer
8. Place some cherries (Remove the seeds & chopped).Place another layer and repeat.
9. Now for the final layer take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
10. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife and give a good finishing.
11. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes.
12. And pipe and lift on bottom.
13. Sprinkle chocolate shavings all over sides and top.
14. A cherry on the top of each rosette.

There your cake is Ready!!

Eggless Red Velvet Cup Cakes

Red Velvet Cup Cakes

Red Velvet Cup Cakes

 

Red velvet cake is my family’s all time favorite.Especially my niece, She just loves the taste of it. I made these for my office colleagues & friends. They all savored it to the fullest.There’s hardly anybody who can refuse these delectable cupcakes covered with lovely swirls of cream cheese frosting. I have replicated this recipe from Ruchi Bharani.

Ingredients:

For the batter:
1 cup plain flour
200 gm of condensed milk
1 tbsp coco powder
2 tbsp red food coloring
3/4 cup buttermilk
1/2 tbsp milk powder
1/2 tbsp powdered sugar
1/2 tsp baking powder
1/2 tsp soda bicarbonate
2 tbsp butter (softened at room temperature)
1 tsp vanilla essence

For the frosting:

1/4 cup butter (softened at room temperature)
200 gm cream cheese
1 tsp vanilla essence
1 cup icing sugar

Instructions:

To make the batter:
– Take a bowl and place a sieve over it in.
– Add the all purpose flour, milk powder, powdered sugar, cocoa powder and put them through the sieve.
– Take another bowl, add the condensed milk, soft butter, vanilla extract and red food coloring in it and whisk them well.
– While whisking the above mixture, start adding the flour mixture and the buttermilk to it simultaneously.
– After the whisking process, add the baking powder and soda bicarbonate to the mixture.
– Scrape the sides of the bowl with a spatula and whisk the mixture again.

To make the cupcakes:
– Use an ice-cream scoop to fill the paper cups with the batter.
– Once the batter is filled into the paper cups, immediately put them into the oven and bring down the temperature to 180 degrees.
– Make sure the oven
– After around 15-20 minutes, get the cupcakes out of the oven and poke in a skewer in one of the cupcakes. If the skewer comes out clean, your cupcakes are ready.
– Place the cupcakes on a cooling rack and allow them to cool down completely.

To make the frosting:
– Take a bowl and add some butter (room temperature) and whisk it for about 30-40 seconds.
– Add a packet of cream cheese and cut in into small pieces in order to whisk them them.
– Whisk the butter and cream cheese and simultaneously start adding the icing sugar to it.
– After whisking, add the vanilla extract, clean the sides of the bowl with the spatula and whisk all the ingredients again.
– The cream cheese frosting is ready.
– Take a piping bag, put a nozzle in it and fill it with the cream cheese frosting.
– After filling the piping bag with the cheese frosting, keep it in the refrigerator until the cupcakes completely cool down.

For icing the cupcakes:
– Take an apple corer and make a hole in the center of the cupcakes.
– Snip the tip of the piping bag and fill the center of the cupcake with the cream cheese frosting and also swirl around some of the frosting.
– Sprinkle some colored sprinkles over the cupcakes.

 

Eggless Tiramisu Cake

Tiramisu Cake

Eggless Tiramisu Cake

10th April was my brother’s birthday, I prepared the Eggless Tiramisu cake . And trust me it was a big hit. And soon after that my family was invited to a cousin’s place for house warming, so I decided to make the cake again. I got a lot of compliments. They couldn’t believe it was made by me. It tasted as if it was bought from a patisserie shop. I hope you people too try it & let me know how did it turn out.  Here goes the Recipe!!! Trust me its a fool proof recipe & you cant go wrong.

 

Tiramisu Cake2

Tiramisu is ready in around 4-5 hours. But is is suggested to refrigerate it overnight for a better taste.

Ingredients

For the Cake
1 1/4 cup Plain Flour
1/2 cup Condensed milk
1/3 cup Butter (Room Temperature)
1/4 cup Powdered Sugar (or depends how sweet your want the cake to be
1 tsp Vinegar
1/2 cup Milk (Make sure it is at Room Temperature else your cake will be ruined )
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Vanilla Extract

For the Frosting
4 tbs powdered sugar
1 cup Chocolate Shavings
3 packets for Cadbury Choco pops (Optional – for garnishing). You can also use nutties or any other chocolate for decoration
340 gms Mascarpone Cheese (Made mine @home, Click the image  for the recipe)  Mascarpone Cheese
1 1/2 cup whipping cream
1 tsp Vanilla extract
1/2 cup choco chips
around 1/4 cup Coco powder                                                                                                                         1 cup black coffee or expresso

Instructions

1. Preheat Oven at 180C
2. In a bowl sieve Plain flour + Baking powder & Baking Soda and keep it aside
3. In a separate bowl mix butter & condensed milk till it becomes fluffy & smooth
4. Add Sugar & mix well
5. Add Vanilla extracts and Vinegar to it
6. Add half of the milk & mix well. Then add rest of the milk to it
7. Now Add the dry flour mixture little by little (dont add the whole lot at one go) to the wet mixture. Mix well till it combines well
8. The batter should be at a dropping consistency
9. Pour the batter in a greased(7″ to 9″ Cake pan.
10. Place the tray on the middle rack in the preheated oven
11. Bake for 30-35 mins (Keep an eye when the cake starts leaving sides & the color starts changing)
12. Insert a toothpick in the center , If it comes out clean the cake is done.
13. Remove the cake from the oven . Let it rest for 5 mins. Then turn it upside down on plate.
14. Let it completely cool.

 

 For the Frosting

1. Combine Mascarpone  + sugar and whip.
2. Add whipped cream to above whipped mixutre and fold in slowly until combined and set aside.
3. Cut cake into three layer horizontally. Transfer the layers to a plate.
4. Apply a wee bit of cream in the center of the turn table and place the bottom most cake layer
5. Brush some coffee syrup over the cake. Now add a dollop of cream and spread a good ½ inch layer.Sprinkle chocolate chips,Chocolate shavings & Coco powder(with the help of a strainer).Place another layer and repeat..
6. Now for the final layer take a big dollop of cream and then spread it on top as well on sides. Then make it smooth! Make a thin layer. Now place this in the freezer for 30 mins.
7. After 30 mins, add a good dollop of cream to it and spread using a spatula or a long knife/palette knife and give a good finishing.
8. Sprinkle Coco powder ,Chocolate shavings. Place the chocolate balls. Or decorate as you like
9 Refrigerate overnight and serve the dessert