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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No bake Peanut Butter Bars

No Bake Peanut butter bar I prepared these peanut butter bars with a lot of ease. Looking at the gorgeous design on them most of them will say “it seems to be a complicated recipe” ,but the secret is that it is the most simple & easy recipe that anybody can make. They taste amazing too. I prepared them using sugar free chocolate to cut down a bit of calories  (Not that it’s absolutely guilt free, but still cutting down some of it.. 😉 lol) Here goes the Recipe. Do try it out!!

Ingredients

200 gms digestive biscuits

1/3 cup melted butter

1/2 cup peanut butter (120 gms)

200 gms dark chocolate (I used sugar free, You can use regular one too)

2 tbs peanut butter (for the chocolate)

2 tbs peanut butter(for the marble design)

Note : Require parchment paper & a square tin (8X8 inches) to set the peanut bars

No Bake Peanut butter bar 2

Instructions

1. In a food processor crush all the digestive biscuits. Once it is grounded add the melted butter & the ½ cup of peanut butter. Again blend well till all the ingredients form into sand like texture.

2. Grease the square tin & place the parchment paper on to it. (ensure that it is big enough to pull the bars out when they are set)

3. Spread the biscuit mixture evenly in the tin. Press it gently with the back of a spoon or spatula to make a smooth layer.

4. In a double boiler melt the chocolate & 2 tbs of peanut butter. Mix well until it melts & combine properly.

5. Now pour this melted chocolate on to the biscuit layer in the tin.

6. Spread it well covering all the corners & ensuring a smooth even layer.

7. In a separate pan melt the other 2 tbs of peanut butter

8. With the help of a spoon pour the peanut butter on to the melted chocolate layer. Pour drops on different areas(don’t pour all at once in one place, since we need to create a marble effect)

9. Make swirls with the help of a butter knife or back of the spoon to create marble effect texture 10. Refrigerate it to set for around 3-4 hrs

11. Once set with the help of the parchment paper pull the slab out & cut into bars. The peanut butter bars are ready 

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

 

 

 

Orange Kheer

Orange Kheer

 

Orange Kheer

Orange kheer is one of the most quickest,easiest & tasty recipe that I have made.  I made this on my vacation for my family members, I stayed at Ramgarh completely disconnected from urbanization & very close to the nature , surrounded by the hills & greenery all around. It was basically a digital detox for me. I love to cook on my vacation and destress myself.

So my menu for the day was Veg Cheese balls & Cutlets for starters , Biryani & Raita for main course &  Orange kheer for dessert.

There were a few oranges that were left & a lot of milk in the fridge. It just struck me make a sweet dessert for all.  I just followed my instinct to make this kheer. It turned out great. My family just had one word “Awesome”.

 

Ingredients

2 Oranges (Remove the skin & seeds) and cut into small pieces
10 tsp Sugar
120 gms of paneer (grated)
1ltr whole milk
1 tsp of soaked rice (raw)

Instructions

1. Make a paste of the soaked rice (you can use cornflour mixed with 1/4 cup of milk. I used rice paste since cornflour wasn’t available)
2. In a heavy bottom pan boil the milk + sugar over medium to high heat. Keep stiring to prevent the burning of milk.
3. Boil the milk till it reduces to half its quantity
4. Add the half of the grated paneer & the rice paste.
5. When the milk becomes a little thicker Add rest of the paneer to it.
6. Boil for more 5-10 mins.
7. Once the kheer is cooled refrigerate it for at least 1 hr.
8. Add the oranges and a bit of orange zest to the kheer.
9. Again refrigerate it for couple of hrs.

The kheer tastes much better when it is served chilled.

 

 

 

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