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[40 WHOLE GRAIN CAKE IDEAS] Looking for healthy cake ideas? Healthy does not mean bland. Explore this cookbook for 40 whole grain cake recipes contributed by homemakers from Healthy Recipes by Homemakers Facebook group for a healthylicious trip to the baking haven! The cookbook takes you on an eggless cake journey –comprising vegan cakes, sugarless bakes, and butterless beauties!
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List of Contributors 1. Anita Chahal 2. Ritu Singh Mendiratta 3. Ravneet Kaur 4. Kaveri Obhan 5. Megha Agrawal 6. Mili Jain 7. Poonam Bachhav 8. Sangeeta Sethi 9. Satinder Wadhwa 10. Parshotam Kaur 11. Tejender Saggu Bhengura 12. Sonam Agarwal 13. Sarada Shreya 14. Shalini Pangotra 15. Chetan Padliya 16. Samira Gupta 17. Divya Suresh 18. Bishakha Kumari Saxena 19. Neelam Avasthi 20.Anu Lahar 21. Geeta Sachdev 22.Deepti Aggarwal 23.Uma Srinivas
A special thanks to Harshi Mehta for designing the cover. Thanks to Prabhasees Kaur for her cute contribution!
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Cake Making Basics: Eggless Whole Grain Cakes There's nothing like sharing yummy slices of healthy cakes with friends and family, right? Of course, when you bake a cake, you have got to take care of the minute details that go into cake baking. After all, you are trying to whip up a sweet beauty that is going to tickle the taste buds of your loved ones. You know it all about the magical chemical transformations that go into cake baking, right from the word go - when you start with sifting the dry ingredients, whipping up the wet ones, folding the batter, tapping the baking tin for the final time, and baking the cake finally!! Of course, the wait seems never ending. Who would want to wait for baked beauties? You do so for your pure love for cakes. Who doesn't love golden baked beauties? The cake making tradition is centuries old, but today, we hear more about light, airy cakes, which seems like a recent invention.
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A Slice of Cake History Cake baking started with the Egyptians, who would bake cakes with egg, honey, and fat. Bread was then the most popular cake. Honey was added to differentiate between a bread and a cake - of course, it added taste as well as richness to the cake. While in old times, yeast would be used for cake baking, the lighter cake versions of the previous centuries substituted yeast with bicarbonate of soda and other chemical raising agents. The classic sponge cake has 4 key ingredients in equal amounts - flour, eggs, fat, and sugar. Any alteration in either of these would weaken the cake structure and the delicate scaffold of the cake would tumble. If you take more sugary stuff or fat, the intricate balance created by the egg and flour would collapse, resulting in a dense cake. If you like fruit cakes, then you would fall for these dense cakes as well.
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Cake Baking Basics This cake baking guide takes inspiration from The Science of Cake Baking. The main ingredients in every cake: •
A sweetener, primarily sugar
•
Fat, primarily butter - we use oil, cream, malai, ghee as well
Flour, primarily white flour, but we try to make cakes healthier these days with whole wheat flour, oatmeal, and healthier grains •
Leaveners-raising agents, particularly baking powder and sodium bicarbonate - I tried whipping up an eggless cake without raising agents •
•
Egg - common but not necessary
How to make a cake Mix sugar with fat. Do you know sugar and fat are quintessential to any cake recipe? When you put a fatty product in your mouth, it is the fat that quickly coats your mouth. Do you know it is the coating ability of fat that allows it to play the role of "shortener". Now you must be wondering why fat is important for the cake? Well, just like fat coats the inner lining of your mouth, it binds the flour, coating its starch and protein with an oily film. This ensures that there is not much gluten formation. Now do you understand why do we need fat for a cake or for that matter cookies? Another takeaway is that fruit purees can work similar to fat in a cake recipe. I am surprised, just like you. But now you should stop scratching your mind, because in cake recipes that use fruit •
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purees, we need less of fat or oil. Remember, my eggless mango suji cake? This gives cakes a tender yet short crumbly texture. Why is Sugar important? Sugar has many roles to play in a cake, instead of working as a sweetener alone. Do you know sugar softens the proteins in the flour, thanks to its tenderizing effect? Additionally, it also reduces the caramelization of batter, while keeping the cake moist. What does it mean? Well, lowered caramelization process ensures that the cake crust browns at a slower pace. It's as simple as that! Just as sugar is important for a cake recipe, salt is a crucial ingredient too. How? Well, a pinch of salt is enough to helps strengthen the gluten network. You know it already that salt is a taste enhancer. When blended with sugar, you get a yummy, tangy mix! •
Beat the mix using a whisker or hand (if you have super whisking skills) until the mixture looks fluffy. We are looking to get a consistency similar to whipped cream. •
Vigorously mix it until the sugar and fat is creamed and you are sure you have created the required gas bubbles. It is a critically important step as it is where you guarantee whether you will get melt-inthe-mouth cake texture, which is attributed to gas bubbles. What do these bubbles do? Well, nothing except subdividing the batter into fragile sheets. Isn't it that simple? •
This process is termed as creaming - you cream together the sugar and fat mix. As a result, you incorporate air in the cake. It is the rough surfaces of sugar crystals that carry the air bubbles. This is one reason traditional recipes use smaller crystals of caster sugar. Why? Well, this is because the smaller the crystals, the more the incorporation of gas bubbles. What happens thereafter? These gas bubbles are •
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enclosed by a film of fat, which results in foam. At this stage, if you do a taste test, you will know it all about the difference whiping can make to a butter-sugar mix. It will be much lighter than the unwhipped butter. Take a taste test!!! Sieve the flour- one of the most important steps in cake baking. When you are trying to learn cake baking basics, you will be taught to aerate the flours. Sifting is one of the basic steps in cake baking. Without sifting of flours, you cannot expect to enjoy light, fluffy cakes. •
Then the stage to fold in the flour begins. It is one of the most important steps in cake baking. Why? Well, because it will decide whether you will get a beautifully baked loaf or a crunchy crust with a raw inside. Well, yes, so keep the folding action as simple as you can. Fold in one direction, that too, gently - just to incorporate the flour into the wet mix. In doing so, you would want to avoid that the bubbles do not break. Perhaps you have sweated out creating these bubbles. This action will also reduce gluten formation. Excessive beating could mean too much gluten formation, which will give you a heavy, dense cake. You for sure do not want to eat a bread when you are tempted by your sweet tooth to indulge in a cake, right? So why spoil the complex structure of the cake by beating it after the flour is mixed? NEVER EVER BEAT THE BATTER WHEN THE FLOUR IS ADDED. But hey, gluten is still important for the cake structure. How? It is the elastic gluten that holds your cake together. This is what makes cakes different from cookies. You do not want any gluten in your cookies, isn't it? Of course, you do not like chewy cookies. As far as cake baking is concerned, the elastic nature of gluten helps the expansion of batter in the hot oven. At this stage, gases are incorporate into the baking batter. Gradually, this is how the process of the batter coagulation into a network begins. This is •
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the network that supports the sugar- buttery weight and gives you a beautiful baked beauty to indulge in. Now comes the final stage of baking. Preheating the oven is quintessential to baking a perfect cake - eggless or with egg. If you do not preheat, it would amount to wasting all of your baking ingredients that you plan to put in the oven. Wondering why? Well, because preheating prepares the oven for baking the cake. If you do not preheat the oven (which is heating the oven/microwave convection at the same temperature at which you plan to bake the eggless cake), your oven will not be ready for cake baking. This means if you put the cake in a cold oven, you will most likely get a denser, improperly baked cake. So you know the importance of preheating. •
Baking is associated with expansion of the batter, setting stage, and browning of the crust. When you put the cake tin in a preheated oven, there is an increase in the batter temperature. As a result, there is expansion in the air cell gases, which further results in the expansion of the gluten. If you are using chemical raising agents, then they will release carbon dioxide in the cake, which will result in light cakes. •
When the cake batter reaches about 80c, it assumes the shape and form due to the absorption of water by starch. These starch granules form a gel. As a result, there is loss of gluten elasticity. This gives your cake the permanent form and porous structure. •
As you continue to bake, the constant browning of crust continues. Now that the cake surface has dried, constant baking will produce flavors during the cake crust browning process. These are the Maillard reactions taking place in the cake - the process that gives your cake the enhanced flavor. One point to find whether your cake is done is to check •
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the shrinking of the cake from its sides. The cake would leave the tin sides (making it easier for you to unmold). If your cake is ready, the crust should come back when pressed. Alternatively, you should first do a knife test to see if the skewer of knife comes out clean, with nothing attached to it. If it is still wet, then your cake must go back to the oven for baking for more time. Standing time is crucially important as well. When the knife comes out clean, you know already that your cake is done. But then you should allow your cake to sit in the oven for a few minutes. Then remove it from the oven and allow it cool down for a few minutes - 10-15 minutes. Loosen the sides a bit. Run a knife underneath your baked beauty and invert it gently onto a cooling stand to speed up cooling of the cake. Do not be in a hurry to cut the cake, because you could get a crumbly mix instead. Let it cool down. Meanwhile, you can prepare a cup of tea or even your favorite icing. Voila! Your cake is ready. Enjoy your tea time. •
IS SOMETHING WRONG WITH THE CAKE Does your cake often sink after baking? A peep into the oven gave you a thumbs up that your baking beauty is baking perfectly, rising beautifully under heat. But hey, suddenly your cake sinks. What could be the reason? Well, a lower than required baking temperature could be the main reason for a sinking cake. At a low temperature, the batter will set too slowly. As a result, there is a coagulation of the gas cells, resulting in a coarse, dense texture. This could make the top surface sink. Copyright reserved with Mercury Information Management Platform
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For an excessively hot oven, especially if you set a higher than needed temperature, the batter would rise like a volcano peak in the middle. It could also result in the surface of the batter setting even before its inner layers have expanded fully. As a result, you could get an excessively browned cake top.
Baking Substitutions 1 egg= 1 tbsp of flax powder +3 tbsp warm water All-purpose flour= Barley flour+ rice flour Cream= Hung curd (quickest way to make hung curd) Butter= Almond butter/ pistachio butter cream cheese = cottage cheese+ hung curd (check the quickest way to make hung curd) Dairy milk=coconut milk/ almond milk (learn how to make coconut milk at home/ find how to make almond milk at home) Oil= coconut oil (learn how to make coconut oil at home) Buttermilk at home How to make almond milk and almond meal at home Sugar= jaggery/raw cane sugar for baking recipes/honey for desserts or maple syrup
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40 Whole Grain Cake Ideas Baking is a passion for some, but for others, it is a hobby. For me, it is neither a passion nor a hobby. But the need for baking with whole grains arose when I realized the benefits of healthy eating. Whole grain bakes are starting to become popular even though maida/white flour/refined flour cakes continue to flood the market. Well, to me, food has to begin with the word "H." My choice of food and ingredients does not enlist unhealthy items. You all know me by now and have tried out my healthy recipes. This whole meal flour cake recipe collection is just an effort to collate all healthy cakes contributed by homemakers from Healthy Recipes by Homemakers Facebook food group - under one thread, so that they are easy to access by one and all.
A Little Slice of Healthy Recipes by Homemakers History Health is our top priority and food plays a critical role in our health & well being. Healthy Recipes by Homemakers, as the name suggests, is all about healthy food, healthy cooking, healthy eating, and of course, healthy recipes. The group has been formed in association with http://www.mercuryimp.com/ and is a part of the Mercury Information Management Platform. The group is a purely vegetarian group, with no entry for too oily, deep fried food! Copyright reserved with Mercury Information Management Platform
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I am on a mission to spread the word about healthy lifestyle. Since food is critical to our survival, you can prolong and improve your life by making healthy food choices. You become what you eat! What Goes in comes out! This is exactly what we profess at Healthy Recipes by Homemakers. Health on your mind? Then you are invited to be a part of our evergrowing community!
We are constantly looking for healthy recipe ideas!
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1. Eggless Butterless Strawberry Muffins by Poonam Bachhav Could a cake recipe get healthier than this? Poonam is a star performer in my group! Her recipes, her choice of ingredients, and of course, her eye-popping clicks make her a class apart. I am in love with her healthylicious recipes. Do give this delicious baked beauty a try!
Serves : 8 Preparation Time : 10 minutes Cooking Time: 20 minutes
Ingredients: 1 cup fresh Strawberry (diced) Copyright reserved with Mercury Information Management Platform
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1 cup whole wheat flour 1/2 cup rolled oats 1/2 cup yogurt 1/4 cup Oil 1/2 cup Sugar (use 1/3 cup if strawberries are sweet) 1 teaspoon Baking powder 1 teaspoon Vanilla essence 1/4 teaspoon Baking soda Pinch of Salt Method: Preheat the oven at 180 degree Celsius. Line the muffin tray with liners. Add 1 tablespoon of sugar to the fresh strawberry chunks. Mix well and keep aside. 2. Sift the whole wheat flour, baking powder , baking soda and salt in a large bowl. Add oats to it. 3. In another bowl take yogurt. Add remaining sugar to it and using a whisker stir it until the sugar dissolves. 4. Add oil and vanilla essence to it and stir well. 5. Add the dry ingredients to the wet ones and mix well . 6. Lastly add the strawberry chunks and blend with the batter. 7. Spoon batter into the muffin liners about 3/4 full . Bake them in a preheated oven at 180 degree Celsius for 20 minutes or until the tester skewer comes out clean. 8. Allow the muffins to cool down on a wire rack for 10 minutes before serving. Enjoy the delicious fruity treats with your loved ones ! Notes: Though i have used fresh Strawberries in the recipe, the muffins can be made using frozen Strawberries as well. Can use Blueberries or Raisins also along with strawberries in this recipe. The muffins can be refrigerated for 2-3 days in air tight container, provided they last until then :) Copyright reserved with Mercury Information Management Platform
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Poonam blogs at http://poonambachhav.blogspot.in
2. Dates and Banana Walnut Cake By Mili Jain Delicious, healthy bites from Mili Jain. Mili is a wonderfully talented girl whose recipes speak of the amount of hard work she puts in!
Ingredients 2cup whole wheat flour 30-35 deseeded dates 1cup boiling water 4 ripe bananas 1tsp baking soda 1/2tsp baking powder Some chopped walnuts 1/4cup milk if needed 1cup oil or butter Copyright reserved with Mercury Information Management Platform
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1-3/4tbsp cocoa powder 1tsp vanilla essence Method First deseeded dates n chopped them and put them in boiling water with baking soda after few mints grind it into a coarse paste. Sieve all dry ingredients. Mash bananas add oil mix well n make it smooth. Now add vanilla essence and dates puree n mix now add dry ingredients in 2-3batches.mix well and check the consistency if it is dry then add some milk it should be of pouring consistency .now pour it in a greased baking dish and decorate it with blue berries Choco chip chopped walnuts and almonds and bake it at 180deg for 45-50mints or until done . Now cool it on wire rack.... Enjoy with a glass of milk.
3. Whole Wheat Vegan Walnut Banana Muffins by Anu Lahar (recipe credit: Poonam Bachhav) Another talented name in my group is Anu Lahar. I am often amazed at her bakes. Copyright reserved with Mercury Information Management Platform
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Ingredients: 1 cup whole Wheat flour 2 large over ripe Bananas 1/2 cup Brown Sugar ( Cane Sugar) 1/4 cup refined oil ( i have use soy bean oil) 1/4 cup Walnuts ( roughly chopped) 1 tsp Baking powder 1/4 tsp Baking soda 3/4 tsp Cinnamon powder 1 tsp Vanilla extract 1 tsp Lemon juice Pinch of Salt Method: Sieve the whole wheat flour , Cinnamon powder , baking powder , baking soda , and salt together, twice and keep aside. Also preheat the oven at 180 degree Celsius for 10 minutes and line the muffin tray with liners. 2. In a large mixing bowl , mash 2 large over ripe Bananas using a fork. 3. Add 1/2 cup cane sugar (brown sugar) to it and beat well, until the sugar completely dissolves. To this add the 1/4 cup of oil and blend well.
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4. Add the sifted dry ingredients to this banana mixture and fold delicately, making sure there are no lumps in the mixture . Do not over beat this batter. 5. At the end, add the vanilla extract , lemon juice and chopped walnuts to the cake batter. Mix well. 6. Fill in the muffin liners to 3/4 max. Tap the muffin tray gently 2-3 times to remove the trapped air bubbles. 7. Bake the muffins in a preheated oven at 180 degree Celsius for 25 minutes or until the tester tooth pick comes out clean. As temperature may vary from oven to oven keep a watch after 20 minutes. If tooth pick is sticky , bake for another 2-3 minutes. 8. Once done , carefully remove the muffins and allow them to cool on the wire rack. The above ingredients yield 8 muffins. 9. Enjoy the delicious cup cake with your loved ones and enjoy !!
4. Sesame Jaggery Dry Fruit Eggless Cake by Sangeeta Sethi Another talented name in the healthy cooking world, Sangeeta Sethi has innovative ideas to bake healthy cakes. She bakes instant microwave cakes that inspire many to use their microwave-only mode to join the cake baking bandwagon.
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Ingredients Whole wheat flour ..One cup Curd one cup Baking powder. .One spoon Baking soda ..Half a tea spoon Vanilla essence ..Few drops Jaggery. Powdered. .One full cup ... Cocoa powder. .Four tbsp Dry fruits chopped.. As per Ur choice.. Til.....For garnishing.... Milk ..Optional For adjusting its consistency. Oil ..Half a cup.. Method.
Take a vessel n pour whole wheat flour. .Add cocoa powder in it. Take one cup curd. Add powdered jaggery in it. Stir it till it gets dissolved. Copyright reserved with Mercury Information Management Platform
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Now mix curd mixture in the flour Stir it in one direction only...By removing it's lumps.. Add oil Stir it lightly Add baking powder n baking soda. Add vanilla essence Add dry fruits Pour the batter in microwave safe container by lightly greasing the container . Sprinkle sum crushed dry fruit on the batter... Keep it in the microwave. Full power microwave mode for 5 minutes. Your cake wud b ready. U can give half a minute more if Ur tooth pick test doesn't cum out clean.. Pour hot dark chocolate sauce on it. Spread it. Sprinkle immediately. Til seeds on it. Enjoy this yummy cake with loads of healthy ingredients.
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5. Eggless Whole Wheat Oats Date cake by Kaveri Obhan No cake cookbook is complete without a recipe contribution/idea from the multitalented baker, Kaveri Obhan. Kaveri’s bakes standout for their awesomeness, richness, and aweinspiring clicks.
INGREDIENTS
¾ cup Whole wheat flour ¾ cup instant cooking oats About 18-20 dates, deseeded and chopped ¼ cup castor sugar 1 teaspoon baking soda 1 teaspoon baking powder 1.5 cups milk (can also substitute with soy or almond milk) 1 tsp vanilla extract/essence ½ cup oil Copyright reserved with Mercury Information Management Platform
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INSTRUCTIONS
Boil the milk and soak the dates in it for 20-30 minutes. This will make them soft and will make the cake wonderfully soft. Preheat an oven to 175 degrees C and grease a size loaf pan with butter or oil and sprinkle some flour on it. In a bowl add whole wheat flour, oats, sugar, baking soda, baking powder and mix well. Add the milk- dates mixture and mix well. Add oil and vanilla and just mix until combined. Do not overmix. Batter will be thick. Add any nuts or seeds on top if desired. Pour the batter into the prepared loaf pan and bake it for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan and take out after it is cool. If you slice the cake while it is still warm, it tends to break. Kaveri blogs at http://prettylittlethings.co.in/
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6. Semolina Cake by Ravneet K. The suji cake is flavored with citrusy lemon and uses carrot. The sweet savory nutty cake is all you need to enjoy everyday on any special day.
Ingredients 2 cups- Suji (semolina) 3/4-1 cup- sugar 3/4 cup- curd 3/4 cup- milk 1/4 cup- water 1/2cup- oil Cardamom Ginger- 1 tsp Carrot- 1 lime juice-1 tsp 1 tsp- Baking powder 1/2 tsp- Baking soda Copyright reserved with Mercury Information Management Platform
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salt- 1 pinch 2 pinches of lime zest Nuts of your choice or tutti fruity Procedure Mix semolina with sugar, oil, curd, and milk. Keep aside for 2 hours or for 20 minutes minimum. Next add cardamom, grated ginger and carrot. Stir in lime juice and lime zest. Or you may add orange juice instead. Preheat the airfryer to 200 degrees for 10 mts. Add baking powder to the cake batter. Mix everything well. We need the batter to have idli batter-like (pouring) consistency. If the batter looks thick, add water. I added a little amount of it. Add nuts. Air fry the batter for 35-40 mts at 200 degrees. It took me 40 mts to bake it perfectly. I have a Prestige Air fryer. Time depends on the type of your airfryer. Please keep an eye on your cake after25 mts. I air fryed for 20 mts first. But the cake wasn't done. Then I set it for 10 mts more. Still it did not have a brownish top, so I kept it for another 10 mts. Allow the suji cake to rest in the airfryer for 30 mts. Let it cool down completely before slicing the airfryer cake. If you wish to bake in microwave or oven, preheat it at 180 degrees for 10 mts. Then bake it for 35 mts at the same temperature or until done. Ravneet blogs at http://www.mercuryimp.com/
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7. Eggless Christmas Plum Cake by Poonam Bachhav
Preparation Time: 3 hours Cooking time: 50 minutes Serves: A medium size Cake Ingredients: 1 cup whole wheat flour 1 ½ cup Dry fruits (I have used Walnut , Apricot, Golden Raisins, currants , semi dried Plums, Cashew Nuts, dried Figs , Dates, Tutti frutti , glazed cherries) ½ cup brown sugar ¼ cup oil ¼ cup milk 2 tablespoon sugar( regular white sugar) 1 teaspoon spice mix (grind 2 Cloves, a small piece of Cinnamon stick, small piece of Nutmeg and dry Ginger to make the spice mix) ½ teaspoon baking powder ½ teaspoon baking soda Copyright reserved with Mercury Information Management Platform
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1 teaspoon Orange Zest ½ teaspoon Lime zest 1 teaspoon Vanilla extract 1 teaspoon lemon juice
Method: 1. Chop all the dry fruits and nuts and keep aside. 2. For the caramel sauce, in a non-stick pan heat brown sugar on a low flame without adding any water. 3. Keep stirring as the sugar melts and gets dark in color. 4. Put off the flame when a smooth glazy syrup is formed. Pour ½ cup water to the caramel syrup. The caramel will harden. 5. Now put on the gas and allow the mixture to boil again until the caramel dissolves in the water. Keep stirring until it gives a dark brown color caramel sauce. 6. Add the chopped nuts to this sauce and cook for 1-2 minutes. Put off the flame and allow the dry fruits to soak in the caramel sauce for 2-3 hours. 7. Sift the flour with spice mix, baking powder and baking soda in a bowl.Preheat the oven at 180 degree Celsius for 10-12 minutes. Grease the cake pan and line it with parchment paper at the base. 8. In another bowl take milk, sugar and oil. Mix well. 9. Fold in the dry ingredients with the wet ones with a spatula. Add the dry fruits along with caramel sauce, vanilla extract, lemon and orange zest. 10. Mix everything very well. At first the batter will be thick and difficult to spoon. Keep mixing gently until the batter is without any lumps. 11. Spoon the batter in the greased cake pan. Tap the pan twice to remove the trapped air. Copyright reserved with Mercury Information Management Platform
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12. Bake the cake in a preheated oven at 180 degree Celsius for 30-35 minutes or until a tester toothpick comes out clean. 13. Allow the cake to cool down completely. Run a knife through the edges of the cake pan. Now keep a plate above the cake pan and invert the pan to flip the cake on the plate. Remove the parchment paper gently. 14. Slice the cake and enjoy it as it is or sprinkle some powdered sugar over it. Notes: If you do not have brown sugar, add regular white sugar. Brown sugar adds to the color. Do not skip the orange and lemon zest as it give nice fragrant aroma and taste to the cake. Wait for at least 2-3 hours and preferably 5 hours before you slice the cake as the flavors deepen as the cake cools.
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8. Amaranth Cake by Satinder Wadhwa One gorgeous lady who has impressed me with her unique bakes is Satinder Wadhwa. I love the way she sticks to healthy recipes.
Whole wheat flour 1Cup Amaranth / rajgira flour 1/2cup Cocoa powder 1/4 cup Baking soda 1 teaspoon Milk 1/2 cup Melted butter 1/3 cup Coffee powder 1 tablespoon boiled in 1cup water Brown or normal sugar 1 cup Copyright reserved with Mercury Information Management Platform
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Vinegar 1 tablespoon Vanilla essence 1teaspoon Ganache Dark chocolate chopped 25 gms Cream 20 ml Milk 1 tablespoon
Method Preheat oven to 180 degree. Sift dry ingredients Except sugar 2--3 times. In another bowl mix all wet ingredients with sugar very well. Fold dry ingredients into wet ingredients carefully... No lumps should be there. Pour in a greased tin and bake for about 30 to 40 minutes.
For Ganache Mix all ingredients of ganache together on low flame. Stir continuously . Do not boil. Cool a little and pour over cake. Cool and enjoy...
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PS. I have made with half the proportion and not decorated with ganache for health reasons... 😃
9. Strawberry, Blueberry Cupcakes by Parshotam Kaur One talented baker who has experimented with numerous healthy ingredients, Parshotam Kaur deserves a mention in this cookbook for more reasons than one. Her unique baking recipes are inspired by her healthy habits.
Ingredients 1cup whole wheat flour 2/3 cup sugar pd 1/2cup oil 1/2cup curd 1tsp BP 1/2sp bs, Copyright reserved with Mercury Information Management Platform
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1sp vanilla essence Milk, Chopped blueberry N strawberry Method Sieve the flour, BP bs twice and keep aside. Beat, oil, sugar curd nicely, now add dry ingredients Mix them thoroughly add vanilla essence Mix it check for consistency. If needed, add some milk batter should be smooth. Now in greased cups mould, pour 1sp of batter Put few pieces of chopped fruit Cover it with 1sp if batter Place 1-2 pieces of chopped fruit on the top. Bake in pre heated oven at 180dg for 30min. Let it cool and then de mould them.
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10. Eggless Banana Cake by Shalini Pangotra
Ingredients: 3 Ripe bananas ¾ cup Jaggery Powder ½ cup Olive oil 1 tsp vanilla extract 1.5 cup wheat flour / atta 1 tsp baking powder 1 tsp baking soda / sodium bicarbonate ¼ tsp cinnamon powder / dalchini powder pinch of salt ½ cup walnut / akharot
Instructions: Take bananas and cut them into pieces and mash it to form a paste like consistency. Add jaggery, add oil and vanilla extract.
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Also sieve wheat flour, baking powder, baking soda, cinnamon powder and salt. Blend and combine all the dry ingredients with the banana puree. And add walnut and settle gently. Transfer the cake batter into the cake mould or tray. Pat the tray to remove the air incorporated into the batter. Place the tray into preheated oven. Bake the cake at 180 degree celsius or 356 degree fahrenheit for 40 minutes.
Allow the cake to cool completely and later cut to slices and serve. Finally, serve the eggless banana bread or store in airtight container.
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11. Semolina Almond Cake by Ritu S. Mendiratta I am unsure if our cookbook would be complete without a recipe from the multitalented Oats Queen – Ritu S. Mendiratta. She is not too much into baking. But all her bakes have an outstanding outcome!
Ingredients 1 cup suji/semolina (no need to roast, but if you want to use roasted suji, you can) 3 tbsp whole wheat flour. 1/2 cup milk 3/4 cup yogurt/curd (I used curd) 3/4 cup sugar 1/4 cup oil 1 tsp powdered green cardamom (elaichi) A pinch of salt 1 tsp baking powder 1/2 tsp baking soda Chopped almonds, walnuts, cashew nuts (I added almonds) Preparation Copyright reserved with Mercury Information Management Platform
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Mix semolina, b. powder and baking soda. Add salt. Mix oil and sugar. Whisk well. It should be fluffy. Add curd and milk to the wet ingredients. Mix the dry with wet ingredients. Add chopped nuts. Mix well but gently. Grease a baking tin. Pour the batter into the bowl and bake at 175 degrees C for 20-25 minutes. It may take longer, depending on the amount used and oven type. I made in Microwave convection mode. Once done, let the cake cool completely and place onto a cooling rack. Enjoy with a hot cup of tea! You can make it on a stove top by taking a cooker and putting 2 cups of salt/ sand in it. Place a rack or stand over the sand/salt and then keep the baking bowl above it. Cover the cooker with its lid, with whistle removed. Bake on a low flame for 15-20 minutes. Keep an eye on it. Ritu S. Mendiratta blogs at https://ritzinkitchen.blogspot.in/
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12. Apple Cinnamon Cake by Geeta Sachdev A sweet talented lady, Geeta Sachdev is an amazing baker and homemaker. Her recipes speak of her culinary talent.
1. cup cornmeal 1. cup wheat flour 1. cup Sugar 1. grated big apple 1/2. cup refined oil 1/2.cup milk 1..tsp dalchini pwd/cinnamon 1/4 ..tsp.salt 1. tsp.baking powder 1. tsp baking soda Copyright reserved with Mercury Information Management Platform
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Sieve thrice both flours vd bp bs salt n cinnamon pwd. In a pan heat apple n sugar till melt n get thick consistency like sauce.let it cool completely Add oil in apple sauce n mix nicely Mix slowly dry ingredients in liquid ingredients vd milk n make a smooth batter of medium consistency it should neither too thick nor too runny Pour the mixture in greased pan . Deco vd nuts or cherries per choice Now place cake tin in pre heated cooker over the cooker's net plate which is placed on thin layer of salt .. Remove the gasket n whistle of the cooker lid .then close the cooker with lid Let the cake cook on high for 5 mins then on slow for 35 to 40 mins Check with knife or tooth pick after 30 mins .when it comes out clean your cake is ready .otherwise bake it for another 5to10 mins . Take it out from the cooker let it cool .transfer it on the plate .cut in to desired pieces ..
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13. Plum cake by Mili Jain Another beauty from Mili Jain is this eggless Plum cake.
Ingredients 1cup chopped dryfruit like cashew, almonds, raisns (kaju badam kishmish) walnuts dates pistachios and tutti fruity or whatever you want 1cup apple juice 1-1/2cup wheat flour 1/3cup olive oil 3/4cup brown sugar 1/2tsp baking soda 1tsp lemon zest 1/4cup curd 1/2tsp all spices pd 1/2cup warm water Method First soak dry fruits in apple juice in a jar for about 24hrs. Close the lid of the jar. Copyright reserved with Mercury Information Management Platform
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Now sieve wheat flour baking soda all spices pd for 2-3times. Now mix oil brown sugar ND water in a bowl Whisk it well now add lemon zest curd and mix Add soaked dry fruits with the juice and mix Now mix the flour mixture in two three batches Fold it nicely and pour the mixture in a greased baking dish and sprinkle some dry fruits on the top of the batter and tap the pan 2-3tyms to remove the air bubbles Bake in preheated oven at 160deg for 35-40mints or until toothpick inserted comes out clean ..time varies for oven to oven now cool it on wire rack. Enjoy yummy cake.
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14. Chocolate Molten Lava Cake by Tejender Saggu Bhengura A sweet, charming girl, Tejender Saggu Bhengura has outstanding culinary talent. This molten lava cake tells you all about her culinary skills.
Ingredients This lava cake is very easy and quick to make dessert with no mess...Taste equivalent like DOMINO'S Choco lava cake.
Ingredients Crushed digestive biscuits /marie -1big pack Chocolate syrup-3 sachets or half bottle Cup/coffee mug/any mould Copyright reserved with Mercury Information Management Platform
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Plastic sheet
Method To begin with this recipe keep the small portion of the crushed biscuit aside... Mix the remaining crushed biscuits with chocolate syrup and kneed a soft dough... Put the plastic sheet inside the cup and fill the sides of the cup with portions of dough by keeping the centre of the cup hollow... Make sure the dough exceeds the edges of the mug... Once the sides are filled, pour chocolate syrup only half of the cup... Seal the top of the cup with the remaining dough appropriately..... Afterward, gently pull the plastic sheet by keeping the position of the cup upside down... Coat it evenly with crushed biscuits...Put it upside down on a plate...cut and serve...
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15. Katori Cake in Air Fryer by Anita Chahal No recipe can go wrong if the poster’s name reads Anita Chahal. With decades of culinary experience, Anita Chahal is a name to be reckoned with in the culinary world. A mother-like figure to her thousands of Internet daughters, Anita aunty is a role model for many. For someone who has seen transformations in the world of cooking, from her teen years to this age, she has evolved with the changes, accepted the challenges, and met them head on!
Ingredients Whole wheat flour...............1 cup Oatmeal................................1/2cup Sugar.....................................1 cup Malai/cream.....................................1/2cup Curd......................................1/2cup Milk.......................................1/2cup Copyright reserved with Mercury Information Management Platform
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Baking pd.............................1 tsp Cocoa pd..............................2 tsp Tooty fruity.......................1/2cup Method Mix dry ingredients Add wet ingredients Check consistency Pour in greased katoris (made four with this material) Keep in preheated air fryer at 180 for ten minutes Check with toothpick Cool, demould and enjoy My grandsons didn't wait for cooling and had hot and moist.
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16. Eggless Zucchini Muffins by Parshotam Kaur
Ingredients 1 cup whole wheat flour, 1 /2cup oil, 1 /2cup sugar pd, 1 cup grated zucchini, 1 sp BP, 1/2sp bs, 1sp cinnamon pd, 1 sp vanilla essence, 1 /3sp salt, 1 /4cup curd, (milk if needed) 2tb sp tuty fruity, (optional nuts of your choice) Method
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Sieve all dry ingredients Keep aside. Place the grated zucchini in a sieve over a bowl to drain any excess moisture. Now in a large bowl, mix oil, sugar pd, curd, vanilla essence, add grated zucchini N mix nicely now stir dry ingredients into the zucchini mixture- do not over mix. Dust tuty fruity with flour and add to the mixture if the mixture is thick, add milk to make it smooth. Now pour the batter with a spoon in greased muffin mould. Bake in pre heated oven at 180dg for 30mins check with toothpick or knife to make sure d muffins r done let them cool and then demould.
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17. Sfouf- Eggless Lebanese Curcumin Cake (sugarless/butterless) by Ravneet K.
1 cup- semolina (suji) 1/2 cup- besan (chickpea flour) 1/2 cup- barley/sorghum/jau (or substitute with whole wheat flour) 3/4 tsp- baking soda or baking powder 1/2 tsp- apple cider vinegar/lime juice/vinegar 1/2 cup- honey or sugar powder (for a vegan cake recipe, add maple syrup or simply powdered sugar) 1 heaped tsp- turmeric powder 1/2 tsp- grated ginger 1 tsp- saunf/aniseed/fennel 150 ml- olive oil/plant-based oil (my cake was a little dry but we all loved it...you can add up to 1/2 cup oil) 1 cup-water Almonds (soaked in hot water/blanched) or nuts of your choice Copyright reserved with Mercury Information Management Platform
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How to make eggless Sfouf - the Lebanese curcumin cake eggless recipe Preheat oven/microwave convection or cooker for 10 minutes at 180 degrees. Mix water with aniseed and keep it for boiling. Boil until the water is reduced to almost half. Add grated ginger to the hot water. Allow it to cool down a bit. We want to use it warm, not hot. Strain the water and keep aside. You may use the leftover fennel and ginger for making tea. Combine the flours. Add baking soda. Sift the flours and baking soda 5-6 times. Learn the cake making basics here to find why sifting is so important to baking. Stir in turmeric powder and sift well. Combine oil and honey. Use a hand whisker or blender for the job. Make a center in the flour bowl and pour this oil-honey mix for this healthy turmeric cake recipe. Start adding water slowly. Do not make the mistake of pouring all the water in an instant. We want the batter to be like thick curd, which would fall like a folding ribbon. Add vinegar or lime juice just before pouring the batter into the baking pan. If you are making a cooker cake, make sure you place a cooker stand inside it. It's a good idea to place a sand or salt base if you prefer not to burn your cooker. I have kept a separate cooker for cakes, so I do not mind burning my cooker bottom. You may call me crazy. But I try to ensure that my healthy recipes reach out to every single person who spends some time in the kitchen and loves to bake, irrespective of the fact whether they own a stovetop, oven, airfryer, or microwave. Pour the batter into a greased baking dish, dusted with flour and layered with sesame paste or powder. Copyright reserved with Mercury Information Management Platform
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Place an almond on top of the cake batter, ensuring that you get a piece each on every single Sfouf slice. Bake for 30 minutes - if you are making a cooker cake, make sure you heat the cake for 5 mins on a high and then lower the flame for the rest of the time. Allow it a sitting time of 5 minutes and then remove it from the hot oven/cooker/microwave. Let the Lebanese turmeric cake cool down for a good number of hours before slicing it up. I baked Sfouf in the night and allowed it to rest overnight so that the flavors of honey are infused completely into the baked beauty. You will fall in love with the golden beauty- which is waiting to be devoured right away. Do you have the patience to wait overnight to indulge in the healthy baked delight? If not, then what are you waiting for? Try out the vegan cake with turmeric today, which is both flavorful and healthy and quick to process. What more do you need to try out a simple cake recipe?
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18. Eggless Cake Without Raising Agents by Ravneet K.
Ingredients 1/2 cup- barley flour /atta (jau)/sorghum 1/2 cup- rice flour 1/4 cup- milk powder 1 tbsp- flax meal (roasted powdered flax seeds)+ 3 tbsp of warm water or 1 egg 6 tbsp- sugar powder (depending on your taste)- please do not replace with jaggery (I am unsure how it will react here) 1/2 cup- cream/malai or butter 1/2 cup (2 tbsp less than 1/2 cup)- thick curd any flavoring agent - I used elaichi powder alone Soaked raisins and nuts of your choice (I soaked raisins in warm water..this ensures that they won't burn in the oven) You may add coconut powder or almond powder for more intense flavor. But I loved the Copyright reserved with Mercury Information Management Platform
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eggless sponge cake even without any fruity flavor or artificial essence. Procedure: How to make eggless cake without raising agent If you are proud of your muscle power, it's time to show some here. I promise it will work magic for you in the oven, especially for a loved one who is intolerant to chemical agents, leveaners, or raising agents.
This eggless no raising agent cake is a perfect gift for someone you love but who is suffering from histamine sensitivity. This eggless beauty has amazed me. Even without any flavoring agent, it is bursting with flavors. Preheat oven for 12-15 mts at 170 degrees. Keep a cake tin greased with oil and dusted with dry atta aside. Keep flax seed powder soaked in warm water aside. I wanted to use an equivalent of three eggs, but unfortunately had little more than 1 tbsp of flax powder, so went ahead with it. So this makes it as a substitute for 1 egg. It means you may try with an egg as well if you do not have flax seed handy. Mix malai/cream with sugar. Vigorously whisk until your arms start paining. I kept whisking with my hand whisker for around 30 minutes. LOL. Yes, this holds the key to inserting air bubbles in your cake, which make it lighter, soft, and moist.(kind of - I am still learning cake baking basics). Check this link to learn more. I actually added curd, cream, and sugar powder together. So my mix initially looked like paneer. Then it left a little water as well, but I kept whisking until it looked creamy - better than before. So I think it is a good idea to whisk sugar with cream first until it forms a creamy mix and then add curd and whisk again until it wears a bubbly creamy look. I leave it to you. It was simply an experiment and I am so happy with the result.
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When your arms resist any further whisking effort, take a little break. Start sieving all the flours, including milk powder, 8-10 times - the more the better. This is another crucial step. Since we are making no raising agent cake, this becomes even more important. Please continue to sieve as long as you can. You will be aerating the flours that will make them lighter and ready to go into the wet mix. Keep raisins and nuts coated with dry flour powder. While sieving, I added these nuts to the flour, so this ensured that the flour coated them well. When you are done with sieving, it is time to whisk the wet mix again. Continue with your whisking marathon. You know this is exactly what your grandmoms and great grandmoms would do. I have heard that they would whisk the wet mix for almost 2 hours- OMG! I wonder about their woman power - na muscle power. Drop in elaichi powder in the wet mix. WHISK AGAIN. Yes, I am making you run a whisking marathon, but it does help give you soft, airy cakes without any chemical agents. I would better run these marathons than adding raising agents in my recipes. Now is the time to fold in the dry ingredients. Well, make a well in the center of dry ingredients. Start pouring wet mix. Fold the batter in the same direction until just mixed. PLEASE DO NOT WHISK NOW. YES, NO MORE WHISKING. It is as simple as that. Just fold. I used my hands for folding the batter. Pour the batter into the baking pan. Tap it gently 4-5 times. Now it's time for baking the eggless cake. Place a rack in the microwave. Keep the baking tin on top of it. I baked it in my microwave convection mode of 170 degrees for 28 mins. You may bake it in your oven. I am sure this will be easy to bake in cooker as well. Allow the cake a 5-min standing time. Remove from the oven and allow it to cool down before unmolding your baked beauty.
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Trust me, this is one guilt-free cake that you would want to indulge in every time. I am thinking of the options with this cake. It can work well as a fruit cake. Did I say it tastes just like a fruit cake? So imagine if we add fruit puree as well? I am thinking. Put your thinking caps on too! I am unsure how this eggless cake recipe would come up if you try to double it. I will need to experiment to confirm that it would work.
19. Multigrain Cake by Parshotam Kaur
Ingredients 2tb sp makki flour, (cornmeal flour) 2tb sp rice flour, 2tb sp besan , (chickpea flour) 2tb sp sugar pd 2tb sp oil Copyright reserved with Mercury Information Management Platform
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1/2sp BP 1/4sp bs soya milk, tuty fruity Method Sieve all the dry ingredients. In a bowl mix oil, sugar pd N milk now add dry ingredients (I tb sp at a time) to d mixture Mix nicely with a spoon. Dust tuty fruity with flour and add to the mixture Now pour the batter into greased muffin mould Bake in a pre heated oven at 180dg for 25mins when cool , demould them
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20. Eggless Butterless Sugarless Millet Cake Gluten Free Cake by Ravneet K.
Ingredients 1 cup- ragi (finger millet) (1 cup= 16 tablespoons) 1/2 cup- besan (chickpea flour) 1/4-1/2 cup- honey (more or less depending on your taste - I have used 1/4 cup+2 tsp honey, as I like everything less sweet) 1/4 cup +2 tbsp -oil (I had decided to use 1/4 cup initially, then added 2 tbsp more) 3 tsp- cocoa powder 3/4 -1 cup water (to make a free-flowing batter with ribbon-like consistency) 1/2 tsp- baking powder 1/4tsp- baking soda 1 pinch of black salt/salt Copyright reserved with Mercury Information Management Platform
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How to bake with millets: Ragi Chocolate Cake
Preheat airfryer at 180 degrees for 5 mins. If you are doing it in oven/microwave, preheat for 10 mins. For a cooker cake recipe, take a cooker. Place a small bowl inside. You may use a layer of sand or salt or nothing at all. Keep the lid on without the weight or whistle. Remove the gasket as well. Grease a baking pan and dust it with the flour mix. Dry roast ragi flour. Allow it to cool. Sift both flours along with cocoa powder, baking soda, and baking powder. Do it for a few times. It will help aerate the flours better and prepare them for the chocolate cake. Whisk together oil and honey. Add water to the honey-oil mix. Make a well in the dry ingredients and slowly pour the wet ingredients. Fold the eggless cake batter. I find it easier to do it with hands. If you feel the batter needs little more water than mentioned, please use it as per your baking experience. Pour the cake into the baking dish and tap it 5-7 times for bubbles to escape and let the cake rise beautifully. Bake the eggless sugarless chocolate cake with millets for 30-35 mins. Do not bake it for too long, as the cake might turn dry. Allow the cake to cool down before unmolding the same.. Enjoy the tea cake with family or friends. I advise not to keep the cake for too long, as it might get dry, since we are using water and no dairy. You may want to call it a vegan cake, but Copyright reserved with Mercury Information Management Platform
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you need to replace honey with another vegan sweetener, which may be maple syrup, sugar, or jaggery.
21. Turkish Delight..... Basbousa by Deepti Aggarwal Deepti is a talented girl from Punjab, with an array of healthy recipes under her belt.
Ingredients One cup sooji About 60-65 gm sugar 40 gm desiccated coconut 80gm unsalted melted butter 150gm curd Copyright reserved with Mercury Information Management Platform
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One tsp baking powder One tsp vanilla essence One tbsp flax powder Three tbsp water For sugar syrup.. 3/4 cup sugar One cup water Few drops of lemon juice Few drops of rose water Some unpeeled,dry almonds Original recipe uses egg. I have replaced it with flax powder n water. Mix both if these together n keep aside for one or two minutes before using. Mix all the ingredients of cake together .it should have cake like consistency. Grease a deep baking dish n pour the batter in it. Refrigerate this for about an hour. Meanwhile, make sugar syrup by boiling all ingredients of syrup together. Boil for about 6-7 minutes. Let it cool. Boil almonds in water for one minute only. Remove their peels. Now take out the baking dish. Cut the batter in squares or diamonds with a knife. Now set one almond each in every shape cut. Bake this in a pressure heated oven for 20 to 25 minutes .take it out. Pour the syrup over the baked cake so that it soaks whole of the cake evenly.Bake it again for 15 minutes. Let it cool. Take out the pieces n enjoy.
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22. Butterless/Oil-Free Cake by Chetan Padliya
IngredientsWhole wheat flour – ½ cup Powdered sugar - ¼ cup Ripe banana - 1 pc Apple - 1 pc Walnuts or dry fruits of your choice - 1 tbsp Baking powder and baking soda - ½ tsp each Vinegar - 1 tsp Method Mix flour and powdered sugar Mash banana Make applesauce with apple. Mix well meshed banana and applesauce Copyright reserved with Mercury Information Management Platform
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Add this mixture in dry mixture. Blend well Grease baking tray with oil and preheat oven at 180 degree centigrade. Add dry fruits, baking soda and baking powder, mix gently. Transfer into baking cups and bake for about 15-20 minutes at 180 degree preheated oven Demold after cooling down at room temperature.
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23. Wheat Teatime Cake/ Fruit Cake by Samira Gupta Samira Gupta’s posts are highly inspirational. A highly talented baker, Samira Gupta adds zing to whole grain cakes.
Ingredients My 1 Cup = 250 ml 1 Cup or 130 gms Whole wheat flour (Atta) (see Note 2 ) 1/2 Tsp Baking powder 1/4 Tsp Baking Soda 1/4 Tsp Salt 1/4 cup ( approx ) Dried fruits—-Tutti-frutti, chopped nuts 3/4 cup or 200 gms Condensed milk 1/4 cup Oil ( see Note 3 ) 1/2 Tsp Vanilla extract 1/4 cup +2 Tbsp Aerated Soda water (Carbonated water)
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Method 1. Take a 8″ by 4″ rectangular cake tin. Brush it with oil and dust with flour. Or simply line it with parchment paper. Keep it aside. 2. Preheat oven to 180º C for 15 minutes. 3. Sift together flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light. 4. Keep aside 1 tsp dried fruits for topping and mix the remaining in this mix so that they are properly coated with flour. ( See Note 4 ). 5. In a bowl, take condensed milk, oil and vanilla extract and mix thoroughly, for approx. 1 minute. 6. To this, add the dry mix of flour and nuts in 2 or 3 batches. 7. Adjust consistency using aerated soda water. ( See Note 5 ) 8. Pour this cake mix into the prepared cake tin. 9. Sprinkle crushed nuts on the top. This step is optional 10. Tap the tin, 2-3 times. This is done to release air bubbles in the cake batter if any. 11. Bake at 180 degrees centigrade for 35-40 minutes. (see Note 6 ) 12. The cake is ready when a toothpick inserted in its centre comes out clean. 13. After taking out of the oven, wait for 2-3 minutes and then loosen the sides with a butter knife. 14. Now invert the cake tin on a wire rack and tap to remove. ( See Note 7 ) 15. Once cooled, cut it into slices and serve with tea/ coffee/ smoothies.
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16. Can keep this at room temperature for 2-3 days, depending on the weather. If kept in the refrigerator, even lasts for about a week. Notes 1 tsp = 5 ml 1 Tbsp = 15 ml 1.Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes. 2.Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all purpose flour. In case you make it with all purpose flour, adjust the quantity of aerated soda water, requires less quantity. 3.You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has very strong flavour. I used canola oil here. Have used refined oil too in the past many times. 4.Mix dried fruits in the dry flour only, to ensure their even distribution in the cake. If added to the batter they tend to sink down and will be only in one part of the cake. 5.Add soda water in the last, when your oven is ready. Immediately after adding soda water, pour it into the baking tin and straight into the oven. 6.Baking time may vary from oven to oven, so keep a check 25 minutes onwards. 7.Always invert cake on a wire rack otherwise it will turn soggy from the bottom. 8,Can increase or decrease the quantity of dried fruits. In the case of non-availability of tutti frutti, you can this make only with nuts also like almonds, cashews, walnuts, raisins, dates etc. But I prefer tutti frutti as it makes the cake colourful also. 9.Salt is added to enhance the flavour of the sugar, so go ahead. 10.No sugar is required as we are using condensed milk. 11. In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil. 12. You can also bake this cake in disposable baking pans. In that case, no need to grease it or line with parchment paper. Simply pour the batter and bake. Samira Gupta blogs at https://www.samirasrecipe.com/
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24. Whole Wheat Orange Cake by Satinder Wadhwa
Ingredients Whole wheat flour 1 cup Orange juice 1 cup Baking powder and baking soda 1/2teaspoon each Sugar powdered 1/2 cup Oil 1/4 cup Pinch of salt Custard powder 1tablespoon Orange zest or essence 1/2teaspoon
Method Sieve whole wheat flour, custard powder, salt, baking soda and powder 3to 4 times. Blend oil and sugar well in a blender. Blend orange juice too in it. Copyright reserved with Mercury Information Management Platform
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Remove and slowly mix in sieved dry ingredients into it. Mix well and no lumps should be in it. Add essence to it. Bake in a well greased and floured cake tin . Bake in a preheated oven at 180C for 30to 35 minutes till done. Cool and demould Slice and serve... A super moist soft cake...
25. Eggless Butterless Orange Muffins by Poonam Bachhav
Preparation Time: 15 minutes Cooking time : 25 minutes Serves: 8 Muffins Copyright reserved with Mercury Information Management Platform
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Ingredients: Measurements used - 1 cup =200 ml 1 1/4 cup whole wheat flour 1/2 cup orange pulp (extracted using 2 Kinnows) 1/2 cup powdered jaggery 1/2 cup curd 1/4 cup refined oil 1 teaspoon vanilla essence 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon orange zest Pinch of Salt Method: Preheat the oven at 180 degree Celsius or 350 degree Fahrenheit for 10-12 minutes. Grease the individual muffin holders or line them with paper cups. 2. In a bowl sieve the whole wheat flour along with baking soda, baking powder and salt twice. Add orange zest to it and set aside. 3. You can use store bought orange pulp if you wish to. I have used fresh oranges. To extract the pulp, cut 2 oranges in roundels , peel and cut the segments into small chunks. While doing do remove the seeds. Put the orange chunks into a grinder and get the puree. Do not strain the puree. Copyright reserved with Mercury Information Management Platform
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4. In a large mixing bowl, take this orange puree and add powdered or grated jaggery to it and stir well with a wire whisk until the jaggery dissolves completely in the puree. 5. To this add curd followed by oil and stir well. Lastly add vanilla essence and give a quick stir. Our wet ingredients are ready. 6. Gradually add the dry ingredients to the wet ones and blend with a spatula. Do not over beat. Just fold in to get an even and lump free batter. 7. Spoon the batter into individual muffin holder until 3/4 full. Tap the muffin tray and transfer it to a preheated oven. 8. Bake the muffins at 180 degree Celsius / 350 degree Fahrenheit for 22 -25 minutes or until the tester tooth pick comes out clean. Keep a watch after 20 minutes as temperature may vary from oven to oven. I have baked the muffins in a microwave with convection mode. 9. Let the muffins cool down on a wire rack. Serve and enjoy them as it is or with a cup of tea or coffee.
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26. Eggless Butterless Chocolate Beetroot Cake by Anita Chahal – recipe credit: Poonam Bachhav
Ingredients: 1 cup whole wheat flour 3 tbsp unsweetened coco powder 1/2 tsp baking soda 1/2 tsp baking powder pinch of salt Copyright reserved with Mercury Information Management Platform
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1 cup curd 1/4 cup oil (i have used olive oil) 1 cup grated beetroot 3/4 cup brown sugar 1 tsp vanilla extract Method: Preheat the oven to 180 degree Celsius for 10 minutes. Line the cake pan with a parchment paper at the bottom and grease the sides with butter. Sift the whole wheat flour, coco powder, baking soda, baking powder and salt twice in a bowl and keep aside. Our dry ingredients are ready. 2. In another bowl take 1 cup curd and add brown sugar to it. Mix well until the sugar dissolves completely. Also peel , wash and grate the beetroots and keep ready. 3. Add 1/4 cup oil to the curd and sugar mixture and blend well with a beater. 4. Mix the wet ingredients with the dry ones and fold gently. At the end add the grated beetroot and vanilla extract to the cake batter and mix well. Do not over beat. 5. Pour the batter to a greased cake pan . Tap the pan gently to release the trapped air. Bake the cake in a preheated oven at 180 degree Celsius for about 25 minutes. Keep a watch after 20 minutes, as temperature may vary from oven to oven. 6. Insert a toothpick in the center of the cake to check for doneness. if the toothpick is sticky, bake the cake for another 3-5 minutes. Let the cake cool down at room temperature. Flip it and remove the parchment paper. 7. You may sift some castor sugar over the cake as i did or just have it plane. Enjoy the delicious and moist Beetroot and Chocolate cake as a healthy tea time snacks with your loved ones !! Copyright reserved with Mercury Information Management Platform
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27. Egg-less Butterless Strawberry Muffins by Poonam Bachhav Ingredients: 1 cup fresh Strawberry (diced) 1 cup whole wheat flour 1/2 cup rolled oats 1/2 cup yogurt Serves : 8
1/4 cup Oil
Preparation Time : 10 minutes
1/2 cup Sugar (use 1/3 cup if strawberries are sweet)
Cooking Time: 20 minutes 1 teaspoon Baking powder 1 teaspoon Vanilla essence 1/4 teaspoon Baking soda Pinch of Salt Method:
Preheat the oven at 180 degree Celsius. Line the muffin tray with liners. Add 1 tablespoon of sugar to the fresh strawberry chunks. Mix well and keep aside. 2. Sift the whole wheat flour, baking powder , baking soda and salt in a large bowl. Add oats to it.
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3. In another bowl take yogurt. Add remaining sugar to it and using a whisker stir it until the sugar dissolves. 4. Add oil and vanilla essence to it and stir well. 5. Add the dry ingredients to the wet ones and mix well . 6. Lastly add the strawberry chunks and blend with the batter. 7. Spoon batter into the muffin liners about 3/4 full . Bake them in a preheated oven at 180 degree Celsius for 20 minutes or until the tester skewer comes out clean. 8. Allow the muffins to cool down on a wire rack for 10 minutes before serving. Enjoy the delicious fruity treats with your loved ones ! Notes: Though i have used fresh Strawberries in the recipe, the muffins can be made using frozen Strawberries as well. Can use Blueberries or Raisins also along with strawberries in this recipe. The muffins can be refrigerated for 2-3 days in air tight container, provided they last until then :)
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28. Leftover Vermicelli(Seviyaan) Kheer's Eggless Cake by Tejender Saggu Bhengura This cake you can eat as it is....or it can be eaten in combination with warm vanilla custard on top...as cake Cum custard cake pudding.. INGREDIENTS Leftover Seviyaan kheer-1 small bowl Whole wheat flour-1 small bowl Butter/ghee-3 tbsp Castor sugar-1small bowl Milk-2 cups or little more Baking soda-1/2 tsp Baking powder -1 tbsp Vennila essence -3-4 drops Dessicated cocunut-3 tbsp Chopped dry fruits Yoghurt -3 tbsp
METHOD:-
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To begin with this recipe smoothly blend the Leftover Seviyaan kheer..by adding some milk if required and keep it aside... Now sieve the wheat flour baking soda and baking powder all together and keep it aside.. Now take a bowl and blend Castor sugar in addition with butter till smooth and fluffy... Gradually add the wheat flour mix into it in addition with Dessicated cocunut and chopped dry fruits ... Add sufficient milk if required to make the smooth batter... Now greese the microwave safe dish and pour this batter into it.. Bake it for 10 minutes....or little more..Thank you...
29. Rice Flour Muffins by Parshotam Kaur Ingredients.... 1 cup rice flour, 1/2cup oil, 3/4cup sugar pd, 1/2cup curd, 1sp BP, 1 sp b soda, 1/2sp vanilla essence, Copyright reserved with Mercury Information Management Platform
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1/2 cinnamon pd (optional), 2tb sp tuty fruity, milk as required. Method Sieve all the dry ingredients and keep aside. Now mix sugar and oil Add curd, vanilla essence and beat gently, Add dry ingredients and mix nicely if the batter is thick or tight, add milk to make it creamy or smooth. Coat tuty fruity with flour and add to the batter. Grease muffin moulds and pour the batter in them. Bake in preheated oven/micro (convection mode) for 15min at, 180dg when cool, demould and enjoy with tea.
30. Whole Wheat Eggless Apple Cake by Parshotam Kaur Ingredients.... 1 cup whole wheat flour, 3/4cup sugar, 1 sp BP, 1 sp b soda, 1 /4cup refined oil, 1/2sp vanilla essence,
1/2sp cinnamon pd,
a pinch of salt,
milk as required, 1 apple (peeled and grated), 2sp coco powder (optional) Method Sieve all the dry ingredients 2 - 3 times, Take a pan add grated apple and sugar and make syrup on low flames, Add oil switch off the gas let it cool. Now add dry ingredients in the syrup in small batches and mix gently add vanilla essence, if required add milk Add chopped almonds (optional) batter should be smooth. Now pour the batter in a greased tin. Bake in a preheated oven/micro (convection mode) for 30to35 minutes at 180dg. Now check the cake if done let it cool and then demould it and cut into pieces.
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31. Cornmeal Oats Semolina Cake by Ritu S. Mendiratta Ingredients 1/2 cup each of oatmeal, cornmeal, semolina and almond meal 3/4 cup sugar 1/2 tsp b. soda 1 tsp b. powder 1.25 cup milk Oil 1 tbsp Strawberries fresh 4_5 Method Churn milk, sugar oil and strawberries in a grinder. Mix dry ingredients well. Mix milk mixture with dry ingredients slowly. Grease baking pan. Sprinkle wheat flour and tap n remove extra. Pour this batter and bake in oven for 25 mins at 180° ( it was preheated for 10 mins)
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32. Banana Choco chips Oats Cake With Whole Wheat Flour by Mili Jain Grounded Oats - 1cup Banana - 2 large fully riped Oil - 100 gms Cane Sugar - ½ cup Curd - 1/4cup Baking Powder -1 tsp Baking Soda - 1/2 tsp Ingredients:
Vanilla Essence - 1 tsp
Whole Wheat Flour - 2cup Milk -1/2cup Method Mash the banana and sugar in a mixing bowl. Add the curd and whisk nicely without any lumps. Add oil and mix well or blend it with blender. Add the vanilla essence, milk and mix well.
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Sieve the flour, baking powder and baking soda. Add the oats and mix well. Add them to the wet ingredients. Mix gently to make a smooth batter. Preheat the oven to 180° C for 10 mins Grease the cake pan with butter. Pour the batter into it. Sprinkle Choco chips on the top and bake the cake for 45-50 mins. Or a tooth pick inserted should come out clean. Remove from the oven, let it cool dowm completely, invert, cut and serve.
33. Banana Almond Muffin Crumble Bread Whole Wheat ‘n Eggless (Recipe credit: Sonal Gupta) Whole wheat flour : 2 cups Baking soda : 1 1/2 tsp Salt : 1/2 tsp Bananas over ripe : 4, almost 1&1/2 to 2 cups mushed Sugar : 1 cup Unsalted Butter, melted and cooled : 6 tbsp Yogurt, whipped : 1/2 cup ( you may use 2 eggs instead)
Ingredients : Vanilla extract : 1 tsp
Almonds : 3/4 cup, coarsely crushed or chopped in food processor Copyright reserved with Mercury Information Management Platform
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Crumble Top : Whole wheat flour : 2 tbsp Butter, unsalted : 2 tbsp Sugar : 2 tbsp Almonds : 2 tbsp, crushed coarsely Method : 1. Preheat oven to 350*F / 180*C and line the loaf pan with parchment paper. 2. In a large bowl, combine the flour, baking soda, and salt; set aside. 3. Mash the bananas with a fork in another bowl. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together for a good 3 minutes. We want a light and fluffy banana cream. 4. Add the melted butter, yogurt and vanilla. Beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated, no need to overly blend. Fold in the nuts with a spatula. 5. In a small bowl, mix the ingredients of the crumble and mix with hand. It would be bread crumb consistency. 6. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out. Sprinkle the crumble mixture evenly on top of the bread. 7. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning. 8. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Copyright reserved with Mercury Information Management Platform
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Enjoy it warm or at room temperature.
34. Eggless Wheat Sponge Cake by Sonam Agarwal Ingredients 1cup wheat flour 1/2 cup each sugar,ghee (clarifiedbutter),milk powder, milk 1 tsp vanilla essence 1/8 tsp soda 1/4 tsp baking powder
Method Heat cooker with a stand and salt base. Mix all ingredients one by one and blend with blender or mixer if required add milk to prepare a lump-free batter. Grease cake mould with ghee Sprinkle flour and pour batter Copyright reserved with Mercury Information Management Platform
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Bake for 20 to 30 minutes. Note: Remove whistle and gasket when baking. Storing Note : As it reaches the room temperature, wrap in either foil, plastic wrap and store in the refrigerator in a box or brown paper bag. This will avoid the drying out. It is good outside for one day.
35. Coffee Almond Cup Cake Floating in Custard Sauce by Ritu S. Mendiratta Ingredients: Milk – 5 tbsp Oil – 2 tbsp Coffee powder – 2 tsp Powdered Sugar – 4 tbsp
Whole Wheat flour )– 4 tbsp
Baking powder – 1/4 tsp Copyright reserved with Mercury Information Management Platform
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Baking Soda – 1/8 tsp
Almond grind coarsely or finely chopped – 1 tbsp
Method: In a bowl add milk and oil. Mix well. To this add coffee powder, powdered sugar, flour, baking powder and baking soda. Mix well so that there are no lumps. Finally add chopped almonds and mix well. Reserve some to garnish. Sprinkle some chopped almonds in greased microwave cup n Pour batter over it till half. Microwave for 2 mins or until an inserted tooth pick comes out clean.
Thats it!! Cake is ready Meanwhile make a thick custard n keep it in fridge to cool. To serve In serving bowl add custard. Place cake upside down n sprinkle sum almonds on custard too.
Tips: I have used 2 tsp of coffee powder. If u feel it is too strong u can reduce it. U can add/reduce powdered sugar according to your taste buds. It was medium sweet with the above measurements. I have used saffola oil. U can use canola, vegetable oil or melted butter. This Coffee almond Mug Cake took 2 mins in my microwave (900 watts). Timings may vary based on the power of your microwave. Do not over-bake the cake. Else it will become hard and rubbery. This cake will rise while baking, but will not overflow. Copyright reserved with Mercury Information Management Platform
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36. Oats Peanut Pumpkin Cake by Sarada Shreya
Ingredients Half cup WHEAT FLOUR 2 tbsp sooji, 2 tbsp roasted oats pwdr, 1/2tsp dalchini/ cinnamon powder, nutmeg pwdr 1 tbsp baking powder Pinch of salt 1/4 tbsp bakng soda soda, Method Copyright reserved with Mercury Information Management Platform
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Sift baking soda and flour. Heat a pan, add 2 tbsp ghee or clarified butter. Stir in grated pumpkin and keep heating it for 3 se 4 min. Add 1/2cup jiggery and let it melt. Turn off the flame immediately, Stir the pumpkin mixture in the flour mix. Add 1 cup milk to reach desired batter consistency. Add 25 GM crushed PEANUT Mix in vanilla essence Heat a nonstick pan. Grease it with ghee. Spread the batter. Sprinkle little amount of flour too on all sides. Bake on low flame for 15-20 min or little longer until done. Enjoy healthy yummy cake.
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37. Irresistible Banana Cake by Uma Srinivas (Vegan) If you are looking for vegan options, you cannot ignore Uma Srinivas’ posts. Healthy, yummylicious, and simply iresisitible are Uma’s vegan creations.
Ingredients 2 large overripe bananas 1/3 cup apple sauce ¼ cup coconut milk ¾ cup sugar 1 ½ cup Whole wheat flour 1 tsp baking soda 1 tsp baking powder Copyright reserved with Mercury Information Management Platform
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Pinch of salt 1 tsp Vanilla extract or essence Instructions Preheat oven to 355 F Grease two 6” pans (2 ½” deep) In a medium size bowl, mash the bananas with a fork and add all the wet ingredients bowl along with sugar. In a separate bowl, mix all the dry ingredients to get an even mixture. Now mix the dry ingredients with the wet ingredients and whisk until you get an even mix. Pour the batter onto the pan(s). Bake for 25-30 minutes or until a toothpick comes out clean. Serve with chocolate syrup or a simple sugar glaze. (Uma blogs at www.mrishtanna.com)
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38. Chocolate Cake by Neelam Avasthi One name that we cannot miss out on in the culinary world is Neelam Avasthi. Neelam has all the recipes under her belt – from bakes to savories, from authentic Rajasthani course meals to snacks, and what not!
Ingredients Whole wheat flour-1 bowl Powdered sugar-1 bowl or less Cocoa powder-3 tbsp Baking soda -1/2 tbsp Baking powder-1 tbsp Ghee/clarified butter-4 tbsp Milk at room temperature-1 bowl Method First preheat the oven to 200 degree for ten minute.
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Sieve all the dry ingredients three times to mix evenly, add ghee, mix lightly, add milk slowly n prepare the batter with very light hands. Grease the container, pour the batter into it n put it in the oven. It was first experience in baking the cake. So precautionary, first I baked on 200 degree for ten minutes, then another ten minutes on 170 degree n then for ten minutes on 150. Take it out n let it cool completely on the wire rack n it's ready. 😃😃😃 In my family, nobody likes this cake as it is 😃😃😃 so I top up it with vanilla ICECREAM, chocolate syrup n choco chips n they all just love it this way
39. Small Chocolatty Cake by Bishakha Kumari Saxena
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Ingredients2 cups oats flour 2 tsp baking powder 1 tsp soda 1/2 cup butter 1/2 cup powdered sugar 1/2 cup milk 2 tsp chocolate Powder 1 tsp cherry 7"-8" round greased microwave baking mould MethodMix the flour, baking powder and soda and sieve it twice. Mix butter, chocolate and sugar. Then in butter add flour and beat the batter smooth. Transfer onto the baking mould. Bake in microwave for 3 minutes. Let stand for 5 minutes then turn cake out of the mould.
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40. FRUIT & NUT BISCUIT CAKE by Divya Suresh
Ingredients : Bourbon biscuit – 1 big packet Parle – G – 1 regular packet Milk – 1&1/2 cup Powdered sugar – 2 tsp ( I used Sugarfree ) Baking Powder – 1 tsp Chocolate – Cadbury dairy milk – silk Chocolate sauce – 2 to 3 tbsp Half cup – walnut Half cup – Almond Fresh fruits – 1 Apple & few Grapes PROCEDURE : Powder together both the biscuits , silk chocolate, baking powder and transfer into a bowl Copyright reserved with Mercury Information Management Platform
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Add sugar, walnut, 1/4 cup of almond and milk… and combine everything in cut and fold method Transfer the batter into a greased microwavable dish Microwave for 5 to 7 minutes ( it took 7 seven minutes in the microwave at home ) Take out… pour the chocolate sauce and sprinkle remaining almonds Garnish with fresh fruits and serve Divya blogs at http://tinditirtha.com
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Copyright The contents in this cookbook are the intellectual property of the Mercury Information Management Platform (MIMP) and the credit rests with the recipe contributors. MIMP has the copyright over the publication with due credit to the contributors. Nobody can reproduce or copy it in any form. Copying or replicating the contents is subject to copyright violation.
Disclaimer The recipes have been produced as posted by the authors. We have not personally tried and tested any of the recipe!
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