I ended up baking an eggless chocolate cake again. It’s hard not to, given that it’s the only dish my girls finish to the last bit with no persuasion. This time the cake was from Kanan’s site. Her cake seemed to have this perfect texture. This recipe is similar to another eggless cake I usually bake but I wanted to try this one for a change. I am very happy with the results. I only added a pinch of salt to the batter from my side. Otherwise the entire recipe is the same as mentioned on the blog “Spice up the Curry“. Thanks Kanan for sharing a good chocolate cake recipe in detail. Continue reading
It has been a 4-day-long ordeal. Struggling with my older one’s repeat attacks of viral fever. It’s hard to keep sick kids occupied at home, specially since otherwise their schedules are so hectic. Finally, yesterday she was a little better and that’s when I decided to bake this chocolate cake to keep her engaged in her favorite activity…baking. Continue reading
I have been visiting the Brahmakumari center near my house everyday for the last 5 months. The sisters at the center are powerful enough to uplift anyone’s personality and bring out the qualities latent within. Sister Shilpa has been a person I could easily connect with. I will need to write another blog post to describe her influence on my life. Continue reading
Its Mayank’s birthday today. I baked him this eggless banana almond cake and had a little cake cutting ceremony with the girls this morning. Its funny how the way we celebrate birthdays changes as we grow old. Mayank was not interested in doing anything special. He was telling Raina that old people dont celebrate birthdays. Raina asked cutely, “Who is old, papa?” ” Continue reading
There is so much happening around me I need to find my feet. The summer holidays are almost over. It hit me just yesterday that my time of keeping my younger daughter at home, like a little baby, is actually over. She starts school tomorrow. In just a few more days both of my daughters will be away at school. It took me years of juggling both of them to get there. I am finally rewarded with a few hours in the mornings which I can use for shopping, cooking and other necessary jobs. It’s going to be easier to buy groceries, vegetables, visit the tailor, clean my wardrobes, etc. After this spree I can be more available to them when they return. Continue reading
Ok, ok my sweet tooth is getting the better of me. I’ve started baking yummy things to flatter my taste buds all the time. I can skillfully find an excuse to whisk up something sinful. I should try to keep my hands tied when I’m ‘free’ (when is that, anyway?). Guess how long it took me to mix the batter for this cake? Continue reading
Here is a healthy cake that you can give your kids in their snack box or in the evening with their glass of milk. The best part about this cake is that it uses ingredients like whole wheat flour (atta) and jaggery that are more nutritious that refined products that are usually used. Another thing I liked about this cake is that it was really easy to whisk. I used just about one mixing bowl and a spoon. Utensils required were minimum and my kitchen was left absolutely clean. The last time I felt that way was long ago, when I baked an eggless vanilla cake. Continue reading
Friends, If you are using Mozilla Firefox to view this post you might not be able to view the picture.
It was my younger Brother-in-law’s birthday a few weeks ago and I decided to bake a cake for the occasion. He loves cakes but unlike me he is not very fond of chocolate cakes. So I started thinking of an eggless cake that is simple, non-choco and yet tasty. I started going through my mom’s cookery notes when I stumbled upon this cake which was made from condensed milk. I had a can that had been chilling in my fridge for over a month, so I decided this was the best time to use it. Moreover, I had never really tried an eggless cake in a long time so I got cracking.
I am glad my BIL liked it very much. . Actually, although I bake cakes all the time its still a bit nerve racking when you bake for an occassion. You want to get it right. When I was turning the cake out of the mold for a second it got stuck and I was like ‘God! Its for a party, let it not break !’ Thankfully it came out clean and I was happy. Next comes the part when you want to taste it. Obviously, I couldnt taste it till it was cut. So I waited impatiently for the cake cutting. As soon as the cake was cut I jumped to have a piece. I was almost holding my breath and was hoping it wont end up as another one of those grand kitchen experiments. I felt like a kid waiting for her result. Thankfully the cake was delicious and I think I am going to make it more often.
- 1/2 tin condensed milk (200 ml)
- 100 gms maida
- 50 gms butter
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 1/2 cup water
- 1/2 teaspoon vanilla essence
- Mix condensed milk with melted butter.
- Add 1/2 cup of water and vanilla essence, beat until thoroughly blended.
- Sift together maida, baking powder, salt and soda. Blend in maida using cut and fold method. Let the batter reach dropping consistency.
- Grease baking tin and pour the mixture in. Bake in a preheated oven at 175 Deg C for 35 – 40 mins.
The same cake can be made in a chocolate flavor.
Just use 80 gms of maida (flour) and 20 gms of cocoa powder. Sieve the cocoa powder along with maida in step 3. Remaining ingredients and procedure is same as mentioned above.
Its just eggless and butterless guys, not tasteless!
This is a soft yet heavy cake which also happens to be quite healthy. I made it mildly sweet so my baby could enjoy it to her hearts content. You can always make it sweeter if you like. This cake is particularly nutritious thanks to wheat flour, curds and the goodness of milk cream.
Malai or heavy milk cream is always available in every Indian home. Its like a sheet thats picked up from the surface of milk and can be stored in the freezer for long durations. Its usually later processed to make ghee or butter. However, the quantity of malai you get depends on the fat content of the milk. The milk I used when I was abroad never ever gave me cream 😦 I guess then you need to buy the cream separately (please be careful to not buy the fresh cream instead!).
Eggless and butterless cakes are quite common these days but have you heard of a cake thats flourless? Yes, there happens to be a flourless cake called Sacher Torte which is a Viennese delight. It was created by accident and today is one of the most hit chocolate pastries world wide. I have a recipe of this in my book which I am yet to try out. For now, its the eggless, butterless cake.
- 1 cup wheat flour
- 1 cup rawa (fine variety)
- 1 cup curd
- 1 cup malai (heavy milk cream)
- 1 cup ground sugar (add more as per your taste)
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 2 cups of milk
- Few walnuts and almonds
- Blend all ingredients (except nuts) in a mixie jar.
- Dust finely chopped walnuts and almonds. Mix into batter.
- Grease and dust a cake mold. Pour batter into the mold.
- Bake at 180 Deg C for 45 mins.
Please NOTE :
Since the ingredients used are very dense its essential to prick the center of the cake to check if its done. If the toothpick comes out clean then its ready else put it back into the oven for 10 mins.
A few weeks ago my 6yr old niece visited me. I thought it to be a good opportunity to bake a chocolate cake, her favorite and almost every kids delight. I didnt go for a rich chocolate cake, instead I decided to bake an eggless, mildly sweet cake with Chocolate syrup. Ohh yes! I have this big squeezy bottle of Hershey’s chocolate syrup. Given that I dont eat too much icecream I wanted to use it in other ways. Well, this certainly was one delicious way to use up the syrup.
My niece was so excited about the whole procedure. While I was beating the cake , after about 5 mins she asked me , “Mausi, is your hand aching?”. I found it so sweet!
I instructed her not to touch the oven and other heating equipment. She couldnt wait for 30 mins to eat it. She would keep running back to the oven to check how the cake was doing.
After it came out of the oven she was excited. I had to make her understand that I needed to take some pictures before she could dig in. She looked so confused and cute!
Finally the most awaited moment came. We got to eat it ! I liked the mild sweetness. When cakes are hot out of the oven they are so delicious that one can eat an entire loaf (beware!).
Madhuram of Eggless Cooking has given me the Rocking Girl blogger award. Thanks so much for the encouragement. You have always been an active participant on my blog ever since I started off.
- 1 cup maida
- 1 teaspoon baking powder
- 1/4 cup butter
- 1/2 cup sugar
- 1.5 tablespoons of chocolate syrup
- 3/4 cup milk
- Mix the dry ingredients.
- Mix the butter well into the dry flour mix. Let it rest for a few minutes.
- Continue to rub in the butter till little particles of flour are formed evenly.
- Pour in the milk little by little and continue to beat the batter in circles.
- Add the chocolate syrup and mix well.
- Grease a cake mould. Dust it with cocoa powder.
- Preheat oven to 200 deg C. Bake cake for 30 mins at 200 deg C.
- Cool and invert into a serving tray. Cut out your slices and enjoy!