Eggless Tutti-Frutti cake

 

This is one of the cakes I wanted to bake for a long time. Finally I made it for this Christmas. And this cake is something special. Because for the first time, I am baking it for someone else. Few words about the person to whom I gave this cake-  She is a woman in her early 30’s. 10 yrs back she lost her husband. And all alone she is bringing up her three kids. She works from early morning till night. A lot to learn from her.Can you guess who is she? She is not a CEO or some big personality. She works in my home and other flats in our apartment. I made this cake for her and her children for this Christmas. I got true happiness in baking and giving this to her. Merry Christmas to all!!!

INGREDIENTS

All purpose flour- 1 1/2 cups + 1 tbsp

Tutti -Frutti- 1/2 cup

Raisins- 1 tbsp

Curd- 1 cup

Sugar- 1 cup

Baking powder- 1 1/2 tsp

Baking soda- 1 tsp

Vanilla extract- 1 tsp

Oil- 1/2 cup

Pinch of salt

  • Take tutti-frutti and raisins in a bowl and coat it with a tbsp of All purpose flour or maida.
  • Sift the maida and keep it aside.
  • In another bowl take sugar, curd, soda, baking powder and mix well.
  • Then add oil, vanilla extract, salt to the curd mixture.
  • Add sifted flour in batches.
  • Finally fold in tutti-frutti and mix well
  • Pre-heat the oven.
  • Grease the mould and add the cake batter.
  • Bake it at 180 degree celsius for 50-55 minutes.
  • Insert with toothpick and check if it comes out clean.
  • Cool it in wire rack and then make slices.

 

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Eggless Carrot Cake

               I wanted to make something unique, healthy and easy that can be made in a jiffy. I had two options – orange cake / carrot cake. Finally I decided to make carrot cake. This recipe is very easy to make and needs very less time. It has wheat flour and carrots as main ingredients.  I made it one evening and Krish was surprised to see this and we both loved this cake.
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INGREDIENTS 
Wheat flour – 1 1/4 cups
Curd – 1 cup
Grated carrot – 3/4 cup
Sugar – 3/4 cup
Oil – 1/4 cup + 2tblsp
Baking powder – 1 tsp
Baking soda (Sodium bi carbonate) – 1/2 tsp
Vanilla essence – 1/2 tsp
Salt – A pinch
  • Measure wheat flour, baking powder, baking soda, salt and sieve them in a bowl.
  • Wash, peel and grate the carrot. Keep aside.
  • In another bowl, mix sugar, curd, vanilla essence and oil.
  • Now mix the dry and wet ingredients together.
  • Finally add the grated carrot and mix well with the batter.
  • Now the batter is ready to be poured in the cake pan.

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  • Meanwhile pre-heat the oven at 180 degree celsius for 3 minutes. Linen the cake tray with butter paper.
  • Pour the batter in the cake tray till 3/4th of it.
  • Bake the carrot cake for 30 minutes or until a inserted toothpick comes out clean.
  • Cool the cake, and remove it from the cake tray.
  • Store it in the room temperature for 2 days.

 

 

 

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Eggless Chocolate cake

            This is the first cake I baked at home for my Parent’s 25th Wedding anniversary. Since we are vegetarians, we don’t use eggs and thought of making this egg-less cake. To my surprise, it came out very well. This is the first cake tasted by my grandparents in their life time.

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INGREDIENTS

Dry ingredients

All purpose flour- 1 cup

Sugar- 1/3 cup

Unsweetened Cocoa powder – 3 tbsp

Baking soda- 1/4 tsp

Baking powder – 1/2 tsp

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Wet ingredients

Oil- 1/2 cup

Hot water- 3/4 cup

Lemon juice- 1tbsp

Vanilla Essence – 1/4 tsp

  • Grind the sugar into powder.
  • Mix all the dry ingredients so that they are evenly mixed.
  • In a separate bowl mix water and oil till they are blended well.
  • Now pour the water+oil mixture into the dry ingredients and mix well . Take care that they should not form clumps.
  • Add vanilla essence and mix well.
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  • Now grease the cake pan (Rice pan that comes with cooker will do good) with ghee.
  • Meanwhile place another rice pan with 1/4 cup water in the cooker and switch on the stove. They will be pre- heated.
  • In the mixture add lemon juice. This will react with  baking soda and helps in raising the flour.
  • Immediately place the pan on the top of the first pan and close the lid.
  • It should be steam cooked so don’t use the weight.

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  • Bake on medium heat for 5 minutes. Then bake it in low heat for 30-35 minutes.
  • Once you have done, open the cooker and insert the toothpick at the center to check whether the cake has been baked well.
  •  Now allow it to cool for ten minutes and turn it upside down on a plate.
  • Your cake is ready and you can cut into pieces and serve.
  • It will be yummy.
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