I had some over ripen bananas in my kitchen counter.When I saw them, Mangalore buns & Eggless banana cake came to my mind.I have already tried & shared eggless banana walnut muffins.So this time I made eggless banana cake in my loaf pan for the first time. I followed the recipe from HERE. As Its my first attempt, I didn’t take any chance in experimenting this recipe using whole wheat flour & brown sugar.It came out soft, moist with crumbly texture.We enjoyed it with hot tea ! This recipe has no butter, no condensed milk, no yogurt too. Its a vegan recipe which uses oil as the main ingredient.For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti. Summer vacation has started for kids. They must be demanding some cakes & snacks from you. Try this yummy, soft and spongy cake for them. Addition of banana makes it slightly healthy too. Do try it and share your feedback. Lets see how to make eggless banana cake recipe without condensed milk, yogurt and.
In a wide bowl, take the ripe banana, mash well with a ladle or fork. You can mash it in a mixie too. Grease a baking pan/loaf pan with oil and sprinkle maida all over the pan.
Take a bowl and sieve maida, baking powder, baking soda.Mix well and set aside.
To the mashed banana, add sugar, cooking oil, vanilla essence, lemon juice and mix well till sugar dissolves ( you can add powdered nutmeg or cinnamon for more flavor).
To this, add the sieved maida mixture.Mix well. You will get a thick batter. Spoon in the batter to the greased baking pan.You can also sprinkle choco chips, chopped walnuts to the batter.
Preheat oven in convection mode at 180c. Keep the loaf pan and bake the cake for 35-40 minutes. Keep an eye after 30 minutes.Top of the cake turns golden and if you insert a tooth pick,it should come clean. This is the indication for the doneness of cake.
Once the cake is baked, remove and set aside for 5 minutes. Invert in a plate and remove it. Cake will fall off easily.
Cut into slices and serve with hot tea/coffee !
Enjoy !
Note
Adjust the quantity of sugar after tasting the dough.
Do not reduce baking powder & baking soda.
Keep an eye after 30 minutes of baking because over baking makes the cake hard n chewy.
Batter would be semi thick and spoonable but should not be hard and crumbly. If you feel the batter is too hard, add a tbsp of milk and bring it to semi solid consistency.
For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti.
Enjoy this yummy cake for your tea time !! It tastes soft n smells good.
Last month I tried this eggless, super soft, moist & spongy basic Chocolate cake recipe without condensed milk for my FIL’s birthday. I wanted to share this as my new year’s post but I couldn’t do it. This post was lying in my drafts. As I am out of station, I thought of sharing this post today. I tried to do icing/frosting for the cake but it was not good. I must learn to do it perfect. But the cake base was a super hit at home.
I have tried eggless chocolate cake with condensed milk for my black forest cake recipe. So I was looking for a recipe without condensed milk & butter. I came across this recipe Sharmis blog, made a small change and tried it. It came out very well. I have baked this cake so many times for Raksha’s school Christmas & New year party but without icing. I just made a simple decoration by drizzling some Hershey’s chocolate syrup and sprinkled some sugar balls. All her friends loved the cake and asked her whether your mom is a chef. This was the best complement I’ve ever received for my baking.
And now Iam happily sharing this fool proof recipe with you all. Try it for your family and take the credits. Ok, lets see how to make this eggless, spongy, moist chocolate cake recipe using oil. If you wish to try this cake using pressure cooker, please refer THIS POST for the baking procedure.
Eggless Chocolate cake recipe
Eggless Chocolate cake recipe - Moist, soft and spongy
Cuisine:Indian
Category:Eggless baking
Serves:10-12 pieces
Prep time:10 Minutes
Cook time:35 Minutes
Total time:45 Minutes
INGREDIENTS
1 cup = 250 ml
All purpose flour/maida - 1.5 cups
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp
Salt - a pinch
Granulated Sugar - 1 cup
Chocolate Chips - 2 tbsp
Water - 1/2 cup (125ml)
Boiled milk - 1/2 cup ( at room temp) ( Vegan use 1 cup of water instead of milk)
Vanilla essence - 1/2 tbsp
Lemon juice or White Vinegar - 1 tbsp
Oil - 1/4 cup (60 ml)
METHOD
Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it.
To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper.
The consistency of batter should be thin and falls like a thin ribbon. Lastly add the chocolate chips and mix well.
Pour the batter and keep it ready. Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !
Note
I used milk & water in equal quantity but the original recipe used only water.So Vegans can replace milk with water.
If you trying this cake for the first time, you can just half the measures given in this recipe and try it.
If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.
Try this easy, yummy eggless chocolate cake at home. You will love it !!
I tried this eggless whole wheat flour custard cookies & an eggless chocolate cake during Christmas for Raksha’s snacks party in school. It was a super hit among her friends & teachers.This is the first time I tried these custard powder cookies without eggs,butter & maida.I used whole wheat flour (atta) & oil by referring this recipe. It came out really well & crunchy with no trace of oil smell.You can use this recipe to make basic eggless biscuit with custard powder.Its so easy to make.This is different from yo yo cookies. Try this cookies/biscuits during this holiday season for your kids.They will enjoy for sure!! Lets see how to make eggless whole wheat flour custard cookies with oil.
Vegetable oil/Cooking oil - 1/4 cup ( use odourless oil)
Sugar - 1/2 cup ( powder it)
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1/2 tsp
Milk - 1 tbsp ( add 1 tsp more if required)
METHOD
Powder 1/2 cup of sugar and set aside.In a wide bowl,sieve wheat flour,powdered sugar,baking powder,baking soda and custard powder.Mix well and make a dent in the center.
Add oil,vanilla essence and mix well to make a crumbly mixture.Add 1 tbsp of milk and try to make a dough.If you are not able to make the dough,add 1 tsp more milk.Do not add more milk or oil.Cookies won’t cook well.So adding the mentioned quantity of milk is important here.(You should add powdered sugar else you can't make the dough adding less oil)
Take a small ball sized dough and flatten it slightly. Press it with a fork to make an impression.No problem if there are cracks in the dough.Cracks are unavoidable in this cookies.
Grease a baking tray with oil or line it with a butter paper.Arrange the cookies giving enough gap.These cookies will flatten while baking.So leave enough space between each cookie.Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes.Keep an eye after 12 minutes.
The bottom of cookies turn light brown and it will come off easily from the tray.Remove the tray and allow the cookies to cool down completely.Remember these cookies would be very soft while you remove from the tray.It will turn crunchy once it cools down completely.So let the cookies cool down before you taste them.Store in a container.It stays good for a week.Enjoy with tea/coffee !
Note
You should use powdered sugar for this recipe.You can replace with icing sugar if you wish.
You can use maida/All purpose flour instead of wheat flour or use both in equal quantity.
Do not add more milk or oil while making the dough.Cookies will take more time to bake and it will remain soft n chewy in the middle.So take care.
Don’t worry if there are mild cracks in the dough.These cookies will have more cracks after baking.
Enjoy these crunchy cookies with tea,coffee or milk!!
Its my long time wish to try Christmas special Fruit cake / Plum cake recipe using pressure cooker. Last year I got few request to share some eggless cake recipe in cooker. So keeping that in mind, I tried this eggless fruit cake in pressure cooker using my plum cake convection oven recipe (dry fruits cake). I tried it twice by making some changes. It came out really well, soft n spongy equal to my convection oven & microwave methods.
Friends, if you wish to make this Christmas special plum cake at home without oven, try this pressure cooker method. You can make a lovely cake and treat your family members. I wanted to post this recipe with video for beginners. So I have shared my eggless plum cake in pressure cooker video link below. Hope you will find it useful. Soon I will share a post on how to make cookies using cooker which was also requested by many. Now lets check how to make eggless plum cake recipe in pressure cooker with stepwise pictures.
P.S.The color of cake in the pictures are different as I used demerara sugar & refined sugar in equal quantity. In the first picture, both sugars are used whereas in the second picture, only demerara sugar is used.
Pressure cooker do a great job in baking a cake. So anyone can bake a cake without worrying about convection oven. I am sure you can bake crispy cookies as well.
The softness & the flavor of cake would be almost equal to the oven cake. No compensation.
Baking is done fastly in a cooker than oven based on the flame.
You can either use the powdered salt/sand or in empty cooker for baking the cake. As I don’t want to heat my cooker empty,i used salt here.You can use the same salt for repeated baking. No need to change it everytime.
Actually water is not suggested to use inside pressure cooker by baking experts. But I have baked a cake adding water & got good resultsHERE. If you buy a readymade pressure cooker cake mix,water is sugessted for baking. So i am not sure about this point.
You should be very careful with the baking time when you use pressure cooker because it varies as per the cooker metal,size & the flame. If you use indolium cooker,heat may vary.I used steel cooker here.So you should stay nearby and keep checking every 10 minutes else cake will burn very quickly.Baking is done fastly in cooker than oven.You can easily identify the correct baking with the smell of cake.It wafts through your house nicely.
DO NOT use your cooker for baking the cake very often because cooker will lose its shine and life. DO NOT use gasket. It may burn due to over heat.
The most important thing which I felt bad is the stain marks of cooker. The color of cooker changes to dark brown after heating for 30-40 minutes continuously. So you have to wash it atleast for 10 minutes to remove its stains.
Eggless Plum cake in pressure cooker
How to make Eggless Plum cake in pressure cooker with stepwise pictures & a video!!
Cuisine:Indian
Category:Cakes
Serves:10 pieces
Prep time:20 Minutes
Cook time:30 Minutes
Total time:50 Minutes
INGREDIENTS
1 cup = 240ml , 1 tsp = 5 ml , 1 tbsp = 15ml
Maida/all purpose flour - 1 cup
Baking powder - 3/4 tsp
Cooking soda - 1/8 tsp
For fruit mixture
Dry fruits & nuts - 1/2 cup ( I used tutti frutti,cherries,dried cranberries.dry grapes,cashews,badam and pista)
Unsalted butter - 1/2 cup ( approx 100gms) at room temperature
Water - 1/2 cup
Dates syrup or maple syrup or golden syrup - 1/2 tbsp
Sugar or demerara sugar - 1/2 cup ( I used bluebird brand)
Cooking soda - 1/2 tsp
Curd/yogurt - 3 tbsp
Vanilla essence - 1/2 tsp
All spice powder - 1 tsp (Crush 1 clove,1 small piece cinnamon & a small piece of nutmeg)
Mashed potato - 1/2 cup ( cook 2 medium sized potatoes)
Grated orange zest or orange peel – 1 tbsp (optional)
For pressure cooking
Powdered salt - 1/2 kg
Pressure cooker plate - 1 no
Aluminium Baking pan – Small size to suit cooker
Butter paper - to line the pan
Butter or oil - to grease the pan
HOW TO MAKE PLUM CAKE IN COOKER - METHOD
Choose a right baking pan for your cooker and set aside.
In a wide bowl, sieve maida, cooking soda & baking powder. Set aside. Grease a baking pan with butter and line it with butter paper. Keep aside.
Chop the dry fruits and nuts.Mash the boiled potato ( pressure cook 2 medium potato & peel the skin, mash it) and set aside. Keep the orange zest/peel & all spice powder ready.
In a kadai,take the chopped dry fruits (Do not add nuts now). Add water, butter at room temperature, sugar or demarara sugar ( I used both in equal quantity). Mix well and boil the mixture in low flame for 15 minutes. Dry fruits will be cooked well & soft and the mixture thickens. Switch off the flame and immediately add 1/2 tsp of cooking soda. Mix well. Mixture will become foamy.
After the fruit sauce is completely cool, add vanilla essence, orange peel, all spice powder, mashed potato & yogurt. Mix well.
Now add the sieved maida mixture, chopped nuts and make the batter. The consistency of batter should be thick and spoonable. Transfer the batter to the lined baking pan. Decorate it with cashews or badam.
Take your pressure cooker & a slotted plate. Any plate would do. I used my 5 liter steel cooker. Now spread 1/2 kg of powdered salt ( or sand ) in the bottom of cooker. Put the plate inside and preheat the cooker in high flame for 10 minutes. No need to put gasket & weight valve (whistle).
Open the cooker after 10 minutes and place the baking pan inside the cooker. Close it with the lid and keep the flame medium. Let the cake cook for 25-30 minutes. Open it once in the middle after 15 minutes and check whether it is cooked. The cooking time may vary as per the size & cooker type. You will get a nice cake smell. Keep an eye after 25 minutes because the bottom & sides of cake will burn quickly. I experienced this problem when i tried for the first time. So please be careful.
Open the cooker after 25 minutes and insert the back of a long spoon or skewer in the middle of cake. If it comes out clean, cake is baked properly. Take out the pan and allow the cake to cool down completely. Invert the cake over a plate and remove the butter paper carefully. Slice and serve !! It tastes the best next day will full of flavors. This cake stays good for a week if stored properly in an air tight box. No refrigeration is needed.
Note
1. Cake batter should be thick and spoonable as shown in the video.
2. Baking time varies as per the flame. So its better to keep it low to medium if you are a beginner. Please keep an eye after 20 minutes else cake may burn at the bottom and sides.
3.The color of cake depends on the sugar you use. If you use brown sugar or demerara sugar, the color of cake will be dark brown whereas if you use normal crystal sugar,color of the cake will be light brown.In the above recipe, I used demerara & refined sugar in equal quantity.
4. Mashed potato, butter and yogurt gives the softness to the cake. So do not skip any ingredient.
5. Adding orange peel/zest is optional but it gives a nice flavor. So add it along with yogurt.
6. Most important point : You should remove the cake only after it cools down completely else it may break into pieces. This cake needs a standing time of 1-2 hours for all the taste to blend well.
I hope you can follow the same in a idli pot instead of cooker but I have not tried it though.
Try this eggless plum cake recipe using pressure cooker and enjoy this Christmas festival!!
Hope I am not late in sharing Christmas Recipes 2015.For the past one week,I had been trying various cookies and cake recipes.From today,I will share them one by one till Christmas.To begin with,here is the most popular cookies that everyone must try during this season.Yes,Its melt in mouth,crispy Shortbread cookies(Eggless version).We call this as Butter biscuit/ butter cookies.I browsed through few recipes and came up with this version.This is my first attempt in making these cookies and I must say”It came out PERFECT”. I am completely happy with the results.The ingredients and measurements are very easy to remember.It’s a fool proof,beginners cookie and anyone can bake it easily.Its perfect for Christmas & New year Gifting.With buttery soft and melt in mouth texture,it tastes awesome.You won’t and you can’t stop with one even if you are calorie conscious.I saw few recipes with cornstarch/corn flour and few with a combination of wheat flour & maida.I am sure it works in all the ways as the butter makes the magic here.I have shared all the possible tips and tricks in my Notes section.Do peep into it before you start.Friends,How come a cookie with so much of butter goes wrong.Do try it confidently and surprise your family members by showing your expertise in bakingYou will be showered with praises!!
Lets see how to make these delicious Christmas special Shortbread Cookies with stepwise pictures and a VIDEO !!
I love Bangalore Iyengar Bakery’s Khara buns & Khara biscuits more than Benne biscuits.But I usually bake benne biscuits/Nankhatai as its my family’s favorite.This morning I tried savory biscuits/Masala biscuits for the first time by referring this recipe.Actual recipe called for using butter or Vegetable shortening.In bakeries,they use vanaspati/Dalda.But I halved the recipe & used cooking oil(refined oil) to cut down the calories.I was really skeptical about the result.But good biscuits came out very well with melt in mouth texture & crispiness.I was so happy about this bake and enjoyed it with my tea.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !
Here is an Eggless vanilla cupcake recipe without butter (with oil) and without condensed milk. It comes out super soft, spongy and moist in texture. Yesterday my daughter Raksha told me to bake a cake using Vanilla essence as its her favorite flavor. She told ” Mummy, when I come back from the school, I should see a cake in your hand”. Its been months since I baked a cake in my kitchen.
For the past few months, I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes. I think she got bored of them. So she badly wanted me to bake a regular cake this time. As I had already bookmarked some good cake recipes, I quickly browsed through them and tried this eggless vanilla cupcake. This recipe uses simple ingredients.
The cake raised beautifully and tasted great with moist, soft and spongy texture. I couldn’t feel its a no egg, no butter, no condensed milk cupcake. You can dare to try this recipe even if you are a beginner in baking. I have used choco chips in this cake to attract my daughter. You can add chopped nuts or even decorate the cake with simple chocolate frosting or buttercream frosting if you are interested.
Lets see how to make this super moist cupcake from scratch.
If you are eager to know the differences between a cupcake & muffin, here you go
Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.
Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.
Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.
Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.
Eggless vanilla cupcake recipe
Eggless,moist cupcake recipe - Easy to make n bake !
In a wide bowl sieve maida, baking powder & baking soda and a pinch of salt. Add choco chips to it. Mix well and set aside.
In another bowl,mix the vinegar & milk. It will curdle slightly (U can replace vinegar with lemon juice. But I used vinegar).To this add oil,sugar and vanilla essence. Mix well till sugar dissolves.
Add the sieved flour to it and mix in one direction. It will become a thick batter. It should flow like a ribbon. If you feel, the batter is too thick, add 1-2 tsp of milk. Do not add more milk because cake will become sticky.
Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup. Preheat the oven in convection mode at 180c. Bake the cupcakes for 15 minutes at 180c. Remove and check it with a tooth pick. If the tooth pick comes out clean, cake is done else keep it for 1-2 minutes more. Do not over bake.
Remove the cake from the tray and enjoy with tea !
Note
Add 1-2 tbsp more sugar & extra vanilla essence for more sweetness & flavor.
You can bake this as a regular cake instead of cupcakes. I guess it will work.
Do not over bake the cake because the outer layer will turn chewy.
You can use lemon juice if you don't have vinegar in hand.
Enjoy this easy, spongy cupcake recipe with tea ! Tastes yum !!
Eggless Banana cake recipe - Moist, spongy cake without butter, condensed milk 
.For the past one week,I had been trying various cookies and cake recipes.From today,I will share them one by one till Christmas.To begin with,here is the most popular cookies that everyone must try during this season.Yes,Its melt in mouth,crispy Shortbread cookies(Eggless version).We call this as Butter biscuit/ butter cookies.I browsed through few recipes and came up with this version.This is my first attempt in making these cookies and I must say”It came out PERFECT”. I am completely happy with the results.The ingredients and measurements are very easy to remember.It’s a fool proof,beginners cookie and anyone can bake it easily.Its perfect for Christmas & New year Gifting.With buttery soft and melt in mouth texture,it tastes awesome.You won’t and you can’t stop with one even if you are calorie conscious
.I saw few recipes with cornstarch/corn flour and few with a combination of wheat flour & maida.I am sure it works in all the ways as the butter makes the magic here.I have shared all the possible tips and tricks in my Notes section.Do peep into it before you start.Friends,How come a cookie with so much of butter goes wrong.Do try it confidently and surprise your family members by showing your expertise in baking
.Friends,do try this bakery style Masala biscuits/Khara biscuits and enjoy your tea time ! Color of this biscuit may vary slightly based on the time of baking and quantity of spices used.But the taste would be gr888 !
