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 !!
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 !!
I usually makeeggless orange biscuit cakeand its our family favorite too. But this time I tried an eggless, butter less orange sponge cake recipe using fresh orange juice.This recipe is without condensed milk, curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat. I was completely satisfied with the result and patted myself for this successful baking.
I am happy and double confident that this cake is going to be a super hit among my family members. I am waiting for Raksha to come back from school and taste it. I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe with stepwise pictures.
Eggless orange cake recipe
Eggless orange cake recipe without egg, butter, cream, condensed milk and curd.
Cuisine:Indian
Category: Baking
Serves: 10
Prep time:10 Minutes
Cook time:30 Minutes
Total time:40 Minutes
INGREDIENTS
1 cup = 240 ml
All purpose flour/Maida - 1.5 cups ( Heaped)
Baking powder - 1/2 tsp
Baking soda – 1 tsp
Sugar - 3/4 cup
Orange juice - 1 cup (Use fresh juice for best results)
Cooking oil - 1/3 cup ( use odourless oil, I used sunflower oil)
Salt - a pinch
Orange zest - 1/2 tsp (Use grated skin)
METHOD
In a wide bowl, sieve the maida, baking powder, soda and salt. Mix well. Add the orange zest to it. ( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan. Keep aside.
In another bowl, mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
Add the flour to the oil mixture and mix it with a spatula or whisk in one direction. Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon. This is the right consistency.
Preheat the oven in convection mode at 180c for 10 minutes. Pour the batter in the baking pan and pat its bottom once for even distribution of batter. Now bake the cake in convection mode at 180c for 30-35 minutes. Check the cake by inserting a tooth pick in the center of the cake after 30 minutes. If it comes out clean or with little crumbs, cake is done. If you find the wet batter in the tooth pick, bake the cake for 2-3 minutes more. Invert the pan in a plate after the cake is cooled down. Cut into slices and enjoy with Tea.
Note
Please adjust the timing based on the convection oven..
You can replace oil with softened butter.
You can also use store bought orange juice but cake flavor will be less.
No need to use water,curd or milk.Orange juice would do.
Do not invert the cake as soon as you bake. Cake will break. If the cake doesn’t fall off easily, bake it for 2 more minutes.
Enjoy this cake for your tea time. Tastes awesome !
Jam biscuits also known as thumbprint cookies is a kids friendly cookies recipe.Summer Vacation is started for my daughter Raksha.She keeps asking me to make some snacks to munch while watching TV.So I baked these cookies for her yesterday.I tried these biscuits for the first time and it came out really well.With melt in mouth texture and awesome vanilla flavour, these jam drop cookies were yummy.Its taste was close to butter biscuit/Nankhatai.So this biscuit would be surely a hit among the kids and elders as well.No doubt my daughter liked it to the core and finished one batch of cookies in few minutes.She called it as "Jim Jam" biscuits.You can try this cookies for small parties,get together and for picnic as well. You can make & store these cookies well in advance.I hope it stays good for a week in an air tight box because mine got over in an hour.Try these yummy jam biscuits for your kids and take the credits.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.
Eggless jam biscuit/ Eggless Thumbprint cookies
Eggless jam filled biscuits for kids evening snacks !
Cuisine:Indian
Category:Cookies
Serves:40 small
Prep time:10 Minutes
Cook time:20 Minutes
Total time:30 Minutes
INGREDIENTS
1 cup = 200 ml
All purpose flour/maida – 1 cup
Sugar - 1/4 cup
Custard powder – 1/2 cup
Corn flour – 1 tbsp
Curd – 1 tbsp (semi solid)
Butter – 1/2 cup
Vanilla essence – 1 tsp
Mixed fruit jam - as needed
METHOD
Powder 1/4 cup of sugar and take in a wide bowl.U will get 1/4 cup + 1 tbsp pwd sugar.Add softened butter( at room temperature) and vanilla essence to it.Whisk it well till creamy.In a bowl,take maida,corn flour and custard powder.
Mix well and add this to the beated butter,sugar mixture.Fold it well and try to make a dough.Add 1 tbsp of curd and mix well.Make a stiff dough.No problem if there are mild cracks in the dough.No need to knead or beat the dough.Handle it gently.
Melt the jam in microwave high power for 30 seconds to 1 minute.I kept in 800w power for 1 minute.
Now take an orange sized ball from the dough.Roll it into 1/2 inch thick chapathi using a rolling pin.Dust it with maida if needed.Cut the cookies into desired shape using mould.Remove the cookies and arrange in a greased baking tray.( I greased the tray with few drops of oil) Make a small dent in the center of cookies using your forefinger, thumb finger or a bottle cap.Fill the dent with the jam.Put only few drops of jam because it may melt while cooking and spill in the sides.You can also put the jam just before 2 minutes at the end of baking .Its your choice.
Preheat the oven in convection mode in 180c.Bake these cookies in 180c for 18-20 minutes till the sides turn light golden brown color.Remove the tray and let it cool.
Take the cookies and store in a box.Enjoy !
Note
For variations,u can try with wheat flour.
I am not sure of replacing butter with oil.Instead u can replace half of the butter with apple sauce.
I used mixed fruit jam.It gives the best taste than other flavors i guess.
I baked half of the cookies by filling jam in the beginning and half the batch by adding jam at the end.Both tasted good.
Enjoy these yummy cookies with coffee/tea/Milk.Melts in mouth.Tastes yum !
Eggless Chocolate cake recipe - Moist, soft and spongy 
.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 !
.Lets see how to make this melt in mouth,eggless thumbprint cookies/jam filled cookies recipe in detail.
