Eggless Wholewheat Chocolate Cake Recipe

Eggless wholewheat chocolate cake recipe with step by step photos.Chocolate cake is a favorite to most of us and I would never no to a piece of chocolate cake as it is always tempting.But we restrict ourselves to eat less as it is usually made out of flour(maida) and butter,though sometimes I go overboard and eat more and feel guilty later.Also when I prepare any bake for my son I like to do it with wheat flour rather than the regular white flour.This recipe of wholewheat chocolate cake comes to rescue under such circumstances.I have tried this cake a couple of times and it came out well.The only change I usually do in this recipe is to use cold milk instead of cold water as the cake tastes bit rich with the usage of milk rather than the water in the recipe.The cake is also very moist because of the usage of COLD water in the recipe.I have mentioned few variations in the notes in case if you want to try the recipe.

Check out other eggless cakes recipes in my blog here:

• Eggless Chocolate Banana Bread-low fat version
• Eggless-Dates Cake, Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless 2 mins Instant Microwave Mug Brownie/Cake
• Eggless Parle-G Biscuit Cake
• Eggless Chocolate Cake

Here is how to make eggless wholewheat chocolate cake recipe with step by step photos:

Eggless Wholewheat Chocolate Cake:

Yields: 1 loaf or 7" round tin | Source: Vegrecipesofindia

Prep time: 10 mins | Cooking time: 35 mins | Total time: 45 mins

Cuisine: World | Category: Desserts/Snack

Ingredients:

dry ingredients:

1 cup(120 gms) Whole wheat flour(1 cup=250ml)

3 tbsp Cocoa powder

1/2 tsp Baking Soda

a pinch of Salt

for wet ingredients:

3/4 cup(150 gms) Sugar

1 cup(250 ml) Cold Water

1/4 cup Oil

1 tbsp Lemon juice/Vinegar

1/2 tsp Vanilla essence

Method:

• Grease a loaf tin or 7" round tin with oil and line with parchment paper.
• Preheat the oven at 180 deg C/350 deg F for 10 mins.

• Sieve wholewheat flour with cocoa powder,baking soda and salt a couple of times and keep it ready.

• In a bowl take sugar and add cold water and mix it until the sugar melts.Add oil and lemon juice and mix it nicely until you get uniform mixture.

• Add vanilla essence and mix it again.
• Now add the sieved flour-cocoa mixture to the wet ingredients and mix it nicely until you get a homogeneous mixture with out any lumps.The batter will be slightly on the thinner side.

• Pour it in the prepared pan and tap it to remove the air bubbles and bake it in the preheated oven at 180deg C for 35-40 mins until the cake is done.To check the doneness of the cake you need to inset a toothpick in the center ,if it comes clean which indicates that it is done.

• Remove the tin and let it cool for 8-10mins on the counter and gently loosen the edges with a knife and gently invert on the wire rack and let it cool completely.

Cut into slices and serve as a snack or decorate with chocolate ganache or cocoa frosting and serve as a dessert.

Notes:

1. To make ganache: heat 1 cup cream over medium flame until it is hot(you do not need it bubbling, just hot enough to melt the chocolate) and pour over 2 cups chocolate chips and whisk it nicely until you get an uniform smooth ganache mixture and let it become slightly warm.Pour this ganache over the cake and decorate it with sprinkles or cocoa powder for a simple celebration cake.
2. Use good quality cocoa powder and good quality chocolate for a richer taste.
3. You can even frost the cake with cocoa frosting or chocolate icing.
4. I have used 1 cup cold milk instead of 1 cup cold water and still it worked well and liked the taste of cake made with milk than the water.You can even use half and half of cold milk and cold water.Make sure you use cold water/milk not the room temperature water/milk.
5. You can make the cake with regular flour or half and half too.
6. You can replace oil with the melted butter(at room temperature)in the recipe but it needs to be beaten nicely as it is difficult to incorporate butter to the cold water.

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Mango Semolina Cake | Eggless Mango Cake Recipe

Eggless mango semolina cake recipe with step by step photos.Mangoes are in season and why not use it in various recipes and enjoy the mango flavors at its best.I had posted earlier a Mango Pound Cake recipe which has eggs in it.Today I am posting an easy version of eggless mango cake using semolina. I had prepared this eggless mango cake recipes followed by the recipe here many times before but never got to post it here in my blog. This mango cake is made with semolina and I must say that it tastes almost like mango sooji halwa but in a lighter cake form and tastes absolutely delicious.Also it is a simple recipe with easily available ingredients in the kitchen.So what are you waiting for? do give it a try before this mango season and treat your friends and family with this delicious cake.

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango semolina cake with step by step photos:
Eggless Mango Semolina Cake Recipe:

Yields: 1 loaf  | Recipe source: here

Prep time: 15 mins |  Baking time:25-30 mins | Total time: 45 mins

Cuisine: Indian | Category: Eggless Baking

Ingredients:

1 cup Fine Semolina(Chiroti rawa)

1 cup Mango puree( puree from 2 large ripen alphonso mangoes)

1/2 cup Sugar

1/3 cup Butter,melted or 1/3 cup Oil

1 tsp Baking powder

4 Cardamoms,seeds

1/4 cup mixed sliced Nuts(pistachios,almonds,walnuts)

Method:

• Powder the sugar and cardamom seeds to a fine powder.

• Cut mangoes into pieces and grind it to a fine puree.

• Add baking powder to the semolina and mix it well.

• Add melted butter(or oil), mango puree to the semolina and mix it nicely and leave it aside for 15 mins until the semolina mixture becomes thick by absorbing the mango puree.
• Preheat the oven at 180 deg C / 350 deg F for 12-15 mins.

• Now add chopped nuts(reserve few to add on top) to the mango semolina mixture and mix it nicely and pour it into the greased loaf tin and bake at 170 deg C for 25-30 mins, keep an eye after 25 mins,it might get browned faster.

• Do a toothpick test, if you prick in the center of the cake and remove, if it comes out clean means it is done.

• Remove the pan from the oven and rest it for 10 mins in the pan and then turn it on the wire rack and let it cool completely.

Slice and serve it as a snack or dessert.

Notes:

1. Always use good quality mangoes , the final color of the cake depends on the color of the mangoes.
2. You can use even tinned mango pulp instead of the fresh mango pulp.
3. The mangoes I used were very sweet and 1/2 cup of sugar was enough for it, if your mangoes are not sweet you can increase it to 3/4 cup.
4. The original recipe asked for 1/2 cup butter, but I have used 1/3 cup melted butter and it worked fine too.
5. You can use regular semolina too by grinding it in the mixie briefly.Do not roast the rawa.
6. If the semolina mixture does not become thick even after 15 mins leave it for another 5 mins.

Technorati Tags: mango semolina cake,mango cake,eggless mango cake,eggless baking recipes,ripen mango recipes,snacks recipes,tea cakes

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Eggless Banana Bread Recipe | Eggless Banana Walnut Bread

Whenever I buy bananas I always end up having few bananas which are over ripen by the time we consume and I never feel bad as I always look up for it so that I can prepare various varieties like Pancakes, Banana Bread ,banana buns, muffins with them. I always had great results using bananas to create nice eggless whole wheat banana pancakes, eggless whole wheat banana muffins which are absolutely delicious and a bit guilt free.

I had already posted a Banana Bread recipe with Eggs and also Choco Banana Bread but somehow never posted the eggless version of Banana Bread, better late than never I am posting today a quick and easy eggless banana bread recipe.This recipe yielded a nice moist and beautiful loaf of banana bread which holds it shape nicely when sliced.The addition of brown sugar added a nice color to the bread and as I used dark brown sugar the color was but dark than the usual banana bread.

I always add walnuts to my banana bread or banana muffins as the combination of banana and walnuts is something I really love as they add a nice bite to the bread,hence do not skip them unless you do not like those nuts. I had made this bread for a small tea party at my place and needless to say that it was a hit.I love to eat banana bread just like that but one can toast it a bit and apply peanut butter or nutella or butter and have it like regular bread for breakfast.

Check out other eggless bakes recipes in my blog:

• Eggless Chocolate Banana Bread-low fat version
• Eggless-Dates Cake
• Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless Parle-G Biscuit Cake

Eggless Banana Walnut Bread Recipe:

Yields: 1 loaf | Source: here

Prep time: 10 mins | Baking time: 40-45 mins | Total time: 1 hr

Cuisine: International | Category: Baking

Ingredients:

1.5 cups All purpose flour

4 large ripen Bananas

1/2 cup unsalted Butter,melted

1/2 cup Walnuts, roughly chopped

3/4 cup Brown sugar(you can make it to 1 cup if you like it sweet)

1/2 cup Milk or Buttermilk

1 tsp Baking Soda

1 tsp Vanilla Essence

a pinch of Salt

Method:

• Preheat the oven to 350 def F or 180 deg C for 10-12 mins.
• Line a 9"*5" pan with a parchment paper and grease the sides of the pan with butter and keep it ready.
• Sieve flour with baking soda and salt nicely a couple of times and keep it ready.

• Melt the butter and let it cool.
• Peel,chop and mash the ripen bananas with the brown sugar until it is smooth.

• Add melted butter,vanilla essence and milk(or buttermilk) and mix it nicely with a whisk until it is uniformly combined.

• Now add flour mixture and gently fold until just combined and you see no streaks of flour remaining in the batter.

• Sprinkle a tsp of flour on the chopped walnuts and toss them a bit so that the flour covers all the walnut pieces.

• Add chopped walnuts to the prepared batter and mix it gently and pour it into the prepared pan and tap it gently to remove the air bubbles. I have sprinkled few sunflower seeds on top , but you can sprinkle even chopped walnuts on top as well.
• Place the pan in the preheated oven and bake at 180 deg C(350 deg F) for 40-45 mins until done.

• Check it for doneness by inserting a toothpick, if it comes out clean it is done else bake it for bit long until it pass the toothpick test.
• Remove the pan from the oven and let the pan cool a bit and then run a knife at the edges and invert the pan and gently tap the pan to remove the banana bread from the pan and let it cool on the wire rack completely.

Slice and serve it as breakfast or a snack or dessert. You can keep it for 2 days under room temperature and upto 3-4 days when refrigerated.

Notes:

1. The color of banana bread depends on the quality of brown sugar used in the recipe.I use dark brown sugar and hence the banana bread was very dark in color.
2. You can increase the sugar upto 1 cup if you like it bit sweet.
3. One can toast the banana bread a bit with butter and can apply peanut butter or nutella or just serve as it is, it tastes yumm.
4. I have replaced melted butter with oil and still got good results.
5. Use large ripen bananas for the recipe for the best taste.

Technorati Tags: easy eggless banana bread recipe, banana bread recipe, banana walnut bread recipe, ripen banana recipes ,eggless baking, eggless cakes recipes, eggless banana bread recipe with butter, eggless banana bread recipe with oil

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Eggless Chocolate Cake Recipe | Basic Eggless Chocolate Cake with Chocolate Ganache

I have realised that I still have not posted an eggless chocolate cake recipe in my blog though I have made it umpteen number of times. I have tried many eggless chocolate cake recipes and this recipe from maria's blog is one among the best that even a beginner can do it without any hassles. This is an easy eggless chocolate cake recipe with no eggs and no butter. As it is Christmas time I thought it is perfect to post this recipe atleast now,better late than never.

This recipe yields a rich, moist and soft eggless Chocolate cake which is perfect for any occasion.I have made this cake for my helper's birthday to wish her in my style and needless to say that she was surprised and overwhelmed with joy seeing this cake and a small gift from my kiddo. I had made this cake in a jiffy and hence the finishing was not perfect but one can easily make it and decorate it as their wish.

One can follow the same recipe to prepare eggless chocolate cup cakes and they turn out good too.You can make this as a plain eggless chocolate cake with no frosting too, in that case one needs to increase the sugar portion a bit more,check it in my notes section.But the chocolate cake with chocolate ganache is a match made in heaven and I just love the thick ganache on my chocolate cake, it makes it even more rich and yummy.But one can use even simple cocoa butter frosting or chocolate icing to decorate this simple eggless chocolate cake. I have tried this recipe many times and I must say that this is a fool proof basic eggless chocolate cake recipe which you can blindly follow the recipe and make this delicious cake.I will post other eggless chocolate cake recipes later which are equally good.

Check out other eggless cakes recipes in my blog here:

• Eggless Chocolate Banana Bread-low fat version
• Eggless-Dates Cake, Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless 2 mins Instant Microwave Mug Brownie/Cake
• Eggless Parle-G Biscuit Cake

Eggless Chocolate Cake Recipe with Chocolate Ganache:

makes a 7" round cake

Prep time: 10 mins | Cooking time: 25 mins | Total time: 35 mins

Cuisine: International | Category: Dessert/Cake

Ingredients:

for Cake:

1 cup All purpose flour(1 cup - 240 ml)

6 tbsp Unsweetend Cocoa powder

1 tsp Baking Soda

1/2 tsp Baking powder

1/8 tsp Salt

1/2 cup Caster Sugar,if  using frosting (use 3/4 cup sugar if not using frosting)

1/2 cup Oil (Canola/neutral Vegetable Oil)

1/4 cup beaten Yogurt at room temperature

1/4 cup Milk,at room temperature

1/4 cup Hot Coffee(1 tsp instant coffee powder mixed in 1/4 cup hot water)

1 tsp Vanilla Essence

for Ganache:

100 gms Dark Couverture Chocolate chips

200 gms heavy Cream

Method:

for Cake:

• Grease a 7" round pan lightly with oil and line it with a parchment paper.Preheat the oven at 180 deg C (350 F) for 12-15 mins.
• Sieve the flour, cocoa powder, baking powder, baking soda and salt for a couple of time until you get the uniform mixture. 

• Boil water until it is bubbling and mix with instant coffee powder and keep it ready.
• In a big bowl add beaten yogurt and sugar and mix well until the sugar melts. Add oil, milk, hot coffee and vanilla essence to it and mix it nicely with a whisk.

• Now add the sieved dry ingredients into the wet ingredient mixture and beat it nicely with an electric beater for 2-3 mins or using a wire whisk until the mixture is well incorporated. Do not over mix the batter.
• Pour the batter into the prepared pan and gently tap it so that there will not be any air bubbles formed in the final cake.

• Bake it for about 25-30 mins until the cake is done. Check the doneness of the cake by doing a tooth pick test. Prick a toothpick in the center of the cake and if it comes clean means it is done.Please keep an eye after 20-25 mins and check once. If the tooth pick is sticky with the chocolate liquid bake for 5 more mins or until it comes out clean.
• Remove it from the cake and let the cake rest in the pan for 7-8 mins until the cake becomes bit warm, gently run the knife around the edges of the cake and unmold the cake on to a wire rack and let it cool completely.

for Ganache:

• Heat the cream over medium flame until it is hot(you do not need it bubbling, just hot enough to melt the chocolate) and pour over chocolate chips and whisk it nicely until you get an uniform smooth ganache mixture and let it become slightly warm.

for arranging the cake:

• Level the cake if necessary by cutting the top portion.Cut the cake into two equal halves by running the knife horizontally in the center slowly from the edges towards inside.

• Apply a thick layer of ganache and place the other layer and pour the warm ganache over it by starting pouring in the center first and slowly at the edges so that it flows down the edges. Make sure you cover the whole cake.

• Sprinkle few color sprinkles or gems or decorate it with fruits or simply dust it with cocoa powder or leave it as it is.
• Allow it to set in refrigerator for couple of hours or overnight.

Just before serving keep the cake outside for 15-20 mins and cut it and serve.

Notes:

1. If you are covering the cake with an icing or ganache keep the sugar quantity as it is, else increase it to 3/4 th cup or little more than that for a sweet cake.
2. Use good quality cocoa powder and good quality chocolate for a richer taste.
3. I did not take the pain to level the edges of the cake before pouring the ganache and also I poured a very thin layer and hence you can see a bit of unevenness.You can do it bit carefully and achieve a perfect look.
4. The ganache thickens as it sits, make sure you pour it when it is still warm for smooth flow of the ganache.
5. You can even frost the cake with cocoa frosting or chocolate icing. 
6. You can even prepare cupcakes out of this recipe.You will get approximately 9-10 big Cupcakes.

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Eggless Whole Wheat Banana Muffins Recipe | Eggless Banana Muffins Recipe

I have realised that I have not posted any cake or bake recipe in my blog from almost a very long time.But it did not mean that I have not baked anything, I have made several cakes and breads but somehow I was not very enthusiastic to click anything and post it here in my blog.Now,I am slowly getting back to my blogging routine and it is a good start for me to post a simple bake recipe too in my blog after a really long time.

The first thing that comes to my mind when I see over ripened bananas is to make Banana Bread or Banana Muffins as that is the best way to use those bananas which are over ripened. Also there are instances where I have ripened the bananas intentionally to make these Muffins and that is another story!! I have posted an Eggless Wholewheat Banana Muffins Recipe long back where I used oats, flaxseeds and dry fruits but today I am posting a very simple version of Eggless Wholewheat Banana Muffins Recipe which I have been following from a couple of years.It is very healthy as I am using Wheat flour instead of APF in the recipe.The good part is it is one bowl Muffin recipe that you do not need any mixer for it, just a bowl and hand whisker is all what you need to prepare these muffins. I have baked these muffins many times and it has come out prefect everytime.

Bananas not only add flavor to the muffin, it also makes the muffin moist with out eggs.I usually  divide the batter into two portions - I added chocolate chips for one portion for the kiddo and added a handful of chopped walnuts in the other portion for us. The nutty bite of walnuts in the banana muffin tastes out of the world, hence I recommend you to add walnuts if you are fond of it.

Check out other Muffins Recipes in my blog:

• Eggless Whole Wheat Banana Muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• Vanilla Cupcakes with Butter Cream Icing

Eggless Whole Wheat Banana Muffins Recipe:

Yields: 12 muffins | Author: Prathibha

Prep time: 15 mins | Baking time: 30 mins | Total time: 45 mins

Cuisine: International | Category: Bakes-Cupcakes/Muffins

Ingredients:

1 cup Whole wheat flour(you can use APF/Maida too)

2 large or 3 medium ripen Bananas

1/2 cup Sugar

1/4 cup Oil

1/4 cup Milk

1/2 tsp Baking soda

1/2 tsp Baking powder

1 tbsp Lemon juice

1/2 tsp Vanilla Essence

a pinch of Salt

1/4 cup of chopped Walnuts or Chocolate Chips

Method:

• Preheat the oven at 180 deg C/ 356 deg F for 15 mins.
• Line the muffin tray or muffin moulds with muffin liners and grease them lightly with oil.

      

• Sieve whole wheat flour with baking powder,baking soda and salt into a bowl and mix it with a whisk and keep it aside.
• In another bowl add roughly chopped ripen banana and mash it nicely using a fork or you can even puree it in a mixie.

       

• Add sugar to the mashed banana mixture and mix it nicely.

       

• Add oil,lemon juice, milk and vanilla essence to the banana mixture and mix it with a whisk nicely until the oil is incorporated well in the mixture.

       

• Now add the wheat flour mixture to the wet ingredients and gently fold it using a spatula or mix it with a whisk gently.Do not over fold or whisk the mixture.The mixture will be very thick as shown in the picture.
• Add chopped walnuts or chocolate chips to it and mix it gently.

      

• Now the muffin batter is ready to be poured.Scoop out the mixture and fill the liners until they are 3/4th filled giving enough space for them to rise.
• Now place the muffin tray in the center of the oven with the top and bottom heating elements ON in your oven/OTG and bake them in preheated oven for 25-30 mins until the muffins are baked through perfection and pass through the tooth pick test.If you insert the tooth pick in the center of the muffin it should come out clean without any stickiness of the batter to it.Every Oven varies and hence keep an eye on oven after 25 mins and check if it is done.

       

• Let them cool for 10 mins and then remove the muffins from the tray and allow them to cool completely on a wire rack.

Serve them warm or at room temperature as a snack/breakfast with a cup of coffee.They can be stored under room temperature for 2-3 days and for  4-5 days if refrigerated.

Notes:

1. You can use all purpose flour instead of whole wheat flour or you can use 50:50 ratio of all purpose flour and wheat flour in the recipe.
2. I used Pillsbury Multigrain flour and has achieved good results too.
3. The muffin mixture is usually thick compared to the cake batter.If it is really thick that you can mix it you can add a tbsp of more milk to mix it.
4. Banana and walnut combination is the best and hence I recommend to use the walnuts in the recipe.I had added chocolate chips in half the batter for my son and chopped walnuts in half the batter for us.
5.  I had added the milk after adding the flour so that I can control the amount of liquid as every wheat flour is different in terms of absorption capacity.

Technorati Tags: eggless wholewheat banana muffins recipe, eggles muffins recipes, wholewheat banana muffins, wholewheat muffins, muffins recipes, healthy baking

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