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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Atta Ladoo | Easy Diwali Sweets

Atta ladoo recipe with step by step photos.Ladoos are popular sweets for any occasion and there are various ladoo varieties like rava ladoo, moong dal ladoo, minapa sunnunda, boondi ladoo, moti choor ladoo, atta ladoo, besan ladoo, dry fruit ladoo, gond ladoo to name a few.I find the ladoos made out of flour are easy to make compared to the ones like boondi ladoo or moti choor ladoo.I love rava ladoo,motichoor ladoo and moong dal ladoo the most among all the varieties.My mom always adds nicely fried nuts(in ghee)  to the ladoos which adds a nice bite and taste to the ladoo and hence I highly recommend to add the fried nuts for the ladoos though it is optional.You give a try once and let me know how you liked it.

As Diwali is nearing by I have tried to post few easy and quick recipes for the festival as homemade sweets and savories are always the best compared to the store bought ones.These atta ladoos are quite healthy as it is made out of wheat flour and is an ideal snack for the kids and adults.Though it has good amount of ghee in the recipe it is still a healthy ladoo which one can eat without any guilt.

Check out other Diwali sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Ariselu | Adhirasam | Kajjaya  
• Coconut Choco Truffles
• Coconut Ladoo using Condensed Milk
• Coconut Burfi/Koprapak/Kobbari Mithai
• Dry Fruit Burfi | Anjeer Burfi
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Khoya Jamun | Gulab Jamun using Khoya
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Maida Burfi
• Madatha Kaja | Kakinada Kaja | Tapeswaram Kaja
• Rasgulla | Rosogulla
• Rasmalai
• Moong Dal Ladoo | Pesara Sunnunda
• Rava Laddu | Sooji Ladoo
• Sweet Diamond Cuts | Sweet Maida Biscuits

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Here is how to make atta ladoo recipe with step by step photos.

Atta Ladoo Recipe | Wheat flour Laddu:

yields:12 ladoos

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Sweets

Ingredients:

1 cup Wheat flour(Atta)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
8-10 Almonds,finely chopped
8-10 Cashew nuts,finely chopped
2-3 tbsp Raisins,optional

3 Cardamoms,seeds removed

Method:

• Grind 1/2 cup + 2tbsp sugar along with cardamom seeds to a fine powder.

• Dry roast wheat flour on low-medium flame for 8-10 mins until you get a nice aroma from it and the flour starts turning brown in color.Make sure you keep stirring it constantly and not let it burn.

• Heat ghee in a small kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.Add raisins to it and fry until they swell and remove them and keep aside.

• Mix together sugar powder and roasted wheat flour and fried nuts and raisins without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.

• Add hot melted ghee to the wheat flour and sugar mixture to it and mix it properly until the ghee is coated properly.If you try to make a laddu it should hold the shape, if it is not add 1-2 tbsp melted ghee and mix it again.

• Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
• Once it is cooled completely store it in an air tight container.These can be stored for over a month.

Enjoy it as a dessert or snack.

Notes:

• These laddus can be stored for over a month and hence store it in an air-tight container.
• If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 1-2 tbsp melted ghee to it and mix again and then start making laddus.
• The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
• Always roast the wheat flour on low flame until it turns brown and starts getting a nice aroma,do not let it burn.

Technorati Tags: wheat flour laddu,atta ladoo recipe,easy diwali sweets recipes,easy ladoo recipes,laddu varieties,kids recipes

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Wholewheat Coconut Raisin Cookies | Eggless Cookie Recipes

Eggless wholewheat coconut raisin cookies recipe with step by step photos.I have posted coconut cookies recipe few weeks before and the coconut cookies are always a hit with my friends and family.The crunch of dessicated coconut in every bite of the cookie is so delicious that it is quite addictive and loved by adults mostly.

As I bake the coconut cookies often I prefer to use the wheat flour instead of all purpose flour for my home purpose.I also add raisins or dried cranberries to these whole wheat coconut cookies and they complement the coconut taste very nicely.This recipe is very much similar to my Coconut cookies recipe with few changes.I have started baking even the cakes with wheat flour and hopefully I should blog them some time in near future.

Cookies make a good snack on the go especially while travelling and I always pack few home made snacks like cookies,cereal bars,dried nuts and few tetra packs of juices or flavored milk which can be handy for the kids as well as adults and keep them full for at least a couple of hours.
Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless whole wheat coconut raisin cookies recipe with step by step photos:

Eggless Whole wheat Coconut Raisin Cookies Recipe:

yields 12 big cookies

Prep time: 20 mins | Baking time: 20 mins | Total time: 40 mins

Cuisine: Indian | Category: Cookies

Ingredients:

1/2 cup Wheat flour

1/4 tsp Baking Soda

3 tbsp Dessicated coconut

3 tbsp Butter, at room temperature

3 tbsp Sugar,powdered
3-4 tbsp Raisins

1/2 tsp Vanilla Essence

2-3 tsp Milk

1-2 tbsp Dessicated coconut,for topping

Method:

• Cream the butter with powdered sugar until creamy and pale and then add vanilla essence and beat again.

• Add wheat flour,baking soda and dessicated coconut(1/3 cup) and mix until the mixture resembles the crumbs.Now add raisins and add a couple of teaspoons of milk and mix until it forms a dough, do not over mix it.

• Place a parchment paper on the cookie tray and keep it ready.
• Spread 2 tbsp dessicated coconut in a plate.
• Make small balls out of the dough and roll the balls on one side in the dessicated coconut and place the doughy side does(coconut side up) on the tray and gently press it. Repeat the same and prepare all the cookies and place them at a distance giving them enough space to raise while baking.
• Preheat the oven at 180 deg C/350 def F for 10-12 mins.
• I do not like if the cookies spread more and hence I usually refrigerate the cookie tray until the oven gets preheated,but this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough in the refrigerator,this avoids the cookies get spread more while baking.

• Bake it in the oven at 170 deg C for 15-18 mins, keep an eye on the cookies after 12 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
• The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.

Serve them with a glass of milk or as a snack.

Notes:

1. Replace wheat flour with all purpose flour for white looking cookies.
2. You can even add dried canberries instead of raisins to the cookie dough, they add nice bite to the cookies.
3. You can sieve the flour with the baking powder before adding to the wet ingredients.
4. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
5. The amount of sugar mentioned is perfect for us as I like my cookies slightly less sweetened.But if you want them sweet you can increase sugar upto 1/4 cup.
6. You can increase the butter quantity to 1/4 cup for buttery cookies but this quantity is right enough for us.

Technorati Tags: eggless wholewheat coconut raisin cookies,dessicated coconut cookies,eggless coconut cookies,whole wheat cookies,raisin cookies,eggless baking recipes,kids snack varieties,kids recipes

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Nutella Cookies | Eggless Cookie Recipes

Eggless Nutella cookies recipe with step by step photos. I have posted recently various cookies recipes in my blog as I have been experimenting various cookies for my little one.Nutella is always a hit among the kids and so are these cookies.These cookies are loaded with nutella and one can even add little more nutella frosting on top and add few sprinkles to make it even more attractive for the kids.

Nutella cookies are extremely easy to prepare,do give a try to treat your little ones with the home made cookies.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless nutella cookies recipe with step by step photos:

Eggless Nutella Cookies Recipe:
yields : 16-18 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
3 tbsp Sugar,powdered
3 tbsp Butter,at room temperature
3 tbsp Nutella
1/4 tsp Vanilla essence
1-2 tsp Milk,if needed

Method:

• In a bowl add butter at room temperature, sugar , nutella and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.

• Add flour and baking powder to the creamed butter-nutella mixture and mix it nicely.If needed add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.I did not add any milk as it was not needed.

• Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.

• Repeat the process and prepare all the cookies and place it on the parchment giving some space in between for them to expand while baking. Keep the tray in the fridge for 10 mins until the oven gets preheated,you can bake it immediately in the preheated oven but there are chances that they might not have proper shapes and expand more.
• Preheat the oven at 180 deg C/350 deg F for 12-15 mins.
• Place the baking tray in the oven and bake for 12-15 mins. Do not bake them for long as they will turn hard if baked for long, just bake until they are nicely puffed up.
  

• When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
• Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.

Store them in an air tight container.Serve with a glass of chilled milk.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. You can add chocolate chips while making the dough for Choco chip Nutella cookies.
3. I usually prefer to chill the cookies spread on the baking tray before baking to avoid them to spread more while baking.
4. You can sieve the flour with the baking powder before adding to the wet ingredients.
5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
6. You can double the ingredients for a large batch of cookies.

Technorati Tags: nutella recipes,nutella cookies,kids recipes,kids corner,snacks,cookies recipes,eggless cookies,eggless cookie recipes

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Eggless Peanut Butter Cookies Recipe | Eggless Cookie Recipes

Eggless Peanut Butter cookies recipe with step by step photos.Peanut butter has nutty and buttery flavor and I love to spread it on bread toast or use it in cookies or brownies or muesli bars, it enhances the taste for sure.These days it has become a norm to bake cookies once or twice a week and loving the freshly home baked cookies.I already feel that I have put on few kilos because of my recent craze for baking often as earlier it used to be a monthly affair but now I bake very often.

These peanut butter cookies are soft to bite loaded with peanut butter taste and tastes absolutely delicious.Cookies always taste best with a glass of chilled milk and my little one loves to dunk the cookie in the milk and eat it.Home made cookies are lot better in terms of quality compared to the store bought ones and also one can reduce the quantity of sugar and butter that goes in it and hence I choose to bake my own cookies.

Check out other cookies recipes in my blog:

• Coconut Cookies - Eggless
• Multigrain Crackers
• Tutti Frutti Cookies - Eggless
• Eggless Ragi Cookies

Here is how to make eggless peanut butter cookies recipe with step by step photos:

Eggless Peanut Butter Cookies Recipe:
yields : 12-14 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 12 mins | Total time: 30 mins
Cuisine: International | Category: Snacks-Cookies

Ingredients:
1/2 cup All purpose flour
1/4 tsp Baking powder
1/4 cup Demerara Sugar/regular Sugar,powdered
3 tbsp Butter,at room temperature
1/4 cup chunky Peanut Butter
1/4 tsp Vanilla essence
1-1.5 tbsp Milk

Method:

• In a bowl add butter at room temperature, sugar , peanut butter and vanilla essence and whisk it using a hand whisker until you get a creamy mixture.

• Add flour and baking powder to the creamed butter-peanut butter mixture and mix it nicely.Add a couple of teaspoons of milk to form a dough.Do not knead it just gather the mixture to a dough, add little milk just to form a dough.

• Use a measuring spoon ,I used 1/2 tbsp spoon and scoop out the mixture and form a ball with it and press it slightly and place it on the parchment paper or baking sheet laid on the baking tray.

• Use a fork and make an impression with it gently, you can even avoid it or make a criss cross pattern with the fork or knife gently.
• Repeat the process and prepare all the cookies and place it on the parchment giving space in between for them to expand while baking,they expand quite a bit. Keep the tray in the fridge for 10 mins until the oven gets preheated.
• Preheat the oven at 180 deg C/350 deg F for 12-15 mins.

• Place the baking tray in the oven and bake at 170 deg C for 15-17 mins until the sides start to become brown.Keep an eye after 12 mins and check it.
• When you touch the top of the cookie it will be soft but will hold its shape as it gets cooled.
• Remove the tray and let the cookies sit on the tray for 8-10 mins and then slowly remove them on to the wire rack and let them cool completely.

Store them in an air tight container.Serve with a glass of chilled milk.

Notes:

1. Add little milk just enough to gather the mixture to form a dough, do not knead it.
2. You can add peanut butter chips while making the dough.
3. Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
4. You can sieve the flour with the baking powder before adding to the wet ingredients.
5. Add 1-2 tsp of Corn flour along with the flour which gives lighter cookies.
6. I forgot to use brown sugar and used the regular sugar in the recipe but I added a tbsp later for the flavor.

Technorati Tags: eggless peanut butter cookies,eggless cookies recipes,peanut butter recipes,eggless baking recipes,kids corner,kid friendly recipes,snacks recipes,kids snack varieties

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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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