Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Microwave Eggless Chocolate Carrot Mug Cake
Monday, March 24, 2014
Mug cakes, these single serving cakes will definitely satisfy your sudden sweet cravings. I do prepare quite often these mug cakes for my kids evening snack, as these cakes are really very quick to prepare.Yesterday i prepared this fabulous chocolate and carrot mug cake as eggless version for their evening snack. You can make this simple and quick mug cake with anything and your cake gets ready easily anytime of the day whenever you feel like having this cake.
As my theme for this weeks blogging marathon is kids delight-healthy makeover,i used whole wheat flour,olive oil along with finely grated carrots.My kids enjoyed thoroughly this fabulous,super spongy cake.Check out the marathoners running this 22nd edition of blogging marathon here.Sending to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli.
4tbsp Wheat flour
4tbsp Sugar
2tbsp Grated carrot
2tbsp Cocao powder
1/2tsp Baking powder
A pinch Baking soda
3tbsp Olive oil
4tbsp Yogurt
Take all the ingredients in a bowl and whisk together as a smooth batter.
Fill half of the coffee mug with this prepared cake batter.
You can prepare two medium sized mug cake with this batter. Cook in high power for 2 minutes.
Take care not to overbake otherwise your cake will turns rubbery.
Enjoy warm.
As my theme for this weeks blogging marathon is kids delight-healthy makeover,i used whole wheat flour,olive oil along with finely grated carrots.My kids enjoyed thoroughly this fabulous,super spongy cake.Check out the marathoners running this 22nd edition of blogging marathon here.Sending to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli.
4tbsp Wheat flour
4tbsp Sugar
2tbsp Grated carrot
2tbsp Cocao powder
1/2tsp Baking powder
A pinch Baking soda
3tbsp Olive oil
4tbsp Yogurt
Take all the ingredients in a bowl and whisk together as a smooth batter.
Fill half of the coffee mug with this prepared cake batter.
You can prepare two medium sized mug cake with this batter. Cook in high power for 2 minutes.
Take care not to overbake otherwise your cake will turns rubbery.
Enjoy warm.
Eggless Butterless Sugarless Carrot Chocolate Chips Cake
Monday, February 10, 2014
I love the traditional carrot cake very much topped with cream cheese frosting,but somehow none at home arent that much fan of carrot cakes. They can have it just like that if i insist them, this time when i prepared this carrot chocolate chips cakes, trust me they just vanished within few hours coz this cake turned out extremely spongy and its completely sugar free coz i used thick palm jaggery syrup for making this cake. Also this cake is low fat coz i skipped completely butter here as i went for oil and yogurt.
Just a manual hand beater is enough to make this incredible bake, finely grated carrots and chocolate chips works extremely pect for making this ultimate spongy cake.Chocolate chips at every bite of this cake will definitely makes the difference, since i went for palm jaggery syrup you can enjoy this cake thoroughly without any guilt. I used flaxseed meal as egg substitute here,if you are searching for a simple spongy cake for your evening snacks,you have to make this cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.Sending this cake to my event Healthy Diet - Fat Free Recipes guest host by Dhanish.Sending to Srivallis Cake Mela.
2cups All purpose flour
1cup Thick palm jaggery syrup
1/2cup Vegetable oil
1/2cup Yogurt
1cup Grated carrot
1tsp Vanilla extract
2tsp Baking powder
1tsp Baking soda
1/2cup Chocolate chips
1/4tsp Salt
Preheat the oven to 350F.
Sieve the flour with salt,baking powder and baking soda.
In a bowl, take the palm jaggery syrup,vegetable oil,yogurt and beat together for a while.
Add in the grated carrot, vanilla extract and give a stir.
Now add the flour mixture to the wet ingredients until they get mix, dont overmix the batter.
Fold in the chocolate chips gently.
Pour the cake batter to the greased round baking pan.
Bake for 25-30minutes,until a skewer inserted comes out clean.
Let the cake gets cool completely.
Slice it as per your desire and enjoy.
Just a manual hand beater is enough to make this incredible bake, finely grated carrots and chocolate chips works extremely pect for making this ultimate spongy cake.Chocolate chips at every bite of this cake will definitely makes the difference, since i went for palm jaggery syrup you can enjoy this cake thoroughly without any guilt. I used flaxseed meal as egg substitute here,if you are searching for a simple spongy cake for your evening snacks,you have to make this cake.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33.Sending this cake to my event Healthy Diet - Fat Free Recipes guest host by Dhanish.Sending to Srivallis Cake Mela.
2cups All purpose flour
1cup Thick palm jaggery syrup
1/2cup Vegetable oil
1/2cup Yogurt
1cup Grated carrot
1tsp Vanilla extract
2tsp Baking powder
1tsp Baking soda
1/2cup Chocolate chips
1/4tsp Salt
Preheat the oven to 350F.
Sieve the flour with salt,baking powder and baking soda.
In a bowl, take the palm jaggery syrup,vegetable oil,yogurt and beat together for a while.
Add in the grated carrot, vanilla extract and give a stir.
Now add the flour mixture to the wet ingredients until they get mix, dont overmix the batter.
Fold in the chocolate chips gently.
Pour the cake batter to the greased round baking pan.
Bake for 25-30minutes,until a skewer inserted comes out clean.
Let the cake gets cool completely.
Slice it as per your desire and enjoy.
Plum Cake
Friday, January 24, 2014
Christmas without plum cake is just like christmas without santa. Yep i cant imagine my christmas celebration without this cake loaded with dry fruits and nuts. Usually ill soak the dry fruits in rum before a month for making my christmas plum cake but this time when we received this months Baking partners mail with three different festive cakes, i know ill be baking this plum cake suggested by Archana of Tangy Minds. I prepared this cake last weekend to take them to my moms place as my dad just love this cake very much.We just enjoyed each and every bite and this cake turned out absolutely awesome with a beautiful texture.I didnt changed anything apart from the candied orange peels from the original recipe given by Archana,i simply replaced them with fresh orange zest and tutti frutti chunks else i followed each and every step as per the recipe went for.
Nowadays this Baking Partners group is very close to my heart, eventhough we are just passionate home bakers i just love the friendship chain behind this group. If someone have a doubt, definitely there will be an another one to help and share the tips and tricks.Obviously am learning so many tips from them, thanks to Swathi of Zesty South Indian Kitchen, the brain child of this fabulous baking event, for bringing us together and making this wonderful event very interesting every month.
2cups All purpose flour
1cup Raisins
1cup Dated (chopped)
2tbsp Orange Zest
1/2cup Tutti Frutti
1/4cup Rum
1cup Cashew nuts
200grms Butter
2cups Sugar
4nos Eggs (separated)
1tsp Vanilla extract
1tsp Baking powder
1/2tsp Cinnamon powder
1/4tsp Ginger powder
1/4tsp Clove powder
1/4tsp Nutmeg powder
Caramel syrup:
6tbsp Sugar
In a small pan, take the sugar,water and lemon juice given for caramel syrup and swirl pan to mix.
Heat in medium flame until the sugar turns brown and caramelized, add immediately the boiling water and swirl the pan to mix well,keep aside.
Sieve the flour with cinnamon powder,clove powder,nutmeg powder,ginger powder and 3tbsp Water
1/4tsp Lemon juice
1/2cup Boiling water
In a pan, add the rum,dates,raisins,orange zest, tutti frutti chunks and cook everything in medium flame.
Finally add the cashews and cook again for a minutes,put off the stove and keep aside.
baking powder,keep aside.
Preheat the oven to 325F.Grease well a round baking pan with butter and keep aside
Beat together the butter and sugar in a bowl until they turns creamy, add one egg yolk at a time and blend well.
Add the vanilla extract and beat well, gradually add the flour little by little and blend well.
Add the caramelized sugar syrup to the mixing bowl and blend, finally add the fruit and nut mixture to the mixing bowl and gently mix it with a spoon.
Beat the egg whites in an another bowl with a pinch of salt until they turns fluffy and a soft peaks form.
Fold gently the egg whites to the cake batter.
Pour this cake batter to the greased baking pan and bake for 45-50 minutes or a skewer inserted comes out clean.
Remove the cake from the oven and allow it to cool completely.
);Nowadays this Baking Partners group is very close to my heart, eventhough we are just passionate home bakers i just love the friendship chain behind this group. If someone have a doubt, definitely there will be an another one to help and share the tips and tricks.Obviously am learning so many tips from them, thanks to Swathi of Zesty South Indian Kitchen, the brain child of this fabulous baking event, for bringing us together and making this wonderful event very interesting every month.
2cups All purpose flour
1cup Raisins
1cup Dated (chopped)
2tbsp Orange Zest
1/2cup Tutti Frutti
1/4cup Rum
1cup Cashew nuts
200grms Butter
2cups Sugar
4nos Eggs (separated)
1tsp Vanilla extract
1tsp Baking powder
1/2tsp Cinnamon powder
1/4tsp Ginger powder
1/4tsp Clove powder
1/4tsp Nutmeg powder
Caramel syrup:
6tbsp Sugar
In a small pan, take the sugar,water and lemon juice given for caramel syrup and swirl pan to mix.
Heat in medium flame until the sugar turns brown and caramelized, add immediately the boiling water and swirl the pan to mix well,keep aside.
Sieve the flour with cinnamon powder,clove powder,nutmeg powder,ginger powder and 3tbsp Water
1/4tsp Lemon juice
1/2cup Boiling water
In a pan, add the rum,dates,raisins,orange zest, tutti frutti chunks and cook everything in medium flame.
Finally add the cashews and cook again for a minutes,put off the stove and keep aside.
baking powder,keep aside.
Preheat the oven to 325F.Grease well a round baking pan with butter and keep aside
Beat together the butter and sugar in a bowl until they turns creamy, add one egg yolk at a time and blend well.
Add the vanilla extract and beat well, gradually add the flour little by little and blend well.
Add the caramelized sugar syrup to the mixing bowl and blend, finally add the fruit and nut mixture to the mixing bowl and gently mix it with a spoon.
Beat the egg whites in an another bowl with a pinch of salt until they turns fluffy and a soft peaks form.
Fold gently the egg whites to the cake batter.
Pour this cake batter to the greased baking pan and bake for 45-50 minutes or a skewer inserted comes out clean.
Remove the cake from the oven and allow it to cool completely.
Subscribe to:
Posts (Atom)
