Tag: eggless cake

Horlicks Cake: (Eggless)

April 26, 2024

The recipe came to light to finish off the stock of Horlicks powder. When you are against wasting food/groceries, this is what happens. I was thinking of Horlicks mysorepak, and after seeing both of my daughter’s faces, I turned around and worked out on baking the tea cake instead of one more greasy stuff.

The trial was a big hit and was baked twice after that by demand. After a long gap, I am sharing this “hit” recipe with my readers.  

The recipe is –

Ingredients:

Whole wheat flour – 1 cup

 Horlicks powder – 1 cup

Baking soda – ½ tsp

Baking powder – ½ tsp

Walnut – ¼ cup (chunks)

Choco chips – ¼ cup

Butterscotch chips -little (optional)

Salt – ½ tsp

Sugar – ½ cup

Curd – 1 cup

Ghee – 4 Tbl sps

Milk – as needed (to adjust the consistency of the batter)

Method:

-Grease the cake tin, line it with the butter paper, and keep it ready.

-Take one bowl, add flour, Horlicks, baking soda, and baking powder, and mix thoroughly using a wire whisk or sieve everything together a couple of times. Add Choco chips, butterscotch chips and walnut chunks and mix thoroughly with dry flour.

-In another bowl, pour curd, ghee, sugar, and salt. Beat nicely until sugar dissolves.

-Pour the wet content over the dry ingredient and fold in the flour. If the batter looks stiff, add extra milk to adjust the consistency of the batter and adjust accordingly.

-Don’t over-mix the batter; use the spatula to fold the batter.

-Pour the ready batter into the cake tin, and bake in a preheated oven for 40 to 50 minutes until done at 180®C.

Bake in a preheated oven at 180 degrees for about 30-35 minutes or till done.

Eggless Chocolate Banana Cake:

August 8, 2021

After trying my hand in Homemade Pure Cocoa powder, I thought of using Cocoa powder in several recipes; I first wanted to include it in my all-time favourite banana cake. It is an ideal recipe to finish off overripe bananas and the perfect tea time snack for anyone, including small kids. The cake, which has whole wheat flour, natural cocoa, natural vanilla as well as milk. If you want to make it vegan, replace it with vegan milk and proceed to bake.

Let us see how I have done it –

Ingredients:

Whole Wheat flour – 1 1/3 cup ( I took 1 cup of whole wheat flour + 1/3 cup of Emmer wheat flour)

Fresh/Desiccated coconut – 2 tbl sp

Baking soda – 1 tsp

Baking powder – 1 tsp

Salt – ¼ tsp

Milk – ¾ cup

Coffee powder – 1 tsp

Pure Cocoa powder – ½ cup (unsweetened cocoa powder)

Brown Sugar – ½ cup

Oil – 1/3 cup

Vanilla – 1 tsp (I have used pure powdered vanilla)

Bananas – 2 ( ½ to ¾ cup of pulp)

Chocolate chip or Cocoa nibs – 3 tbl sp

Method:

-Mix dry ingredients like flour, baking soda, baking powder, salt, desiccated coconut in a bowl and keep aside.

-In a saucepan, heat milk, mix in cocoa, coffee powder and make a concoction. Add in vanilla, Sugar and oil one by one. Beat well.

-Next, make a puree of banana and mix in, beat well. Now, the wet ingredient is ready.

-Fold in dry ingredient to wet ingredient. Don’t over mix.

-Pour the mixture into a lined loaf pan, top it with the choco-chip or cocoa nibs and bake at 180°C preheated oven for 40 minutes or until it is done.

-Take out, cool the cake and slice it and enjoy. It stays good for 3 to 4 days under refrigeration.

-Reheat the cake for 30sec in the microwave and enjoy with a cup of coffee or tea.

Eggless tea cake from Ghee Residue:

March 9, 2018

When I prepare ghee at home, I use this super beneficial ghee residue in preparing roti dough /methi Parata or this very mild flavored cake. I have already posted one chocolate cake using pea protein in my earlier post. This time it is my all-time favorite Cinnamon or Cardamom flavored tea cake.

DSC03315_Fotor

Ingredients:

Ghee residue – 2-3tbl

Milk – 1 cup

Sugar – ¾ cup

Chiroti rawa/fine semolina – 1 cup

Cinnamon powder- ½ tsp.

Eno fruit salt -1tsp

Salt – ¼ tsp.

Slivered Almond – 2 table spoon (optional)

Method:

-Take vessel in which you prepare ghee. There will be 2-3 table spoon ghee residues.

-To this add milk, sugar and heat it until sugar dissolves. Switch off and cool.

Ribbet collage 1

-In another bowl, dry mix semolina/rawa, cinnamon powder, salt.

-Mix both and keep it aside for five minutes, at this time rawa will absorb all the moisture.

-After 5 minutes, add Eno fruit salt, mix nicely and pour this mixture into a baking tin.

Ribbet collage 2

-If you want to add slivered almond at the top to enhance its taste and nutritional value.

-Place this tin in a preheated oven for 40-45 minutes or till done, at 180 C.

DSC03299_Fotor

Note: you can replace rawa with Ragi (finger millet flour) and wheat flour. If you are using only flour, add 1 ½ cup, because it absorbs less moisture than the rawa.