Eggless cakes recipes


yoghurt-cake(1) MOIST EGGLESS CHOCOLATE CAKE———Nishta Asrani.

Dry Ingredients :——1cup flour; 1cup powdered sugar; 1/2 cup cocoa powder; 1tsp baking powder; 1tsp baking soda; 12tsp salt.

Wet Ingredients :—-1/2cup oil; 1/2cup hot water; 1/2cup cold milk; 1tbsp vanilla essence; 2tbsp yoghurt (dahi).

Method :—-Pre-heat oven to 180degreeC. Grease a baking tin with some vegetable oil. Take the Dry Ingredients—-flour, sugar, cocoa powder, baking powder, baking soda and salt——–in a bowl. Keep aside. In another bowl, whisk together 1/2cup oil and 1/2cup hot water till well blen——ded. let it cool down a bit. Once done, add milk and vanilla essence. Mix well. Now gradually pour the wet ingredients into the dry ingredients and whisk them together. Pour the whole into the greased tin. Bake it in the oven for 35-40mins at 160degrees or till the toothpick inserted comes out clean. Smother some chocolate ganache / sauce on the cake.

(2) EGGLESS ATTA CAKE :—-Poonam Gupta.

Ingredients :—-2cups atta (whole wheat flour); 1-2cups sugar; 1/2tbsp baking powder; 1 1/2tbsp soda bicarbonate (meetha soda); 2tbsp cinnamon; 3/4cup refined oil; 1cup curd; water to be added according to consistency of batter. Walnuts,/raisins/figs for garnishing. (optional).

Preheat oven to 200degrees C

Method:—-Mix all the dry ingredients together in a large bowl. Blend the curd and oil together in another bowl. Then mix the dry ingredients into this bowl and blend well. Bring it to DRIPPING CONSISTENCY, adding water, if needed. Oil the bottom of a baking dish. Bake at 170degree C for 1hour, 15mins., checking at intervals. Cut and serve, when cool.

(3) MARBLE CAKE :————-Tarla Dalal.

Ingredients : 140gms. maida; 2tsp (levelled) baking powder; 1/2tsp baking soda; 1/2tin (200gms) condensed milk; 60ml melted butter; 1tsp vanilla essence; 1tbsp cocoa powder; 2tsp powdered sugar (for soaking). Chocolate Butter Icing; grated chocolate and cherries for garnishing.

Method : Sieve the flour, baking powder and baking soda together. Mix condensed milk, flour, melted butter, vanilla essence and 1/2teacup water. Divide the mixture into 2 parts. In one part, add the cocoa and mix well. Grease and dust a 175mm (7″) diameter ring mould tin. Put 1tbsp of each mixture alternatively in the tin. Make another layer over the first, but this time put the cocoa mixture over the white mixture and vice versa. Bake in oven for 25mins. Cool the cake. Dissolve the sugar in 1/2teacup of water and soak the cake thoroughly in the sugar syrup. Cover with chocolate butter icing. Decorate with grated chocolate and cherries and serve.

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