Eggless Chocolate Banana Wheat Cake

This recipe has been submitted to Monthly Mingle – Bread and Chocolate (February 2010) hosted by Life’s a Feast and What’s for lunch hunney?

The whole wheat flour makes the cake healthy. Mashed banana holds the cake together so eggs are not required.

Ingredients

1 cup whole wheat cake

1 cup mashed banana

1/3 vegetable oil

1 cup sugar

1/3 cup milk

1 tsp cardamom powder

1 tsp vanilla essence

1 tbsp baking powder

½ tbsp baking soda

1 small milk chocolate bar (I used 4 Lindt eggs)

Whole Wheat Chocolate Banana Eggless Cake

Mix oil and sugar in a bowl. Sift wheat flour with baking powder and baking soda on it while mixing the batter. Add banana, vanilla essence and cardamom powder. Slowly add milk tablespoon-by-tablespoon and mix the batter till it is of pouring consistency.

The cake will rise and will deflate when cooled. Do not worry. It will retain its shape. This cake is great for people who do not have eggs. Also, for vegans, milk can be replaced with water.

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Extra Chocolaty Eggless Chocolate Cake

May has been the month to discover more about my new family. I had a lot of relatives coming and going and to celebrate the togetherness, I thought of baking a cake. Now plain vanilla is passé so chocolate sounded like a good deal. The only problem I faced was that there was no “great” recipe for chocolate cake on the net. I couldn’t very well go ahead and try any recipe. My reputation as the baker in the family would go bust along with the recipe. So I chose the recipe which I could relate to the most and then modified it according to my requirements. It was best to stick to the eggless vanilla cake recipe and somehow convert it to an eggless chocolate cake recipe.

I manufactured the recipe finally. My sister-in-law wanted to bake the cake along with me. So I had to be doubly sure that the cake would turn out well. So I just dumped all the contents in the bowl, made sure the consistency was right and then put it on the stove. After much waiting and peeping into the cooker, I finally got it out….and it got stuck to the cake pan. My heart started beating wildly. I was in a state of panic. No matter of beating the pan, shaking the pan or leaving it out would get it out. Finally my sis got it out and a small piece broke off from the side. We left it to cool. Then I made some icing to cover it up.

I mixed some cocoa, sugar and butter and gave it a good whipping. Problem was that the sugar had been ground at home so was not fine enough and obviously, did not dissolve in the butter and gave the whole thing a gritty feeling. To make it dissolve, I heated the icing. The sugar got caramelized instantly and what icing I had turned into small scattered solid masses. Scared as to what to do now, I added some cold milk to it. Thankfully, the icing relented its solid form and formed a smooth solid. But the sugar still did not dissolve. I had no choice now to to vow never to use homemade ground sugar for icing. I just coated the cake with icing and grated some chocolate on it.

This was not the end of my cake woes. I had read somewhere that one should turn the cake upside down and then apply icing. Anyways my cake was a little dented from the top so I did as advised. What I did not realize was the crust had become overdone as I had left the cake in for too long and was extremely hard. So when the cake was finally presented to the party and the kids lifted the knives to cut it, it would not! I was completely shaken. The kids started crying cos the cake was not getting cut. The attention was shifted from the cake problem thankfully and the cake was left to be tackled the next day. By then the crust had softened and the cake tasted like the most wonderful chocolate concoction ever made by me.

Ingredients

1 cup all purpose flour (maida)

200 gms condensed milk (1/2 tin Nestle Milkmaid)

½ cup ground sugar

¼ cup unsalted butter (ghee)

1 tbsp baking powder

1 tsp baking soda

1 tbsp cocoa

1 tbsp chocolate syrup for the extra zing (I used Hershey’s Chocolate Syrup)

1 tsp vanilla essence

Mix flour, baking powder, baking soda and cocoa. Add chocolate syrup, condensed milk, sugar and ghee and mix. Add vanilla essence. Keep adding water spoonful-by-spoonful till a pouring consistency is achieved. Grease and dust the baking pan. Pour the batter in it and bake for 45 mins to 1 hour. Cool on a wire rack before serving.

Extra Chocolaty Chocolate Cake

Extra Chocolaty Chocolate Cake

Icing

¼ cup cocoa

1 cup confectioners sugar

2 tbsp butter

1 tsp vanilla essence

Mix all the ingredients and beat till light and fluffy.  Spread evenly on the cake immediately.

Carrot Cake – Slow Cooker Recipe

I heard of carrot cake 4 years ago and it has captured my imagination ever since. Yes, I saw it at various shops but did not venture to purchase the delicacy. I really don’t know the reason why I did that when I could have tasted it long ago! Every mention of carrot cake in magazines or by friends kept tantalizing my taste buds. I would wonder what a western sweet made of a vegetable taste like. After all, it is nothing like making an apple cake or a banana cake or a pineapple cake. It is a deviation from the normal and yet so easily accepted. It took me a marriage and a Tarala Dalal recipe to finally get the courage to try it out.

The best part about this recipe is that it targets health at its core. Whole wheat flour (gehun-ka-atta) has been used instead of refined flour (maida). Also, sugar has been replaced by a honey and jaggery (gur) lending the cake a distinct, earthy flavor. This cake is eggless so it can be served to anyone.

It is mentioned in the recipe to bake it for an hour. However, I have baked it in a pressure cooker so the baking time has been reduced to half an hour. Also, do add only half teaspoons of cinnamon powder and nutmeg each unless you are really wild about these spices. They tend to leave a bitter after taste in the mouth. I have altered the recipe a little and presented it according to my observations to suit baking in cooker.

Ingredients

1 ½ cup gehun-ka-atta (whole wheat flour)

½ tsp cinnamon powder (dalchini)

½ tsp nutmeg powder (jaiphal)

½ cup ghee (unsalted butter)

½ cup honey

½ cup jaggery (gur)

2 tsp baking powder

2 cups grated carrots

If you do not have cinnamon and nutmeg powder, simply prepare it in the grinder. Heat ghee, honey and jaggery together and set it aside. Sift gehun-ka-atta, cinnamon powder, nutmeg powder and baking powder. Mix all the ingredients together. Take a greased baking pan and sprinkle some flour on it. Pour the batter in it and bake in cooker for half an hour. The carrot cake is best served cooled.

Carrot cake is a good dessert for kids as it provides all the vitamins and presents a healthy mix of ingredients.