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.


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.

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.


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


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.

Basic Chocolate Cake – Slow Cooker Recipe

This is a very basic chocolate cake that can be used in any dish or served as is. The twist in the taste is added by the spoonful of white vinegar.

Preparation Time – 45 mins

Servings – 6 people

Basic Chocolate Cake

Basic Chocolate Cake


1 ½ cups refined flour (maida)

2 tblsp baking powder

1 cup unsalted butter (ghee)

2 eggs

1 ½ cups sugar

1 tblsp vanilla essence

2 tblsp cocoa powder

1 tblsp white vinegar

½ cup milk

Blend the eggs with the unsalted butter and sugar in a mixer. Sift the flour with the baking powder and add cocoa powder to it. Pour the egg mix into a bowl and slowly add flour while rolling the mixture. Add milk teaspoon by teaspoon in case the batter is too thick. When a pouring consistency is attained, add vinegar and vanilla essence to it and roll again. Put the cooker on high flame. Take the baking dish and grease it and dust it with flour. Pour the batter in it. Put the dish in the cooker and bake for half an hour. Insert a knife in the centre of the cake after half an hour and if the knife comes out clean, the cake is ready. Remove the dish from the cooker and allow to cool for 2-3 mins. Remove the cake and serve once cooled completely.

Chocolate Walnut Cake – Slow Cooker Recipe

My parents were coming over for the very first time after my marriage and I really wanted to impress my mother, who happens to be a great cook, with my kitchen artwork. What better than to make a cake I thought. The only problem was cocoa. It was not available anywhere. I checked in Spencer Plaza, I checked in More, I checked in Reliance Fresh and I checked in all the small kirana stores near my home. Nothing. Finally it was Hubby Dear who came to the rescue. Between HB, his brother and me, the cake was half finished before serving before my parents…. ;-).

Preparation Time – 1 hour 30 minutes

Servings – 8 people



3 eggs

1 cup refined flour

¾ cup sugar

½ cup ghee / unsalted butter

1 tblsp cocoa

½ cup chopped walnuts

1 tsp baking powder

1 tsp baking soda

¼ cup milk


Blend in the eggs, sugar, ghee and cocoa in a mixer. Sieve flour along with baking powder and baking soda. Pour the contents in a bowl and slowly add flour to it. Mix in anti-clockwise direction with a spoon. You can also use your hand to mix the batter. It the batter seems too thick, add a little milk to it to get a pouring consistency. Grease a baking dish and sprinkle flour in it. Pour the batter in it and garnish it with the chopped walnuts. Pre-heat the cooker for five minutes at high flame. Put in the batter and bake for 1 hour.