Date Walnut Chocolate Cake/Gluten Free Cake


Date walnut chocolate cake. Eggless low calorie gluten free cake with protein rich soybean flour, cornmeal and olive oil. Delicious soft cake is also sugar free and perfectly sweetened with dates. So you can call it absolutely guilt free cake to satisfy your sweet craving.

You may like some more chocolate flavored cakes on this blog. Click on the name below for recipe.


1. Chocolate cake with orange crunch and glaze

2. Gluten free chocolate chiffon cake

3. Lemon chocolate marble cake

4. Gluten free double chocolate black rice cake

5. Oats whole wheat cake

6. Mocha coffee cake with coffee glaze

7. Rasgulla stuffed cupcakes

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One more healthy recipe for diet conscious people. Diabetic people can also enjoy this cake but in moderation. Remember only one or two pieces in a day.

Dates have a low GI, which means they’re less likely to spike your blood sugar levels, making them a safe choice for people with diabetes. Dates boast an impressive nutritional profile and natural sweetness. Because they’re a natural source of fructose, they might be a concern for people with diabetes. However, because they have a low GI and medium GL, they’re safe for those with diabetes in moderation — which translates to no more than 1 to 2 dates at a time. Source – Healthline

My Vegan date millet peanut butter cookies are lightly sweetened but this cake is perfectly sweet and absolutely delicious.

This week 288 #Foodiemonday bloghop theme is Chocolate Delights suggested by Swaty Malik who blog at Food Trails. Swaty is a very talented blogger. I always love her healthy and delicious recipes. Recently bookmarked her Eggless strawberry cake and Zucchini and carrot chocolate nut bread to try.

If you don’t have soybean flour then you can use any flour to make this cake. Its a gluten free cake. You can make it vegan by using almond milk, coconut milk, soy milk or any dairy free milk. You can also use any chopped dry fruits with walnut. I have used my Samsung smart oven or new microwave. And its take less time and temperature to bake than OTG. So set the temperature and time accordingly. For OTG bake in preheated oven at 180° for 30 – 35 minutes and in microwave hot blast function or convection mode bake at 150° for 20-25 minutes. Check with a toothpick. And after baking immediately remove from microwave. Your cake may be overbaked if you keep the cake in hot oven after baking. My cake was slightly underbaked due to frequently power cut during baking and I kept my cake in microwave after baking and took out when completely cool. Result is slightly overbaked cake but taste is too good.


Cake is also completely fat free. I have used only 1/3 cup Olive oil in the cake. If you don’t have olive oil then you can use any flavorless oil or butter. Coffee and cocoa is a great combo. Coffee, cocoa and vanilla made the cake heavenly. My kitchen filled with lovely aroma. So enjoy the delicious and healthy treat.


Recipe

Soyabean flour – 1 cup

Cornmeal or makka atta – 1/2 cup

Cocoa powder – 3 tablespoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Dates or khajur – 35, pitted

Milk – 1 cup + 3 tablespoon

Vinegar – 1 tablespoon

Olive oil – 1/3 cup

Vanilla essence – 1 teaspoon

Walnut – 1/4 heaped cup, chopped + for topping


Method

1. In a bowl sieve soybean flour, cornmeal or makka atta, cocoa powder, baking powder and soda. Add coffee and chopped walnut. Mix everything well. Keep aside.

2. Boil one cup of milk and chopped dates. Let it cool down.

3. Take out the soft dates and grind with little milk. Make a smooth paste.

4. Pour the date paste in a large bowl. Add rest of the milk and 1 tablespoon vinegar. Mix well.

5. Add vanilla essence and olive oil. Whisk well.

6. Grease a bundt pan or line with parchment paper and brush with oil. Dust the pan with little cocoa powder. You can use loaf pan or any cake or cupcake moulds to make this cake.

7. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

8. Now add all the dry ingredients gradually and mix with a spatula. Add 3-4 tablespoon more milk and mix well.

9. Make a smooth lump free batter. Spread some walnut in the greased and cocoa dusted bundt pan. Pour the batter over it. Tap the pan on your kitchen counter to remove the air bubbles.


10. Bake in preheated oven for 25- 30 minutes or till toothpick comes out clean. Insert a toothpick in the cake to check.

11. Remove the cake from oven and invert on a cooling rack or plate to cool down completely. Slice and enjoy the guilt free and delectable taste.

Notes

1. You can use any flour instead of Soyabean flour and cornmeal.

2. Any flavorless oil or butter can be used instead of olive oil.

3. You can use any chopped dry fruits of your choice with walnut.

4. 1 tablespoon Lemon juice can be used instead of vinegar.

5. Vegan people can use almond milk, coconut milk, soy milk or any dairy free milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Semolina Blueberry Custard Cupcakes


Semolina blueberry custard cupcake with malai or milk topping. A superbly delicious and soft cake with full of vanilla flavour and blueberry. You can also make a single cake following this recipe. I have made these cupcakes following my Suji malai cake recipe with some changes. You can get one more semolina cake recipe here.


As I mentioned above that this semolina cake is super soft and delicious. You don’t need any frosting. You can place one blueberry on top of every cupcake. You can use any dry fruits, tutti frutti or cranberries or any dried berries of your choice instead of blueberry. If you don’t like vanilla then use cinnamon powder, lemon zest or orange zest for flavour. And if you don’t have malai or milk topping, then you can use oil or butter.


I have made 12 cupcakes and one small cake with this batter. You can make one single cake if you like. You can also make this cake without blueberry or any berries or dry fruits. You will love the simple vanilla flavour cake.


Recipe

Semolina or suji – 1 cup

Vanilla custard powder – 1/2 cup

Powdered sugar – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Milk powder – 1/2 cup

Dried blueberry – 1/2 cup

Malai or milk topping – 1/2 cup

Warm milk – 1/2 cup

Thick or hung curd – 1/2 cup

Vanilla essence – 1 teaspoon


Method

1. Grease or line cupcake or muffins moulds with cupcake liner.  

2. If you are using OTG preheat the oven at 170° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Chop the dried blueberry into 3-4 pieces and coat with 2 teaspoon flour. I have used whole wheat flour or atta. You can use refined flour or any flour you have.


4. In a bowl mix semolina or suji, custard powder, milk powder, baking powder and soda.

5. In a large bowl whisk powdered sugar, milk and curd well. Add malai or milk topping and vanilla essence. Whisk again.

6. Now add dry ingredients gradually. Mix well to make a lump free smooth batter.

7. Fold in flour coated blueberry. Pour the batter into the moulds. Fill 3/4 of the moulds. You can place one blueberry on every cupcake.


8. Bake in preheated oven at 150° for 20-25 minutes. For OTG bake at 170°. Every oven takes different time so check with a toothpick after 20 minutes.

Let the cupcake cool down before serving. Happy baking!

Notes

1. You can use any gluten free flour instead of semolina.

2. Cranberries or any dried berries or any dry fruits ot tutti frutti can be used instead of blueberry.

3. Oil or butter can be used instead of malai or milk topping.

4. You can use cinnamon, lemon, orange or any other flavour instead of vanilla.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Eggless Fresh Fruit Cake With Black Carrot

Eggless fresh fruit cake with black carrot, strawberry, chikoo or Sapodilla organic jaggery, olive oil, whole wheat and soybean flour. Cake is super soft, moist, healthy and absolutely delicious. An aromatic cake with all the goodness of fresh fruits. Protein rich soybean flour will make your cake nutritious and soft. You can get two more jaggery cake recipes on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Oats whole wheat Bournvita cake

And a collection of Eggless fruit cakes

You can also type cake on search to get many gluten free and healthy cakes. Not only eggless but this cake is also butter less and APF less. So you don’t need maida or refined flour, eggs or butter. If you don’t have olive oil then you can use any flavorless oil instead. We normally use fresh fruit for icing but tried this tea cake with fresh fruit and very happy with the taste and texture.

I have used black carrot, chikoo, strawberry, dried cranberries, fig and flavoured with dried ginger, cinnamon and nutmeg. And with whole wheat flour used soybean flour to add some protein and to make the cake more soft. I have used organic jaggery powder to sweetened the cake. You can use brown sugar, confectionery sugar, stevia or any sweetener of your choice. But I recommend to try with organic jaggery powder if you are making it for kids. You all know the health benefits of all these fruits and soybean flour so I am not making the post long and coming to the recipe. If you want you can get many articles about health benefits of these ingredients on Google.

This recipe is my contribution to 282 #Foodiemonday bloghop Best Of Berries theme. This lovely theme suggested by Poonam Bachhav who blog at Annapurna. Poonam has a great collection of different types of wonderful recipes. I love her variety of thali recipes. And bookmarked her Healthy gingerbread cookies to try soon.

As I mentioned above that you can use any sweetener of your choice instead of organic jaggery powder, you can also use any flour instead of whole wheat flour and soybean flour. Like any gluten free flour or even APF or maida can be used. And for flavour you can use vanilla or any essence of your choice if you don’t like cinnamon, nutmeg and ginger powder. You can also add any chopped dry fruits of your choice. I have made this cake in my Samsung microwave. If you are using microwave convection or hot blast mode set the temperature 150°-160° but for OTG set the temperature at 180°.

Recipe

Whole wheat flour or atta – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cinnamon powder – 1 teaspoon

Nutmeg powder – 1/4 teaspoon

Dry ginger powder – 1/2 teaspoon

Strawberry – 1/2 cup, chopped into small pieces

Chikoo or Sapodilla – 1

Dried cranberries – 2 tablespoon, chopped

Dried fig – 2 tablespoon, chopped

Black carrot – 1 cup, peeled and grated + to sprinkle

Organic jaggery powder – 1/3 cup + 1 tablespoon

Olive oil – 1/3 cup

Milk – 3/4 cup + 2 tablespoon

Vinegar or lemon juice – 1 tablespoon

Method

1. Grease a loaf pan or line with parchment paper and brush with oil.

2. If you are using OTG preheat the oven at 180° for 10 minutes. And for new model Samsung microwave set hot blast function. Set the temperature at 150° and press start. Your oven will start to preheat.

3. Peel and chop the chikoo into small pieces. Also chop the strawberries into small pieces.

4. In a bowl mix both fruits with 1/2 teaspoon cinnamon powder and 1 tablespoon organic jaggery powder. Keep aside.

5. Stir 1 tablespoon vinegar or lemon juice in lukewarm or room temperature milk. Your buttermilk is ready to use.

6. In a bowl sieve whole wheat flour or atta, soybean flour, baking powder, soda, dry ginger powder, nutmeg powder and 1/2 teaspoon Cinnamon powder. Sieve twice.

7. Mix chopped dried cranberries and dried fig pieces in the sieved flour.

8. In a large bowl whisk organic jaggery powder and olive oil well. Add vinegar or lemon juice mixed milk and whisk again.

9. Add peeled and grated black carrot and mix. Now add all the dry ingredients gradually and make a lump free smooth batter.

10. Fold in Cinnamon and jaggery mixed chopped strawberry and Chikoo in the batter.

11. Pour the batter into greased or lined baking pan. Level the top with a spoon. Sprinkle grated black carrot all over it. Cut the strawberry into 2 or 4 pieces and arrange on the top. Place the strawberry cut side down.

12. Bake in preheated oven at 180° for 30 – 40 minutes or until toothpick comes out clean. Insert a toothpick in the middle to check. In Samsung microwave bake in hot blast function at 150° for 30 minutes. But check after 25 minutes. If it’s not done properly bake for a few minutes more.

13. Let the cake cool down completely. Slice and serve with milk, tea or coffee. Or serve soft moist cake as a dessert. You can also serve it with icecream. Happy baking!

Notes

1. You can use any fruit and dry fruits of your choice.

2. Any flour can be used instead of whole wheat flour and soybean flour.

3. You can use vanilla or any flavour of your choice instead of cinnamon and nutmeg.

4. If you don’t have organic jaggery powder then you can use brown sugar, confectionery sugar, stevia or any sweetener of your choice.

5. You can use any flavorless oil instead of olive oil.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Oats Whole Wheat Bournvita Cake/ No Butter Cake/ Jaggery Cake/ Eggless Cake

Oats whole wheat Bournvita cake with jaggery. No sugar no butter no APF yet super soft moist healthy and delicious cake. You don’t need any exotic ingredient to make this cake. All the ingredients are easily available in every home. Only 1/4 cup Bournvita has some sugar. A very healthy treat for kids.

Super food oats, whole wheat flour, jaggery and Bournvita made this cake absolutely delicious. To make this cake gluten free you can use any gluten free flour instead of whole wheat flour. And to make vegan coconut milk, soy milk, almond milk or any plant based milk can be used instead of dairy milk. I have used very little baking powder and soda in the cake. Only half teaspoon each. And used a 18 CM cake tin. Its little larger for the batter. For well rise cake use smaller cake tin or make the ingredients double.

You can get some more jaggery and sugar free cakes and muffins recipe on this blog. Click on the name below for recipe.

1. Gluten free apple jaggery cake

2. Gluten free vegan fruit cake

3. Semolina or rawa cake

4. Ginger cake

5. Date walnut muffins

6. Sugar free carrot cake

Made a cake after a long time. Its my contribution to our #250 Foodiemonday bloghop theme. We are celebrating 250th bloghop so theme for this week is Celebrate With Cake.

Wanted to make a simple but healthy and sugar free cake. I don’t have dates or stevia in my pantry so used jaggery powder. And I had little Bournvita so finished it and enjoyed the taste. Cake was super soft moist and yummy. You can make it with only all purpose flour or maida or any flour of your choice. You can also use dry fruits or choco chips in the batter or sprinkle above the cake. I have used 1/2 cup oil for a moist cake but if you want to use less oil add 1/3 cup oil and increase the milk. Add 2 tablespoon more milk for a smooth pouring batter.

Recipe

Whole wheat flour or atta – 1 cup

Oats – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Bournvita – 1/4 cup

Warm milk – 1 cup

Vinegar – 1 tablespoon

Jaggery powder – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the oven at 180°. Grease a baking tin and dust with little flour or line with parchment paper.

2. Grind the oats into fine powder.

3. Mix vinegar in lukewarm milk.

4. In a bowl mix whole wheat flour, ground oats, baking powder and soda.

5. In a large bowl whisk vinegar mix milk, jaggery powder and Bournvita. Add oil and whisk well till everything combine well. Add vanilla and whisk again.

6. Now add all the dry ingredients. Mix everything well to make a smooth lump free batter. Don’t over beat. For more option see notes.

7. Pour the batter in greased and flour dusted or lined baking pan.

8. Bake in preheated oven at 180° for 30 to 40 minutes. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle of the cake. If its comes out clean your cake is ready. And if not, bake for a few minutes more. Mine took 45 minutes.

9. Let the cake cool down completely on a cooling rack before slicing. Serve with milk to the kids or enjoy the healthy and delicious cake to satisfy your sweet cravings.

Notes

1. Any gluten free flour can be used instead of whole wheat flour or atta.

2. You can also make this cake with only all purpose flour/maida if you want.

3. Almond milk, soy milk, coconut milk or any plant based milk can be used instead of milk.

4. You can use butter instead of oil.

5. If you want to use less oil use 1/3 cup oil and increase the amount of milk. Add 2 tablespoon milk more to make smooth and pouring batter.

6. You can add dry fruits or choco chips in the batter or sprinkle choco chips over the cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Suji Malai Cake/ Semolina Vanilla Cake With Milk Cream

Eggless senolina or suji/rawa, malai or milk cream vanilla cake. A delicious, soft and moist cake without butter, egg or oil. Yes you don’t need any exotic ingredient to make this delicious cake.

I have used little soybean flour because soybean flour gives extra softness to the cake. But if you don’t have soybean flour then you can use any flour instead of soybean flour. And if you don’t want to use refined or all purpose flour/maida in the cake, you can use whole wheat flour or atta or any flour of your choice with semolina or suji. Already shared one Semolina or suji/rawa cake recipe.

Sending this post to 85 HWCG’s #TimeForSemolinaAtHW theme suggested by Swaty Malik who blog at Food Trails. Lovely Swaty has a wonderful blog with many lipsmacking recipes. Have you checked her 3 minutes 4 mug cake recipe? I have also bookmarked her Bhaji stuffed pav recipe to try. And Swaty recently started an excellent YouTube channel. I am sure you will love her space.

Here are some recipes with semolina from my fellow bloggers.

Upma by Shalu

Kesaribath by Preethi

Ragi rawa dosa by Vanitha

Upma mix by Sasmita

Semolina bites by Swaty

Recipe is very easy. Whisk wet ingredients well then mix all the dry ingredients and bake. Simple isn’t it? Simple yet absolutely delicious. You can also use tutti frutti or dry fruits in the batter. You can make this cake in loaf pan, bundt pan, round cake pan or any pan of your choice. Or make cupcakes with this batter.

Recipe

Semolina or suji – 1 cup

Refined flour or maida – 1/4 cup

Soybean flour – 1/4 cup

Milk powder – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1&1/2 teaspoon

Warm milk – 1/2 cup

Malai or milk cream or milk topping – 1/2 cup

Sugar – 3/4 cup

Thick or hung curd – 1/2 cup

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with little flour.

3. In a bowl mix semolina or suji, milk powder, refined flour and soybean flour. If you don’t have soybean flour, use refined flour instead.

4. In a large bowl whisk sugar, curd and warm milk. Whisk well.

5. Add milk topping or malai and mix well. Add vanilla essence and mix.

6. Now add all the dry ingredients gradually and mix well.

7. Pour the mixture in the greased and flour dusted cake pan. Tap the pan on your kitchen counter gently to remove air bubbles.

8. Bake in preheated oven at 180° for 35-40 minutes or until toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

9. Let the cake cool down completely before slicing.

Enjoy……. Happy baking!

Notes

1. All purpose flour/maida, whole wheat or any flour can be used instead of soybean flour.

2. You can use loaf pan or any cake pan to make this cake.

3. You can also add tutti frutti or any dry fruits in the cake batter.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Lemon Cake With Gondhoraj Lebu Or Kaffir Lime

Eggless lemon cake with gondhoraj lebu. Whole wheat flour cake flavoured with kaffir lime.
A delicious and aromatic cake made with whole wheat flour, soybean flour and gondhoraj lebu or lime. For more lemon taste you can also spread lemon glaze on the cake.

What is gondhoraj lebu or lime? Oblong shaped green colored and aromatic lime normally used to make dal chawal flavourful. And often used in some fish dishes. You can use it in any dish to get strong lemon flavour.

For all that its aroma and flavour send most Bengalis into paroxysms of joy, the “gondhoraj lebu” or lime does not even have a Wikipedia entry, the ultimate indicator of 21st century relevance.
Call it lime, lemon or lebu, use any spelling of gondhoraj (aroma king), but the internet cache will be woefully small.
The Thais have their kaffir lime and the Caribbeans have key limes. The Chinese have many — from the Canton lime to the misleadingly named Meyer. Do we Indians have one we can call unequivocally our own?
Yes indeed — the gondhoraj. Restaurateur Anjan Chatterjee says the gondhoraj is actually a ‘Rangpur’ lime, the name harking back to its origin in east Bengal, where its heady aroma hangs in the air. The Rangpur is a cross between a lime and a mandarin orange; call it Bengali romanticism, but the gondhoraj does seem to be more than a mere hybrid.
It is too oblong and somewhat hard to be summarily and nonchalantly squished by hand anyway. Cut into longish quarters with the thick green rind intact, it has to be gently pressed to extract but a few drops of actual juice and plentiful bits of aromatic pulp. That minuscule quantity has traditionally been enough to pep up the dullest daal or the most insipid vegetables, on a sweltering summer day.

Source

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter L. And my contribution is this lemon cake with gondhoraj lebu.

Here are some of my earlier posts for this group. Click on the name below for recipe.

1. Beetroot shot

2. Corn cottage cheese stir fry

3. Date walnut fudge or barfi

4. Eggs in poppy seeds and tomato gravy

5. Fennel oats millet cookies

6. Ginger noodles

7. Hazelnut honey chocolate mango smoothie

8. Ivy gourd with poppy seeds

9. Kidney beans or rajma spinach Kabab

I have used whole wheat flour and soybean flour but you can use all purpose flour or maida or any flour of your choice. Soybean flour will make your cake super soft. Recipe is very simple. You don’t need much ingredients to make this eggless aromatic cake. I have used bundt pan. You can use round, square or any cake pan. Even you can make cupcakes with this batter. For more lemon flavour and taste spread some lemon glaze on the cake.

Recipe

Whole wheat flour or atta – 1 cup

Soybean flour – 1/2 cup

Powdered sugar – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Gondhoraj lebu zest – 1 teaspoon

Gondhoraj lebu or lemon juice – 1&1/2 tablespoon

Milk – 1 cup

Oil – 1/4 cup

For glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Method

1. Preheat the oven at 180°.

2. Grease a baking pan with oil and dust with little flour.

3. Mix gondhoraj lebu or lime juice in 1 cup milk and keep aside. Milk should be in room temperature.

4. In a bowl sieve whole wheat flour, soybean flour, baking powder and soda.

5. In a large bowl whisk oil, powdered sugar, lemon juice mixed milk and lemon zest.

6. Add sieved flour gradually. Mix well and make a smooth lump free batter.

7. Pour the batter into greased and flour dusted baking pan. Tap the pan on your kitchen counter to remove air bubbles.

8. Bake in preheated oven at 180° for 35 – 40 minutes or until toothpick comes out clean. Insert a toothpick in center of the cake to check. Let the cake cool down before slicing.

9. Spreading glaze is optional. For lemon glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

13. Spread lemon glaze over the cake when completely cool.

14. Slice and serve.

Enjoy the heavenly taste.

Notes

1. If you don’t have gondhoraj lebu, you can use normal lemon to make this cake.
2. You can also use chopped dry fruits if you want.

3. All purpose flour or any flour can be used instead of whole wheat flour and soybean flour.

4. You can use round, square or any cake pan of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Gluten Free Fruit Cake / Sugar Free Cake

Wishing you all a very Merry Christmas in advance. Have a peaceful and joyous Christmas. May all your wishes come true.

Gluten free fruit cake with amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Vegan people can replace honey with jaggery. Use 1/4 cup more jaggery powder instead of honey.

A delicious aromatic festive cake loaded with dry fruits and flavoured with all the spices and chocolate. Try and feel the burst of taste and flavour. Blend of three healthy gluten free flour, tea soaked dry fruits, flavorful spices, cocoa, jaggery and honey made this cake super soft, moist, mouthwatering and healthy.

You don’t need to soak the dry fruits for long periods. I have soaked dry fruits in tea overnight. I have used masala tea but you can use any tea or green tea or use tea bags. You can also use any fruit juice or alcohol to soak the dry fruits.
And this cake is sugar free. A jaggery and honey cake. So you can call it a healthy cake.
Last year I have also shared a gluten free and vegan cake.
But this time I have changed the flour. Instead of oats used amaranth flour and sorghum flour with soybean flour. Mixed of three healthy flour made the cake super soft and moist. And didn’t use sugar in it. Its perfectly sweetened with jaggery and honey.

Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients. It has also been associated with a number of health benefits, including reduced inflammation, lower cholesterol levels and increased weight loss.

Sorghum is a nutrient-packed grain that you can use in many ways. It’s rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein.
Soybeans are high in protein and a decent source of both carbs and fat.

Soybeans are high in protein and a decent source of both carbs and fat.
They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones.
Source

You may like some more fruit cakes on this blog.

1. Eggless gluten free dairy free fruit cake

2. Eggless Christmas cake

3. Sugar free fruit cake with oats

4. Eggless fruit cake

5. Diet cake

6. Dundee cake

I have mentioned it earlier that my all the neighbors are vegetarian so I always make eggless cakes for them.

Earlier never used cocoa powder or chocolate in my fruit cakes. But this time my neighbour’s 4 year old son wants chocolate cup cake. He love my cup cakes. So for this little boy,this time I have made chocolate fruit cake. And everyone loved the taste. I have used three different shape baking pan. One cupcake mould for my little friend, one small sized bundt pan and one loaf pan. But you can use loaf pan, bundt pan, square pan or any baking pan to make this cake.

And small cakes baked quickly.

This week 225 #Foodiemonday bloghop theme is Christmas treats suggested by Mayuri Patel who blog at Mayuris Jikoni.
Mayuri is a very dear friend and a talented blogger. I always amazed by her baked recipes. She has a vast collection of baked recipes along with other mouthwatering recipes. I recently bookmarked her fig and amaranth cookies to try. Sounds interesting isn’t it? Do visit her space for many more interesting recipes.

What can be better than this healthy and super yummy fruit cake for Christmas treat.
This cake is made of amaranth flour or rajgira atta, sorghum flour or jowar atta and soybean flour. Overnight tea soaked dry fruits, cocoa and all the mixed spices made this cake soft, moist and superbly delicious. Best part is that you don’t need to use sugar. Cake is completely sugar free. Jaggery and honey gives perfect sweetness. But if you want you can use all purpose flour or maida, whole wheat flour or atta or any flour of your choice instead of these gluten free flour. And you can also use 1 cup brown sugar or powdered sugar instead of jaggery and honey. You can use cranberry, apricot or any dry fruits of your choice.

Recipe

Amaranth flour or rajgira atta – 1/2 cup

Sorghum flour or jowar atta – 1/2 cup

Soybean flour – 1/2 cup

Cashew nuts – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Almond powder – 1/4 cup

Almond – 1/4 cup

Raisin – 1/4 cup

Sultana – 1/4 cup

Walnut – 1/4 cup

Dried fig – 1/4 cup

Pistachios – 1/4 cup

Tutti frutti – 1/4 cup

Candied cherries – 1/4 cup

Date – 1/4 cup, chopped

Water – 1 cup

Tea – 2 teaspoon

Ginger powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Cinnamon powder – 1/2 teaspoon

Nutmeg powder – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Coconut milk – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Oil or butter – 1/2 cup

Orange zest – 1/2 teaspoon

Jaggery powder – 3/4 cup

Honey – 1/4 cup

Method

1. Chop all the dry fruits in small pieces. And keep in a bowl.

2. Boil water with tea for a minute. I have used masala tea but you can use green tea, tea bags or any tea. Use whatever you have.

3. Strain the tea and pour hot tea on the dry fruits. Add chopped date. Mix well, cover and keep aside for overnight. You can store the soaked dry fruits in refrigerator for 2 – 3 days. You can use cranberry, apricot or any dry fruits of your choice.

4. Grease the baking pan with oil and dust with little cocoa powder or line with parchment paper. You can also use flour to dust. I have used cocoa powder.

5. Preheat the oven at 180° for 10 minutes.

6. Mix vinegar or lemon juice in coconut milk. Milk should be room temperature or slightly warm.

7. In a bowl sieve sorghum flour, soybean flour, amaranth flour, baking powder, soda and cocoa powder. Add almond powder and all the soaked dry fruits. Mix well and keep aside. If you skip this step, dry fruits will sink into the bottom of the cake.

8. In a large bowl whisk jaggery powder, honey, oil and vinegar or lemon juice mixed coconut milk. Whisk well till jaggery dissolved. See notes for more options.

9. Add vanilla essence and orange zest. Mix well.

10. Now add flour and dry fruits mixture gradually. Combine everything well.

11. Pour the batter in greased and flour dusted or lined baking pan. Tap the pan on kitchen counter to remove air bubbles.

12. Sprinkle some tutti frutti on the top. You can also sprinkle alomond, cashew nuts or cherries.

13. Bake in preheated oven at 180° on middle rack for 40 – 45 minutes or until toothpick comes out clean. Insert a toothpick in the center to check.

14. Let the cake cool down before slicing. Enjoy the heavenly taste.

Notes
1. All purpose flour or maida, whole wheat flour or atta or any flour can be used to make this cake.
2. You can use apricot, cranberry or any dry fruits of your choice.
3. Butter, olive oil or any flavorless oil can be used.
4. You can use 1 cup brown sugar or powdered sugar instead of jaggery and honey.
5. If you don’t want to use honey, then use 1/4 cup more jaggery.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gluten Free Apple Jaggery cake / Vegan Cake

Apple jaggery cake with gluten free flour. An easy to make, healthy, delicious, gluten free and vegan cake. A cake with all the nutritious ingredients. Delicious dairy free, sugar free and butter free cake.

Cake is super soft and moist. Mixed taste of apple and jaggery made the cake divine.

I have used rice flour, soyabean flour and oats powder in the cake. You can use any flour of your choice like whole wheat flour or atta, refined flour or maida, cornmeal, buckwheat flour etc. You can also use brown sugar or normal white sugar instead of jaggery. Any fruit can be used instead of apple.

Sending this post to Facebook group Recipe swap challenge initiated by Jolly and Vidya.
We have to recreate a recipe from a fellow blogger’s blog. This month my partner is Jolly who blog at Jolly homemade recipes.
Do visit her space for many delicious recipes she shared We know each other since I started my blogging journey. Jolly is not only a talented blogger, she is a very good person and friend, always ready to help others. I have bookmarked this jaggery cake recipe just after posted. Never used vanilla essence with jaggery, sounds interesting. And really loved the mixed flavour.
If you want to make it with whole wheat flour then follow this recipe.

Apple is absolutely optional. You can use any fruit instead of apple or simply skip it. But I recommend to add one apple to enhance the taste and flavour. You can use any dry fruits instead of tutti fruity. I have used bundt pan, you can use square or round any cake pan. Even you can make loaf cake with this batter. Choice is yours. Vegan people can use almond milk, soy milk or any other vegan milk. But coconut milk taste better. You can also use dairy milk.

Recipe

Rice flour – 1/2 cup

Soyabean flour – 1/2 cup + 1 tablespoon

Oats – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Jaggery – 3/4 cup tightly packed, grated or powder

Coconut milk – 1/2 cup, slightly warm

Olive oil or any vegetable oil – 1/2 cup

Vinegar or lemon juice – 1 tablespoon

Vanilla essence – 1 teaspoon

Tutti fruity – 1/2 cup

Apple – 1

Cashew nuts – few, optional

Method

1. Grease a cake pan and dust with little soyabean flour or any flour you are using.

2. Preheat the oven at 180°.

3. Grind the oats into fine powder.

4. Peel and grate the apple.

5. Mix 1 tablespoon soyabean flour with tutti fruity and keep aside.

6. In a bowl mix rice flour, soyabean flour, oats powder, baking powder and soda. Mix well with a whisk. You can sieve the dry ingredients but I don’t like to discard the fibres of the flours. So I have just mixed well with a whisk, you can use your food processor.

7. In a large bowl whisk grated or powdered jaggery, slightly warm milk and vinegar. Whisk well till jaggery completely melted. See notes for more options for milk.

8. Add vanilla essence and grated apple. Mix well.

9. Now add the dry ingredients gradually.

10. Mix till everything blend well. Make a lump free smooth batter.

11. Fold in flour mixed tutti fruity.
Pour the batter into greased or lined and flour dusted cake pan.

12. Tap the pan gently on your kitchen counter to remove the air bubbles.

 

IMG_20190814_131030.jpg

13. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.
Every oven takes different time so insert a toothpick in the middle of the cake to check.

14. Let the cake cool down before slicing. Enjoy slightly warm or cool cake, taste yummy in both ways.
Happy baking 😊

Notes
1. Whole wheat flour, refined flour or any flour can be used instead of these gluten free flour.
2. You can use cinnamon powder, cardamom powder or any other flavour instead of vanilla.
3. If you don’t have Bundt pan then you can use square, round, loaf or any cake pan. Even you can make cup cakes with this batter.

4. Dairy milk, almond milk, soy milk or any other dairy free milk can be used instead of coconut milk.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Gluten Free Paan Or Betel Leaf Cake

Gluten free paan or betel leaf cake with rose flavoured glaze.
A delicious eggless cake flavoured with mitha paan.
Cake is full of flavour and taste of mitha paan ingredients like paan or betel leaf, gulkand or rose preserve/jam, tutti fruity, fennel seeds, cardamom powder and rose essence or rose water.

If you are my regular reader then you may know that I love to use different gluten free flours in my bakes. I have already used soyabean flour and cornmeal in my bakes. This time I have also used buckwheat flour or kuttu atta.
Despite its name, buckwheat is not related to wheat and is thus gluten-free.
It’s used in buckwheat tea or processed into groats, flour, and noodles. The groats, used in much the same way as rice, are the main ingredient in many traditional European and Asian dishes.
Buckwheat has become popular as a health food due to its high mineral and antioxidant content. Its benefits may include improved blood sugar control.
To read more about buckwheat flour and it’s health benefits click here.

Earlier shared a Paan flavoured sandesh on this blog.

Paan or betel leaf is a mouth freshener of India.
According to traditional Ayurvedic medicine, chewing betel leaf is a remedy against bad breath. And can be used as mouth freshener.
Paan from Sanskrit parṇa meaning “leaf” is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, East Asia (mainly Taiwan), and the Indian subcontinent. It is chewed for its stimulant and psychoactive effects.
Chewing the mixture of areca nut and betel leaf is a tradition, custom or ritual which dates back thousands of years from India to the Pacific.
In a 16th-century cookbook, Nimmatnama-i Nasiruddin-Shahi, describes Ghiyas-ud-din Khalji, the Sultan of Mandu (r. 1469–1500), watches as tender betel leaves of the finest quality are spread out and rosewater is sprinkled on them, while saffron is also added. An elaborate betel chew or paan would contain fragrant spices and rose preserves with chopped areca nuts.
It is a tradition in South India and nearby regions to give two Betel leaves, areca nut (pieces or whole) and Coconut to the guests at any auspicious occasion. Even on a regular day, it is the tradition to give a married woman, who visits the house, two Betel leaves, areca nut and coconut or some fruits along with a string of threaded flowers. This is referred to as tambolam.
Betel leaf used to make paan is produced in different parts of India. Some states that produce betel leaf for paan include West Bengal, Bihar, Assam, Andhra Pradesh, Uttar Pradesh. In West Bengal, two types of betel leaves are produced. These are “Bangla Pata (Country Leaf) and Mitha Pata (Sweet Leaf).
Source – Wikipedia

206 #Foodiemonday bloghop theme is gluten free treat suggested by me.
Some of my readers are suffering from gluten allergy. So I have suggested my blogger friends to share some recipes with gluten free flour. This way people can get different types of gluten free recipes.

In this paan flavoured cake I have used three types of gluten free flour. Soyabean flour, cornmeal and buckwheat flour or kuttu atta but you can use any flour of your choice. Khoya mawa or dried milk made the cake more delicious and rich. Rose flavoured sugar glaze is completely optional. Cake will be also delicious without glazing.

Recipe

Soyabean flour – 1/2 cup

Cornmeal – 1/2 cup + 1 tablespoon

Kuttu atta or buckwheat flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon

Paan or betel leaf – 2

Powdered sugar – 3/4 cup

Tutti fruity – 1/2 cup + to sprinkle

Fennel seeds – 2 teaspoon

Oil or butter – 1/2 cup

Milk – 3/4 cup + 1/4 cup

Vinegar or lemon juice – 1 tablespoon

Sugar coated fennel seeds – 2 tablespoon

Gulkand – 2 tablespoon

Khoya/mawa or dried milk – 1/2 cup

Green food colour – 1-2 drops, optional

For glaze

Powdered sugar – 3 tablespoon

Rose essence – 1/2 teaspoon

Water – 1/2 tablespoon

Green food colour – 1 – 2 drops

Method

1. Preheat the oven at 170°.

2. Grease a cake tin or line with parchment paper.

3. Mix vinegar in 3/4 cup milk and keep aside. Milk should be in room temperature.

4. Grind paan or betel leaf, fennel seeds, gulkand and khoya/mawa or dried milk with 1/4 cup milk. Make a smooth paste.

5. In a bowl sieve all the flour, baking powder, soda and cardamom powder.

6. In a large bowl whisk powdered sugar, oil or butter and vinegar mixed milk. Whisk well till sugar dissolved.

7. Now add ground paste and whisk again.

8. Add the dry ingredients and mix well to make a lump free smooth batter.

9. Add green food colour if using. Mix well.

10. Fold in tutti fruity and sugar coated fennel seeds.

11. Pour the batter in greased or lined cake tin. Tap gently on your kitchen counter to remove the air bubbles.

12. Sprinkle tutti fruity and bake at 170° for 25 – 30 minutes. Or until the toothpick comes out clean. Insert a toothpick in the middle of the cake to check.

13. Let the cake cool down completely.

14. For glaze in a mixing bowl whisk powdered sugar, rose essence, water and green food colour. Whisk well till sugar dissolves. Your glaze is ready.
Spread the glaze all over the cake.

15. Decorate with tutti fruity and sprinkle.
Slice and enjoy.
Happy baking!

Notes

1. You can make this cake with whole wheat flour/atta or refined flour/maida instead of these gluten free flour. Or use any flour of your choice.

2. If you have gluten allergy, use gluten free food colour or skip colour.

3. 1/4 to 1/2 teaspoon rose essence can be added in the batter if you like the flavour.

4. Glaze is completely optional. You can also serve it without glaze.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Orange Cranberry Cornmeal Cake

Orange cranberry cornmeal cake with whole wheat flour and Soyabean flour.
A very easy to make, soft, moist and delicious orange flavoured cake with dried cranberry.

I have used nutritious cornmeal in the cake. Not only easy to digest it has also Cancer-Fighting Properties.
Cornmeal has iron, zinc, niacin, potassium, phosphorus, magnesium and even has protein and no cholesterol.
Source

I have made it both with and without Soyabean flour. And with Soyabean flour cake texture is more soft. Both taste great but I loved the texture of Soyabean flour cake. But never make whole cake with Soyabean flour. Always mix it with other flour. Add this protein rich Soyabean flour in your cake and see the difference in texture and taste.

You can get one Cornmeal cranberry cookies and some more Soyabean flour bakes on this blog.

1. Gluten free apple almond cupcakes

2. Gluten free mocha coffee cake with coffee glaze

3. Gluten free pineapple cupcakes

4. Focaccia with whole wheat and Soyabean flour

5. Blackberry preserve stuffed gluten free eggless cherry cupcake

6. Gluten free cornmeal carrot cake

7. Eggless coconut cupcakes

8. Gluten free vegan fruit cake

9. Gluten free lemon cherry loaf cake

10. Sugar free carrot cake

11. Multigrain-bread

This post is going to be a part of 197#Foodiemonday bloghop Get in shape theme or a dish to be represented in a geometric shape suggested by Kalyani Sri who blog at
Sizzling Tastebuds. Do visit her space for many wonderful recipes.

My contribution is this rectangular loaf cake. Which is full of orange flavour and taste is amazing because of dried cranberry. But if you don’t have cranberry then you can use tutti fruity, choco chips or any dry fruits of your choice. You can use refined flour or maida or any flour instead of whole wheat flour, cornmeal and Soyabean flour.

Recipe

Whole wheat flour or atta – 3/4 cup + 1 tablespoon

Cornmeal – 1/2 cup

Soyabean flour – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Orange juice – 1 cup

Orange zest – 1/2 teaspoon

Powdered sugar – 3/4 cup

Oil or butter – 1/3 cup

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Dried cranberry – 1/4 cup

Method

1. Preheat the oven at 180°.

2. Grease a loaf pan and dust with flour.

3. Mix 1 tablespoon whole wheat flour with cranberry to avoid sinking at the bottom.

4. Sieve whole wheat flour, cornmeal or makke ka atta, soyabean flour, baking powder and soda.

5. In a large bowl whisk orange juice, powdered sugar oil or butter and vinegar. I have used oil.

6. Add orange zest and vanilla. Whisk again.

7. Now add all the dry ingredients gradually. Mix to make a lump free batter.

8. Fold in flour mixed dried cranberry.
Pour the batter into greased and flour dusted loaf pan. Tap the pan gently on your kitchen counter two three times.

img_20190324_1545421048187808.jpg

 

10. Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

11.Let the cake cool down. Slice and serve with milk, tea or coffee.
Happy baking 😊

Notes
1. Refined flour or maida or any flour can be used instead of whole wheat flour, cornmeal and Soyabean flour.
2. If you don’t have cranberry then you can also use choco chips, tutti fruity or any dry fruits of your choice.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
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Instagram
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