butter less cake – Batter Up With Sujata

Eggless Mango chia seed cake

Eggless mango chia seed cake with whole wheat flour. You don’t need refined flour or maida, egg and butter to make this delicious cake. Yes a butter free cake with mango and chia seeds. Cake is super soft, moist and very easy to make.

We normally use chia seeds in our smoothie or overnight oats now try a cake with these nutritious chia seeds.

Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management. Source

But chia seeds are completely optional. If you don’t like the taste, you can skip chia seeds. And if you are not using chia seeds then you need less milk for the batter. Because chia seeds soak lots of moisture.

You can always use refined flour/all purpose flour or maida instead of whole wheat flour if you want. And you can also make this cake with any fresh fruit of your choice. Already shared one more Fresh fruit cake with carrot here.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Video recipe of this healthy and delicious cake

Recipe

Whole wheat flour or atta – 1&1/2 cup

Mango puree – 1 cup

Chia seeds – 2 tablespoon

Powdered sugar – 3/4 cup

Milk powder – 1/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Thick curd or yogurt – 1/4 cup

Milk – 3/4 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Method

1. Preheat the microwave convection or hot blast mode at 170°. For OTG preheat at 180°.

2. Grease a baking pan. I used loaf pan and some cupcake moulds. You can use any cake pan or make cupcakes in muffins or cupcake moulds.

3. In a bowl mix flour, baking powder and soda. Grind the mango pieces to make puree. Take out the mango puree in a bowl.

4. In the same mixer grinder jar blend half of the milk and chia seeds. Chia seeds are optional, you can skip if you don’t like the taste.

5. In a large bowl add blended chia seeds and milk with sugar. If you are not using chia seeds add only milk. And also reduce the milk. Use only half cup.

6. Now add oil and curd or yogurt. Whisk well. Add vanilla essence, remaining milk and milk powder. Whisk again.

7. Add mango puree and mix. Add half of the dry ingredients and mix well. Add remaining dry ingredients and mix to make a lump free smooth batter.

8. Pour the batter in baking pan or cupcake moulds. Fill upto 3/4 pan or moulds. Tap gently to remove air bubbles.

9. Bake in preheated oven at 170° for 28-30 minutes. For OTG bake for 35-40 minutes. Check with a toothpick after 28 minutes. Fresh fruit cake takes longer time to bake. My cupcakes are perfectly baked in 28 minutes. But I had to bake the cake in loaf pan for 4 minutes again. Every oven takes different time so check after 28-30 minutes.

10. Let the cake cool down. Run a knife at the edges. Demould on a plate. Slice and enjoy the healthy and delicious mango chia whole wheat cake. Happy baking. Stay safe healthy and blessed.

Notes

1. You can use refined flour or maida instead of whole wheat flour.

2. If you are not using chia seeds then use less milk for the 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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Please subscribe my YouTube channel for more recipes

https://youtube.com/channel/UCuAk8k5GnN6U_b5TEGe6sUQ

Follow on

Twitter

Instagram

Date Palm Jaggery Coconut Cake/Mawa Cake

Date palm jaggery coconut cake. A teacake made with mawa or khoya and date palm jaggery or khajur gur/nolen gur. You can also use coconut sugar if you don’t have date palm jaggery. Richness of mawa and flavour of date palm jaggery made this cake divine. Try this palm jaggery flavoured cake and enjoy the delectable taste. You can call it a sankranti special cake. Because this cake is made of all the sankranti special ingredients.

I have used all the ingredients which we usually use in sankranti special delicacies. Like date palm jaggery or khajur gur, rice flour, coconut and mawa or khoya. Earlier shared Semolina or rawa cake with sankranti special ingredients. And here are some different types of Sankranti special recipes.

1. Ranga aloor pithe or sweet potato dumplings

2. Til badam laddu

3. Moong dal fried and baked pithe

4. Baked dudh puli

5. Date palm jaggery oats dry fruits cookies

6. Malpua

7. Khejur gur or nolen gur payesh/kheer

8. Gokul pithe

9. Kheerer malpua or mawa malpua

10. Rice kheer or pudding

And a bhog or sankranti special Bhuni khichuri.

This cake recipe is very simple and made with all the easily available ingredients. You have to blend the mawa/khoya and grated jaggery with oil, milk and vinegar first. Blend really well till jaggery completely dissolved. If you don’t have date palm jaggery or khajur gur then you can use cane jaggery, sugar, brown sugar or any sweetener of your choice. But taste and flavour may differ. You can get similar taste with coconut sugar only. So I recomend to use coconut sugar if you don’t have date palm jaggery. You can also use chopped cashew nuts, almond, raisins, walnut or any dry fruits of your choice.

Subscribe with your mail address to get all the recipes straight to your mailbox immediately after publishing.

Recipe

All purpose flour/refined flour or maida – 1 cup

Rice flour – 1/2 cup

Desiccated coconut – 1/2 cup

Semolina or suji – 2 tablespoon

Cardamom powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Mawa/khoya or dried milk – 3/4 cup

Oil – 1/3 cup

Date palm jaggery or khajur gur – 1 cup, grated

Vinegar or lemon juice – 1 tablespoon

Milk – 3/4 cup

Lightly roasted sesame seeds to sprinkle

Method

1. Grease or line a baking pan with parchment paper. Sprinkle little sesame seeds so that you also serve the cake upside down if you want.

2. Preheat the oven at 160°. For OTG preheat at 180° for 10 minutes.

3. In a bowl mix all purpose flour or maida, rice flour, desiccated coconut, semolina or suji, cardamom powder, baking powder and soda.

4. In a large bowl whisk grated date palm jaggery or khajur gur/nolen gur, mawa/khoya or dried or dried whole milk, oil and vinegar or lemon juice. Whisk well till jaggery completely dissolved and everything combined well. Add 1/2 cup milk and whisk again.

5. Now add all the dry ingredients. Mix well and make a smooth lump free batter. You can add little more milk if required. But first add only 1/2 cup milk. Batter shouldn’t be runny. Make a thick but flowing batter.

5. Pour the batter in greased baking pan and tap the pan gently on your kitchen counter to remove the air bubbles. Sprinkle sesame seeds over it.

6. Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle. If it comes out clean then your cake is ready.

7. Remove the cake from oven and let it cool down. Cut and serve the soft moist cake warm or at room temperature. Enjoy the heavenly taste.

Notes

1. You can use whole wheat flour or atta or any other flour instead of all purpose flour or maida.

2. Cane jaggery, brown sugar or powdered sugar can be used instead of date palm jaggery or khajur gur. But for best result use coconut sugar if you don’t have date palm jaggery.

3. You can also add chopped cashew nuts, almond, walnut or any dry fruits of your choice in the 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.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on

Twitter

Instagram

Eggless Coconut Mawa Cake

Eggless coconut mawa/khoya cake. A colourful, delicious, rich and flavourful cake for the festival time. May your life becomes colourful with love, prosperity, happiness, joy and success.

A cake made with shredded coconut and mawa/khoya or dried milk.

Its festival time in India. We love to make different kinds of sweets in these days. Sweets with paneer/cottage cheese, mawa/khoya or dried milk, coconut, cream etc. We also use different flours to make the sweets. Like atta/ wholewheat flour, besan/chickpea flour.

Today I am here with same ingredients but not laddu, peda, sandesh or barfi. Why not make a cake with the same ingredients we used to make sweets. Yes a cake with coconut, dried milk, milk topping or malai, flour and flavoured with cardamom and cinnamon.

This post is going to be a part of #Foodiemonday #bloghop theme is #coconut. There were too many recipes in my mind with coconut. Sweet and savory. But wanted to make something different for this event so here is a delicious colourful cake.

I have used some colour in the cake. Made a tie and dye cake. But if you want to make this for kids you can omit the colours. Make a simple cake without using colours. You can use tutti fruity, chocochips or any dry fruits of your choice in the cake.
You can use any flavour of your choice. Even chocolate too, to make it kid’s favourite. I have used atta or wholewheat flour but you can use all purpose flour/maida too. Or use 1 cup wholewheat flour and 1/2 cup all purpose flour/maida. Or use half flour half semolina or suji. There are lots of options to make this mawa/khoya coconut cake.

Recipe

Whole wheat flour or atta – 1 & 1/2 cup ( you can use all purpose flour/maida too)

Shredded coconut – 3/4 cup tightly packed

Mawa or khoya/reduced milk – 1/2 cup

Powdered sugar – 1 cup

Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Milk – 1/2 cup + 2 teaspoon

Vinegar – 1 teaspoon

Oil – 1/4 cup

Malai/milk topping or cream – 1/4 cup

Food colours of your choice

Method

Preheat the oven at 180°.

Sieve flour, baking powder, soda, cardamom powder and cinnamon powder.

I have used wholewheat flour or atta but you can use all purpose flour/maida too.

In a large bowl mix oil, powdered sugar, cream or malai/milk topping, milk and vinegar. Mix well. Beat till the sugar dissolves. Add mawa/khoya or dried milk. Mix well and add the dry ingredients gradually. Then add the shredded coconut. You can use little more milk if require.

You can bake it now without adding colour if you want. If you are using colours divide the batter in different bowls. I have 4 colours so I have used 4 bowls.

Add the colours in the bowls. Mix well. Take separate spoons for every bowl. Take a greased cake tin.

Place one spoonful batter of one colour in the middle. Use all the colours one by one. Until all the batter used. Tap the cake tin gently. Make Criss cross with a knife or fork to make design.

You can make the cake without using colours. Add tutti fruity, chocochips or any dry fruits of your choice.

Bake at 180° for 35 – 40 minutes. Or until the toothpick comes out clean. Every oven take different time. Check after 30 minutes. Insert a toothpick in the middle. If it comes out clean its ready.

Let the cake cool down. Take a picture. Slice and enjoy with tea or coffee 🙂

Banana Cake With Rice Flour

Banana cake with rice flour.
Once I have added rice flour in cake by mistake. But loved the texture and taste. It was super soft.
Now here is a banana cake with rice flour.

What do you do with the over ripe bananas. Nobody wants to eat in my home. Try this banana cake recipe with over ripe bananas and see how it finished so fast.

Ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.

And over ripe bananas with dark spots in it is more effective in enhancing the property of white blood cells.

The more darker patches it has the higher will be its immunity enhancement quality. Riper the banana the better the anti–cancer quality.

So don’t throw away the over ripe banana. Use them in cake, muffins or cup cakes.

Recipe

Whole wheat flour or atta – 1 cup

Rice flour – 1/2 cup

Powdered sugar – 1 cup

Oil – 1/2 cup

Ripe bananas – 2

Vanilla essence – 1 teaspoon

Baking soda – 1/2 teaspoon

Baking powder – 1 teaspoon

Vinegar. – 1 tablespoon

Milk – 1/2 cup

Chocochips or any nuts for garnishing

Method

Preheat the oven at 180 degrees for 10 minutes.
Grease a cake tin and dust with flour. Keep it aside.

Mix vinegar in milk. Milk should be in room temperature.
Mash the banana with a fork or use your mixer grinder to mash it well.

Beat the sugar with oil. I like less sweet so I have used 3/4 cup sugar but you can add 1 cup if you like.

Now add the mashed bananas and vinegar mixed milk. Mix well.
Add all the dry ingredients and vanilla. Mix well.

If you feel the batter is dry add some milk more.
Pour the mixture in the greased and flour dusted cake tin.

Tap the tin gently.
Spread some Chocochips or any nuts of your choice.

Bake in the preheated oven for 30 to 40 minutes.
Time depends on the oven. Every oven takes different time. Mine took 30 minutes.

Check with a toothpick. Insert the toothpick in the middle to check. Bake until the toothpick comes out clean.

Let it cool. Slice the cake and enjoy. Or serve with ice-cream or chocolate sauce.