Almond Cinnamon Loaf Cake 


Eggless almond cinnamon loaf cake. 

A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy. 

You will love it’s soft and moist texture. 

I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too. 

You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.

Recipe 


Wholewheat flour – 1/2 cup 

Refined flour – 1/2 cup 

Milk powder – 1/2 cup 

Cinnamon powder – 1 teaspoon 

Chopped pistachio and almond – 2 tablespoon +to sprinkle 

Almond – 1/3 cup 

Powdered sugar – 1 /2 cup 

Baking soda – 1/2 teaspoon 

Baking powder – 1/2 teaspoon 

Milk – 3/4 cup 

Vinegar – 2 teaspoon 

Oil or butter – 1/4 cup 

Method 



Grease a loaf pan and dust with some flour. 

Preheat the oven at 180°.

Grind the almonds into fine powder. 

In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like. 

Mix vinegar with room temperature milk and keep aside. 
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely. 

Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required. 

Use everything at room temperature. 

Fold in chopped almond and pistachio.

Pour the mixture into greased and flour dusted loaf pan. Tap the pan gently. 

Bake in preheated oven at 180° for 30-40 minutes. Or until the toothpick comes out clean. 

Every oven takes different time so check with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done. 

Let the cake cool down. 

Slice and serve with a glass of milk or enjoy with your tea or coffee.

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

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Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊