eggless 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.

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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.

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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.

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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.

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Eggless Fruit Cake With Blue pea And Chamomile Tea

Merry Christmas! May your Christmas filled with joy!

Eggless fruit cake with chai masala and blue pea and chamomile tea. Do you like masala chai/tea with lemon? If yes then you will surely love the scrumptious taste of this rich moist soft alcohol free fruit cake. Blue pea and chamomile and cinnamon soaked dried fruits and nuts made this cake absolutely delicious and aromatic.

A close up of the soft moist texture of the cake 👇

I have used blue pea and chamomile tea soaked dry fruits in this cake. But you can use alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea. Soak the dried fruits 6-8 hours or overnight. Or if you want to make the cake without soaking boil the fruits with whatever you use for soaking for 2-3 minutes. I also used Ceylon cinnamon dip with tea because I love the strong aroma of cinnamon of these bags.

I used these in many other recipes. Earlier shared Tisane or caffeine free herbal tea. See the actual colour of blue pea tea in above picture 👆. If you don’t like the flavour of cinnamon, you can skip cinnamon bags. Or you can also use 1/2 teaspoon Cinnamon powder if you don’t have this cinnamon dip. You can get some more Eggless fruit cake recipes here.

I have used almond, cashew nuts, raisins, cranberries, dates, candied cherry and dried fig. You can use prune, black or red currant, sultana, apricot, candied orange or lemon peel or any other dried fruits.

And used chai masala extract for flavour. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices in powdered form in the cake batter with flour. I have used brown sugar but if you don’t have brown sugar, use powdered sugar or confectioners’ sugar. I have used 1 cup whole wheat flour or atta and 1/2 cup all purpose flour or maida in this cake. You can also make this cake with only whole wheat flour or only all purpose flour. Or use any gluten free flour of your choice. You can get some gluten free cake recipes on this blog. Get the recipes here.

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Recipe

Almond- 1/4 cup

Cashew nuts- 1/4 cup

Walnut- 1/4 cup

Raisins- 1/4 cup

Cranberries- 1/4 cup

Dates- 1/4 cup

Candied cherry- 1/4 cup

Dried figs – 1/4 cup, chopped

Water- 1 cup

Ceylon cinnamon bag- 1 Blue pea and chamomile tea bag – 1

Whole wheat flour oratta – 1 cup

All purpose flour or maida – 1/2 cup

Milk powder- 1/2 cup

Baking powder- 1 teaspoon

Baking soda- 1/2 teaspoon

Brown sugar- 3/4 cup

Oil or butter- 1/2 cup

Chai masala extract – 1 teaspoon

Milk – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest- 1/2 teaspoon

Method

1. Chop all the dry fruits and pitted dates into small pieces. In a bowl place blue pea tea bag and Cylon cinnamon bag. You can omit Cylon cinnamon dip bag if you don’t like strong cinnamon flavour. I love the aroma of this cinnamon dip. Pour boiling hot water over the tea and cinnamon bags. Add all the chopped dry fruits, mix and let it soak for 6-7 hours or overnight. Blue colour of the tea changed because of cinnamon. Shared a actual picture of blue pea tea above with the recipe of Tisane or caffeine free herbal tea.

2. You can also use tutti frutti, prune, apricot, black or red currant, sultana, candied orange or lemon peel or any other dried fruits. Use whatever you have. If you forgot to soak the dry fruits you can also make it instantly. Boil all the chopped dry fruits with 1 cup water, tea bag and cinnamon bag for 2-3 minutes. Let it cool down before using.

3. If you don’t have blue pea tea bags then you can use green tea bag or any other tea bag. Even you can use apple, grape, orange or any fruit juice or alcohol for soaking the dry fruits. Here is the picture of overnight soaked dry fruits 👇

4. Mix 1 tablespoon lemon juice with lukewarm or room temperature milk and keep aside. Its okay if milk starts to curdle.

5. Grease a baking dish with oil or butter generously. I have used two cake moulds. One loaf pan and one small round pan. You can use any cake pan or mould of your choice.

6. Preheat the microwave convection or hot blast function at 170° or for OTG preheat at 180° for 10 minutes.

7. In a bowl sieve whole wheat flour or atta, all purpose flour or maida, baking powder and soda. If you want your cake flat top and without crack use half teaspoon baking powder instead of 1 teaspoon.

8. Squeeze out the soaked dry fruits and mix well with the sieved flour. Don’t discard the remaining aromatic water, we will use it in the cake batter.

9. Now add the milk powder and keep aside. In a large bowl whisk brown sugar, oil and lemon juice mixed milk. Whisk well and add lemon zest and chai masala extract. Whisk again. Chai masala extract is a mixture of ginger, cinnamon, black pepper, cardamom, nutmeg and cloves extract. If you don’t have this extract then you can use these spices separately in powdered form.

10. Add remaining water of soaked fruits and mix. I have 1/3 cup of remaining water and used it. Add all the dry ingredients gradually and mix with a spatula till everything combined well. You can add little more milk if required to make a thick and flowing batter. I didn’t. 1/3 cup remaining water of soaked dry fruits was sufficient for me to make smooth batter.

11. Tap the cake pan on your kitchen counter to remove the air bubbles. Bake in preheated oven for 30- 40 minutes or till toothpick comes out clean and top of the cake becomes nicely browned.

12. This cake takes a little longer time than other cakes but every oven takes different time so keep an eye after 25- 30 minutes. Insert a toothpick in the middle of the cake. If it comes out clean then your cake is ready.

Let the cake cool down completely before slicing. This fruit cake taste best next day. You can keep the cake in room temperature for 2-3 days. After that store the cake in refrigerator. But I am sure you don’t have any remaining slices to store. Mine finished in a day 😊

Happy baking! Stay safe healthy and blessed! Enjoy your holiday.

Notes

1. Any flour can be used in this fruit cake.

2. You can also soak the dry fruits in alcohol, apple juice, orange juice or any fruit juice or green tea or any other tea.

3. Butter or any flavorless oil can be used to make this cake.

4. You can use any dried fruits or peel in the cake batter.

5. Powdered sugar can be used instead of brown sugar.

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.

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Collection Of Eggless Fruit Cake

Collection of eggless fruit cake. Here are some fruit cake recipes with different flours. You can get sugar free cake recipe for diet conscious people. And also some gluten free and vegan fruit cake recipes. Try the guilt free cakes or some with sugar cakes and enjoy the upcoming festival. Click on the name or picture below for recipe.

Dundee Cake

Mixed taste of almond, lemon, orange, blackberry preserve, cardamom and cinnamon made this cake super yummy and aromatic.

Suji/rawa or semolina cake

A cake with all the ingredients we use on sankranti. Loaded with dry fruits, mawa, til or sesame seeds, coconut and flavoured with cardamom and caramel.

Diet cake or fruit cake

A delicious treat for diet conscious people. A completely guilt free cake. Super healthy for kiddos and perfect for health watchers.
Even diabetic people can eat it.
Its APF less, butter less, egg less and yes sugar less too. Even frosting is butter less and sugar less.

Whole wheat fruit cake

Egg less, butter less and APF less super soft fruit cake. You will love it’s mild flavor of orange and spices. The cake is healthy because of whole wheat flour and lots of dry fruits.
You don’t need overnight soaked dry fruits. Very easy to make yet absolutely delicious.

Eggless Christmas Cake

Egg less fruit cake. Super soft, moist, flavourful and loaded with dry fruits. No, not rum soaked its caramel soaked dry fruits cake or Christmas cake.
Very easy to make, no fuss and aromatic cake for this special accession.

Gluten free and vegan fruit cake

Eggless gluten free and vegan fruit cake. Made of Soyabean flour and oats and loaded with dry fruits. Dry fruits are not rum soaked. You don’t need to soak the dry fruits for long periods. Just soak in orange juice for overnight. The cake is spiced with star anise, green cardamom, cloves and cinnamon.

Gluten free jaggery fruit cake

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.
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.

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.

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Suji Malai Cake/ Semolina Vanilla Cake With Milk Cream

Eggless semolina 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.

https://batterupwithsujata.com/2019/01/21/semolina-cake-suji-cake-rawa-cake/

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.

Watch video of this delicious cake

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.
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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.

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.

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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.

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