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

Think 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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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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Eggless Coconut Cupcakes

Eggless coconut cupcakes.
Soft, moist and delicious cupcakes made with coconut.

Adopted the recipe from Mayuri’s blog. Always love her delicious bakes. Now happy to share her recipe for my readers.

Made this cupcakes today for Recipe swap challenge initiated by Jolly
And Vidya.

In this group members are paired up every alternate month. And we have to choose a recipe from partner’s blog to cook and share. This month my partner is talented blogger Mayuri Patel who blog at Mayuris Jikoni.
I have bookmarked many of her recipes. I always love her baked recipes. This time decided to make focaccia bread and bookmarked it. But recently bought a small and beautiful silicone cupcake mould and wanted to use it. So I picked up her Coconut cupcakes.

I will make other bookmarked recipes from her blog later or maybe when we paired again. Do visit her space for some awesome recipes specially different types of bread and cakes.

You may like some more cupcakes in this blog.

1. Rasgulla cupcakes

2. Eggless sugarless dry fruits cake with oats

3. Gluten free pineapple cupcakes

4. Gluten free apple almond cupcakes

I have reduced the amount of batter. Used oil instead of butter. And added little Soyabean flour because soya flour makes the cake super soft. My earlier bakes with this flour was always a hit among my family and friends. You can use any flour of your choice. But adding Soyabean flour will make your cake soft and protein rich. But if you don’t have Soyabean flour then you can use only refined flour or whole wheat flour.

Recipe

Refined flour – 1 cup

Soyabean flour – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Desiccated coconut – 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Thick yogurt – 1/4 cup

Milk powder – 1/4 cup

Powdered sugar – 1 cup

Vanilla essence – 1 teaspoon

Caramel essence – 1 teaspoon, optional

Yellow food colour – 1/4 teaspoon, optional

Tutti fruity to sprinkle

Method

1. Preheat the oven at 170°.

2. Grease the cupcakes or muffins moulds with oil or butter or use cupcake liner.

3. In a bowl mix both flour, dessicated coconut, baking powder and soda.

4. In a large bowl whisk milk, yogurt and powdered sugar. Add milk powder and whisk again.

5. Add oil, vanilla essence, yellow food colour and caramel essence. Whisk well.

6. Now add the dry ingredients gradually and mix well. Make a lump free batter. You can add tutti fruity, dry fruits, glazed cherry or choco chips in the batter.

7. Pour the batter into the cupcake moulds. Fill 3/4 of the moulds.
Sprinkle some tutti fruity over the cupcakes.

8. Bake in preheated over for 20 – 25 minutes or until the toothpick comes out clean.

Every oven takes different time so keep an eye after 15 minutes.

9. Let the cupcakes cool down before serving.

10. Serve with milk tea coffee or enjoy on your munching time.
Happy baking.

Notes
1 . Instead of refined flour or maida you can use whole wheat flour or atta in the cake batter. Or use any gluten free flour.
2. Dry fruits, choco chips, glazed cherry or tutti fruity can be added in the batter.
3. You can use same amount of butter instead of oil.
4. Instead of vanilla essence you can use any flavour of your choice, like cardamom powder, nutmeg powder, cinnamon powder etc. Caramel essence is optional, you can skip it if you don’t have it.

5. Food colour is also optional but colour will make your cakes more attractive.

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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https://in.pinterest.com/sujataroy1291

Eggless Gluten Free Fruit Cake / Dairy Free Cake

Merry Christmas to all my readers in advance. May your Christmas season be filled with joy and light!

Eggless gluten free fruit cake.
Here is a fruit cake for vegan people. Its also gluten free. 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. Cake is not dense due to Soyabean flour its super soft and moist.

Thanks to Paromita Nath for the spices and orange juice soaked dry fruits idea. Cake taste awesome. Every bite loaded with dry fruits and spices makes the cake aromatic.

I have already shared some more fruit cake recipes on my blog.

Eggless Christmas cake

Diet cake or fruit cake

Sugar free fruit cake with oats

Eggless fruit cake

I have used olive oil in it but you can use butter or any flavourless oil. You can use any flour like APF/maida or whole wheat flour/atta.

Recipe

Soyabean flour – 1 cup + 3 tablespoon

Oats – 1/2 cup

Oil or butter – 1/2 cup

Coconut milk – 1/2 cup ( room temperature)

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Orange zest – 1/2 teaspoon

Orange juice – 3/4 cup

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Sugar- 1 cup ( powdered)

Sugar- 3 teaspoon

Water – 1/4 cup

Cashew nuts – 1/4 heaped cup, chopped or broken into small pieces

Almond – 1/4 cup chopped or broken into small pieces

Raisins – 1/4 cup, chopped

Tutti fruity – 1/4 cup

Candied cherry – 1/4 cup, chopped

Pistachios – 1/4 cup, chopped

Walnut – 1/4 cup, chopped

Dates – 1/4 cup, chopped

Star anise – 1

Green cardamom – 2

Cloves – 2

Cinnamon – a small piece

Vanilla essence – 1 teaspoon

Some chopped cherry, sliced almonds, pistachio, cashew nuts and walnut for garnishing

Method

1. Chop the dry fruits into small pieces.
And soak in orange juice for 6 – 8 hours or overnight.

2. Preheat the oven at 180°.

3. Grease a cake pan with oil or butter. Dust with little Soyabean flour and keep aside.

4. Mix 1 tablespoon lemon juice with coconut milk and keep aside. Milk should be at room temperature.

5. Take a pan and heat it, spread 3 teaspoon sugar in the center, reduce flame to low. Don’t touch the pan or stir sugar.

6. When all the sugar has completely melted and become brown remove from flame.

7. Add 1/4 cup water and let it boil again. When it starts to boil immediately pour it into the soaked dry fruits. Mix well.

8. Dry roast star anise, cardamom and cloves. Let them cool down.

9. Grind altogether. Add oats and grind again. Make fine powder.

10. Sieve Soyabean flour, baking powder and soda. See notes for more flour options.

11. Drain out the orange juice from soaked dry fruits in a large bowl.

12. Mix 3 tablespoon flour in the dry fruits to avoid sinking at the bottom.

13. Mix lemon juice mixed coconut milk, oil or butter and powdered sugar with drained orange juice from dry fruits. Whisk well.

14. Add vanilla essence, lemon zest and orange zest. Whisk again.

15. Now add star anise, cardamom and cinnamon mixed oats powder mix and add Soyabean flour, baking powder and soda. Milk well.

16. Fold in the dry fruits.

17. If you are using bundit pan spread chopped dry fruits and cherry in bottom and pour the batter over it. Or if using loaf or any other pan first pour the batter in greased and flour dusted pan then spread the dry fruits over it.

18. Tap the pan gently to remove air bubbles.

19. bake in the preheated oven at 170° for 35 – 40 minutes or until the toothpick comes out clean. Insert a toothpick in the middle to check.

20. let the cake cool down completely before slicing. Cake will be super soft and moist so slice carefully.

Notes

1. You can use APF/ maida or whole wheat flour/atta instead of Soyabean flour and oats. Specially if you want your cake dense. Or make a combination of flour of your choice.
2. You can use apricot, figs or any dry fruits you have in your pantry.

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.
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Pineapple Cupcake / Gluten Free Cake / Protein Rich Cake / Soyabean Flour Cake

Eggless gluten free pineapple cupcake with soyabean flour.
You can call it a protein rich or high protein cake. A perfect protein diet for your kids and you both. Soyabean flour made the cake super soft.

Soyabean flour is a rich source of proteins, iron, B vitamins and calcium.
It is said that consuming soybean helps to reduce the risk of many health related problems. And it gives the cake a lovely texture, colour, taste and flavour. Taste is better than wheat flour. So not only yummy its also a healthy treat.

Consumption of Soy products every few days, like soy beans, tofu and soya milk among others, will ensure an adequate intake of protein.
Source – https://www.chefatlarge.in/health/top-10-sources-vegetarian-protein-58251/

Our this week’s 138th #Foodiemonday bloghop theme is #Pinapple.
My contribution is this pineapple cupcake.

Delicious soft cake with the taste of pineapple. Didn’t use wheat flour in it. Try this cake made with soyabean flour, oats and condensed milk and enjoy the heavenly taste. You will love the taste of pineapple chunks in it.

You can also make pineapple upside down cake with this batter.

 

DSC_1598.JPG

 

Soyabean flour tends to brown quickly so you have to make it at low heat. I have used vanilla essence in it but you can use pineapple essence. If you don’t have soyabean flour you can use any flour of your choice. I have used canned pineapple. If you have fresh pineapple you can use it.

 

 

Recipe

Soyabean flour – 1 cup

Oats – 1/2 cup

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Milk – 1/4 cup

Apple cider vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Pineapple juice – 1/4 cup + 2 tablespoon or as require

Chopped pineapple – 3/4 cup

Cherries as require

 

 

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease the cupcake or muffin moulds or line with cupcake liners.

3. Mix vinegar with milk and keep aside. You can use any gluten free vinegar or fruit vinegar. Milk should be room temperature.

4. Chop the pineapple into small pieces.

Cut the cherries into half.

5. Grind the oats into fine powder.

6. In a bowl sift soyabean flour, oats powder, cornflour, baking powder and soda.

7. In a large bowl beat condensed milk, vinegar mixed milk, and oil. Mix well and add vanilla essence.

8. Now add the dry ingredients gradually. At first mix half of the flour, mix and then add remaining flour.

9. Add pineapple juice as require to make a pourable batter. You can use fresh pineapple juice or if you are using canned pineapple like me use the syrup.

10. Don’t over beat. Mix well and make a lump free batter.
Fold in chopped pineapple.

11. Fill the cupcake or muffin moulds with this batter. Fill the moulds 3/4.
Tap the moulds gently. Place half cherry on every cupcakes. I have made 12 cupcakes and a small cake with remaining batter.

 

 

12. Bake in preheated oven at 170° for 20 minutes.
Insert a toothpick in one of the cupcake. If its comes out clean, cakes are ready.

13. If not bake again at 160° for 5 minutes or until the toothpick comes out clean.

14. Let the cupcakes cool down.
Enjoy delicious, soft, moist, high protein, gluten free cupcakes.
Happy baking!!

Notes

1. You can make this cupcakes with refined flour or maida or whole wheat flour if you want.

2. You can use butter instead of oil.

3. You can replace oats powder with any flour.

4. Soyabean flour tends to brown quickly so bake it at low heat.

5. You can use pineapple essence instead of vanilla.

6. You can also make a single cake with this batter.

7. If you want to use egg, omit 1/4 cup milk and vinegar and use 1 – 2 egg instead.

 

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

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