My Bestie Birthday | Chocolate Lemon Cake | Boiled Lemon Choco Cake | Pressure Cooker Baking

We should remember and care about our friends not only while we’re together, but when they’re far away. Long-distance friendship is the strongest one. This quote is perfect suitable for defining our friendship.

Bestie Since 2005

When you go to college, you get to meet people from different walks of life, different countries, continents, hear stories that will last a lifetime, and see things you won’t forget. Most friends you make in college last forever. When meeting people in college, there are two categories of people you’ll meet. The first group is those who are just a passing phase in your life, while others become your best of friends. I am lucky to have you in my life.

Pressure Cooker Cake

Last year, I baked Orange Chocolate Cake and it turned out delicious. She is a huge chocolate fan. This year I made chocolate cake but with the combination with lemon. This chocolate lemon celebration cake is no ordinary cake. The secret of this lemon delicious cake is – The Whole Boiled Lemon. When lemon is boil for that long, its bitterness slips into the water. You can use the whole lemon with skin and all, for a moist and delicious result.

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Ingredients:
Whole Wheat Flour – 1 cup
Brown sugar – 1/2 cup
Cocoa powder – 1/4 cup
One lemon
Baking Powder – 1/2 tsp
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Greek yogurt – 3/4 cup

For Topping:
Chocolate chips – 1/2 cup
Milk – 2 tbsp
Sprinkles for decoration
Candy lemon slices

Lemon Chocolate Cake

Method:

  1. Boil lemon (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 1 cup of water and lemon. Boil it for 30 minutes covered in low flame. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  2. Wet mixture: In a grinder mix brown sugar, oil, yogurt, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  3. Dry mixture: Sieve flour, cocoa powder, baking powder, baking soda. Mix dry and wet mixtures.
  4. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  5. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of curd.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
  5. For best results use lemon with thin skin.

For Topping : Melt chocolate chips in a microwave for 3 minutes. Add little milk and mix it well. Quick Chocolate ganache is ready. Spread evenly on cake and let it rest.

Yummy and Delicious

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Beautiful slices

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.
My Baby – Ray

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
No Oven Cake


Hidden Heart Cake | Valentine Kid Birthday | Baking in Wok

14 February yes, it’s Valentine Day. The Day of love but WE have one more special reason to celebrate. This day is more special for us because it is our son Reyansh’s 11th Birthday.  This Hidden Heart Cake is perfect for this occasion. This cake is made with whole wheat flour and it is soft, moist, filled with lots of love 🙂 and chocolate.

Yummm Cake

How to make this cake ?

Making of Heart Cake Batter: Start by making a chocolate curd cake batter and bake it in a loaf pan. Cool the cake completely and then use a cookie cutter to cut it into heart shapes.

Make vanilla cake batter. I used vanilla curd batter recipe. It makes the most delicious cake.

Assembling: Spoon some vanilla cake batter in the bottom, then place the heart and then cover the entire cake with remaining batter and bake.

Decorating and Serving: Drizzle some chocolate sauce with sprinkles and it’s done.

Three boys of my house

Hidden heart cakes, or surprise cakes, are a simple and creative way to add a fun twist to birthday cakes. This is also a unique and thoughtful gift for a friend or loved one. And the effect is much easier than you may think. This doubles as a craft for kids as well and really wows them :). With only a few tweaks and a couple of extra steps you will transform a loaf cake into an impressive and beautiful dessert that also serves as a perfect Valentine’s Day gift for any cake lover.

Wok Cake

I used curd as one of the wet ingredients in this recipe. Curd is an excellent replacement for the egg when used for baking. It adds a very nice softness to the baked good it is added too in eggless chocolate cakes and eggless vanilla cake. Instead of sour curd, you can also use plain curd, baking soda, and baking powder to make the cake spongy and fluffy.

Hidden Heart Cake

Chocolate Cake Recipe :

Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Brown sugar – 1/2 or 3/4 cup

Cocoa powder – 1/4 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture.
  4. Put prepared batter into a greased pan.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely .
  9. Once cool, use a heart-shaped cookie cutter to cut out chocolate sponge hearts. Keep it aside.

Vanilla Cake Recipe :

Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Sugar – 1/2 or 3/4 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
  3. Mix dry mixture into wet mixture.
  4. Assembling : Transfer some of the cake batter into the baking pan, just enough to create a thin layer of batter at the bottom. Arrange the sponge hearts in a row along the middle of the baking pan. Pour/spoon the rest of the vanilla curd batter around and over the row of sponge hearts, smooth out the top,
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When cake is done, allow to cool for 10 minutes. Remove bread from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely before slicing.

For chocolate sauce – In a bowl add chocolate sprinkles (1/2 cup) with one piece of dark chocolate and milk (1/8 cup). Microwave high for 1 minute and its ready.

Valentine Kid Birthday
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Tips:

  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

Heart Shape Goodies :

Easy homemade cake goodies covered in a sweet chocolate coating. The perfect bite-sized party treat or favor for any occasion.

Dip the end of the toothpick into the melted chocolate and push that same end into the heart shape sponge. The melted chocolate helps as “glue”. Coat sponge with chocolate sauce and top with sprinkles. Then keep them in a refrigerator for one hour.

Cake Goodies

Lohri Special | Quinoa Sesame Chocolate Cake | Baking with Whole Wheat Flour | Wok Baking

You might ask why quinoa is in a cake? Because it’s so moist, delicious chocolate cake ever. You won’t believe me until you try it. Quinoa is the “hero” for this delicious chocolate cake. And this ingredient is just magical. It’s packed with protein and gives the cake a rich, nutty texture that I love.

Lohri Special

First, we need cooked quinoa to start with. I am using my Instant pot to cook my quinoa. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. It is done.

Quinoa Sesame Chocolate Cake

Another secret ingredient in this cake recipe is Greek Yogurt. If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups

Greek yogurt – 1 cup

Brown sugar – 1/2 or 3/4 cup

Cooked Quinoa – 3/4 cup

Cocoa powder – 1/4 cup

Toasted sesame seeds – 1/8 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Toasted sesame seeds ( 2 tbsp ), quinoa puffs (4 tbsp) for topping

Method :

  1. Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda with salt. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
  3. Mix sesame seeds with cooked quinoa with dry ingredients. Then add wet mixture and mix it well.
  4. Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
  5. Sprinkle toasted sesame seeds, quinoa puffs over prepared cake batter and with help of spatula press gently.
  6. Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
  7. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow cake to cool completely before slicing.

Tips:

  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Christmas Baking | Custard Cranberry Jam Cake | Cake with Cranberry Jam | Wok Baking

This Custard Cranberry Jam Cake is festive and luscious. Perfectly spiced, moist, and with a hint of sweetness, this spiced cranberry jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist, and perfect with a cup of coffee or tea for breakfast or afternoon snack. 

Custard Cranberry Jam Cake

The Cranberry is the star of this cake. This cake is packed with whole grains, fresh cranberry flavor, and spiced with cinnamon powder. In this cake recipe, I used fresh homemade spiced cranberry jam. Also, this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.

Homemade Cranberry Jam

Cranberries are small berries, round or oval. The color varies from red to dark red. Cranberry flesh is white and tastes bittersweet. When it comes to the holiday season, cranberries are king. Serve these cranberry recipes like tender bread, easy pie recipes, and savory stuffings.

Cake with Cranberry Jam

Custard powder is mainly used to make dessert recipes like fruit custard. The most common recipe is fruit custard which is made with milk to form a thick sauce to top with fruits. I also make custard rice kheer with custard powder and it tastes delicious. I usually use custard powder in my cake recipes to give a nice yellow color. Some cake recipes with custard powder – Malai custard cakePumpkin cake and I always use custard powder in my most favorite cake – Orange cake.

Wok Baking

Custard powder not only adds a good aroma in baking it also makes them more delicious, and it gives beautiful golden yellow color after baking. This delicious cake has a perfect golden color with a perfect texture that melts into your mouth and it’s eggless, butterless too.

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Ingredients :

Flour – 1 & 1/2 cups ( All purpose flour or maida (1 cup ) & whole wheat flour(1/2)) + 1 tbsp

Greek yogurt – 1 cup

Dried red cranberries – 1 cup

Sugar – 3/4 cup

Fresh cranberry jam – 1/2 cup

Vanilla custard powder – 1/4 cup

Refined Oil – 1/4 cup

Baking powder – 1 tsp

Baking Soda – 1/2 tsp

A pinch of Himalayan pink salt

Method :

  1. Dry mixture: Shift all purpose flour, whole wheat flour, baking powder, baking soda. Mix salt and keep it aside.
  2. Wet mixture: In a grinder add sugar, curd, oil and custard powder. Grind until smooth.
  3. Mix dry mixture into wet mixture with grated carrot.
  4. Put 3 big scoop prepared batter into a greased pan. Then add 3 tbsp of cranberry jam and using a fork, make swirling pattern through the batters to get the beautiful marble design. Repeat this process with remaining batter.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Sprinkles some dried red cranberry and press gently with spoon.
  7. Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely and then cut. Serve with tea.
No Oven Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Christmas Baking | Whole Wheat Plum Sugarless Cake | Super Healthy Christmas Treat | No Oven Baking

It’s that day of the year again when the evenings and nights will be filled with celebrations of Christmas. The real essence of Christmas cannot be fulfilled without a delicious loaf of plum cake. Plum Cake is a type of fruit cake that is prepared and served extensively during the Christmas season. Most plum cakes during Christmas also have wine or rum as one of their ingredients.

Christmas Baking

This cake is the perfect Christmas-baked goodie to give out as an edible gift to friends and family. Make this delicious sugar-free plum fruit cake and I am sure you will be making it again next year. This cake is loaded with candied dried fruits & nuts. The dried fruits & nuts are soaked in orange juice for 20 minutes. Orange juice will make this cake refreshing. This cake will make us slip into the festive spirit.

Whole Wheat Plum Sugarless Cake

Baking with whole wheat flour – I have been baking for the last eleven years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and baking at the right temperature for the correct duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

Super Healthy Christmas Treat

Baking mainly includes ingredients like maida, eggs, and sugar which can hamper your toned waistline. Here is a solution. You can substitute for maida, whole milk, margarine, butter, sugar, whole eggs. Maida or all-purpose flour can be replaced with whole wheat flour. Since whole wheat flour is light, adds more nutrition, not to mention nutty and tasty flavor, to baked goods and other flour-based recipes.

No Oven Baking

Jaggery instead of sugar – Every year with the advent of winter, we see jaggery taking over the market. And why not? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavor and is known to be super-healthy for your body. By adding jaggery this dessert becomes more nutritious and healthier. This natural sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp

Soaked dried fruit – 1 cup

Chopped nuts – 1/2 cup ( Cashews, Walnuts, Almonds, Pistachios )

Room temperature milk – 1 cup

Grated jaggery – 3/4 cup

Refined Oil – 1/4 cup + 1 tbsp

Chopped cherries -1/3 cup

Baking powder – 1 tsp

Baking Soda – 1/2 tsp

Cinnamon powder – 1/2 tsp

Method :

  1. In a bowl mix 1 tbsp of flour chopped nuts. Mix them well. Then in a same bowl add dry ingredients.
  2. Dry Ingredients – In a bowl, sift flour, baking powder and baking soda. Now mix them with coated nuts (step 1).
  3. Wet Ingredients – Mix grated jaggery, oil and milk in a grinder until smooth.
  4. Now mix dry and wet ingredients with soaked dried fruits & chopped cherries. Cake batter is ready to bake.
  5. Pour batter into the pan and tab the cake pan on a countertop to release any large air bubbles.
  6. Sprinkle some soaked dried fruits, nuts and few chopped cherries over prepared cake batter and with help of spatula press gently.
  7. Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing.
Merry Christmas

Tips :

  1. Always room temperature milk when cooking jaggery. This is a foolproof way to prevent curdling of milk. If the milk is hot the chances of milk curdling are higher.
  2. If cake batter looks dry, add 2- 4 tbsp of milk.
  3. Baking time may vary.
  4. You can add spices like nutmeg powder and fennel seeds powder as well.
  5. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 10 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 10 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.

Christmas Baking | Dutch Apple Almond Cinnamon Cake with Jaggery | Sugar Free Baking | Baking with Whole Wheat Flour

Have you started any holiday baking yet? Thanksgiving is over and my house is decorated for Christmas, but I haven’t made any Christmas recipes yet. This is my first baking for Christmas – Apple Almond Cinnamon Cake with Jaggery. This delicious cake is made with whole wheat, apple, and jaggery. The Cinnamon adds a nice warm flavor to the cake making it even tastier. This recipe makes for a perfect healthy treat because there is no processed sugar added. So enjoy this recipe without worrying about the calories.

Christmas Baking

The process of baking desserts is a treat to watch, especially the careful additions of the ingredients and the precision that the techniques required to make the treats perfect. No matter how tempting they may seem, you obviously cannot binge on these desserts as and when you like because of the large number of calories added to them. But what if you had a chance to cut down on those calories?

Dutch Apple Almond Cinnamon Cake with Jaggery

Although you cannot reduce the use of sugar in baking, you can certainly replace it with jaggery which makes a healthier substitute having numerous antioxidants and nutrients. Considering jaggery is a sweeter option, you may have to re-calculate the amount put into the baking. It makes baked goods moist, flavourful, darker, and sweet.

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Ingredients :
Apple – 1 ( Grated)
Whole Wheat Flour – 1 cup + 1 tsp
Greek yogurt – 3/4 cup
Grated Jaggery – 3/4 cup
Powdered roasted almond – 1/4 cup
Refined Oil – 1/8 cup
Baking Soda – 1 tsp
Cinnamon powder – 1/4 tsp
A pinch of Himalayan pink salt

For Topping :
Apple – 1 (Thinly sliced)
Jaggery powder – 1/4 cup
Oil – 1 tbsp
Cinnamon powder – 1/4 tsp
Sliced almonds – 1/4 cup

Sugar Free Baking

Method :

Apple Jaggery Mixture

  1. Heat a pan and add grated (with skin) apple. Then add grated jaggery, cinnamon powder, salt and then lower the flame.
  2. Cook the mixture on a low flame and keep on stirring in between.
  3. Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
  4. Switch off the flame and take out jaggery apple mixture in a plate. Let it cool for 10 minutes.

ToppingCoating Apple sliced

  1. Core an apple and cut into thin slices.
  2. In a bowl, combine cup of jaggery powder, oil and cinnamon powder. Mix well to make a paste.
  3. Add apple slices and coat them. Keep it aside.

Cake Batter

  1. Dry Ingredients – In a bowl, sift flour, baking powder, and baking soda.
  2. Then add powdered roasted almond. Mix and keep it aside.
  3. Wet Ingredients – Mix oil and yogurt in a grinder until smooth.
  4. Mix both dry and wet mixtures with prepared apple jaggery mixture. Mix them well and make a smooth batter.
  5. Put prepared cake batter into a greased pan. Tap the cake pan on a countertop to release any large air bubbles.
  6. Arrange apple slices (coated with jaggery, cinnamon, oil mixture) and sprinkle some sliced almonds.
  7. Put the cake pan into the preheated wok and bake it for 1 hour.

Tips:

  1. If cake batter looks dry, add 2- 4 tbsp of curd.
  2. Baking time may vary.
  3. If Baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Baking with Whole Wheat Flour

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
  • Avoid baking without spreading salt at the bottom. Salt absorbs some heat from the extreme hot base and prevents overheating. I never used salt in my baking because I use a heavy bottom aluminum cooker and I am baking for the past 9 years in the same cooker. It works perfectly fine. But, it depends on the brand, quality of the pressure cooker. I use prestige 5 liters heavy bottom pressure cooker for baking.

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 8 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 8 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
Pressure Cooker Baking


Milk Vanilla Cake With Cranberry | Baking With Dried Cranberry | Wok Baking

Whether you are celebrating a special occasion, having guests over for brunch, or entertaining a crowd – This cake is one of those recipes that are a must-have in your recipe box.

Milk Vanilla Cake With Cranberry

This Milk Vanilla Cake With Cranberry goes perfectly with a warm cup of tea or coffee. The star of this cake is – Dried Red Cranberries. Cranberries are a great way to add flavor and zing to your baking—a burst of flavor in every bite. They become colorful, ruby red gems in bread, muffins, cookies, and pancakes. 

Baking With Dried Cranberry

Unlike cooking, baking is more of a science that relies on the mix of certain ingredients in the right proportions to get the best results. The purpose of milk in baking is varied and may depend on what you’re baking. The purpose of milk in baking may depend on your recipe. In general, milk serves as a liquid to moisten your dry ingredients, dissolve sugar and activate the gluten and improve the texture of your baked good. Additionally, the protein in the milk improves the strength and structure of the muffin to improve the tenderness of the crumb.

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Ingredients :

Whole Wheat Flour – 1 & 1/2 cups + 1 tbsp

Dried cranberries – 1 & 1/2 cups

Milk – 1 cup

Sugar – 1/2 cup

Baking Soda – 1/2 tsp

Baking powder – 1 tsp

Refined Oil – 1/4 cup

A pinch of Himalayan pink salt

Method :

  1. In a bowl add dried red cranberries and mix with 1 tbsp of flour.
  2. Dry mixture: Shift whole wheat flour, baking powder and baking soda. Add himalayan pink salt and keep it aside.
  3. Wet mixture: In a grinder add sugar, milk, oil and mix until smooth.
  4. Mix dry and wet ingredients. Put prepared batter into a greased pan.
  5. Sprinkle dried red cranberries over prepared cake batter and with help of spatula press gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated wok and bake it for 1 hour.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing.
Baking With Whole Wheat Flour

Tips:

  1. Baking time may vary.
  2. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  3. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Tea Time Cake

Eggless Whole Wheat Pumpkin Raisins Cake | Made With Pumpkin Jam | Autumn Theme Cake

Fall, autumn, sweater weather — whatever you want to call the cold, gray season leading up to Christmas, there’s one thing we can all agree on: It’s pumpkin time 🙂 When we think of pumpkins we often think of jack-o-lanterns and trick or treating. We often buy them as festive decorations for Halloween or even as the filling to our favorite pie, but there’s so much more to this beloved fruit! Pumpkins are packed with tons of essential vitamins, antioxidants and dietary fiber that can benefit our health in so many different ways. Almost every part of the pumpkin is beneficial to our health, from the skin, to the pulp, to the slimy seeds inside. There are so many different ways to incorporate pumpkin into our diet – so lets start with something sweet.

Pumpkin desserts are always autumn favorite. The golden colors and sweet flavors of pumpkin are wonderful in all kinds of autumnal dishes. Pumpkins contain about 90% water and a minimum of calories. Pumpkins are an excellent source of vitamin A and with a combination of whole wheat flour – It’s an excellent and healthy treat for autumn.

Made With Pumpkin Jam

Perfectly spiced, moist, and with a hint of sweetness, this spiced pumpkin jam cake will quickly be a party favorite. Even better, it’s super easy to transport so that you can steal the show with this cake. You won’t have any leftovers :)It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack.

Autumn Theme Cake

The pumpkin really is the star of this cake. This cake is packed with whole grains, fresh pumpkin flavor, and spiced with little cinnamon powder, cloves. In this cake recipe I used fresh homemade spiced pumpkin jam. Also this cake is made with whole wheat flour. It’s best to start substituting whole wheat flour for all-purpose flour slowly to get used to the taste and texture. Whole wheat flour is high in fiber and cakes made with whole wheat flour are more filling and healthy.


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Ingredients :
Whole Wheat Flour – 1 & 1/2 cups + 1 tsp
Pumpkin jam – 1 cup
Grated carrot – 1 cup
Milk – 1/2 cup
Greek yogurt – 1/4 cup
Oil – 1/4 cup
Baking powder – 1 & 1/2 tsp
Baking soda – 1/4 tsp
Roasted pumpkin seeds – 3 tbsp
A mixture of black raisins, red cranberries, dried apricot (chopped) – 3/4 cup (1/4 cup each)
A pinch of salt

Method:

  1. In a bowl add black raisins, red cranberries, dried apricot (chopped) and mix with 1 tsp of flour.
  2. Dry Ingredients – Shift whole wheat flour, baking soda and baking powder, salt. Keep it aside.
  3. Wet Ingredients – Mix grated carrot sugar, oil and water in a grinder until smooth.
  4. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  5. Put batter into a greased pan. Sprinkle black raisins, red cranberries, dried apricot (chopped), roasted pumpkin seeds over prepared cake batter and with help of spatula press gently.
  6. Tap the cake pan on a countertop to release any large air bubbles.
  7. Put the cake pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake

Tips:

  1. You can use 3/4 cup of milk or greek yogurt.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of water or milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Autumn Theme Decor

Happy Teacher’s Day | 5 th September | Sugar Free Chocolate Dates Cake | Baking with Whole Wheat

A good teacher can make a world of difference in a anyone’s life, impacting everything from their classroom learning to their long-term success. In India, September 5 is celebrated as Teachers’ Day to honor teachers for their contributions in shaping the life of students. This day is the birth anniversary of Dr. Sarvepalli Radhakrishnan – First Vice President and second President of India and an educationist at heart. As an educationist, he was an advocate of edification and was a distinguished envoy, academician, and above all a great teacher.

Dr. Sarvepalli Radhakrishnan

In India on this day, in most schools, senior students take the responsibility of teaching junior classes to show their appreciation for the teachers. I still remember my school days when we used to dress up like teachers and teach junior students. Later students also organize a small performance to show appreciation to our teachers.

Chocolate Dates Cake

My favorite teachers in school were my science teachers – Sangita Mam & Jyoti Mam. They always encourage students and try to get best out of them. I am lucky to be still in contact with Sangita madam.

Now in Netherlands, I am again a student and this time to learn a new language Dutch. Learning a new language is challenging but I got again some amazing teachers ( Docent means teacher, Juf means mam in Dutch language, ) – Juf Sacha & Juf Jannu, Juf Ineke.

Cakes are a delight of all times. Nothing beats the flavor that cakes add to the celebration. They have and would always be one of the most sought after desserts that make a perfect statement of sweetness. For all these awesome teachers I baked Chocolate Dates Cake for them. Happy Teacher’s Day :).

Happy Teacher’s Day 🙂

This cake goes perfectly with a warm cup of tea or coffee. I used dates instead of sugar for sweetness. I love to use dates not only in cakes but also in making dressings (“chutneys”) or dips. This is baked without eggs and has loads of crunchy mix nuts. It has whole-wheat flour which has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc.

Ingredients :

Whole wheat flour – 1 cup + 1 tbsp
Dates – 18
Few prunes
Cocoa powder- 1/4 cup
Milk – 1 cup
Refined Oil – 1/4 cup
Baking Soda – 1 tsp
Chopped walnuts –1/4 cup
A pinch of salt

Topping : Few chopped dates, prunes, walnuts and some chocolate sprinkles

Wok Baked Cake

Method :

  1. Soak dates in 1 cup of warm milk for 20 minutes.
  2. Add chopped walnuts, Himalayan pink salt to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
  3. Sift Dry Ingredients: Sift whole wheat flour, cocoa powder, and baking soda. Mix them well.
  4. Wet Ingredients: Now put soaked dates with milk (Use the same milk in which dates are soaked), prunes, and oil in a grinder. Grind all ingredients into a smooth puree.
  5. Now mix wet ingredients with dry ingredients.
  6. Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
  7. Sprinkle topping chopped over batter and with help of spoon press topping gently.
  8. Put the pan into the preheated wok and bake it for 1 hour 15 minutes.
Tea Time Cake

Tips:

  1. Don’t demould quickly allow it to cool down completely.
  2. Cover cake with kitchen towel for half an hour before slicing.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of orange juice.
  5. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Eggless, Sugarless, Butterless Treat
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Healthy Tea Time Cake

Whole Wheat Carrot Dates Prunes Cake | Loaded with Dry Fruits | Baking With Whole Wheat

My Love for Baking: I have been baking for the last 11 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.

I love Baking

I love creating recipes that challenge the traditional ways of baking. From experimenting with whole wheat flour, oats flour, there are tons of ways to update your favorite sweet treats and improve the value of their overall nutrition without losing out on any of the flavors.

Whole Wheat Carrot Dates Prunes Cake

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

No Sugar Treat

Prunes taste like plums with sweet traces which are brought during the drying process. Prunes are sticky and chewy. The prunes can make your favorite baked treats healthier by adding moisture while also decreasing the amount of sugar and fat in comparison to a standard brownie recipe. Plus, the unique flavor of prunes is truly indulgent and can satisfy any sweet tooth.

Healthy Tea Time Cake

Also known as gur, jaggery is a winter-specific food, which can be either enjoyed as a standalone sweet or can also be used to make several mouth-watering desserts. Jaggery is a healthier alternative to refined sugar as well. You can easily ditch white sugar and switch to this yummy sweetener and use it to make tea, laddoos, halwa, and various other sweet dishes.

No Oven Baked Cake

If you want to make your food preparation a little more nutritious, try adding dried fruit into your recipes. Not only are they good for your body but they also can boost the texture and moisture levels of bread and other baked goods. 

Loaded With Dry Fruits

A super moist cake with dates, prunes, carrots, and lots of dry fruits in every bite. It is a deliciously wholesome treat and thus goes well with an evening tea. No egg, no butter, no sugar is used in this cake. This eggless whole wheat carrot walnut cake ticks all the right kinds of boxes for me – it is very simple to make, it is bursting with flavor, it can be served warm with your coffee or tea, there is no messy frosting involved, it is healthy made with whole wheat flour and no sugar, it is moist, soft and spongy. Do try this cake

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I made this delicious cake for my teacher (In dutch language “juf”) on her birthday. Her name is Natalie.

Ingredients:

Whole Wheat Flour – 1 cup + 1 tbsp

Grated Carrot – 1 & 1/2 cups ( 2 medium-size carrots)

Dates (deseed) & Prunes – 10 each

Greek yogurt – 1 cup

Grated jaggery – 1/2 cup

Refined Oil – 1/4 cup

Baking Soda – 1 tsp

Chopped walnuts, cashews, almonds, dry red cranberries – 1 cup

Method :

  1. Add dry fruits to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
  2. Sift dry ingredients: Whole wheat flour, baking soda. Now add salt with grated carrot, dry fruits. Mix them well and keep them aside.
  3. Now in a grinder add greek yogurt, deseed dates, prunes, oil with jaggery and grind until smooth.
  4. Now mix ground mixture into prepared dry ingredients. Mix them well and if the mixture looks dry add 2-4 tbsp of warm milk.
  5. Put batter into a greased pan and add dry fruits over batter and with help of spatula press nuts gently. Put the cake pan into a preheated wok and bake it for 1 hour 10 minutes.
Baking With Whole Wheat Flour

Tips :

  1. Adjust jaggery according to your taste.
  2. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wok Cake
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.

Baking In Kadai

Raksha Bandhan Special | M&M Oats Whole Wheat Chocolate Brownie | Baked In Wok (Kadai) | Baking with Whole Wheat Flour

Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is the sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually likes to prepare sweets, especially for this occasion a night before the celebration. 

Raksha Bandhan Special

Loaded with M&M and delicious chocolate brownie is a perfect way to celebrate Raksha Bandhan. Perfectly crunchy and flaky on the top and with a soft and chewy center, these M&M Brownies are easy to make. This chocolate brownie is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. The best part about this brownie is how moist it is. The Oats make this brownie soft and flavorful. I used whole wheat flour instead of maida or all-purpose flour to give it more nutritional value.

Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients. I already shared how to make homemade oats flour with quick-cooking oats. I used oat flour in baking, dosa, in making sabzi or curry as well. Give a try to this chocolate cake.

Baking with Oats

Ingredients:

Wheat wheat flour – 1 cup

Homemade oats flour – 1/2 cup

Brown sugar – 1/2 cup

Cocoa powder – 1/4 cup

Baking soda – 1 tsp

Oil – 1/4 cup

Greek yogurt – 1 cup

M&M – 3/4 cup

Chocolate sprinkles – 1/4 cup

Method:

  1. Dry ingredients : Shift whole wheat flour, oats flour, cocoa powder, baking soda. Keep it aside.
  2. Wet ingredients: In a grinder add brown sugar, curd, oil, mix until smooth.
  3. Mix both dry and wet mixtures together.
  4. Put prepared batter into a greased square pan. Tab the pan on a countertop to release any large air bubbles.
  5. Add sprinkle M&M and chocolate sprinkles over batter and with help of spatula press them gently.
  6. Put the pan into the preheated wok and bake it for 1 hour.
  7. When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
  8. Allow the cake to cool completely before slicing and enjoy.
Baked In Wok (Kadai)

Tips:

  • Baking time may vary.
  • Brown sugar can be replaced by white sugar.
  • If cake batter looks dry, add 2- 4 tbsp of milk.
  • If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
No Oven Brownie
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

Wok Brownie

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Yummm choco brownie

Happy Friendship Day | Blueberry Coconut Cake | Baking with Whole Wheat Flour | No Egg No Butter | Baked In Wok

On the first Sunday in August, National Friendship Day encourages people across the country and world to connect with friends. Make a new friend or reconnect with an old one. Friendships come in many forms, and we begin developing them when we’re very young. Our classmates and neighborhood pals explored the world with us.

Blueberry Coconut Cake

Together we shared experiences and made plans for the future. Eventually, paths diverge and new friends find a place in our social experience. Our world expands and our culture changes. With each new friend, we expand our view of the world. Their experiences contribute to new meaning in our lives. Through friendships, we grow and broaden our horizons. Eventually, the world becomes smaller and more connected.

Baking with Whole Wheat Flour

What better way to express your emotional bond for your friends than by treating them to the warmest and comforting present of all – a nice homemade cake. Happy Friendship Day To my LOvely Friends

Tea Time Treat

This Blueberry coconut cake is bursting with the flavors of fresh blueberries and coconut flavor. This cake is going to be a stunner at your next gathering.

No Egg No Butter No Oven Cake

I am sharing a simple recipe for a Blueberry Coconut Cake. This cake celebrates the flavors of summer on your palate wowed. A delightful and easy whip-up cake, the best part is it includes superfoods like coconut and juicy blueberries. Do try this cake 🙂

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Ingredients:

Whole Wheat Flour – 1 cup
Powdered Sugar – 1/2 cup
Fresh Blueberries – 1 cup
Desiccated Coconut – 3/4 cup
Baking Powder – 3/4 tsp ( 1/2 + 1/4 tsp)
Baking soda – 1/2 tsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
A pinch of Himalayan salt

Some blueberries & desiccated coconut (2 tbsp) for topping

Method:

  1. Wash blueberries and let them dry. Then toss dried blueberry with 2 tsp of flour and keep it aside.
  2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder and keep it aside.
  3. Now mix desiccated coconut and salt with dry ingredients.
  4. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  5. Now mix wet ingredients with dry ingredients. Mix them well.
  6. Put the prepared batter into a greased pan. Add blueberries and desiccated coconut over batter and with help of spatula or spoon gently.
  7. Tab the pan on a countertop to release any large air bubbles. Put the pan into the preheated kadai (wok) and bake it for 60 minutes.
  8. When cake is done, allow to cool for 10 minutes. Remove cake from the wok and set them on a rack set over a tray or sheet pan.
  9. Allow cake to cool completely before slicing and enjoy.
Happy Friendship Day

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
Wholesome Baking
HOW TO BAKE THE CAKE IN KADAI (WOK)

In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.

After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.

Baking In Wok