eggless – Mad About Cooking

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.

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.

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.

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.

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 :

Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda. Mix salt and keep it aside.
Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
Mix dry mixture into wet mixture.
Put prepared batter into a greased pan.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
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.
Allow cake to cool completely .
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 :

Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix salt and keep it aside.
Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
Mix dry mixture into wet mixture.
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,
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
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.
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.

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:

Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of water or milk.
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.

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 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.

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.

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.

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.

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.

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 :

Add dry fruits to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
Sift dry ingredients: Whole wheat flour, baking soda. Now add salt with grated carrot, dry fruits. Mix them well and keep them aside.
Now in a grinder add greek yogurt, deseed dates, prunes, oil with jaggery and grind until smooth.
Now mix ground mixture into prepared dry ingredients. Mix them well and if the mixture looks dry add 2-4 tbsp of warm milk.
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.

Tips :

Adjust jaggery according to your taste.
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.

HOW TO BAKE THE CAKE IN KADAI (WOK)

Sunshine Cake | Happy Friendship Day | Sunshine Tea Time Treat | Custard Powder Cake | Eggless Custard Cake

Friendship Day is celebrated on the first Sunday of August in India and falls on August 2 this year, it is the day people come together with their friends to celebrate with each other. No matter how old or young we are, friends are what keep us going. They are always around to lighten the mood when tensions are high or as an emotional sounding board when we need to rant about our life’s misgivings. One can always count on one’s friends, no matter what. And the biggest privilege in life is being the same for someone else. I am lucky to have the best buddies in my life. Love you all.

This year, amid the coronavirus pandemic, meeting your friends may not be possible – but the good news is that friendship does not depend on how often you meet. Friendship is being there for your friends, even if it is from a distance. 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 self-made cake. The cake is often classified as ‘comfort food’, which means it gives a sense of comfort.

Summer Sunshine Tea Time Treat | Custard Powder Cake

A golden sunshine color, soft and spongy cake recipe made with custard powder. It is perfect served with a warm cup of tea or coffee.

Custard powder is mainly used to make dessert recipe like fruit custard. 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 cake, Pumpkin cake and I always use custard powder in my most favorite cake – Orange cake.

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

Ingredients

Flour – 3/4 cup ( I used 50-50 Whole wheat flour and All purpose flour)
Vanilla flavored custard powder – 90 ml ( 1/4 cup + 1/8 cup )
Baking powder – 1/2 tsp + 1/8 tsp
White Sugar – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Colorful sugar sprinkles – 1/4 cup ( I use sprinkles after baking)
A pinch of salt

Method :

Dry ingredients : Sieve flour, baking powder and salt. Keep it aside.
Wet ingredients : Now add sugar, oil, milk and custard powder in a grinder and make a smooth batter.
Mix both dry and wet ingredients. Put prepared batter into a greased baking pan. Tab the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated pressure cooker and bake it for 1 hour.

Tips:

Don’t over mix the prepared batter.
Don’t demould quickly allow it to cool down completely.
Baking time may vary.
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.

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 a 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.

How to Bake In A Pressure Cooker?

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

Eggless Beetroot Choco Nuts Cake | Pressure Cooker Cake | No Egg No Butter No APF

If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect recipe. This Beetroot Choco Nuts Cake is a moist, fluffy cake all because of one very special ingredient: Beetroot. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. Beetroot contains valuable nutrients that may help lower your blood pressure, fight cancer and inflammation, boost your stamina, and support detoxification.

With cooked and boiled pureed beetroot, this cake is gooey and fudgy but does not taste like beetroot. It’s the miracle ingredient that gives the cake its magical texture. Do try it 🙂

Pressure Cooker Cake | No Egg No Butter No APF

Ingredients:
Whole Wheat Flour – 1 & 1/4 cups
Cocoa Powder – 1/4 cup
Baking soda – 1 tsp
Baking powder – 1/2 tsp
Refined Oil – 1/4 cup
Brown sugar – 3/4 cup
Curd – 3/4 cup
Boiled Beetroot – 1 medium

Nuts Mix:
The Mix of flaxseeds, white chocolate chips, chocolate chips, sliced pistachios, chopped walnuts – 1/2 cup ( 2 tbsp each)

Method :

Boil medium size beetroot in a pressure cooker with 1 cup of water and then peel the boiled beetroot. Cut boiled beetroot into small cubes and keep it aside.
Dry Ingredients – Sieve whole wheat flour, cocoa powder, baking soda, baking powder. Mix them well and keep it aside.
Wet ingredients – Now in grinder mix oil, brown sugar, curd, and boiled beetroot cubes together until smooth.
Now mix wet ingredients with dry ingredients well.
Put prepared batter into a greased square pan. Add dry fruits of your choice over batter and with help of spatula press nuts gently.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour 10 minutes

Tips:

Adjust sugar according to your taste.
Baking time may vary.
If cake batter looks dry, add 2- 4 tbsp of curd.
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.

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.

How to Bake In A Pressure Cooker?

Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 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.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Eggless Pressure Cooker Cake is ready.

Eggless Cherry Orange Cake | Boiled Orange Cake | Baking With Whole Wheat Flour

Eggless Cherry Orange Cake is a moist and delicious fruit cake. It could also be called a Whole Orange Cake because the entire orange (peel, juice, and pulp) is used. It is perfect served with a warm cup of tea or coffee. In Orange cake generally, we use juice or zest of orange. But in this cake, I used “boiled orange”. Yes, boiled orange with peel, juice, and pulp. It will give you a perfect & full flavored orange cake. Oranges Lovers do try this cake.

Ingredients :

Flour – 1 cup

( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )

Malta Orange – 1

Cherry (deseeded) – 1 cup

Powdered White Sugar – 1/2 cup

Cold milk – 1/2 cup

Refined Oil – 1/4 cup

Vanilla custard powder – 1 tbsp

Baking powder – 1/2 tsp

Baking Soda – 1/2 tsp

A pinch of salt

Method:

Boil whole orange (with skin) in a pressure cooker with 2 cups of water (cook in low flame till one whistle ) or in a saucepan put 2 cups of water and orange. Boil it for 60 minutes covered in low flame.
After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with the skin after removing pith) and grind into a smooth batter.
Toss cherry with 1 tbsp of whole wheat flour and keep it aside.
Dry mixture: Sieve flour, baking powder, baking soda, vanilla custard powder, salt. Add tossed cherry and keep it aside.
Mix tossed cherries with dry and wet mixtures. Mix them well.
Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.

Tips:

Use Malta Orange for the best result.
Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
Baking time may vary.
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.

How to Bake In A Pressure Cooker?

Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
Lower the flame after 2 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.
If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
Eggless Pressure Cooker Cake is ready.

Vanilla Yogurt Cake | Baking with Whole Wheat Flour | Vanilla Curd Cake

We love yogurt in the morning with granola, fruit, or both. We also love to plop it in smoothies or swirl it into hot cereal. But yogurt is also an excellent dairy to bake with. Because of its acidity, yogurt reacts with baking soda to encourage leavening. It also adds nice, tangy flavor that hardly overpowers, but instead keeps everything in balance.

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 recipes. 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.

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.

This is the only vanilla cake recipe you’ll ever need. It bakes up soft, moist, with a fine, and delicate crumb. So easy it’s practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious. I also shared chocolate cake with curd do check chocolate lovers.

Chocolate Cake ( made with greek yogurt)

Vanilla Cake With Curd is a unique cake made with very few ingredients. It’s eggless, fluffy, super moist cake. You can have a warm slice of homemade cake with a hot cup of tea.

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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 :

Dry mixture: Shift whole wheat flour, baking powder, salt and baking soda. Mix and keep it aside.
Wet mixture: In a grinder add sugar, curd, oil and mix until smooth.
Mix dry mixture into wet mixture. Put prepared batter into a greased pan.
Tab the pan on a countertop to release any large air bubbles.
Put the pan into the preheated wok and bake it for 1 hour.
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.
Allow cake to cool completely before slicing.

Tips :

Baking time may vary.
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.

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 a 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.

How to Bake In A Pressure Cooker?

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

HOW TO BAKE THE CAKE IN KADAI (WOK)

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