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

Easter Tea Time Cake | Boiled Mandarin Carrot Cake | No Oven Cake | Pressure Cooker Cake Recipe

This Cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey. This delicious orange cake doesn’t get an orangey flavor from a little zest or from orange juice. The secret of this Orangey tasty cake is – The Whole Boiled Mandarin. When Mandarin is boil for that long, its bitterness slips into the water. You can use the whole Mandarin with skin and all, for a moist and delicious result. You can used malta orange as well. Do try this cake..

Boiled Mandarin Carrot Cake

This Boiled mandarin carrot cake is loaded with orange flavor and it’s perfect for brunch or dessert. It is a sweet, moist tea time cake and it’s very, very orangey.

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Ingredients:
Flour – 1 cup + 1 tsp
( I used 50:50, Whole Wheat Flour: Maida or All Purpose Flour )
Mandarin – 2 (small)
Dried red cranberry – 1/4 cup
Dried chopped apricot & dried red cranberries – 1/4 cup each
Grated carrot – 1 cup
Powdered White Sugar or fine white sugar – 1/2 cup
Cold milk – 1/4 cup
Refined oil – 1/4 cup
Vanilla custard powder – 2 tbsp
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
A pinch of Himalayan pink salt

Easter Tea Time Cake

Method:

  1. Boil Mandarin (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.
  2. After boiling allow Mandarin to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Dry mixture: Sieve flour, baking powder, baking soda, Add salt and keep it aside.
  4. Wet mixture: In a grinder mix sugar, oil, cold milk, bolide mandarin with skin and pulp), vanilla custard powder, and grind into a smooth batter.
  5. Toss soaked dried red cranberries and chopped dried apricot with 1 tbsp of whole wheat flour. Keep them aside.
  6. Mix tossed dried red cranberries, chopped dried apricot, grated carrot with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
No Oven Cake

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.
Happy Reyansh

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?

  1. 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.
  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 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.
  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.

Whole Wheat Banana Choco Cake | Healthy Tea Time Cake | Pressure Cooker Cake

Have some overripe bananas languishing in the fruit bowl? Put them to good use and bake this delicious and super moist tea time cake. The perfect cup of tea deserves the perfect partner and this Whole Wheat Banana Choco Cake is just perfect. Whole Wheat Banana Choco Cake is a delightful combination made with whole wheat flour, bananas, brown sugar, cocoa powder, sesame, and flax seeds gives perfect crunch.

Whole Wheat Banana Choco Cake

Ripe and overripe bananas are a superhero of whole-food, plant-based baking, keeping things moist while adding flavor and natural sweetness. Because the resistant starch changes to simple sugar when a banana ripens, bananas are easier to digest.  The higher glycemic index of ripe bananas shows that they are digested quickly. Bananas also have higher levels of antioxidants as they ripen.

Healthy Tea Time Cake

Chocolate and banana make one amazing combination. Wonderful on their own, these two ingredients can make their way into an abundance of amazing dishes and this Banana Choco Cake recipe is my favorite. You can make almost any sweet food using these two ingredients – pancakes, ice cream, breads and many more.

Sesame, Flax seeds & Chocolate Sprinkles

Whole Wheat Banana Choco Cake | Healthy Tea Time Cake

This moist healthy chocolate cake has no butter, but gets its super moist crumb from riped bananas. It’s also whole grain and lower in sugar than typical cake. That makes this perfect for breakfast or tea time. Banana lovers do try this cake ..

No Oven Cake

Ingredients :
Ripe Banana – 4 (small size)
Whole Wheat Flour – 1 & 1/2 cups
Brown sugar – 1/4 cup
Refined Oil – 1/4 cup
Cocoa powder – 1/8 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Vanilla extract – 1/2 tsp
Sesame and flax seeds (3 tbsp each) for toppings
A pinch of Himalayan pink salt

Healthy Chocolate Treat

Method :

  1. Dry Ingredients – Sieve whole wheat flour, baking soda, baking powder, cocoa powder directly in the bowl.
  2. Add himalayan pink salt and mix all ingredients well.
  3. Wet Ingredients – In a mixer add bananas, brown sugar, oil, vanilla essence and grind it into a smooth paste.
  4. Now mix wet and dry ingredients well. Put the batter into a greased pan. Sprinkle topping over batter and with help of spatula press nuts gently.
  5. Tab the pan on a countertop to release any large air bubbles.
  6. Put the pan into the preheated pressure cooker 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.
Best Use of Ripe Banana

Tips:

  1. Adjust brown 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.

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.

Wholesome Cake

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?

  1. 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.
  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 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.
  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.
Chocolate Sprinkles

No Sugar Dates Banana Cake | Eggless Whole Wheat Banana Walnut Dates Cake – Cooker Cake | No Egg, No Butter, No All Purpose Flour, No Refined Sugar

Ripe bananas, dates, and milk give this no sugar tea time cake its tender, moist crumb and delicious, natural sweetness. Toasted sesame, flax seeds add an extra crunch and texture. Soft and moist eggless Whole Wheat Dates Banana Tea Time Cake is a perfect partner with a hot cup of tea.

No Sugar Dates Banana Cake

Mix up your baking game by baking with dates. Yes, Dates are the best natural sweetener because they are loaded with fiber and essential minerals, like calcium and iron. Dates are a sweet and nourishing food from the dates palm tree, it is also known as “khajoor” in India, “tawarikh” in Arabic, “daibino” in Nigeria, and “palmier” in French.

Dates

Dates are mostly consumed in the middle east as part of their staple diet because of the high nutritional values. A fresh date is a drupe fruit with a fleshy outer part surrounded with a shell of hardened endocarp, consisting of seed inside. They are cylindrically oval with fleshy pericarp and varies in color, from bright red to bright yellow and brown when dried. I love to use dates not only in baking but in making chutneys or dip, sweets, my favorite no sugar filling for gujiya.

Ingredients

Recipes with Dates – Dates Cranberries Burfi, No Sugar Dates Prunes Raisins Chutney, Dates Prunes Banana Cake, Dates Jaggery Dip , Grapes Dates Chutney, Lapsi ( Broken Wheat Dates Jaggery Pudding), Carrot Beetroot Halwa With Dates, Christmas Whole Wheat Dates Dry Fruit Cake, Whole Wheat Carrot Dates Walnut Cake for Christmas, No Sugar Cake, No Sugar Filling For Gujiya, Whole Wheat Date Walnut Cake.

I bake with whole-wheat flour as much as possible. It has almost four times more fiber than all-purpose flour and provides more potassium, magnesium, and zinc. Baking is a science-not all baked goods are ideal candidates for whole-wheat, but if you experiment, you’ll find many recipes just as delicious with whole-wheat flour. I have been baking from the last 9 years with whole wheat flour. Each time results are awesome and delicious.

Eggless Whole Wheat Banana Walnut Dates Cake

Whole-wheat flour, as implied, is made up of the whole wheat kernel—endosperm, bran, and germ. Because of this, it has a higher protein content than all-purpose (up to 15 percent), as well as more fiber, nutrients, and flavor. Because the bran and germ get in the way of gluten formation, whole-wheat flour has a bad rap for making baked goods dense and stodgy.

Cooker Cake

No Sugar Dates Banana Cake | Whole Wheat Dates Banana Tea Time Cake | No Egg, No Butter, No All Purpose Flour, No Sugar

This cake is super moist made with dates, banana, toasted sesame, and flax seeds in every bite. The darker, softer, and blacker the better. Super-ripe bananas are easier to mash so you can get a nice uniform texture. The banana puree blends in with the other ingredients and bakes a perfect no sugar cake.

No Egg, No Butter, No All Purpose Flour, No Sugar

Ingredients:

Whole Wheat Flour – 1 cup
Seedless & Chopped Dates – 10
Seedless Dates – 14
Milk – 3/4 cup
Banana – 1
Oil – 1/4 cup
Baking powder – 1 tsp
Baking Soda – 1/2 tsp
Sesame seeds & flax seeds – 1/4 cup each + 2 tbsp each (For topping)
A pinch of salt

Healthy Tea Time Cake

Method:

  1. Soak dates in 3/4 cup of warm milk for 20 minutes.
  2. Dry Ingredients: Sieve whole wheat flour, baking powder, baking soda with a pinch of salt. Add chopped dates, sesame seeds, flax seeds and mix them well.
  3. Wet Ingredients: Now in a grinder add soaked dates with milk (Use the same milk in which dates are soaked), banana, oil. Grind the mixture until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle topping (sesame and flax seeds) over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put the pan into the preheated pressure cooker and bake it for 1 hour.
No Refined Sugar Cake

Tips:

  1. You can add 1/2 cup of brown sugar.
  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.
Dates Banana Cake

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.

No Oven Cake

Important Notes:

  • Use a 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.
Pressure Cooker Cake

How To Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes.
  2. 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).
  3. 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.
  4. Let it bake for 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.
  5. Eggless pressure cake is ready.
Whole Wheat Cake

Raksha Bandhan Special | Avocado Chocolate Cake | Healthier Chocolate Avocado Cake | Whole Wheat Flour Chocolate Avocado Cake

Raksha Bandhan is one of the most endearing ways to celebrate the bond between brothers and sisters. The festival is made up of two words, namely “Raksha” and “Bandhan.” As per the Sanskrit terminology, the occasion means “the tie or knot of protection” where “Raksha” stands for the protection and “Bandhan” signifies the verb to tie. Together, the festival symbolizes the eternal love of brother-sister relationship which does not mean just the blood relationships only. It is also celebrated among cousins, sister and sister-in-law (Bhabhi), fraternal aunt (Bua) and nephew (Bhatija) and other such relations.

Raksha Bandhan Special

We moved to the Netherlands in 2018, and so miss all festivals and family gatherings more than ever. As now Raksha Bandhan is close I am missing my brother, Rahul . He is four years younger than me and newly married, so we have a wonderful new addition to our family Ashu, my sister in law. So, there is one more reason to miss my family. Back in India Rahul used to visit our home on Raksha Bandhan and I love to prepare his favorite food. We used to talk all night with back to back cups of tea.

Since we moved to Netherlands it can’t be like what it used to be when we were together . This year I ordered customized rakhi for my brother and sister in law from this amazing artist called pahaadi_bhuli (found through Instagram). She lives in Pantnagar, Uttarakhand and is an Aipan Artist. She made these amazing customized rakhi and I loved it. 

Pic clicked by My Dad (India)

Raksha Bandhan celebration is considered incomplete without having some mouthwatering desserts. Cakes are ever trending as they tend to make us all rejoice by bringing the very essence of any festivals or occasions in a delicious cake. This time I made this beautiful Rakhi theme cake with Avocado and Chocolate. I am not a fan of cream on cakes so I used Chocolate hazelnut peanut butter and sprinkles to make this beautiful rakhi on top of the cake.

Avocado Chocolate Cake

There are some foods I am obsessed with. I’m a huge avocado fan and I can’t stop making recipes with avocado. Lately, I shared many recipes with avocado and since then I have been dreaming about an avocado chocolate cake recipe. So, I get a perfect occasion to make this cake and it is super healthy made with whole wheat flour, no egg, no butter, and no all-purpose flour, and top of it beautiful rakhi art with chocolate hazelnut peanut butter and sprinkles.

Healthier Chocolate Avocado Cake

Avocado Chocolate Cake | Healthier Chocolate Avocado Cake

Moist, rich, and most of all delicious, this chocolate avocado cake is a healthier dessert alternative, without compromising on flavour. Chocolate lover do try this cake.

With Avocado

Ingredients:
Whole wheat flour – 1 & 1/2 cup
Cocoa powder – 1/4 cup
Greek yogurt – 1 cup
Oil – 1/8 cup
Baking powder – 1 tsp
Baking soda – 1 tsp
Ripe Avocado (pitted and chopped)– 1
Dark brown sugar – 3/4 or 1 cup
Sesame seeds – 1/4 cup
A pinch of salt

For Rakhi design : Cookie cutter, Chocolate hazelnut peanut butter and sprinkles.

Chocolate hazelnut peanut butter

Method :

  1. Dry ingredients: In a bowl sieve flour, cocoa powder, baking powder, baking soda and salt. Mix them well and keep it aside.
  2. Wet ingredients: In a mixer add dark brown sugar, curd, and oil with avocado. Blend them until smooth.
  3. Mix wet and dry ingredients together. Put prepared batter into a greased baking pan.
  4. Sprinkle sesame seeds on the edges of the cake batter and with help of spatula press topping gently. 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.
  6. For Rakhi design – Press a cookie cutter (flower shape or any other shape ) lightly on the cake. Spread Chocolate hazelnut peanut butter (flower shape) and add sprinkles of your choice. For thread, apple Chocolate hazelnut peanut butter with help of toothpick and stick chocolate sprinkle on it.
Whole Wheat Flour Chocolate Avocado Cake

Tips:

  • Allow to cool down cake completely before making Rakhi design.
  • You can replace Peanut butter or any chocolate sauce with Chocolate hazelnut peanut butter.
  • Don’t over mix the prepared batter.
  • Don’t demould quickly allow it to cool down completely.
  • 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.
Chocolate cake with Avocado

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.

Wholesome Treat

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
Delicious & Healthy

How to Bake In A Pressure Cooker?

  1. 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.
  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 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.
  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.
Rich in Chocolate

Healthy Birthday Cake | No Sugar Cake | Fitness Freak Hubby Birthday Cake | No Egg No Butter No Oven Birthday Healthy Cake

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.

Healthy Birthday Cake

For all the sweet tooth, it’s undeniably a pleasurable treat. But what about you, health. Anything sweet is a sin. You refrain from changing for another bite lest you should gain weight, your strict regime has almost everything delicious struck out of your dictionary.

No Sugar Cake

This simple homemade cake is moist, light, tasty, and super healthy. It’s made from simple whole food ingredients like dry fruit, milk, homemade whole wheat spelled flakes flour and homemade oat flours. Earlier, I shared chocolate brownies recipe with oats in which I used two types of oats – steel cuts and instant cooking oats. It turned out super tasty and moist.

Fitness Freak Hubby Birthday Cake

My husband doesn’t like sugar at all but today is his birthday. So “Cake toh banta hai,” and guess it’s NO SUGAR cake. Instead of sugar, I used Dates and Prunes with few Raisins in it which are the healthier sugar substitute. A Raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.

Dates & Prunes

Dates are a good source of various vitamins and minerals. It’s also a good source of energy, sugar, and fiber. Essential minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, and zinc can be found in dates. Dates give perfect sweetness in this cake.

Healthy Slice

Prunes are dried plums that are typically known to help regulate digestion. Prunes are a powerhouse of nutrients and adding them to your daily diet can provide you with a plethora of health benefits. Prunes are a great source of vitamin A, a vitamin that is essential for healthy vision.

No Oven Cake

While baking I always tried to add more nuts and seeds. There a wide variety of seeds that you can eat and they add valuable minerals and protein to your diet. They blend easily into your smoothies, without changing the flavor or texture too much. While there are many seeds you could add to your smoothie, but these four are my favorite –flax seeds, sesame seeds, roasted pumpkin seeds, roasted melon seeds. I always buy them in a bulk and then slightly roast flax and sesame seeds. Then mix them together in a jar (1/2 cup each seed). Just add 1 tbsp of mixed seeds in your smoothie or sprinkle on salad. They give a nice even flavor and added texture.

Nuts & Seeds

The maida or all-purpose flour has been substituted with homemade oats and whole wheat spelled flakes flour along with dates, and other dry fruits in this cake recipe is a delicious option for a wholesome birthday cake for fitness lover like my husband.

Super Moist Cake Slice

Type of flours I used in this cake: In this, I used three types of flour – Whole wheat spelled flake flour, Old fashioned oats flour, and Quick-cooking oats flour. I roasted Whole wheat spelled flakes, Old fashioned oats, Quick-cooking oats separately, and grain them into fine flour.

Three Flours

Whole wheat spelled flakes: These spelled flakes consist of fully organic spelled granules. The whole grains are cold crushed into flakes and remain free of additives. Thanks to the many proteins, spelled flakes are particularly nutritious. In fact, they contain more protein than wheat. In addition, they are easy to digest. You can eat these steamed flakes.

Whole wheat spelled flakes

Old fashioned oats : These like flat, irregularly round, slightly textured discs. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking. In addition, to be heated for a warm breakfast bowl, rolled oats are commonly used in granola bars, cookies, muffins, and other baked goods.

Old fashioned oats

Quick-cooking oats : Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.

Quick-cooking oats

This protein-rich nut and seed cake are packed with nutrients. It is a no all-purpose flour, no sugar, no butter, and egg-free cake with the goodness of oats. This nut and seed cake is a super healthy and delicious cake that can be had as a breakfast or a perfect tea partner.

Healthy Cake

Healthy Birthday Cake | No Sugar Cake | Fitness Freak Hubby Birthday Cake

This no-sugar cake is high in protein, fiber, and contains healthy fats. It is loaded with crunchy nuts, seeds mix with healthy flours, sweetened with dates and prunes. The best part about this recipe is that you can mix and match most of the ingredients. You can adapt this recipe according to whatever nuts, seeds, and grains available in your pantry.

Healthy No Sugar Cake

Ingredients:
Whole wheat spelled flake flour – 1 cup
Quick cooking oats flour– 1/4 cup
Old fashioned oats flour – 1/4 cup
Milk – 1 & 1/4 cups
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Dates (deseed)- 16
Prunes – 10
Raisins – 1/4 cup
A pinch of salt

Mix dry fruits & seeds – Roasted almonds, pecans, pistachios, raisins, dried red cranberries, roasted sunflower seeds, dried apricots, sesame seeds (Any other nuts and seeds of your choice)

For topping : Coconut flakes and sesame seeds – 3 tbsp each

Method :

  1. Soak dates, prunes with raisins in 1 & 1/4 cups of warm milk for 1 hour.
  2. Toss 2 tsp of oat flour with mix dry fruits and nuts. Keep it aside.
  3. Dry Ingredients: Mix all three flours, baking soda, baking powder, salt with tossed dry fruits and nuts. Keep it aside.
  4. Now in a grinder add soaked dates and prunes with milk (Use the same milk in which dates are soaked), oil. Grind the mixture until smooth.
  5. Now mix wet ingredients with dry ingredients well.
  6. Put prepared batter into a greased square pan. Sprinkle topping over batter and with help of spatula press nuts gently.
  7. Tab the pan on a countertop to release any large air bubbles.
  8. Put the pan into the preheated pressure cooker and bake it for 1 hour.
No Egg, No Butter Birthday 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 prepared batter looks dry, add 2- 4 tbsp of milk.
  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 after 40 to 45 minutes.
Super moist slice

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.
Pressure Cooker Cake

How to Bake In A Pressure Cooker?

  1. 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.
  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 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.
  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.
Cooker Cake

Oats Chocolate Brownies | Eggless No Butter Chocolate Treat | Healthy Chocolate Treat

I love it when my house is filled with the scent of something baking. Weekends are the perfect time to create a new recipe, and maybe even make something that you can enjoy throughout the week ahead. These super healthy, moist, and tasty Oats Chocolate Brownies are perfect for weekend baking. These brownies are not only egg-free but also contain absolutely no whole wheat or all-purpose flour and I used oil instead of butter. 

Weekend Baking

The best part about this chocolate brownie – it is super moist and oats make them super healthy. In this brownie, I used two types of oats – Old Fashioned Oats and Quick Cooking Oats to give it more nutritional value. Topping with choco chips, coconut flakes, roasted melon seeds, pumpkin seeds, and flaxseeds gives a perfect crunch.

Oats – Full of fiber

Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants. A simple yet satisfying eggless chocolate brownie that makes a healthy breakfast or snack option or can be served with tea or coffee. Earlier, I baked Nutty Oats Chocolate Cake with the combination of whole wheat and oat flour on my birthday. It turned out super moist and tasty. You can replace oats flour with whole wheat or all-purpose flour in baking.

Baking with Oats

What is the difference between old-fashioned oats and quick-cookingSteel-cut or old fashioned oats have a coarser, chewier texture and nuttier flavor than rolled or quick oats. They also take longer to prepare, with average cooking times varying 15–30 minutes.

Old Fashioned Oats

Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes, have a mild flavor and soft, mushy texture.

Quick Cooking Oats

Both have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces first. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. If you want a heartier texture, use old-fashioned oats because it has more fiber than quick-cooking oats.

Super moist brownies

These brownies are extra-moist and super tasty. It’s uniquely delicious and most people haven’t tried it before and chocolate lovers do try this. I think the best part is the topping that adds a sweet crunch that pairs so well with these extra moist brownies.

I shared some with my neighbours.

Oats Chocolate Brownies | Eggless Butterless Chocolate Treat | Healthy Chocolate Treat

I try to add oats to pretty much everything – dosa ,uttapam, idli, chilla or cookies. Then why not in baking ?. These brownies are simple to make and have all the qualities you want in a brownie. They’re rich, fudgy, moist, chocolatey, and delicious too.

Ingredients:
Old fashioned oats flour – 1 cup
Quick cooking oats – 1/2 cup
Cocoa powder – 1/4 cup
Brown sugar – 3/4 cup
Greek yogurt – 3/4 cup
Oil – 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Choco chips – 1/4 cup
A pinch of salt

Nuts Mix:
The mix of roasted sunflower seeds, flaxseeds, white chocolate chips, chocolate chips, coconut flakes – 1/2 cup ( 2 tbsp each)

Method :

  1. For oats flour, add steel cut oats (1 & 1/4 cups) and quick cooking oats to a mixer and blend until fine powder.
  2. Dry Ingredients: Mix oats flour, cocoa powder, baking soda, baking powder, salt and keep it aside.
  3. Wet Ingredients: Now add greek yogurt, brown sugar, oil, to mixer and blend until smooth.
  4. Now mix wet ingredients with dry ingredients well.
  5. Put prepared batter into a greased square pan. Sprinkle nuts mix over batter and with help of spatula press nuts gently.
  6. Tab the pan on a countertop to release any large air bubbles.
  7. Put pan into the preheated pressure cooker and bake it for 1 hour.
Oats Chocolate Browines

Tips:

  1. Don’t demould quickly allow it to cool down completely.
  2. Cover brownie with kitchen towel for half an hour before slicing.
  3. Adjust sugar according to your taste.
  4. Baking time may vary.
  5. If prepared batter looks dry, add 2- 4 tbsp of milk.
  6. 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 after 40 to 45 minutes.
Cooker baked browines

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.
Chocolate lovers do try this recipe

How to Bake In A Pressure Cooker?

  1. 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.
  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 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.
  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.
Tea Time Treat

Chocolate Milk Powder Cake | No Egg, No Butter, No All Purpose Flour | Pressure Cooker Method

This Eggless Chocolate Cake is moist, delicious, too tempting and great for chocoholics and chocolate cravings. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour, milk, and have a crunch of sesame seeds.

Chocolate Milk Powder Cake

The best thing about this cake it has no eggs, no butter, and no all-purpose flour. I replaced butter with oil and all purpose flour with whole wheat flour which makes this cake healthy for a light dessert post-dinner or as an evening tea-time snack.

No Egg, No Butter, No All Purpose Flour

Ingredients :

Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Cocoa powder – 4 tbsp
Refined Oil – 1/4 cup
Milk – 3/4 cup
Powdered brown sugar – 1/2 cup
Baking powder – 1/2  tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Chocolate sprinkles & Sesame seeds – 2 tbsp each
A pinch of salt

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, cocoa powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix brown sugar, oil, and milk, vanilla essence in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients well.
  4. Put prepared batter into a greased square pan. Add chocolate sprinkles over batter and with help of spatula press nuts gently.
  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.
Tea Time Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use white sugar instead of brown sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  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.
Healthy Treat

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?

  1. 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.
  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 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.
  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.

Choco Coconut Whole Wheat Cake | Bounty Cake | New Friends In Netherlands

Netherlands is one of the most beautiful and clean countries that I have visited so far. It has something for everyone and as it is truly multicultural (With approximately 178 different cultural backgrounds Amsterdam is a blend of people from all over the world). There are certain unique aspects of the country, and only something you can truly understand if you have experienced it by yourself. We moved to the Netherlands in 2018, a new country, adapting new culture, everything is new. Everyone we met in the Netherlands welcomes us with open arms. From making new friends (in dutch class), learning the Dutch language, discovering a new culture, getting used to the new education system, first snow experience, coffee meetups, meeting people from different countries, using a bicycle to commute (back to childhood memories), fall in love with dutch fries, my first baking class, making new chai partners, friends visiting Amsterdam and addition of a new member to our family, “Ray”.

Chocolate and coconut are one of the best dessert flavor combinations and it reminds me of a taste of Bounty chocolate. I made this cake for my friends ( My Dutch language class), it was a huge hit.

Bounty Cake

The texture of this choco coconut cake is a fine crumb and it is very moist. The flavor is simply wonderful, packed with coconut and cocoa, it’s a perfect cake to go with a cup of coffee. Recently, I shared vanilla coconut cake recipe with whole wheat flour. In this recipe, I just add one more ingredient that is cocoa powder and it turned out super yummy chocolate flavor cake. Chocolate lovers do try this cake …..

No Egg, No Butter& No All Purpose Flour

Ingredients:

Whole Wheat Flour – 1 cup

Brown Sugar – 1/2 cup

Desiccated Coconut – 3/4 cup + 1/4 cup

Cocoa powder – 1/8 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

Choco sprinkles – 1/4 cup

A pinch of salt

Method:

  1. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, cocoa powder, salt twice and keep it aside.
  2. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth.
  3. Now mix wet ingredients with dry ingredients, coconut powder. Mix them well.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder with choco sprinkles over prepared cake batter and with help of spatula press gently.
  5. Tab the cake pan on a countertop to release any large air bubbles.
  6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
Cake With Whole Wheat Flour

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  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.
Choco Coconut Cake

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.
No Oven Cake

How to Bake In A Pressure Cooker?

  1. 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.
  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 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.
  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.

Eggless Vanilla Cake Milk Powder Cooker Cake | Tea Time Treat | Treat For My Friends

Prepare the best and easy, quick and delicious Vanilla Sponge Cake with milk powder. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour. Sprinkled some sunflower, melon, sesame seeds for the crunchiness and healthy tea time treat is ready.

Tea Time Cake

I baked this cake for a tea party at my friend Handan Yildirim’s house, my friend from Turkey. She is an amazing cook and also an amazing host. I will definitely learn some Turkish cuisine from her.

In this cake recipe, I used milk powder, milk when dehydrated by evaporation, is called milk powder. Milk powder is very easy to store and has a long shelf life. It is a great substitute for whole milk in many recipes.

Milk Powder Cake

Ingredients :
Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Powdered white sugar – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup
A pinch of salt

Vanilla Cake

Method :

  1. Dry Ingredients – Sieve whole wheat flour, milk powder, baking soda and baking powder, salt together. Keep it aside.
  2. Wet Ingredients – Mix sugar, oil and milk, vanilla essence in a grinder until smooth.
  3. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
  4. Put batter into a greased pan. Sprinkle 1/4 cup of mixed seeds over prepared cake batter and with help of a spatula press gently.
  5. 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.
Cooker Cake

Tips:

  1. Adjust sugar according to your taste.
  2. You can also use brown sugar instead of white sugar.
  3. Baking time may vary.
  4. If cake batter looks dry, add 2- 4 tbsp of milk.
  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.

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.

Super Easy Cake Recipe

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?

  1. 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.
  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 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.
  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.

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.

Eggless Cherry Orange 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

Boiled Orange Cake

Method:

  1. 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.
  2. After boiling allow orange to cool down completely. Then remove its pulp and remove pith from the skin.
  3. Wet mixture: In a grinder mix sugar, oil, cold milk, boiled orange (with the skin after removing pith) and grind into a smooth batter.
  4. Toss cherry with 1 tbsp of whole wheat flour and keep it aside.
  5. Dry mixture: Sieve flour, baking powder, baking soda, vanilla custard powder, salt. Add tossed cherry and keep it aside.
  6. Mix tossed cherries with dry and wet mixtures. Mix them well.
  7. Put prepared batter into a greased pan and tab the cake pan on a countertop to release any large air bubbles.
  8. Put the cake pan into the preheated pressure cooker and bake it for 1 hour 10 minutes.
Tea Time Cake

Tips:

  1. Use Malta Orange for the best result.
  2. Don’t reduce the quality of sugar otherwise, the cake will taste bitter.
  3. Baking time may vary.
  4. 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.
Baking With Whole Wheat

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.
Pressure Cooker Cake

How to Bake In A Pressure Cooker?

  1. 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.
  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 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.
  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.
Healthy Slice Of Cake

Malai Custard Cake | No Oil Cake | Eggless Whole Wheat Tea Time Pressure Cooker Cake

Malai cake is delicious, rich cake with a flavor of thick cream and it’s a perfect tea time partner. Creamy malai makes this cake so soft it just melts in the mouth. Cream refers to “MALAI” – It is a thick yellowish layer of fat and coagulated proteins that form a layer on the surface of the milk. It is formed when raw milk is heated for an hour and then it cools down completely. After that, a thick, yellow-toned layer of fat will form on the surface.

Malai Custard Cake

This layer is skimmed off. You can consume it directly, with sugar or use as an ingredient in cooking. Malai is used most often in North Indian dishes to make gravy rich and creamy. I already posted a sabji recipe with malai – Malai Ki Sabji. I didn’t add any oil or butter in this cake because of a good amount of butterfat already in malai. Do try it Cake …..

No Oil Cake

Ingredients:
Whole Wheat Flour – 1 cup
Malai or Cream – 1/2 cup
Powdered White Sugar – 1/2 cup
Vanilla Custard Powder – 2 tbsp
Baking Soda – 1/4 tsp
Baking Powder – 1 tsp
Milk – 1/2 cup (Room Temperature)
A pinch of Salt

Method:

  1. Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside.
  2. Wet mixture: In a grinder add malai, sugar, milk and mix until smooth.
  3. Mix dry mixture into wet mixture and mix well.
  4. Put batter into a greased pan and tap 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.
Eggless Whole Wheat Tea Time Pressure Cooker Cake

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.
Tea Time Cake

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?

  1. 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.
  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 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.
  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.