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Showing posts with label Egg-less Baking. Show all posts
Showing posts with label Egg-less Baking. Show all posts

Dec 1, 2013

Eggless Vanilla Sponge Cake

Nothing better than a basic vanilla sponge cake. It’s perfect for beginner to start their baking experience.  I make the plain vanilla cake in a couple of ways, sometimes with yogurt, sometimes with condensed milk. Today I made this cake with condensed milk& cola.


All Purpose flour                       1 ½ cup
Butter                                      ½ cup
Sweetened condensed milk         1 tin
Sugar                                       2 tbsp.
Coca cola                                  2/3 cup
Vanilla extract                            2 tsp.
Baking soda                               1 tsp.
Baking powder                            1 tsp.

Butter and flour for greasing and dusting the pan.

  • Preheat the oven at 350°F (180° C).   Lightly butter a 8×8 inch round pan.
  • Place a parchment paper and spray some cooking oil on it. Keep aside.
  • Shift the flour, baking powder and baking soda twice. Set aside.
  • In a large bowl, whisk together butter & condensed milk.  Whisk till the mixture is creamy.
  • Add sugar,and vanilla extract and whisk together to get a smooth paste.
  • Now add the flour mixture   at a time and keep stirring while adding flour mixture.
  • Add the coke in the end and whisk for another 2 minutes.
  • The batter should be a lump free and pouring consistency.
  • Pour the batter in the greased tin, spread evenly & bake it in the preheated oven at 15 minutes at 350°F(180°C) then lower than oven heat to 320°F(160 °C) and bake another 25 minutes.
  • After 25 minutes, toothpick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes and turn out onto plate.
  • Slice and enjoy the cake with hot masala chai.

Oct 14, 2013

Eggless Cola Chocolate Cake

This Coca-Cola Cake is easy to make. Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice!


Unbleached All Purpose Flour                    2 ½ cup
Granulated sugar                                     1 ½ cups
Cocoa Powder                                          3 tbsp.
Butter (OR) Margarine                              ½ cup  (Room temperature)
Baking Soda                                             1 tsp.
Baking Powder                                          1 tsp.
Butter milk                                               ¼ cup
Vanilla extract                                           1 ½ tsp.
Cola soda                                                  1 ¼ cups


  • Preheat oven to 350º F Lightly butter a 9× 13 inch pan.
  • In a large bowl, with a handheld electric mixer set on medium speed, cream butter or margarine and sugar until fluffy.
  • Slowly add one at a time cocoa, flour, baking soda, baking powder, butter milk, vanilla and cola, mixing after each addition until completely blended.
  • Pour batter out into prepared pan and bake for 40 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes and turn out onto plate.
I am   " Sending to Dish it out – Sugar and Butter and Vardhini’s page"

Feb 22, 2013

Applesauce Carrot Cake- Celebrating the 100K milestone

I used to dream about it. Yes!! finally I touched the 100,000 page views and 25,000 viewers. For this achievement my buddy husband gifted me the Kitchen-aid stand mixer.  To celebrate , I made this Applesauce Carrot cake.

This egg less cake is excellent with the cream cheese frosting or by itself. I adapted this recipe from “Bakin’ without Eggs” by RoseMarie Emro’s. I made small changes, it turned out very well. Applesauce adds moisture to this carrot cake. Good baking for people with allergies

Light Brown sugar     -                                ¼ cup+ 1 tbsp.
 Lightly sweetened Apple sauce                  , 1 ¼ cups
Vegetable Oil                                              ¼ cup
Plain yogurt                                                 3 tbsp.
Grated carrot                                              1 ¼ cup
Whole Wheat flour                                       1 cup
 Unbleached all-purpose flour                        ½ cup
Rolled oats                                                   1 cup
Cinnamon powder                                        1 tsp.
Baking Powder                                              2 tsp.
Baking soda                                                  1 tsp.

Low fat cream cheese                                  1 packet (8 oz)(room temperature)
 Grated Lemon rind                                     1 ½ tsp.
Orange juice Concentrated                           2 tbsp.
Vanilla extract                                             1 ¼ tsp.
Icing sugar                                                   1 tbsp.
 For Decoration
Almond flakes                                               1 tbsp.
coconut flakes                                                1 tbsp.
Fresh strawberry                                            1 no.
  •  Preheat 350 F. Butter a 9 inch pan. Keep aside.
  • Take a large pan; add all above ingredients except carrot.
  • With a handheld electric mixer (I used my new Kitchen aid stand mixer), set on medium speed, beat for 3 minutes, until well mixed.
  • Now with wooden spoon, fold in carrots until well combined.
  • Pour the mixture into a greased pan and spread the batter evenly.
  • Bake 30 to 40 minutes.
  • The cake is ready, when it leaves the sides of the tin and is springly to touch.
  • When ready, remove from the oven and leave it for cool. Invert the tin over a rack and tap sharply to remove.
  • Cool before frosting.

To prepare Frosting: 
  • In a small bowl with a handheld electric mixer set on medium speed, beat cream cheese with icing sugar until smooth , approximately 1 minute.
  • Now add at once lemon rind, orange concentrate and vanilla essence.
  • Blend for 3 minutes until creamy.
  • Spread over top of cake.
  • Decorate the cake with  almond and coconut flakes. 
  • Enjoy this lovely cake with Masala chai,

Mar 25, 2012


Nankhatai is a shortbread cookie from India. It is very close to 'Pecan Sandies' in United States. Nankhatai originated in Surat, a large port city in Gujarat.. There is a very large Gujarati population in Bombay.,the Nankhatai were transported to markets in Bombay where it became popular teatime item. It was eaten by dunking in the sweet hot tea latte (Garam MasalaChai). NanKhatai is also a very popular cookie of Pakistan.


Wet mix 
Un-salted Butter:                     1 cup (2 sticks)
Powdered sugar:                       ¾ cup
Milk:                                      4 Tablespoons

Dry Mix
All Purpose flour (Maida):             2 Cups
Rava                                          – 2 tbsp
Baking powder                           :½ teaspoon
Ground Green Cardamom seeds  : 1 teaspoon
Sliced Almonds                          : 4 Tablespoon tbsp.

Step 1: Wet Mixture
  • Use Electric mixer. Beat butter about one minute.
  • Add sugar. Beat till the mixture is light and fluffy about 7 minutes.
  • Add milk. Beat one minute to make a smooth mixture. 

Step 2: Dry Mix
  • Mix flour, baking powder, and salt and Cardamom powder. Sieve

 Step 3: Dough
  • Add one third of dry mix at a time to wet mixture beating at low speed. Mix almond in it.
  • Knead it into dough.

Step 4: Baking
  • Preheat oven to 300º F.
  • Divide dough into 24 parts. Roll each part in to a ball.
  • Bake for 20 minutes. The cookies should just start to turn brown.
  • Switch off heat. Remove the cookie sheet to let the cookies cool.
  • Enjoy this pleasant experience to have these Nankhatais with a hot cup of tea on that drizzling evening.
I am " Sending to Dish it out – Sugar and Butter and Vardhini’s page"

Jan 1, 2012

Eggless Banana and Nuts Cake

Nothing like a slice of freshly baked cake with a cup of tea in the chilly weather.  Banana cake is definitely one of the best and most delicious cake. Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your kitchen!
All Purpose Flour                1 ¼ cup
Wheat flour                       ¾ cup
Baking soda                       1 ¼ tsp.
Baking powder                   ¼ tsp.
Plain sugar                         1 ½ cup
Mashed Banana                  1 cup
Cooking oil                         ¾ cup
Lime juice                          2 tbsp.
salt                                    A pinch 
Soy milk (OR)Milk             ¾ cup (no added sugar soy milk)
Vanilla essence                  1 tsp.
Butter                               1 tsp
Finely ground almonds      ¾ cup
Chopped walnut                ½ cup
Tutti Fruitty                       ¼ cup  (optional)

  • Sieve the flours, baking soda and salt into a large bowl.
  • In a big bowl, mix the wet ingredients - mashed banana, Oil, vanilla extract, soy milk. And lemon juice. Whisk very nicely to mix all the ingredients very well.
  •  Mix the sugar, nuts and make a well in the center. Place the mashed banana mixture in the well. And combine all mixture very well.
  • Prepare the Bundt cake pan, by applying butter on the bottom and to the sides.
  •  Pour the cake batter. Spread evenly.
  • Bake at 180°C (350°F) for 50 minutes or cake is cooked when tested with a skewer.
  • Cool for 5 minutes before turning out on a wire rack to cool completely.
  • A moist, tender, nutty delicious egg less banana nut cake is ready.
  • This cake really likes a Lemon or Caramel frosting. 
  • The riper the bananas the better the results will be.

Aug 1, 2011

Eggless Dry Fruits and Nuts Cake

This colorful, attractive  cake is a rich cake with nuts and dry fruits.  The recipe is taken from a vegetarian cookbook,  “Great Vegetarian Dishes” by Kurma Das. I did small changes in this recipe. This is my mom’s favorite cake . Last month my mom came from India. I made this cake for her birthday. She was so happy, she liked the cake very much.
Plain Flour (Maida)                                  – 2 cups
Melted butter                                              1 tbsp (15 ml)
Unsalted Butter                                         – 1 cup
Smoothly mashed potato                          250 gm. (1 cup)
Baking powder                                          1 1/2 tsp
Baking soda                                              1/4 tsp
Mixed dried fruit                                          2 cups. (I used tropical fruits, cranberries, black and golden raisins, dates and cherry, currants )
Walnuts and Cashews                            100gm
Brown sugar                                            220 gm. (1 cup)
Maple syrup                                            1 tbsp (15 ml)
Finely grated zest                                    from  one orange
Water                                                        250 ml (1 cup)
Yogurt                                                        2 tbsp (30 ml)
Vanilla extracts                                         1 1/2 tsp
Allspice powder                                        3/4 tsp
Blanched and peeled almonds               for decoration

  • Cake mix: Chop nuts into small pieces; chop Tropical fruits, dates and cherry into small pieces.
  • Sieve the flour, i/4 tsp of baking soda, and baking powder and mix well.
  • In a saucepan, combine the dried fruit, sugar, butter, syrup and water and heat slowly on low heat, stirring, until the sugar dissolves.
  • Increase the heat to medium and allow the mixture to come to a boil, reduce the heat and then simmer for 20 minutes on low heat.
  • Remove the sauce pan from the heat, mix in the 1 tsp baking soda and allow to cool.
  • Once the mixture has reached room temperature, add the yogurt, vanilla extract, all spice and mashed potato and beat well with a whisk, until the mixture is smooth.
  • Add the nuts, and carefully fold in the flour, mixing until well combined.
  • Baking: Grease a cake tin; spread some dry fruits in the bottom, put the cake dry fruit mixture, level it.
  • Decoratively arrange the almonds over the top of the cake.
  •  Cover the cake with aluminum foil and bake at 180 degree centigrade/ 350 degrees F for 1 1/2 to 2 hours or until a skewer inserted in the center of the cake comes clean.
  • Now colorful Egg less Dry Fruits and Nuts Cake is ready. If possible, allow the cake to mature over night or at least for 4 to 5 hours before slicing it up.
  • Note: Potato starch is a common ingredient found in egg replacers and the potatoes here act as a binding agent and you can’t detect its presence in the cake.
  •  You may use dry fruits and nuts of your choice.

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