EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Hello everyone 

I bought sweet potatoes some time back, but no one liked it. Although I know how much healthy and nutritious it is but what to do . Then I tried to bake this cake for my kids using this sweet potato.

My sweet tooth daughter always used to ask why healthy stuffs are not yummy and what we like to eat are always comes under unhealthy category 😕😕. Actually my whole family is sweet tooth and also having great tendency to get fat too easily😭 , so to avoid extra calories in our diet we have to make a reasonable distance with sugary and fatty stuffs😰. 

But this is also like a boon too me, so that I can experiment with healthy stuffs and turn them to interesting healthy cum yummy dishes.

This cake is the best example of taste with health. I used all healthy alternatives to usual ingredients of a cake, which lead to this super yummy healthy sweet treat. Now no need to take just one bite of your sweet crush to satisfy your craving. And the second best thing is , it's best and yummy way to use your rejected sweet potatoes. You can say it a perfect combo for your cup of tea. A happy dessert to health conscious fellows.

Step wise recipe is given below, hope you will enjoy this tasty, yummy and healthy treat. sure give it a try , you will never regret.

EGGLESS SWEET POTATO COCO CHOCO MARBLE CAKE

Serves: 5-6

Time: 1: 15 hrs

Ingredients 

2 cup all purpose flour/ whole wheat flour/ chapatti flour ( I always use chapatti flour for all my baking)

1 tbsp corn flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

3/4 cup boiled and mashed , sweet potato

3/4 cup thick yogurt/ curd

1/2- 1 cup water/ milk  ( as per need)

3/4 cup sugar ( as per taste, I used less)

1/2 cup oil ( I used little less)

1 tsp vanilla essence 

1 tbsp Complan  , chocolate flavour ( completely optional)

2 tsp cocoa powder

1/3 cup desiccated coconut

Method:

First of all grease a bundt or any pan of your choice and dust it with some flour, keep it aside.

Mix well or sieve flour, baking soda, baking powder, corn flour and salt together, keep it aside for later use.

Now add mashed sweet potato, yogurt, sugar, vanilla essence and oil together and beat well till nicely mixed and fluffy. with a fork till they become a lump less puree. Never over beat your wet mixture ,beat  just enough to make light homogeneous mixture, otherwise it will sink after baking.

Add flour mixture in 2-3 batches and fold it , Add required water/milk to make it little thick but smooth batter. 

Now add desiccated coconut and again fold to mix it properly. Now divide the batter in 3:1 ratio. Now add Complan and cocoa powder in smaller part of batter and fold to mix properly. If it feels dry, add little water or milk to maintain its consistency as rest of batter.

Pour half of the white batter in greased bundt pan and tap to escape any air bubble and also to spread batter evenly. Now pour chocolate batter all over the white batter and tap again. Finally spread rest of the half white batter all over the chocolate batter and tap again.

Place the pan in a preheated oven at 190degree C and bake for 45mins to 1 hr. Mine took 1 hr exactly but keep an eye after 45 mins as different ovens take different time for baking. Keep checking by inserting a tooth pick or knife in middle of cake, if it comes out clean then your cake is ready other wise bake for some more time.

***  Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

You can serve it with ganache, chocolate syrup, caramel or even with chilled custard . Believe me it tastes best with all these combos. Atleast try all the combos once.

Enjoy these guilt free scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

*You can use any dry fruits also of your choice.

*You can increase or decrease the quantity of sugar as per your taste as I kept it mild.

*You can also use any shape of baking pan, but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this guilt free yummy cake and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

EGGLESS DATES AND DRY FRUITS BUNDT CAKE

Hello everyone

According to me no celebration is completed without a sinful cake. Whether it's birthday, anniversary or  Christmas, Easter etc. Cakes increase the excitement of an occasion to many folds and if it comes to festivals like Christmas or Easter then it becomes must to have a rich and flavorful cake in hand . So today I am sharing a very delicious and rich cake recipe full of healthy ingredients and most importantly it's eggless. You will just fall in love with this gorgeous eggless and alcohol free cake which is perfect for Christmas, Easter or any occasion you want to celebrate. 

Step wise recipe is given below, hope you will love this awesome cake and don't forget to tell me your experience ☺️

EGGLESS DATES AND DRY FRUITS BUNDT CAKE

Serves: 7-8

Time: 50 mins

Ingredients 

2 cup whole wheat flour / all purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

1/8 tsp salt

1 cup dates, deseeded and finely chopped  

1/4 cup raisins

1/4 cup almonds

1/3 cup oil

1 tsp vanilla essence 

1 tbsp lemon juice

2 cup water

1/2 cup sugar 

1 cup milk 

Method:

First of all add water , sugar and oil in a pan. Add all dry fruits in it and let it boil, then lower the flame and let it cook for 15 -20 mins or till dates become mushy . Switch off the flame and let it cool completely.

Till then sieve flour, baking soda, baking powder and salt together and keep aside for later use.

When dates mixture is cooled down, add milk and vanilla essence to it. 

Mix well and add lemon juice, give a quick stir and add flour to it in two to three batches and fold to a lump less smooth batter.

 This batter should not be runny , will be little thick . Now transfer the batter in greased and dusted bundt pan , tap the mold to evacuate any air bubble formed. 

Now bake it at 180 degree C in a preheated oven for 35-40 mins to till skewer or knife inserted in it comes out clean.

Let it cool for 10-15 mins in pan then demold on a wire rack and let it cool completely.

Your super delicious cake is ready to be served. 

Either serve it as it is or pour some ganache over it. It will taste divine in either way.

Choice of dry fruits is completely yours, you can use cashews, pistachios, cranberries, prunes or whatever you like. If you don't have bundt pand then go for any pan you have, but then baking time may vary so keep an eye on it after 30 mins of baking and keep checking.

Never over mix the batter after adding wet and dry ingredients together. 

Always let cake to become warm before de molding other wise it will not come out clean if it's too hot . 

It's a never fail recipe as I made it many time and it turned out perfect every time. 

So enjoy this rich palatable cake on any occasion and don't forget to share your feedback with me. Your comments and suggestions are precious, they meant a lot.

Happy cooking....

VEG FONDANT

Hello everyone

First of all I would like to say sorry for claiming my last post as my 100th post. It happened just by a minor mistake but now I really came with a very special recipe to make my 100th post really special. Few days back I celebrated my son's b'day, he demanded for a minion and clock cake for that special day. So I thought why not to give a try to fondant one this time but the main problem was I generally avoid eggs and non veg items to include in my bakery stuffs. Then after searching a lot on internet I got  few really good tips to go for veg fondant and finally I succeeded in making some for my kids b'day cake. As still I have to go long way to get expertise in playing with fondant but till then gave a satisfactory novice try to my cakes. 

Fondant decorations always fascinate not only kids but elders too. As it provide lots of possibilities to be creative😊😊 so lets be a part of my celebration.

As this is going to be 100th post of my blog so what's better than sharing some thing sweet stapled with sweet memories. 

Stepwise recipe is given below, do try and let me know how's it turned for you.

VEG FONDANT

Serve: enough for covering 2 medium size cakes

Time: 30 mins

Ingredients 

1/4 cup + 2 tbsp full fat milk or cream 

1 1/2 tbsp glycerin

1/2 cup light corn syrup

7-8 cup icing sugar( confectioners sugar)

1/4 cup +1 tbsp butter or vegetable shortening 

1 tsp vanilla powder or colour less liquid

2 tbsp agar agar flakes or powder( preferably powder)

Method:

First of all soak agar agar in 1/4 cup milk or cream for atleast 10-15 mins to bloom.

Then cook the mixture at minimum possible flame, stirring constantly till agar agar is completely dissolved. 

If you are using flakes then you may need little more milk to make it completely dissolve, as I did. Add 1 tbsp at a time but not more than 2 tbsp in whole. Here I will suggest to use powder agar agar for better result as flakes sometimes leave some traces behind, which may spoil your final outcome.

Now when it is completely dissolved and become a smooth lump then switch off the flame and quickly add 1/4 cup butter, glycerine, corn syrup and vanilla powder or clear liquid vanilla. Mix together well. Now add confectioners sugar, one cup at a time and keep mixing. Once you see now it's not absorbing more sugar then knead it with your hands and if needed add some more sugar till you get nice soft clay like elastic dough. 

Don't add too much sugar as it will firm on storing. I used nearly 7 1/2 cup sugar . If it is sticking to your hands while kneading  then apply some butter to your hand then knead. If you can make a long rope of dough without breaking then your dough is ready.

You can use gel food colors at this time , add and knead well to incorporate colour uniformly. Divide the fondant in as many parts you want to colour and after mixing and kneading colors , keep them wrapped in different cling films to avoid staining. 

Now wrap it in a cling film or any plastic wrap and keep in fridge for 2-3 hrs then take it out and again knead well. Now it's ready to be used.

If you are not using it instantly then again wrap it properly and keep in fridge. It will remain good for months. All you have to do is, keep the fondant out of fridge for atleast 3-4 hrs before using ,to bring it to room temperature. Every time knead it well then use, for best results. 

For rolling fondant sprinkle some corn flour or sugar powder to avoid sticking. You can also apply some vegetable oil on the surface and rolling pin to avoid sticking.

If you are using cream then may be you don't need extra 1 tbsp of butter. Always add sugar in batches and keep kneading to know how much exactly needed . As amount of sugar depend on many factors like whether you are using milk,cream or water and quality of sugar also affects. If using cream then you will need less sugar than using milk. So always have some extra as may be you need it.

For more bright white color use vegetable shortening instead of butter.

Most important, always use store bought confectioners sugars or making fondant other wise you will end up with grainy texture which you will never want. 

I tried to clarify all the doubts and precautions but if you still have any queries then please let me know, will try to explain at my best.

So try this lovely recipe and please your kids and pals with your creativity.

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

NO BUTTER EGGLESS CHOCOLATE CUP CAKES

Hello everyone

Cakes and cookies are always fascinating not only kids but elders too and specially chocolate one. Chocolate flavour is one of the most liked flavour in the whole world. Every second kid demand chocolate flavour whether he is asking for cake ,ice cream ,cookies or milk. Every where they fall for chocolate one and my lil fussy eater is also falls in the same category. For him I always have to go for chocolate flavour stuffs😃. So I planned to make some chocolaty surprise for kids on this republic day , but a cake in whole can't be finished by them and I was not in mood of indulging any more calories. Finally  I tried chocolate cupcakes and it turned out so soft and moist that he loved it too much( even I too goblled one whole cup cake beside ignoring calories 😜) .

It's step wise recipe is given below, do try and let me know too, how's it turned out for you😊

NO BUTTER EGGLESS CHOCOLATE CUPCAKES

Serves: 9 medium cup cakes

Time: 25 mins

Ingredients 

3/4 cup all purpose flour or chapatti flour , I used later one

2 tsp corn flour

1/4 tsp baking soda

1 tsp baking powder

2 pinches salt

1/4 cup cocoa powder

1/2 cup sugar, I used little less

1/2 tsp vanilla essence

3 tbsp oil

1/2 cup milk

Method:

First of all mix all dry ingredients together except sugar. Sieve flour mix to ensure even mixing. Keep aside for later use. Now add sugar in milk and mix till sugar dissolves. 

Add oil and vanilla essence to milk and mix well. Now mix dry and wet ingredients together and fold to get a smooth lump less batter. 

Pour batter in cupcake molds lined with cupcake liners. Fill molds up to 2/3 height only as it will rise on baking. 

Now bake for 15 mins in a pre heated oven at 180degree C. Keep an eye on it after 12 mins as different oven takes different time for baking. Mine took exact 15 mins . Time may vary from 12 to 20 mins so keep checking for doneness . Insert a tooth pick or skewer in middle of cupcake , if it comes out clean then it's done other wise bake a little more😊😊.

Let it cool and serve to your lil munchkins they will sure gonna love it and ask for more. Even you too can't resist yourself from gobbling one or two of these. Either have these as it is or decorate as per your choice, in both ways it will be droolicious. I made it on republic day so decorated in tricolor with home made veg fondant 😊.This is a perfect picnic or tiffin snack. Have it with a cup of tea or serve in evening snack to kids. 

Hope you will like this kids friendly recipe and definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...

SESAME SEEEDS JAGGERY SPICED BANANA WALNUT LOAF

Hello everyone 

My sweet tooth daughter always used to ask why healthy stuffs are not yummy and what we like to eat are always comes under unhealthy category 😕😕. Actually my whole family is sweet tooth and also having great tendency to get fat too easily😭 , so to avoid extra calories in our diet we have to make a reasonable distance with sugary and fatty stuffs😰. 

But this is also like a boon too me, so that I can experiment with healthy stuffs and turn them to interesting healthy cum yummy dishes. I made this on the occasion of makar sankranti that's why added sesame seeds to it and it was total worth , just created an awesome combination of rustic memories in a new look.

This cake is the best example of taste with health. I used all healthy alternatives to usual ingredients of a cake, which lead to this super yummy healthy sweet treat. Now no need to take just one bite of your sweet crush to satisfy your craving. And the second best thing is , it's best and yummy way to use your over ripe bananas. Spices added in this cake,  boosted its flavor to another level. You can say it a perfect combo for your cup of tea. A happy dessert to health conscious fellows.

Step wise recipe is given below, hope you will enjoy this tasty, yummy and healthy treat. sure give it a try , you will never regret.

SESAME SEEDS JAGGERY SPICED BANANA WALNUT LOAF

Serves: 5-6

Time: 1: 15 hrs

Ingredients 

1 1/2 cup whole wheat flour/ all purpose flour 

2 big bananas, ripe

1/2 cup jaggery, grated

1/3 cup oil

1/2 cup thick yogurt( curd)

1/2 tsp baking soda

1 1/4 tsp baking powder

1/2 tsp cinnamon powder 

1/8 tsp salt

2 tbsp roasted sesame seeds ( black and white)

1 inch ginger, grated

1 tsp vanilla essence 

10-12 walnuts, roughly chopped 

Method:

First of all grease a loaf pan and dust it with some flour, keep it aside.

Mix well  flour, baking soda, baking powder, cinnamon powder, walnuts and salt together, keep it aside for later use.

Now mash bananas with a fork till they become a lump less puree. Add grated jaggery , vanilla essence and curd in it and mix well till jaggery gets dissolve. Now add grated ginger and oil , again mix well. 

Add flour mixture and fold it to make a lump less smooth batter. Finally add sesame seeds and fold in. Pour in greased loaf pan. Sprinkle some sesame seeds all over the batter.

 Bake in a preheated oven at 180degree C for 40 - 50 mins, or till tooth pick inserted in it comes out clean. Mine took 50 mins, so keep an eye on it after 45 mins as different oven take different time. Time also depends on baking pans, size and shape.

Let it cool for 5 mins then invert on a wire rack.

 Let it cool completely before slicing, to get neat slices.

Your super yummy and healthy cake slices are ready to go with your cup of tea.

Enjoy these guilt free scrumptious sweet treat any time. It's good for kids tiffin and mid meal hunger sprang.

You can use any spices and any dry fruits of your choice. But surely try this combo too as ginger , sesame seeds and cinnamon let this cake to another level.

You can increase or decrease the quantity of jaggery as per your taste and sweetness of bananas, but this one is for perfect sweetness😊.

You can also use any shape of baking pan, but then baking time may change, so be cautious while baking and keep checking in between.

Hope you all will definitely try this guilt free yummy loaf and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

EGGLESS SPARKLING SPRINKLES FOR CAKES AND COOKIES

Hello everyone

Today I have a very easy but interesting decoratives recipe for cakes and cookies. Who don't like cakes, cupcakes or cookies decorated with sparkling glittery sprinkles. Specially kids love to relish on decorated stuffs more than naked ones. But in market these decoratives are too expensive and generally available with eggs. So why not give it a try at home also, with easy available ingredients, eggless and in minimum time and effort. Today I am sharing glittery sparkling colored sugar sprinkles recipe, many more are coming in further days. Till then try and enjoy these super easy and attractive sprinkles at home and win your kids heart. Hope you all will definitely give it a try. 

Stepwise recipe is given below, do try and let me know how it turned out for you.

EGGLESS SPARKLING SPRINKLES FOR CAKES AND COOKIES

Yield: 2+ tbsp 

Time: 10 mins

Ingredients:

2 heaped tbsp fine granulated sugar

1/4 tsp edible liquid color ( your choice)

2 drops vanilla essence ( completely optional, I skipped)

Method:

Mix sugar, colour and essence well. 

Spread in thin layer on a baking tray lined with butter paper .

Now bake in a preheated oven at 180 degree C for 10 mins.

Now break all the lumps formed in sugar with oven mitt when it's still warm. Or you can also use rolling pin to separate sugar granules. But use light hands to avoid powdering your sprinkles. Once cooled , keep it in airtight containers.  I made six colors red, blue, green, yellow ,orange and purple by mixing red and blue colors. Your glittery sparkling sprinkles are ready to use. 

You can use any color of your choice or can also mix and match different colors to get different shades of your choice.

Try to use fine granules sugar, neither powdered ones nor too big granules, to get nice glittery texture.

Avoid adding too much of color, it may make lots of lumps and also ruin taste of sprinkles.

You can prepare these in bulk and store properly to use later whenever needed.

Now decorate your sweet treats with these sparkling beauties and see the eyes of your munchkins glittering with happiness. 

You can also use these on your puddings, ice creams or others sweet dishes to add extra attraction and crunchiness.

Hope you all will love this eggless sprinkle recipe and please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....