Eggless mango wheat cake

Mango cake is a delicious dessert to relish during summer season. I hate summers but love the fruits produced in his season. The king of fruits.. mango is here in full bloom and this mango cake appears to be a beautiful way to celebrate the fruit glory. Summer is all about mangoes something to celebrate all day everyday. They are juicy, plump and full of flavours when baked. Simple mango cake can be made at home with few ingredients in your pantry. My bakes are dark due to the dark brown colour of the organic country sugar. Cake and the mango glaze complement each other and taste delicious. kids love these cakes so do try them and enjoy!

⏲️PREP TIME : 45 minutes

⏲️COOK TIME : 10 minutes

⏲️ BAKE TIME : 45 minutes

🥮COURSE : Dessert

🍰CUISINE : International

🍴YIELD : 8 servings

INGREDIENTS REQUIRED :

Wheat flour – 150 gm

Mango chopped – 130gm

Baking soda – 1& 1/2 tsp

Baking powder – 1tsp

Coconut oil – 75 ml

Country sugar – 135 gm

Yogurt – 70gm

Vinegar – 1tbsp

Milk – 130ml

For mango glaze :

Mango chopped – 120 gm

Condensed milk – 3tsp

Water – 100 ml

METHOD :

Firstly sift the dry ingredients and set aside.

Chop mangoes and blend it to puree.

Take sugar in a bowl and pour the milk and whisk well until sugar dissolves.

Add in oil and whisk well.

Now add in yogurt and whisk again to mix well.

Add in the pureed mango and whisk well.

Add in the sifted dry ingredients.

Mix well by cut and fold method.

Finally mix vinegar and set aside for 10 minutes.

Later transfer the batter to a greased and lined baking pan.

Tap the pan and bake it in a preheated oven for 45 minutes at 160°c.

Bake until a took pick comes out clean .

When it is baked, let it cool down.

Preparing the glaze :

In a pan add the mango puree for glaze and stir well in low flame.

Add the condensed milk and give it a stir.

Add in a glass of water and mix well.

When it boils and thickens stop the flame.

Filter the thickened mango puree to remove lumps.

Allow it to cool down.

When the cake is completely cool down, pour the warm mango glaze over the cake using a spoon.

Pour the glaze around the sides of the cake .

Now the cake is done. Refrigerate it for 2 hours.

Later decorate with chocolate syrup or strawberry syrup or with some chopped fruits or nuts of your choice.

Now the mango cake is ready to serve.

NOTE :

You can use any fruit puree of your choice for the glaze.

You can replace condensed milk with white sugar.

Used 7″ round pan.

Cake appears dark due to the dark brown country sugar. You may use any sugar of your choice.

Used Hershey’s strawberry syrup to decorate on the mango glaze.

Carrot bundt cake (gluten free /eggfree /sugarfree )

Gluten free cakes are healthy version of cakes. These cakes are baked without maida or wheat . Here, I have used gluten free flours like bajra and ragi . Flax seed powder acts as a substitute for egg and carrots added for additional nutrients. I tried this cake with coconut sugar and it tasted like any other brown sugar cake . My family couldn’t make out that it was made of coconut sugar. For vegan version you may use coconut milk instead of milk . Spices like cinnamon and nutmeg gives this carrot cake a nice flavour. Do try this cake for your family and stay healthy. So lets get started with the making of gluten free cake .

⏲PREP TIME : 30 minutes

⏲BAKE TIME : 40 minutes

🍜CUISINE : International

🥘COURSE : Dessert

🍴YIELD : 12 servings

INGREDIENTS REQUIRED :

Bajra – 1/2 cup (my 1/2 cup – 125ml)

Ragi – 1/2 cup

Carrot scrappings – 1/2 cup

Milk – 1/2 cup

Vegetable oil – 1/2 cup

Vanilla extract – 1tsp

Cinnamon powder – 1/2 tsp

Nutmeg powder – 1/2 tsp

Flax seed powder – 2 tbsp

Coconut sugar – 3/4 cup

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

METHOD :

Sift all the dry ingredients and keep aside.

In a mixing bowl add milk and coconut sugar and whisk until sugar dissolves.

Add vanilla extract , oil and mix well.

Add flax seed powder then the carrot scrappings and whisk well.

To the mixture add in the sift dry ingredients and combine them by cut and fold method using a spatula.

Transfer the contents to a greased baking pan.

Tap the pan to remove air bubbles.

You can add nuts of your choice on top.

In a preheated oven bake at 180°c for 40 min until a tooth pick comes out clean.

NOTE :

I have used a bundt pan + cup cake pan.

Wheat Coconut cookies

Biscuits are universal snacks loved by everyone at home .when we were kids, we were fed with market bought biscuits, which are baked using margarine, maida and refined sugar . Every child learns to walk with a walker . From the time he or she walks, he learns to chew and bite biscuits in walker. So we were all raised with those biscuits. Now , we are all aware that refined sugar and maida are not good for health. I started baking healthy cakes and cookies using wheat and jaggery for my family and these are big hit in our house. So do try these yummy cookies which melts in mouth for your family and stay healthy. Happy baking!

⏲ PREP TIME : 2O minutes

⏲ BAKE TIME : 15 minutes

🥗 COURSE : Snacks

🥘 CUISINE : International

🍴 YIELD : 2 dozen

INGREDIENTS REQUIRED :

Wheat flour – 100 gm

Oats – 25 gm ( pulse it in mixer jar)

Milk powder – 2 tbsp

Jaggery powder – 115 gm

Desicated coconut – 50 gm + 20 gm( for coating)

Cardamom powder – 1 tsp

Butter – 80 gm

Milk – 2 tbsp ( if required )

Salt a pinch

METHOD :

In a bowl add butter and jaggery powder ( pulse jaggery to make it powder in mixer jar).

Cream them till fluffy and smooth.

Add in the wheat flour , powdered oats, milk powder , desicated coconut and cardamom powder.

Combine the flour using milk. Do not knead.

Press and make balls using palm.

Coat the balls with desicated coconut.

Preheat the oven at 180°c for 10 minutes.

Line the baking pan with parchment paper and arrange the cookies with 1 inch distance.

Bake the cookies at 150°c for 15 minutes .

Let the cookies cool down completely.

Transfer them to air tight container.

Later enjoy your cookies with tea !

NOTE :

Ensure all the ingredients are in room temperature before using.

Pulse jaggery or palm sugar or white sugar in mixer jar before using.

Measurements remain the same for any sugar.

Donot knead the dough.

Each oven differs so keep an eye on cookies when it is 10 minutes of baking.

Eggless Banana Muffins (gluten free)

Cakes are generally baked for celebration but now a days we bake everyday to make kids have healthy nutritious food prepared at home. Gluten free cakes are baked without wheat or maida. Baking with maida is very easy. Baking without eggs and without wheat or maida is really tricky. In the beginning I learnt the basic baking using maida and eggs. Later, I wanted to experiment this gluten free and eggfree cakes. So this recipe involves tapioca flour and finger millet which are very nutritious. I have used nendram banana which i had it in hand. Usually when banana skin becomes black , no one turns towards it. Over ripe bananas can be used only this way without wasting it. So , lets start with the recipe of making gluten free banana muffins .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 40 minutes

🥘CUISINE : International

🍜COURSE : Gluten free dessert

🍴YIELD : 9 SERVINGS

INGREDIENTS REQUIRED :

Finger millet ( ragi) flour – 100 gm

Tapioca flour – 50 gm

Banana – 2 (big)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 60 ml +2 tbsp

Dates pitted – 15

Vanilla essence – 1 tsp

Honey – 2 tbsp

Milk – 1/2 cup (125 ml)

METHOD :

Sift all the dry ingredients like ragi, tapioca flour, baking powder, baking soda together 3 times and keep it aside.

Mash the bananas in a bowl ,using fork.

In a mixer jar add pitted dates ,bananas, oil, vanilla essence, honey and grind them to a smooth batter.

You can even use milk mentioned above to grind it.

Transfer the ground paste to a bowl and add the dry ingredients to the bowl and mix by cut and fold method using spatula.

Now add in the milk and mix them well.

Let the batter be in pouring consistency.

Place the cup cake liners in the cup cake pan and fill them with the batter and tap the pan to remove air bubbles.

Add nuts or chocochips on top .

In a preheated oven bake the muffins at 180°c for 40 minutes or until a toothpick comes out clean.

NOTE :

You can even soak the pitted dates in milk for 1/2 an hour to 1 hour and grind it with same milk.

Preheat the oven is always 10 minutes at the given temperature of baking so here, preheat at 180°c for 10 minutes then place the baking tray into the oven for baking.

Eggless Orange wheat cake

Baking is an art! It gives me great satisfaction! When I started baking, I wanted to avoid refined maida, sugar, colours and chemicals. At first, I was sceptical but now using brown ingredients like wheat, jaggery , dates, and millets give me great happiness when my family loves it. I generally prefer baking with fresh fruits and vegetables available in my refrigerator compartment. Oranges are full of vitamin-c which are the best addition to this cake. This cake is loaded with nutrients and very good for kids evening snack. The colour of orange makes the cake more attractive. I admire cakes a lot. So, I don’t feel like cutting them. But then I did sliced into it and fell in love even more. Do try this cake and enjoy the cake with your family. Lets get started with the making of orange cake. Happy baking!

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 30 minutes

🍜CUISINE : American

🥘COURSE : Dessert

🍴YIELD : 10 Servings

INGREDIENTS REQUIRED :

Wheat – 1 cup ( my 1 cup =250 ml )

Orange juice – 1/2 cup

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Vegetable oil – 1/4 cup

Palm/ brown sugar – 1/2 cup

Orange zest – 1 tbsp

Milk – 3 tbsp

Salt – a pinch

Tutty fruity for garnish

METHOD :

Sift the dry ingredients like wheat, baking soda, baking powder and salt.

Sift 3 times. (Very important)

Keep it aside.

In a large mixing bowl, add oil and sugar mix well using a whisk.

Now add orange juice to it and mix until sugar dissolves.

To the wet mixture add the dry ingredients little by little .

Mix by cut and fold method using a spatula.

Add the Orange zest and milk, mix well.

Transfer the batter to a lined baking pan.

Tap to release the air bubbles.( important step )

Throw the wheat coated tutty fruity on top of the batter.

In a preheated oven bake it for 30 minutes at 180°c until a tooth pick comes out clean.

NOTE :

Do not over mix.

Ensure that all ingredients are in room temperature.

I have used round 7 inches pan.

Always preheat the oven for 10 minutes before baking at same temperature mentioned to bake.

For microwave convection, preheat the oven at 160°c for 10 min and bake for 25 min until it passes tooth pick test.

You can bake in pressure cooker too by keeping cooker on medium flame .

Put some sand or salt in it, place a metallic stand on it.

Now close the lid without gasket and whistle.

After 10 minutes, open lid place baking pan on metallic stand and close the lid.

Bake for 30 minutes in medium flame.