Eggless Oats Wholewheat Flour Mawa Paneer Malai Cake 

Eggless oats whole wheat flour mawa/milk solid paneer/cottage cheese malai/milk topping cake.
What are you planning to make this Diwali? Some mawa or khoya paneer sweets? We make these in every festival. Why not make a cake with these ingredients. A very delicious soft tea cake.

You can serve it with tea, coffee or a glass of milk.

Cake is made of whole wheat flour and oats. Better than refined flour cake. A very healthy, delicious and soft cake. You can give it in your kid’s tiffin.
Our this week’s 114th #Foodiemonday bloghop theme is Diwali.

Wishing everyone a very happy and prosperous Diwali in advance.

This cake is made of paneer or cottage cheese, mawa or milk solid, oats and whole wheat flour and its cardamom and cinnamon flavoured. You can use any flavour of your choice like vanilla or any fruit flavour. I have used malai or milk topping in it but if you like you can also use ghee/clarified butter or butter or olive oil or any flavourless oil.

I have used tutti frutti and shredded almond and pistachio. You can use any dry fruits or choco chips if you like.

Recipe 

Whole Wheat flour – 1 cup

Ground oats – 1/2 cup

Powdered sugar – 1 cup

Milk topping or malai – 1/2 cup

Mawa/khoya or milk solid  – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cardamom powder – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Tutti frutti or dry fruits or choco chips – 1/2 cup

Shredded almond and pistachio to garnish

Method

Preheat the oven at 180°.

Grease a cake tin with oil or butter. Dust with flour. And keep aside.

Grind the oats into fine powder.

Mix vinegar and milk. Stir well and keep aside.

Blend paneer or cottage cheese and khoya or milk solid. Make a smooth mixture.

In a bowl mix whole wheat flour, ground oats, cardamom powder, cinnamon powder, baking powder and soda.

In a large bowl mix powdered sugar and vinegar mixed milk. Whisk well.

Add paneer and mawa mixture. Whisk again.

Now add the milk topping or malai. Mix well. Don’t over beat.

Add dry ingredients gradually. Mix well. Make a lump free smooth batter.

Mix the tutti frutti in it. You can also use choco chips or any dry fruits of your choice.

Pour the mixture into greased and flour dusted cake tin. Tap the cake tin gently.

Sprinkle shredded almond and pistachio. Place cherry over it.

Bake in the preheated oven at 180° for 35 – 40 minutes. Or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean. Your cake is ready.

Let it cool down completely.

Slice and serve with tea, coffee or a glass of milk.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Gluten Free Dairy Free Lemon Glazed Water Chestnut Gulkand Cake 


Dairy free gluten free eggless gulkand flavoured water chestnut flour or singhara atta cake.

Yes its gluten free and dairy free yet taste is heavenly. Topped with lemon glaze, desiccated coconut and sugar coated fennel seeds. Gulkand, water chestnut flour, coconut, cardamom and tutti frutti make this cake super yummy and soft.

Gulkand or rose petal jam is not only delicious but it has cooling properties so its treat all heat related problems.

Its rich in antioxidants, keeps our metabolism healthy, act as a energy booster and helps to reduce acidity and stomach heat.

Water chestnut flour or singhara flour/atta is normally consumed during fasting. It is a good source of energy. This flour/atta is gluten free and very good for overall health.
It is rich in protein, carbohydrate, fiber, vitamins and minerals. It provides many essential nutrients too.
According to Ayurveda it contains more mineral compared to buffalo milk. It is used in Ayurveda to cure various diseases.

Gulkand or rose petal jam, cardamom, lemon, coconut milk and tutti frutti made this cake divine.

Recipe 


Water chestnut flour or singhara atta – 1 & 1/2 cup +1 tablespoon

Desiccated coconut – 1/4 cup

Powdered sugar – 1 cup

Coconut milk – 1 cup

Lemon juice – 1 tablespoon

Gulkand – 1/4 cup

Tutti frutti – 1/2 cup

Cardamom – 1 teaspoon

Oil – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds – 2 tablespoon

For glaze 


Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Sugar coated fennel seeds, desiccated coconut and cherry for topping

Method 


Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with water chestnut flour.

Mix 1 tablespoon water chestnut flour and tutti frutti to avoid sinking in the bottom.

In a bowl mix water chestnut flour or singhara atta, desiccated coconut, cardamom powder, baking powder and soda.

In a large bowl whisk powdered sugar, coconut milk, lemon juice, lemon zest and oil. Beat till sugar dissolved.

Add all the dry ingredients gradually. Mix well to make a lump free batter.

Add gulkand or rose petal jam and mix.

Fold in flour mixed tutti frutti and sugar coated fennel seeds in the batter. But these are optional if you want you can omit these. Use dry fruits of your choice.

Pour the mixture into the greased and flour dusted cake tin.

Bake in preheated oven at 180° for 35 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time. So check after 30 minutes. Insert a toothpick in the middle if it comes out clean your cake is done.

Let the cake cool down completely.

For glaze whisk lemon juice, powdered sugar and lemon zest. Whisk till smooth.

Spread lemon glaze all over the cake.

Spread desiccated coconut over it.

Top with sugar coated fennel seeds and cherry.

Slice and enjoy the lemon coconut mixed heavenly taste.

Happy baking!!

Note –

1. If you want you can add little food colour in the batter.

2. If you have problems with colour you can omit tutti frutti and sugar coated fennel seeds. Use dry fruits of your choice instead of these.

 

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Eggless Lemon Chocolate Marble Cake 


Eggless lemon chocolate marble cake.

Soft and delicious cake made with two different batter. You will love the chocolate and lemon mixed taste. If you like you can also make two different cakes.

You can get the lemon cake recipe here

Posting this recipe for  Shhhhh cooking secretly challenge.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This month I have paired with Poornima Porchelvan for baking theme. Poornima is a wonderful blogger who blog at Poornima Cook book. Check out delicious recipes on her blog.

Poornima has gave me two of my favourite ingredients, lemon and chocolate. Thanks Poornima for these lovely ingredients.

I have made this marble cake with these two ingredients. Lemon and chocolate mixed flavour makes it superbly delicious.

Really happy with the texture, it is super soft.

I have made two completely different batter for this cake.

I have used refined flour in it but you can make with whole wheat flour or you can use half whole wheat flour and half refined flour.

Recipe 


For lemon batter 


Powdered sugar – 3/4 cup

Milk  – 1 cup room temperature

All purpose flour – 1 and 1/2 cup

Baking powder  – 1/2 teaspoon

Baking soda  – 1/2 teaspoon

Oil – 3 tablespoon

Lemon juice  – 1 tablespoon

Lemon zest  – 1 teaspoon

 

 

For chocolate batter 

 

Refined flour – 1&1/2 cup

Powdered sugar- 1 cup

Oil – 1/2 cup

Milk – 3/4 cup

Vinegar – 1 tablespoon

Cocoa powder- 2 tbsp

Soda – 1/2 tsp

Baking powder- 1/2 tsp

Vanilla essence – 1 tsp

 

 

 

 

Method 



Preheat the oven at 180° for 10 minutes.

Grease a cake tin and dust with flour. Remove the excess flour.
Lemon batter 

Sieve flour, baking powder and soda.

In a large bowl mix sugar and milk. Milk should be at room temperature.

When sugar dissolves add 3 tablespoon oil and beat well.

Add flour mixture gradually in it. Mix and make a smooth batter.

Now add lemon juice and lemon zest. Mix well.

Keep it aside.

Chocolate batter – 

Mix vinegar with milk. Keep aside. Milk should be at room temperature.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a large bowl whisk oil and sugar. I have used rice bran oil you can use olive oil or any flavourless oil.

Add vinegar mixed milk and whisk again.

Add vanilla essence and mix well.

Now add the dry ingredients gradually in it. Mix everything and make a smooth lump free batter.

Take 2 separate spoons for both the batter.

In greased and flour dusted cake tin pour a spoon full chocolate and lemon cake mixture alternately.

When all the both cake mixture used up, tap the bottom of the tin gently to remove the air bubbles. Fill the cake tin 3/4 because cake will rises well.

With a knife or skewer swirl the mixture in the tin few times to give the cake a marble effect.

Bake in preheated oven at 180° for 40 – 45 minutes or until the toothpick comes out clean.

Let the cake cool down completely.

Slice and serve the beautiful and delicious cake with your tea, coffee or a glass of milk.

Enjoy……

Happy baking 😊
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Almond Cinnamon Loaf Cake 


Eggless almond cinnamon loaf cake. 

A perfect accompany for your evening tea. This cinnamon flavoured cake is easy to make and super yummy. 

You will love it’s soft and moist texture. 

I have made this cake with half whole wheat flour and half refined flour. You can use only whole wheat flour or only refined flour too. 

You can add any dry fruits of your choice. Instead of shredded almond you can sprinkle cashew, tutti frutti, raisin or cherry or whatever you like to make your cake beautiful.

Recipe 


Wholewheat flour – 1/2 cup 

Refined flour – 1/2 cup 

Milk powder – 1/2 cup 

Cinnamon powder – 1 teaspoon 

Chopped pistachio and almond – 2 tablespoon +to sprinkle 

Almond – 1/3 cup 

Powdered sugar – 1 /2 cup 

Baking soda – 1/2 teaspoon 

Baking powder – 1/2 teaspoon 

Milk – 3/4 cup 

Vinegar – 2 teaspoon 

Oil or butter – 1/4 cup 

Method 



Grease a loaf pan and dust with some flour. 

Preheat the oven at 180°.

Grind the almonds into fine powder. 

In a bowl mix whole wheat flour, refined flour, almond powder, milk powder, cinnamon powder, baking powder and soda. Mix well. You can use only whole wheat flour or only refined flour too if you like. 

Mix vinegar with room temperature milk and keep aside. 
In a large bowl mix powdered sugar and oil or butter. You can use brown sugar too instead of powdered sugar. Beat well. Add vinegar mixed milk and beat till the sugar dissolved completely. 

Now add all the dry ingredients. Mix and make a lump free batter. Add more milk if required. 

Use everything at room temperature. 

Fold in chopped almond and pistachio.

Pour the mixture into greased and flour dusted loaf pan. Tap the pan gently. 

Bake in preheated oven at 180° for 30-40 minutes. Or until the toothpick comes out clean. 

Every oven takes different time so check with a toothpick after 30 minutes. Insert a toothpick in the middle. If it comes out clean its done. 

Let the cake cool down. 

Slice and serve with a glass of milk or enjoy with your tea or coffee.

I would love to hear from you. Please share your thoughts and suggestions in comment. 

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Chocolate Cake With Orange Crunch And Glaze 


Eggless chocolate cake with orange crunch and glaze.

A superbly delicious chocolate cake topped with orange flavoured crunch and orange glaze. Gorgeous isn’t it 😀

I love the mixed flavour of orange and chocolate. I have already shared chocolate filled orange muffins. Get the recipe here 👇

Orange muffins 

This eggless chocolate cake is all-time favourite amongst my family and friends. very easy to make yet yummy, soft and moist. You can enjoy this without any frosting, crunch or glaze. I have adopted this chocolate cake recipe from Zee Bangla Rannaghar.

Our this week’s 79th  #Foodiemonday bloghop theme is #Valentine. So giving some gorgeous look to the chocolate cake with some delicious ingredients like oranges, almonds and orange cream cookies etc.

Yes I have used these orange cream cookies to make the crunch. And the taste is awesome.

Normally Graham Crackers are used to make the crunch. But its not available here. You can use any cookies or biscuits for the crunch. If you don’t have these orange cream cookies use any digestive biscuits. Just check the sweetness and add little more if require.

I have used 1 tablespoon unsalted butter to add some moisture but you can omit it.

Glaze is made of orange juice, zest and powdered sugar. I have used little orange food colour. If you are making it for kids you can make it without colour too. I have added to beautify the cake for this Valentine special event 😁

Recipe 


For the crunch
Orange cream cookies – 1 cup crushed

Almonds – 1/2 cup

Orange zest – 1 teaspoon

Sugar – 1/4 cup

Unsalted butter – 1 tablespoon

For the cake 


Refined flour/maida – 1 & 1/2 cup

Powered sugar – 1 cup

Oil – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking soda – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Vanilla essence – 1 teaspoon

For the glaze
Powered sugar – 1/2 cup

Freshly squeezed orange juice – 2 tablespoon

Orange zest – 1/2 teaspoon

Orange food colour – a pinch, optional

Method

Dry roast the almonds until its change it’s colour and becomes fragrant. Let it cool down.

Blend or grind the almonds with sugar and orange cookies.

Take out the mixture in a bowl. Mix orange zest and butter in it. I have used butter to get some moisture in the mixture. You can omit it if you like.

Mix everything well.

Grease a baking pan and dust with flour. If you are using nonstick pan, just lightly grease the pan.

Spread the crunch mixture on the bottom of the pan and wall too. Press with your fingers to set well. Keep the pan aside.

Preheat the oven at 180° for 10 minutes.

Mix vinegar in lukewarm milk and keep aside.

In a bowl sift together flour, baking powder, soda and cocoa powder.

In a bowl whisk together oil and sugar. I have used rice bran oil but you can use olive oil or any white oil.  Add vinegar mixed milk in the  oil sugar mixture. Whisk again.

Add vanilla essence. Mix well. Then gradually mix the dry ingredients. Mix everything and make a smooth lump free batter.

Now pour in the prepared cake tin. Bake for 30 – 40 minutes or till the toothpick comes out clean. Check once after 30 minutes. Time depends on the oven.

Take out the cake from the pan when slightly warm. Place on a plate upside down.

Let it cool down completely.

In the meantime prepare the glaze. In a bowl mix powered sugar, grated orange zest, orange food colour and orange juice. Beat well until smooth.

Pour the mixture over upside down cake.

Garnish with orange slices and Choco chips.

Slice and enjoy …….

Happy baking 🙂

Gluten Free Double Chocolate Black Rice Cake 

 

 

 

Gluten free eggless double chocolate black rice cake.

A very healthy and delicious eggless cake with a nutty taste of black rice.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

Black rice is healthier than the good old white. Black rice, an Asian staple that’s always been part of northeastern cooking in India, is making a huge comeback and so is the nutty-flavoured red rice

Black rice is gluten-free, gut-friendly, a natural cleanser and heart-savvy. The Asian basic, also called Chakhao in Manipur, is popping up at supermarts all over the world as the super-food to get hold of. The bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant anthocyanin found in any known food. “Black rice is lower in calories but higher in protein content as compared to brown, red or white rice. Its antioxidant content is almost six times higher than other varieties of rice,” confirms Dr Kaur

Source –  Supriya Sharma

And the cake is soft and moist. You will love the nutty taste of black rice. If you don’t have black rice you can make the cake with white rice too.

 

 

 

Recipe 


Black rice flour – 1 cup

Oats powder – 1/2 cup

Almond powder – 1/4 cup

Grated dark chocolate – 1/4 cup

Powered sugar – 1 cup + 1 & 1/2 tablespoon

Oil or butter – 1/2 cup

Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Vanilla – 1 teaspoon

 

 

 

Method 


For black rice flour wash and soak the black rice overnight. Next day spread the rice on a piece of cloth to sun dry. When the rice dried up completely grind them to a fine powder. You can use white rice too.

For almond powder dry grind the almonds with it’s skin.

Preheat the oven at 180°. Grease a baking pan and dust with flour.

Mix vinegar with milk and keep aside.

In a bowl sieve rice flour, oats powder, almond powder, baking powder, soda and cocoa powder.

In a large bowl mix oil or butter and powdered sugar. I have used oil. Beat well.

Add vinegar mixed milk and vanilla. Mix well.

Add all the dry ingredients gradually. Mix well and fold grated chocolate in the batter.

Pour the mixture in a greased flour dusted cake pan. Tap gently.

Bake in preheated oven at 180° for 30 – 40 minutes or until the toothpick comes out clean.

Every oven takes different time so check after 30 minutes.

Cake will be soft, so don’t try to slice when hot, it may be crumbled. Let the cake cool down completely before slicing.

Enjoy the soft, moist and delicious cake with tea or coffee.