Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

When life gives you lemons, make lemonade or make lemon cake 😊

 

psx_20180917_0748031220740563.jpg

Gluten free lemon cherry loaf cake with Soyabean flour and oats.
A delicious eggless cake with the mixed flavour of lemon, cherry and coconut. Cake is super soft and moist.
Not only delicious but you will love it’s colourful look when slicing.

Planning to make this cake with Soyabean flour. My Pineapple cupcakes with Soyabean flour was a super hit among my family and friends. Loved the texture of Soyabean flour cake. It was super soft and delicious.
When our bloghop member Sasmita suggested this week’s 162 #Foodiemonday bloghop theme #lemonAffair, I immediately made this cake and very happy with the taste.

I have mentioned all the health benefits of Soyabean flour in pineapple cupcake post. So no more health, today I am talking only about taste. Yes no doubt Soyabean is protein rich and nutritious. It will make your cake more delicious, soft and moist than any other flour.

You will also love the taste of cherries in this cake.
There is something about cherries that makes us want to associate it with all things sweet and decadent. When they are not sitting pretty on top of cakes, they are one of the main ingredients in desserts. Sweet, tarty and ever-so delightful, cherries enjoy a massive following across the globe. But did you know that if consumed in the right way, cherries could also prove to be a treasure trove of health benefits? Montmorency cherries, a variety of sour cherry produced in France and Canada, are packed with anti-inflammatory compounds. This bright red variant of cherry is said to be ten times more effective in healing pain than popular pain relievers available in market. The yellow and red ones (particularly sour in taste) are loaded with vitamin C. Cherries also contain significant amounts of melatonin, a unique chemical that can promote sound sleep. Cherries are also extremely high in heart-healthy potassium that regulates heart rate and blood pressure . Not just that, the ruby red delight has anti diabetic properties too. Yes, you heard us! This dessert staple, packs in antioxidants and compounds that could help manage blood sugar levels too.
Source

So try it and enjoy the lip-smacking taste of this cake. You will love the mixed flavour and taste of lemon, cherry and coconut.
I have used lemon glaze and sprinkle desiccated coconut over it. But its optional. You can serve it as a tea cake without any topping.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Lemon juice – 1 tablespoon

Lemon zest – 1/2 teaspoon

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Olive oil – 1/2 cup

Vanilla essence – 1 teaspoon

Cherry juice – 1/2 cup or as require

Cherry – 1 cup, pitted and chopped

For lemon glaze

Lemon juice – 1 tablespoon

Powdered sugar – 1/4 cup

Lemon zest – 1/2 teaspoon

Desiccated coconut to sprinkle

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease a baking pan with olive oil and dust with soyabean flour.

3. In a bowl sift Soyabean flour, oats powder, cornflour, baking powder and soda.

4. In a large bowl mix condensed milk, olive oil, lemon juice, lemon zest, vanilla essence and 1/4 cup cherry juice. If you are using canned cherry use the syrup.

5. Whisk everything well.

6. Now add the dry ingredients gradually. Mix well.

7. Add remaining cherry juice and make a lump free smooth batter. Don’t overeat.

8. Pour the batter in greased and flour dusted cake tin.

9. Bake in preheated oven for 30 – 40 minutes or until toothpick comes out clean.

10. 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.

11. Let it cool down completely.

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

13. Spread lemon glaze over the cake and sprinkle desiccated coconut.

14. Slice and serve.
Enjoy the heavenly taste.

Notes

1. You can also make this cake with refined flour or whole wheat flour.

2. I have used canned cherry but if you have fresh cherry, you can use it.

3. I made it in a loaf pan, you can make it in round or any other cake pan.

4. Lemon glaze is optional. You can make it without glaze and enjoy as a tea cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on
Twitter

Instagram

Google plus

Eggless Gluten Free Chocolate Chiffon Cake

Eggless gluten free chocolate chiffon cake.
A cake made with sorghum flour or jowar atta. Soft, moist, light, airy and chocolaty cake. You don’t need to separate egg yolks and whisk. Its very easy to make.

I have used sorghum or jowar flour in it. And very happy with the taste.
Sorghum, an ancient cereal grain that’s a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity. New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefits that make it a worthy addition to any diet.
Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.
Source

Our this week’s 143 #Foodiemonday bloghop theme is millet. And my contribution is this eggless gluten free sorghum flour chocolate chiffon cake.

Recipe

Sorghum or jowar flour – 1 cup

Oats powder – 1/2 cup

Cornflour – 2 tablespoon

Cocoa powder – 2 tablespoon

Baking powder – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Milk – 3/4 cup at room temperature

Warm milk – 1/4 cup

Instant coffee – 2 teaspoon

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Powdered sugar to sprinkle, optional

Method

1. Preheat the oven at 180°.

2. Grease a baking pan and dust with sorghum flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk. Milk should be at room temperature.

4. Whisk 2 teaspoon coffee in 1/4 cup warm milk and keep aside.

5. In a bowl sieve sorghum flour, oats powder, cornflour, baking powder, soda and cocoa powder.

6. In a large bowl whisk powdered sugar, oil and vinegar mixed milk.

7. Add coffee mixed milk and vanilla essence. Whisk again.

8. Now add all the dry ingredients gradually and mix well. Make a lump free smooth batter.

9. Pour the batter into the greased and flour dusted baking pan. Tap the pan gently.

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

Every oven take different time so check after 30 minutes. Insert a toothpick in the middle, if it comes out clean its done. If not bake for few minutes more.

11. Let the cake cool down.
Sprinkle powdered sugar over it. This step is optional. Cake will be delicious without it too.

12.Slice and serve. Or enjoy the soft delicious chocolate chiffon cake with ice cream.

Notes

1. You can frost the cake if you like.

2. You can use all purpose flour or whole wheat flour instead of sorghum flour.

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

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Gluten Free Mocha Coffee Cake With Coffee Glaze / Soyabean Flour Cake

Gluten free mocha coffee cake with coffee glaze.

Eggless and butter less super soft and moist cake made with soyabean flour.
If you like coffee and chocolate flavour then this cake is perfect for you. I am sure you will love the coffee chocolate mixed flavour.

I love the soft texture of the cake made of soyabean flour. So I was planning to make a chocolate cake with this protein rich flour.
And when our this week’s bloghop members decided the theme coffee. I have mixed coffee flavour with my chocolate cake. And I am very happy with the taste. Its really super yumm.

Sending this post to the 140 #Foodiemonday bloghop #Coffee theme.
And here is a soft delicious gluten free high protein coffee and chocolate flavoured cake.

You can also enjoy it without glaze. It will be a perfect cake to accompany your tea or coffee.
I have used walnut in the cake and glaze. If you don’t like walnut you can omit it. Or you can use any other nuts of your choice. Or make it without nuts. Cake will be yummy without any nuts. I love it’s strong coffee flavour.
If you don’t have soyabean flour you can use all purpose flour or whole wheat flour or mix of both flour.

Recipe

Soyabean flour – 1 cup

Oats powder – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1 /2 teaspoon

Cocoa powder – 2 tablespoon

Instant coffee powder – 2 tablespoon

Milk – 3/4 cup + 1/4 cup

Vinegar – 1 tablespoon

Powdered sugar – 1 cup

Oil – 1/2 cup

Vanilla essence – 1 teaspoon

Chopped walnut – 1/2 cup

For coffee glaze

Powdered sugar – 1/2 cup

Instant coffee powder – 2 teaspoon

Warm water – 2 tablespoon

For garnishing

Chopped walnut – 1/4 cup

Cherry – 1, optional

Method

1. Preheat the oven at 175° for 10 minutes.

2. Grease a cake pan and dust with flour. Or line with parchment paper.

3. Mix 1 tablespoon vinegar in 3/4 cup milk and keep aside. Milk should be at room temperature.

4. Mix 2 tablespoon coffee powder in 1/4 cup warm milk.

5. In a bowl sieve soyabean flour, oats powder, baking powder, soda and cocoa powder.

6. In a large bowl mix powdered sugar, oil and vinegar mixed milk. Whisk well. Add coffee mixed milk and vanilla essence. Whisk again.

7. Now add dry ingredients gradually. Mix well. Don’t over beat. Make a lump free batter.

8. Fold in chopped walnut in the batter.

9. Pour the batter in greased cake tin. Tap the baking pan gently.

10. Bake in preheated oven at 175° for 30 – 35 minutes or until the toothpick comes out clean. To check insert a toothpick in the middle of the cake after 30 minutes.

11. Let the cake cool down.
When completely cooled invert the cake on a plate.

12. Dry roast 1/4 cup finely chopped walnut. Stir continuously. Roast till walnut starts to change colour and smell nice toasted aroma. Walnut shouldn’t be burnt. After roasting immediately transfer the roasted walnut on a plate.

13. Mix 2 teaspoon coffee powder with 2 tablespoon warm milk. Stir till coffee dissolve completely.

14. Mix 1/2 cup powdered sugar with it whisk well to make it smooth. You can add 1 – 2 teaspoon water if require to make it spreadable.

15. Spread it evenly over the cake.
Sprinkle roasted walnut pieces over it. Place a cherry in the middle.
Slice and serve. Or keep in refrigerator for 30 minutes to set.
Happy baking!!

Notes –

1. If you want you can make it with all purpose flour or whole wheat flour. Or mix of both flour.

2. If you don’t like walnut you can omit it. Cake will be delicious without walnut too.

3. You can use any nuts of your choice.

4. You can also make this cake without glaze.

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

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram

Google plus

Pineapple Cupcake / Gluten Free Cake / Protein Rich Cake / Soyabean Flour Cake

Eggless gluten free pineapple cupcake with soyabean flour.
You can call it a protein rich or high protein cake. A perfect protein diet for your kids and you both. Soyabean flour made the cake super soft.

Soyabean flour is a rich source of proteins, iron, B vitamins and calcium.
It is said that consuming soybean helps to reduce the risk of many health related problems. And it gives the cake a lovely texture, colour, taste and flavour. Taste is better than wheat flour. So not only yummy its also a healthy treat.

Consumption of Soy products every few days, like soy beans, tofu and soya milk among others, will ensure an adequate intake of protein.
Source – https://www.chefatlarge.in/health/top-10-sources-vegetarian-protein-58251/

Our this week’s 138th #Foodiemonday bloghop theme is #Pinapple.
My contribution is this pineapple cupcake.

Delicious soft cake with the taste of pineapple. Didn’t use wheat flour in it. Try this cake made with soyabean flour, oats and condensed milk and enjoy the heavenly taste. You will love the taste of pineapple chunks in it.

You can also make pineapple upside down cake with this batter.

 

DSC_1598.JPG

 

Soyabean flour tends to brown quickly so you have to make it at low heat. I have used vanilla essence in it but you can use pineapple essence. If you don’t have soyabean flour you can use any flour of your choice. I have used canned pineapple. If you have fresh pineapple you can use it.

 

 

Recipe

Soyabean flour – 1 cup

Oats – 1/2 cup

Cornflour – 2 tablespoon

Baking powder – 1 teaspoon

Baking soda – 1/2 teaspoon

Condensed milk – 1/2 cup + 2 tablespoon

Oil – 1/2 cup

Milk – 1/4 cup

Apple cider vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Pineapple juice – 1/4 cup + 2 tablespoon or as require

Chopped pineapple – 3/4 cup

Cherries as require

 

 

Method

1. Preheat the oven at 170° for 10 minutes.

2. Grease the cupcake or muffin moulds or line with cupcake liners.

3. Mix vinegar with milk and keep aside. You can use any gluten free vinegar or fruit vinegar. Milk should be room temperature.

4. Chop the pineapple into small pieces.

Cut the cherries into half.

5. Grind the oats into fine powder.

6. In a bowl sift soyabean flour, oats powder, cornflour, baking powder and soda.

7. In a large bowl beat condensed milk, vinegar mixed milk, and oil. Mix well and add vanilla essence.

8. Now add the dry ingredients gradually. At first mix half of the flour, mix and then add remaining flour.

9. Add pineapple juice as require to make a pourable batter. You can use fresh pineapple juice or if you are using canned pineapple like me use the syrup.

10. Don’t over beat. Mix well and make a lump free batter.
Fold in chopped pineapple.

11. Fill the cupcake or muffin moulds with this batter. Fill the moulds 3/4.
Tap the moulds gently. Place half cherry on every cupcakes. I have made 12 cupcakes and a small cake with remaining batter.

 

 

12. Bake in preheated oven at 170° for 20 minutes.
Insert a toothpick in one of the cupcake. If its comes out clean, cakes are ready.

13. If not bake again at 160° for 5 minutes or until the toothpick comes out clean.

14. Let the cupcakes cool down.
Enjoy delicious, soft, moist, high protein, gluten free cupcakes.
Happy baking!!

Notes

1. You can make this cupcakes with refined flour or maida or whole wheat flour if you want.

2. You can use butter instead of oil.

3. You can replace oats powder with any flour.

4. Soyabean flour tends to brown quickly so bake it at low heat.

5. You can use pineapple essence instead of vanilla.

6. You can also make a single cake with this batter.

7. If you want to use egg, omit 1/4 cup milk and vinegar and use 1 – 2 egg instead.

 

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

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Twitter

Instagram