Gluten Free Lemon Cherry Loaf Cake / Eggless Cake

 

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

 

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Gluten free lemon cherry loaf cake with Soyabean flour.
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 170Β° 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.

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Mango Walnut Choco Chips Muffins

Eggless mango walnut choco chips muffins with whole wheat flour. Its eggless and butter less too. I have used only 1/4 cup olive oil in it.
One more mango recipe for you. Mango season at its peak so enjoy this royal fruit before it’s season over.

This is my second post for Facebook group Recipe Swap Challenge. This month my partner is lovely Bhawana Singh who blog at Code 2 cook.
I have selected her healthy and delicious Eggless whole wheat banana walnut muffins.
Thanks Bhawana for this wonderful recipe.

I have followed the recipe just replace banana with mango. Because its mango season and I want to use this royal fruit in these muffins. But if you want you can use 2 mashed banana instead of mango.

Recipe is very simple and easy. Mango, walnut and choco chips made these muffins super yummy. This muffins is made with whole wheat flour or atta and olive oil. A healthy treat for weight watchers. If you like you can use refined flour/maida or any flour of your choice. I will make it again with some gluten free flour.

Recipe

Whole wheat flour or atta – 1 cup +1 teaspoon

Powdered sugar – 1/2 cup

Olive oil – 1/4 cup

Mango – 1 cup, chopped

Choco chips – 1/4 cup

Milk – 1/2 cup

Vinegar – 1 teaspoon

Baking soda – 1/2 teaspoon

Walnut – 1/4 cup

Vanilla essence – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Method

1. Preheat the oven at 180Β° for 10 minutes.

2. Grease the muffin tray or cupcake moulds.

3. Mix vinegar with room temperature milk and keep aside.

4. Mix 1 teaspoon flour with Choco chips and walnut to avoid sinking at the bottom.

5. Blend the mango pieces in mixer grinder or food processor.

6. In a bowl sieve 1 cup whole wheat flour or atta, baking soda and cinnamon powder.

7. In a large bowl mix olive oil, vinegar mixed milk and powdered sugar. Whisk well.

8. Add vanilla essence and blended mango pieces. Whisk again.

9. Now add the dry ingredients gradually. Mix well to make a smooth lump free batter.

10. Fold in walnut pieces and choco chips.

11. Pour the batter in the greased mould.
Fill 3/4 and sprinkle walnut pieces generously.

12. Bake in preheated oven for 20 – 25 minutes or until toothpick comes out clean.

13. Let it cool down on wire rack.
Serve warm or room temperature.
Enjoy….
Happy baking 😊

Notes

1. You can use refined flour or maida or any flour instead of whole wheat flour or atta.

2. You can use 2 mashed banana instead of mango. Or use any mashed fruit of your choice.

3. If you don’t like choco chips then you can add any dry fruits in it.

4. If you don’t like cinnamon then you can omit it. Or you can use any flavour of your choice.

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.

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Mango Cobbler Cookies

Mango cobbler cookies.
I have shared many mango recipes but no cookies.
So here is a delicious soft chewy mango flavoured cookie recipe for you.

You can get some more mango recipes here.

Mango steamed sandesh

Mango pomegranate overnight oats parfait

Mango litchi fudge or burfi

Mango cheesecake

Mango kalakand

Mango sandesh

Eggless mango mug cake

Mango smoothies and salad

This week’s 147th #Foodiemonday bloghop theme is #Mango. And my contribution is this healthy and delicious mango cobbler cookies.
Mangoes are well known as the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.
Most of us love the flavour of this fruit.

A post from “Can’t Stay Out Of The Kitchen” attract me. Pictures of this post tempted me to try it. Cookies made of very little butter and looks awesome.
I have made some changes. Used whole wheat flour and oats instead of all purpose flour. Used homemade mango yogurt and made the quantity half. Taste is too good. Full of mango flavour and you will love the taste of small pieces of mango in it.
Recipe credit
Can’t Stay Out Of The Kitchen

I liked its soft texture. But next time I will make crisp one too. So stay tuned for one more cobbler cookies recipe 😊
I have made large sized cookies because I loved the pictures of original recipe. But if you want to make it crispy make thin cookies. And make smaller size for quick baking.

Recipe

Whole Wheat flour – 1 cup

Oats powder – 1/2 cup

Powdered sugar – 1/2 cup

Mango – 1/2 cup, finely chopped

Unsalted butter – 3 tablespoon

Baking soda – 1/2 teaspoon

Vanilla essence – 1/2 teaspoon

For mango yogurt

Curd – 1 cup

Mango puree – 1/2 cup

Sugar – 1 tablespoon

Method

1. Pour the curd on a sieve or fine cloth and keep in refrigerator over a bowl for 3 – 4 hours or overnight to get hung curd or thick yogurt.

2. Now blend this hung curd, sugar and mango puree in a blender.
You will get delicious mango yoghurt.

3. Preheat the oven at 180Β° for 10 minutes.

4. Grease a baking tray or line with parchment paper.

5. Melt the butter and mix with mango yoghurt, soda, vanilla essence and powdered sugar. Whisk well until combined.

6. Add whole wheat flour, oats powder and chopped mango. Stir with a spatula. And mix to combine everything well.

7. Scoop out of the mixture and place on the greased or lined baking tray.
Place the cookies one inch apart.

8. Bake in preheated oven at 180Β° for 20 – 25 minutes or until the edges become brown.

9. Let it cool down completely before serving.
Enjoy the delicious mango flavoured, soft chewy cookies.

Notes

1. If you want crisp cookies then make the cookies thin and press lightly with a fork. And add mango yoghurt as much require to make a dough like consistency. By reducing moisture you will get crispy cookies.

2. If you want to make baking time short make small sized cookies.

3. You can make it with only all purpose flour if you want.

4. If you want to serve mango yoghurt as a dessert, after blending taste the sweetness. It depends on the sweetness of mango. Add more if require. You can add a pinch of saffron if you like. Blend again and keep in refrigerator to serve cool.

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

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Eggless Litchi Loaf Cake With Whole Wheat Flour And Oats

Litchi loaf cake with whole wheat flour and oats.
A very easy to make, soft and delicious litchi flavoured cake. Perfect to serve with tea or coffee or enjoy with ice cream.

I have wanted to make a cake for this week’s bloghop. But this whole week I was at Kanpur. Returned home at Saturday night. I had no idea what to make. My husband bought some juicy litchis today. Litchi is easily available in this season. And its one of my favourite fruit. So I used these sweet juicy litchis in my cake.

I born and raised in Bihar. And I remember the best litchi I have tasted there from Muzaffarpur.
Muzaffarpur in Bihar is famous for it’s litchi production. Muzaffarpur is known as litchi kingdom because of it’s shahi litchis.

Lychee is a wonderful fruit with plenty of health benefits, including its ability to aid in weight loss, protect the skin, boost the immune system, prevent cancer, improve digestion, build strong bones, lower blood pressure, defend the body against viruses, improve circulation, and optimize metabolic activities.
Source

Whole wheat flour and oats are always a healthy option to make cakes.
You can get some different flavoured eggless oats Whole wheat flour cake here. Click on the name below to get the recipe.

Mawa Paneer Malai Cake

Eggless Sugarless Dry Fruit Cake

Banana Cake

Fruit Cake

Chocolate Cake

Sending this post to 145th #Foodiemonday bloghop theme is #cakes.
The recipe of this cake is similar to pineapple cupcake that I shared earlier. But no its not gluten free. I have changed the flour. Made the cake with oats and whole wheat flour. You can use all purpose flour if you want. Or if you don’t like oats omit it and use 1 & 1/2 cup whole wheat flour or all purpose flour. Or mix of both flour. Choice is yours. Cake will be delicious with any flour. Or you can use any gluten free flour.

I have used fresh litchis in this cake. You can use canned litchi if you don’t have fresh litchi.
Pistachio is optional. You can frost your cake or sprinkle powdered sugar over the cake with a sieve.

Recipe

Whole Wheat flour or atta – 1 cup

Oats powder – 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

Vinegar – 1 tablespoon

Vanilla essence – 1 teaspoon

Litchi juice – 1/4 cup or as require

Chopped litchi – 3/4 cup

Chopped pistachio to garnish, optional

Method

1. Preheat the oven at 180Β° for 10 minutes.

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

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

4. In a bowl sieve whole wheat flour, oats powder, corn flour, baking powder and soda.

5. In a large bowl mix condensed milk, oil, vinegar mixed milk and litchi juice. If you are using canned litchi use the juice. I have used fresh litchi. Peel, chop and blend the litchis to get juice.
Whisk everything well.

6. Add vanilla essence and whisk again.

7. Now mix all the dry ingredients gradually. Mix well to make a lump free batter.
Don’t over beat.

8. Fold in chopped litchis in the batter. Add 1 – 2 tablespoon litchi juice more if require. Batter should be thick but pourable.

9. Pour the batter in the greased and flour dusted loaf pan.

10. Tap the pan gently. Level the top with a spoon. Sprinkle chopped pistachio over it.

11. Bake in the preheated oven at 180Β° for 30 – 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, its done.

12. Let the cake cool down completely before slicing.
Serve it with tea, coffee or a glass of milk. Or enjoy with ice cream.

Notes

1. Sweetness depends on the litchis. If you are using fresh and less sweet litchi add 2 tablespoon condensed milk more to balance the sweetness.

2. You can use all purpose flour/maida or any flour to make it.

3. If you don’t like oats omit it and use 1 & 1/2 cup flour of your choice.

4. If you don’t like crack on the top and want to make flat top cake use 1/2 teaspoon Baking powder.

5. You can frost the cake or sprinkle powdered sugar over it with a sieve.

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

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.

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Soya Loaf

Soya loaf.
A loaf made of soya granules or nuggets with some other ingredients like bread slices, milk, eggs, onions, tomatoes and Italian seasoning. Sounds healthy and protein rich, isn’t it 😊
A perfect loaf for your breakfast or dinner.

You heard about meat loaf.
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Source – Wikipedia

When our this week’s bloghop members decided the theme leftovers. I thought of my leftover bread pieces lying in the refrigerator. And here is a loaf for semi vegetarian people who can consume egg. Yes I didn’t try it without eggs. I don’t think it will taste much without eggs.

Sending this post to the #Foodiemonday bloghop theme is #Leftovers.
A delicious loaf for your breakfast or dinner. Serve it with any sauce. I have made it with the ingredients whatever available in my pantry. I have wanted to add 1 – 2 spoon Worcestershire sauce but I don’t have it right now. And didn’t find it in my neighbouring shop. If you have you can use 1 tablespoon Worcestershire sauce for taste. I have used brown sugar in it but if you don’t have brown sugar add 2 tablespoon tomato ketchup.
Here is the method of making soft delicious soya loaf.

Recipe

Soya granules or nuggets – 1 cup

Water – 1 & 1/2 cup

Milk – 3/4 cup

Bread slices – 4

Or

Breadcrumbs – 1 cup tightly packed

Onion – 2 large, finely chopped

Tomato – 2, chopped

Olive oil – 2 tablespoon

Salt – 1 & 1/4 teaspoon

Oregano – 2 teaspoon

Garlic powder – 2 teaspoon

Black pepper powder – 1 teaspoon

Egg – 2

Brown sugar – 2 teaspoon

Tomato ketchup – 1/4 cup

Method

1. Soak soya granules or nuggets in 1 & 1/2 cup hot water for 15 – 30 minutes.

2. Soak the bread slices or breadcrumbs in warm milk for 10 – 15 minutes.

3. Grind the tomatoes. And keep aside.

4. Drain soya granules or nuggets and wash under tap water. Squeeze well and grind into a smooth paste. You can add little water to grind easily.

5. Heat olive oil in a pan. Add chopped onions. Fry till the onions start to change it’s colour.

6. Add ground tomatoes. Saute till the mixture dried up.

7. Add soaked, squeezed and ground soya granules or nuggets.
Saute till it dried up completely.
Remove from the heat and let it cool down.

8. In a large bowl mix soya, onions and tomato mixture, soaked bread, eggs, brown sugar, oregano, black pepper powder and garlic powder. Mix well.

9. Transfer the mixture in oil or butter greased loaf pan. Level the top with a spoon or your fingers.

10. Spread tomato ketchup over it. Spread evenly.

11. Bake in preheated oven at 180Β° for 40 – 50 minutes or till its done.

12. Let it cool down for 10 – 15 minutes.
Slice and serve with any sauce.
Happy baking!!

Notes

1. You can use parsley if you want.

2. You can add 1 tablespoon Worcestershire sauce if you have it.

3. If you don’t have brown sugar add 2 tablespoon tomato ketchup instead.

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Sugar Free Carrot Cake / Diabetic Friendly Cake

Sugar free dairy free eggless carrot cake.
A cake with whole wheat, soya bean flour and only 2 tablespoon oil. Sugarless and butter less diabetic friendly cake.
Sugar free yet delicious. Even you don’t recognise its sugar free. So its a perfect cake for diabetic and diet conscious people. Yes a guilt free treat for health watchers 😊

Diabetes is a global epidemic nowadays.
An estimated 285 million people worldwide are affected by diabetes.
Source

Maintaining a healthy diet and lifestyle is very important to control blood sugar level.
But we have to make something for diabetic people for their sweet craving. So tried this cake for them. A guilt free cake made with shredded carrot, orange, dates, walnuts and raisins. These ingredients made this cake enough sweet. So a cake with whole wheat flour, soya bean flour, carrot, orange, raisins and walnuts definitely a healthy option to satisfy your sweet tooth.

You don’t need butter to make it. I have used only 2 tablespoon olive oil in it.
Diabetic or diet conscious people everyone can enjoy this guilt free cake.
You can increase the amount of oil 1/4 to 1/2 cup if you want your cake more moist. Oil or butter provide moistness. But if you are making it for diabetic or diet conscious people don’t increase. The cake is delicious with only 2 tablespoon oil.

Recipe

Whole Wheat flour or atta – 1 cup

Soyabean flour – 1 cup

Chopped dates – 1 cup

Raisins – 1/2 cup

Chopped walnut – 1/2 cup

Baking powder – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon powder – 1/2 teaspoon

Cardamom powder – 1/2 teaspoon

Shredded carrot – 1 & 1/2 cup

Orange juice – 1 & 1/2 cup

Orange zest – 1/2 teaspoon

Vinegar – 1 tablespoon

Olive oil – 2 tablespoon

Carrot juice – 1/3 cup

Almond to garnish

Method

1. Grease a cake tin. Dust with flour and keep it aside.
Preheat oven at 170Β° for 10 minutes.

2. Soak dates and raisins in hot water. Use water just to soak not too much.
Let it cool down and grind to make a smooth paste.

3. In a bowl sieve whole wheat flour, soyabean flour, baking powder, soda, cinnamon powder and cardamom powder.

4. In a large bowl mix oil, date and raisin paste, orange juice, orange zest and vinegar. Mix well.

5. Add all the dry ingredients gradually and mix well.

6. Add shredded carrot and mix.
Add carrot juice as require to make a thick but flowing batter.

7. Fold in chopped walnuts.
Pour the batter into the baking tin. Tap the tin gently. Garnish with almond.

8. Bake in preheated oven for 25 – 30 minutes or until the toothpick comes out clean.
Let it cool down completely before slicing.

Stay healthy stay happy!!
Happy baking 😊

Notes

1. You can make this cake with only whole wheat flour or refined flour or mix of both flour.

2. You can use 1/4 to 1/2 cup oil instead of carrot juice if you want your cake more moist. But if you are making it for diabetic or health conscious people don’t increase oil.

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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.

 

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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 170Β° 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 170Β° 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 160Β° 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.

 

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