EGGLESS HEALTHY CHOCO RAGI CAKE

When we just think of cake, our mouth starts watering and a cake that too healthy, without compromising on the taste it's just amazing. Give a try you will surely love it.

Ingredients

Dry ingredients
Ragi flour: ½ cup
Wheat flour: 1 cup
Cocoa powder: 1 tbsp
Powdered sugar: ¼ cup
Baking soda: ½ tsp
Baking powder: ½ tsp
Salt: pinch

Wet ingredients
Curd: 1 cup
Milk: ½ cup
Oil: ½ cup
Honey: ½ cup
Vanilla essence: 3-4 drops

Other ingredients 
Choco chips: as required for decoration(optional)
Maida: 1 tsp

Preparation

1. Mix all dry ingredients in a bowl and keep aside.
2. Take another bowl and mix all wet ingredients(except ¼ cup milk).
3. Add dry ingredients into wet ingredients and mix it. If needed add rest 1/4 cup of milk little by little. Mixture should be of pouring consistency.
4. Grease a baking tray and dust it with maida.
5. Now pour the mixture in the baking tray and tap it lightly so that the batter will spread evenly.  
6. Decorate the cake with choco chips.
7. Keep in a pre heated microwave at 180° for 45 to 50 minutes.
8. Once done remove and cool on a rack completely before cutting.

Note

• Baking time may vary from oven to oven.
• All the ingredients should be at room temperature.
• Butter paper can also be used for lining the baking tray.

EGGLESS COOKER CAKE

Ingredients

Maida: 2 cups
Powdered Sugar: 1 cup
Butter: 100 gms
Curd: 1/2 cup
Milk: 1/4 cup
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Vanilla essence: 1/4 tsp

Preparation

1. Take cooker, add 2 cups of sand, spread and keep a stand on it. Close the lid without gasket, heat in low flame(pre heating) and then start making the batter
2. Sieve maida, baking powder, baking soda together twice and keep aside.
3. Take mixing bowl  add butter, powdered sugar and blend it properly with a blender or beater.
4. When butter sugar mixture turns fluffy then add curd and beat again till mixed properly (for 4-5 minutes).
5. Add maida mixture, vanilla essence and mix properly.
6. Add milk little by little and keep mixing. Bring the batter to a consistency similar to that of idli batter.
7. After mixing pour in a greased aluminum vessel, keep in the cooker(pre heated), close and bake for 50 minutes.
8. You can check once done by poking the cake in the middle with a tooth pick or a knife, if it comes out clean then its done, if not keep for 10 minutes more. 
9. Once done let the cake rest on a rake for 3 to 4 hours or till it has cooled completely.
10. Now unmould the cake  from the baking tray and is ready to serve.

Notes 

• Crystallized salt can be used instead of sand.
• All ingredients should be at room temperatur.

EGGLESS MULTIGRAIN BEETROOT CAKE

Ingredients 

Beetroot (finely grated): ½ cup
Multigrain flour: ½ cup
Cooking oil: ¼ cup
Powdered sugar: ¼ cup
Vanilla essence: ¼ tsp
Baking powder: 1 tsp
Baking soda: ½ tsp
Curd: 2 tsp
Milk: 3 tsp

Preparation 

1. Sieve multigrain flour, baking powder, baking soda and keep aside.
2. Take a mixing bowl add cooking oil, powdered sugar and mix.
3. Add vanilla essence, beetroot and mix.
4. Now add dry ingredients and mix it.
5. Add curd, mix. Now add milk and mix again.
6. Grease a baking tray with butter or line it with a butter paper and pour the cake batter.
7. Tap it lightly so that batter will spread evenly.
8. Pre heat microwave at 180° and  bake for 50 minutes.
9. Once done, remove form microwave and cool completely on a wire rack before cutting.
10. Should be consumed within 2 or 3 days.

Notes

• Grated carrot can be used instead of beetroot or mixture of both can also be used.
• Maida or wheat flour can be used instead of multigrain flour.
• All ingredients should be at room temperature.
• Baking time may vary from oven to oven.
• Use fresh ingredients for best results.

EGGLESS VANILLA CAKE WITH CHOCOLATE TOPPING

Ingredients

For cake:
Maida: 2 cups
Powdered sugar: 1 cup
Curd: 1/2 cup
Milk: 1/4 cup
Butter: 100 gm
Baking powder: 1 tsp
Baking soda: 1/2 tsp
Vanilla essence: 1/2 tsp

For topping:
Chocolate: 100 gm
Hershey's syrup: 2 tsp

Preparation

1. Sieve maida, baking powder, baking soda together twice and keep aside.
2. Take mixing bowl  add butter, powdered sugar and blend it properly with a blender or beater.
3. When butter sugar mixture turns fluffy then add curd and beat again till mixed properly (for 4-5 minutes).
4. Add maida mixture, vanilla essence and mix properly.
5. Add milk little by little and keep mixing. Bring the batter to a consistency similar to that of idli batter.
6. Pour the mixture in a greased baking tray and tap it so that batter spreads evenly.
7. Preheat oven at 180° and bake for 50 minutes.
8. Leave the cake in the oven for couple of minutes, then remove and place on the rack.
9. Let the cake rest for 3 to 4 hours or till it has cooled completely.
10. Now unmould the cake  from the baking tray.
11. For topping, melt the chocolate by double boiling (boil water in a big vessel when boiling keep a smaller vessel with chocolate and keep stirring till it melts).
12. Now pour the melted chocolate on the cake and spread it evenly.
13. Decorate it with hershey's syrup.

Note

1. Always use fresh baking powder and baking soda.
2. All the ingredients should be at room temperature. 
3. Timer for baking may vary from oven to oven(35 to 55 minutes).