EGGLESS NO MAWA , MAWA CAKE

 INGREDIENTS

Video link: https://www.instagram.com/easy_children_recipes/

INGREDIENTS

1/2 cup sugar

2 tbsp ghee or butter

1 cup atta

1 cup milk powder

1 tsp baking powder

1/4 tsp baking soda

1 cup water

1/2 tsp cardamom powder

Nuts of choice

METHOD

Beat sugar and ghee, add 1 tbsp water and whisk till it light and airy.

Sift atta, milk powder, baking soda, baking powder.

Add in wet ingredients.

Add 1 cup water mixing well using spatula.

Add cardamom powder.

Transfer in 6" inch baking pan.

Bake at 180 degree celsius for 20-25 minutes.

Cool it down and slice and enjoy

ATTA JAGGERY CAKE

 INGREDIENTS

Watch complete video on : https://www.instagram.com/easy_children_recipes/

1/2 cup Jaggery (gud)
1/2 cup hot boiling water
1 tsp vinegar
1/4 cup oil
1 cup whole wheat flour
4 tbsp milk powder
1 tsp baking powder
1/4 tsp baking soda
1/4 more water for batter
Nuts of your choice

METHOD

Soak jaggery in hot boiling water and set aside for 1/2 hr. Strain and add oil, vinegar.

Sieve atta, baking powder, baking soda and milk powder.

Add in wet ingredients.

Add 1/4 cup more water to batter.

Bake in pre-heated oven at 180 degree celsius for 30-35 minutes.

Cool it completely.

Slice and enjoy!

VEGAN PUMPKIN CHOCOLATE CAKE

Ingredients: 1 1/2 cup powdered sugar 1/3 cup oil 1/2 cup pumpkin puree

3/4 cup water or plant based milk 2 cups whole wheat flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon powder 1/4 tsp clove powder 2 tbsp cocoa powder 1/4 cup pumpkin seeds 1/3 cup choco chips

Method Mix together pumpkin puree, oil and sugar. Sift together flour, cinnamon powder, clove powder, baking soda, baking powder, salt. Add milk and make smooth batter. Divide the batter in 2 equal parts. Add cocoa powder in one part and mix. Pour batter in 6 inch pan one after the other. Sprinkle pumpkin seeds and choco chips. Bake at 180° degree Celsius for 35 -40 minutes slice and enjoy

EGGLESS WHOLE WHEAT CHUNKIE COOKIES

 INGREDIENTS 

1 tbsp flaxseed powder 

1 tsp coffee

3  tbsp water

1/2 cup softened butter

1 cup powdered sugar

1 cup Whole wheat flour (Atta)

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1-2 tbsp water

2 tbsp choco-chips

handful chopped dark chocolate

METHOD

Soak 1 tbsp flaxseed in 2 tbsp water and set aside

In other bowl, dissolve 1 tsp coffee in 1 tbsp hot water

Beat together sugar and butter till pale and light in colour

Add dissolved flaxseed and coffee concoction to it

Add sifted flour, baking soda and salt. Mix it

Add 1 tbsp water to make dough, if required add more water.

Add choco chips

Cover and keep it in fridge for 30 minutes.

Scoop out the dough using scooper

Top with more choco-chips and piece of dark chocolate as shown in the video above.

Bake at 180 degree celsius for 10 minutes.

Let it cool down completely and enjoy!!

VEGAN COFFEE CUPCAKE

 INGREDEINTS 

1 Tbsp coffee

2 tbsp hot water

1 1/2 cup whole wheat flour

1/4 tsp salt

2 tsp baking powder 

1/4 tsp baking soda

3/4 cup powdered sugar

1/4 cup oil

1 tsp vinegar

1 cup warm water

For Dalgona: 

2 tbsp instant coffee

1/2 cup fine sugar

2 tbsp hot water

METHOD

In a bowl, dissolve instant coffee in hot boiling water and set aside for 10 minutes. After 10 minutes, add vinegar and oil in it.

In other bowl, sift together flour, baking soda, baking powder and salt. Add powdered sugar.

Add dissolved coffee and warm water to make smooth batter.

Fill in cupcake moulds.

Bake at 180 degree for 15-20 minutes or till skewer comes out to be clean.

Let it cool down completely.

For Dalgona, beat together coffee, sugar and hot boiling water till it form sift peaks.

 

WHOLE WHEAT VEGAN CAKE

 INGREDIENTS

 For Thandai powder:

2 tbsp almond

2 tbsp cashews

2 tbsp  pista

2 tbsp chironji

1.5 tbsp fennel seeds (saunf)

2 tbsp melon seeds (magaz)

2 tbsp poppy seeds (khus-khus)

2 tsp cardamom powder (elachi powder) or 6-8 cardamom pods

1 tsp cinnamon powder (dalchini)

grated nutmeg (jaifal)

few strands of kesar

 For Cake Batter:

2 cups whole wheat flour

 1+1/3 cup sugar

1/2 cup oil

2 tsp baking powder 

1/2 tsp baking soda

1/4 cup thandai powder

2 tbsp gulkand

1 + 1/3 cup warm water or plant based milk

1/2 tsp salt

For Glaze:

1 cup white chocolate 

1 tbsp oil

METHOD 

Make thandai powder using all the ingredients mentioned under it.

In a bowl, sift together flour, add baking powder, baking soda, salt and thandai powder.

In other bowl, beat together sugar and oil. Add gulkand.

Add dry ingredients to it.

Mix well by adding water little by little

Transfer the batter in greased bundt
cake tin. 

Bake at 180 degree celsius for 30-35 minutes or till skewer comes out to be clean.

Let it cool down completely. 

Pour melted chocolate over bundt cake

BANANA CHOCOLATE INDULGENCE CAKE

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

2 large or 3 medium sized banana

1 1/2 cup Atta (whole wheat flour)

1 cup sugar

1 tsp baking soda

1 tsp baking powder 

1 tsp cinnamon powder

1/2 cup cocoa powder 

1/2 cup oil 

1/3 cup warm milk

handful chopped chocolate and choco-chips

handful walnuts or pecans 

METHOD: 

Blend together sugar and banana. 

In a bowl, sift atta. 

Add baking soda, baking powder and cinnamon powder. 

 

 

Add oil in it.

Mix it.

Add banana puree gradually and keep mixing at the same time.

Add warm milk.

Transfer the in lined baking tray.  

Bake at 180 degree celsius for 30-35 minutes.

Let it cool down completely and enjoy!!

BANANA BROWNIE

INGREDIENTS

3 small or 2 large bananas

1/2 cup powdered sugar

1/3 cup oil

1+1/4 cup dark chocolate

1 cup whole wheat flour (Atta)

1 tsp baking powder

1 tsp vanilla essence

1/2 cup milk

METHOD

Melt dark chocolate and set aside.

In a bowl or blender jar, blend together banana, sugar and oil. Make fine puree and set aside.

Sift together whole wheat flour and baking powder.

Add banana puree, vanilla essence and melted chocolate in atta mix.

Now gradually add milk, if required add more milk for right consistency.

Transfer the batter in lined baking tray.

Bake at 180 degree celsius for 25-30 minutes.

let it cool down completely.

slice and serve.

DOUBLE COOKIES

INGREDIENTS 
1 cup whole wheat flour (atta)
1/2 cup sugar



1/2 cup oil or softened butter
2 tbsp cocoa powder




METHOD



In a large bowl, mix together flour and sugar.





Add oil or softened butter or oil, using your hands combine the dough together.




Divide the dough into 2 equal parts.



Add cocoa powder in one part of the dough.




Make small sized balls from both the dough. Stick both the balls.


Press fork in the center of both balls to give shape.


Pre-heat the oven.



Bake at 180 degree celsius for 10 minutes.



Let cookies cool down completely.

BISCUIT CAKE / INSTANT CAKE / NO FLOUR CAKE

A quick and 3 ingredient cake. Super easy and quick to make and super yummy to eat.



INGREDIENTS 
2 cups powdered biscuits (chocolate biscuit for chocolate cake)
1 cup milk
1/2 tsp baking soda

For Ganache:
1 cup dark chocolate
3/4 cup fresh cream







METHOD
Mix together powdered biscuit, milk and baking soda. To get a smooth batter you can blend all the ingredients.

Pour the batter in a baking tray lined with parchment paper. Bake it for 10-15 minutes at 180 degree Celsius in pre-heated oven or till skewer comes out to be clean.





De-mould the cake once it cools down completely.

For ganache melt chocolate add cream and pour over the cooled cake.

EGGLESS ORANGE CAKE / EGG-LESS ORANGE CAKE / ORANGE CAKE

Sometimes back I uploaded orange recipe made with egg, it became very popular and many people requested me to upload egg-less version. So here I am with eggless orange cake.

Trust me it tastes equally good with wonderful aroma of orange.

Baking these kinds of cakes not only fills your tongue with flavors but the whole house start smelling aromatic.  

This cake again is made with 100% whole wheat flour. 


 Those who specially requested for this cake do try and let me know how it turned out!!

 You can find the recipe of orange cake with egg by clicking on word orange.

INGREDIENTS
1 1/2 cup whole wheat flour
1 tsp baking powder

1/2 tsp baking soda
1/2 cup freshly squeezed orange juice
 3/4 cup warm milk 

1 cup powdered sugar

1/4 cup milk powder (optional)

1/2 cup oil (I used canola oil)
1 tbsp orange zest

 

 

For Orange Syrup:

1/4 cup orange juice

1/4 cup sugar

METHOD
1. Sift flour, baking soda and baking powder.

2. Beat sugar and oil for 1-2 minutes.

3. Add freshly squeezed orange juice and orange zest.

4. Mix well.

5. Add in sifted flour. Mix well.

6. Add milk gradually and mix well.

7. Pour the in greased cake tin.

9. Bake at 180°C for 25-30 minutes or till skewer comes out to be clean.

10. Let it cool down completely.

Pictorial:

1. Beat together oil and sugar.

2. Mix well till all the ingredients are incorporated well.  

 

3. Add orange juice and zest.

 

 

 

 

4. Add sifted flour mix. 

5. Now goes milk and milk powder.

6. Mix well.

7. Pour the batter in greased tin.

8. Let cake cool down completely.

13. Slice and serve or pour orange syrup and enjoy

CHOCOLATE COOKIE / WHOLE WHEAT FLOUR CHOCOLATE COOKIE

These chocolate cookies are full of chocolate indulgence. Previously I made chocolate chip cookies with chewy and soft texture.

This time I tried making with melted dark chocolate. They taste super yum and have little crunchy and little soft texture. The best thing as always is it's made with whole wheat flour.
Do try and enjoy these tasty and easy to make chocolate cookies.


INGREDIENTS
3/4 cup whole wheat flour
1/4 cup cocoa powder


1/4 cup melted chocolate (I used Morde dark compound)
1/2 cup softened butter
1/2 cup powdered sugar
3/4 tsp baking soda
1-2 tbsp milk if required

METHOD
1. Sift together flour, cocoa powder and baking soda.

2. In a separate bowl, beat together sugar and butter till light and creamy. Add melted chocolate to it.

3. Add sifted flour. Mix well.


4. If the dough is too dry and you are not able to make dough add milk and combine. I didn't use milk.

5. Combine everything together.

6. Make balls, flatten it between your palm. Top with some chopped chocolate.

7. Bake in preheated oven at 170°C for 10 minutes.

8. Let it cool completely on rack.

9. Enjoy these whole wheat soft and chewy cookies with a glass of milk.

Pictorial:









1. Sift together flour, cocoa powder and soda.











2. Beat together sugar and butter till creamy and light.

3. Add melted chocolate.

4. Add in flour.










5. Mix well.

6. Combine to make a dough.

7. Make balls and flatten them between your palm.

8. Bake at 170°C for 10 minutes.

9. Enjoy with warm glass of milk.

10. Closer look.


















11. Do try!!

DATES AND FIG CAKE / EGG-LESS DATES CAKE / EGG FREE DATES AND FIG CAKE / DATES LOAF / WHOLE-WHEAT FLOUR DATES CAKE / KHAJOOR ANJEER CAKE

This dates recipe is super healthy and super yum....As the name suggests it's not only have dates but also loaded with nuts. anjeer which is super healthy and due to dates the ratio of sugar also reduces which makes it sugar free.
Do try this super recipe this winter and let your kids enjoy healthy cake.



INGREDIENTS 
18-20 dates / Khajoor
10 figs / Anjeer (optional)
10-12 raisins (optional) 
1+1/4 cup water for boiling dates
2 cups whole wheat flour
1/2 cup melted and cooled butter
1/3 cup powdered sugar
1/3 cup warm milk
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1/2 cup toasted walnuts or pecans or almonds

METHOD
1. Sift together whole-wheat flour, baking powder and cinnamon powder. Keep aside.

2. De-seed dates and slit them into half.

3. In a saucepan, add water and dates, bring it to boil till dates becomes soft. Turn off the flame and add baking soda, you will see the foam and change in colour. Let it cool down at a bit. In blender jar, pulse to make fine paste.

4. In whisking bowl or deep bowl, whisk together melted butter, dates puree and sugar. Add sifted flour mix.

5. Add milk and mix well. The batter will be thick and little stick and not of dropping consistency.

6. Add chopped fig, some raisins and toasted walnuts and pecans.

7. Transfer in greased or lined baking tray or loaf.

8. Bake in pre-heated oven at 160°C for 35-40 minutes. It took me exact 37 minutes to get perfectly baked cake.

9. Let it cool down completely. Slice and serve with hot milk or pack in kids school lunch box.


Pictorial:

1. Cook dates in hot boiling water till soft.











2. Turn off the flame and baking soda.

3. Mix, you will get this frothy mix.












4. Keep aside to cool completely.

5. Once cool down completely pulse to make fine puree.

6. Using a whisk or stand mixer combine well dates puree, melted butter and sugar.

7. Whisk it till well combined.

8. Add flour mix.

9. Add milk.

10. Add nuts, anjeer and raisins.

11. Transfer the batter in greased or lined sheet tin.

12. Bake for 35-40 minutes at 160°C. Check after 35 minutes.

13. Slice and serve.

14. Absolutely yummy!

EGG-LES SUJI COCONUT CAKE / SEMOLINA COCONUT CAKE / RAWA COCONUT CAKE / RAVA COCONUT CAKE / VEGAN COCONUT CAKE

Coconut suji cake is a very healthy and easy to make. This is an absolute treat for coconut lovers.  I like to pack this in kids school lunch box, you can serve with hot glass of milk.

I recommend to use oil than butter as it will keep the cake moist and soft. 

Make sure to set the batter aside for minimum 20 minutes so that suji can swell.

Frosting is optional I did it on kids demand and garnished with pistachios and coconut powder.

Do try this healthy cake and share your valuable feedback in comments section.



INGREDIENTS 
1 cup suji / rawa/ semolina
1 cup whole wheat flour or all-purpose flour
1 cup coconut powder / desiccated coconut

1 cup oil (I used canola oil)
1 1/4 cup milk
1 1/2 cup powdered sugar
1 tsp cardamom powder
2 tsp baking powder

For Frosting: 
1/2 cup whipped or heavy cream

METHOD
1. Mix together suji and milk. Rest for 30-60 minutes.

2. In other bowl, beat together sugar and oil. 

 
4.Sift together atta and baking powder. Keep aside.

5. Mix together sugar-oil and soaked suji.

 

6. Add in sifted flour, fold all the ingredients by adding 1/4 cup milk little by little.

7. Bake at 180°C for 30 minutes or till skewer comes out to be clean. Mine was done in 30 minutes, so check after 30 minutes, if required bake for 5 minutes more.

8. Let it cool down completely.

9.  For frosting, whip cream till soft peaks are formed. Spread a layer on top, garnish with almonds and pistachios.

10. Frosting is completely optional. You can serve without that also it tastes really good.


Pictorial:

 

1. Batter is ready

 

2. Pour in greased or lined cake tin.

 

3. Bake at 190°C for 30-35 minutes.

 

It's done!

 

14. Or frost with heavy cream and garnish with pista, almonds and coconut powder.


 Success Story:
Cake tried by Nidhi Kumar and her valuable feedback.

 

Sujata Rani too tried and shared her valuable feedback.