Banana muffin

 Made by my kids and my husband..It was simply yumm!!

Quantity: ~ 6 muffins

Ingredients:

• Wheat flour: 1/4 cup
• Maida: 1/4 cup
• Baking soda: 1/4 tsp
• Sugar: 1/6 cup
• Ripe Banana: 1 (mashed)
• Milk: 1/8 cup
• Oil: 1/16 cup (~ 3tbsp)
• Vinegar: 1/4 tbsp
• Vanilla essence: 1/2 tsp
• Choco chips

Method:

• Mix all the ingredients.
• Line the muffin cases in muffin tray. 
• Pour the batter in all cases. (Fill only 3/4th of the case.)
• Sprinkle chocolate chips on each muffin.
• Bake for 15-20 mins at 180 deg C.

Chocolate muffins

Quantity: ~ 6 muffins

Ingredients:

• Maida: 3/4 cup
• Sugar: 1/2 cup
• Oil: 1/6 cup
• Milk: 1/4 cup
• Cocoa pwd: 1.5 tbsp
• Baking soda: 1/4 tsp
• Vanilla essence: 1/2 tsp
• Vinegar: 1/2 tbsp
• Instant Coffee pwd: 1/2 tsp 
• Choco chips

Method:

• Add milk to a large bowl and add oil. Add sugar (fine or powdered, preferably) and add vanilla essence. Mix well.
• In a separate container add Maida (all purpose flour), add baking soda, cocoa powder to the maida. Mix them. 
  
• Now put a large sieve over the bowl (containing milk, oil and sugar). Sieve the maida mixture into the bowl (so that fine powder mix is added to the milk bowl without any lumps).
• Beat coffee in milk and warm for 30 sec in microwave. Add it to the bowl.
• Mix all the ingredients well. Make sure you get a nice batter paste - not too flowy and not very thick either. You may add a little milk if the paste is too thick.
• Finally add vinegar, mix well and let the batter rest for 5 minutes.
• Line the muffin cases in the muffin tray.
• Pour the batter in the cases. Fill only 3/4th of the case. Sprinkle small pieces of choco chips on top.
• Bake for 15-20 mins at 180 deg C.

Chocolate cake from Bourbon biscuits

This cake was made by my husband and my kids (without my help). It came out really nice and really YUMMMM!!

Ingredients:

• Bourbon biscuits: 25-30
• Baking soda: 1/2 tsp
• Sugar: 4-5 tbsp
• Eno: 1/2 tsp
• Milk: 1 cup- 1.5 cup
• Baking paper, baking tin
• For Icing:
• Milk chocolate: 2 bars (100 gms each) (If using Dark chocolate, then add 2-3 tbsp of powdered sugar)
• Milk: 1/2 cup

Method:

1. Grind biscuits and sugar to form a fine powder.
2. In a big bowl, add ground biscuits and sugar powder.  Make a lump free batter by gradually adding milk and stirring it. (Don't add milk in one go). The mixture should be of thick but flowy (not too liquidy) consistency. If needed, add some more milk.
3.  Preheat oven at 180 deg C.
4. Line the baking paper in the baking tin.
5. Add eno to the mixture and stir well.
6. Immediately, pour batter in baking tin and bake for 15-20 mins.
7. Once done, remove from oven and let it cool.
8. Chocolate sauce for icing:
• Melt chocolate with milk in microwave for 2 mins.
• Stir it well to get a nice sauce. Add more milk, if needed. It should be thick flowy consistency.
• While it is still warm, spread it evenly on the cake.
• Biscuit rose: Grind biscuits and with very little milk make dough . Make petals and make rose. You can put it on the cake for decoration.
9.  Keep it in fridge for 1-2 hours.
10. Ready to serve.

PS:

You can also microwave for 3-5 mins.

Vegan Chocolate Indulgent Cake

My kids just love this soft and moist cake. It's simply yummm.

Ingredients:

• For Cake:
• Maida: 2 cups (300 gms)
• Cocoa pwd (unsweetened): 1 cup (100 gms)
• Baking soda: 2 tsp
• Coffee: 2 tsp
• Vinegar: 1 tbsp
• Oil: 1/2 cup
• Boiling Hot water: 2 cups (500 ml)
• Sugar: 2 cups (400 gms)
• Salt: 1 tsp (optional- I usually skip this ingredient)
• Vanilla essence: 2 tsp 
• For brushing:
• Non-dairy milk: 1/4 cup
• For Icing:
• Vegan butter: 1 cup
• Cocoa pwd: 1 ⅓  cup
• Icing sugar: 6 cups
• Non-dairy Milk: 2/3 cup
• Vanilla extract: 2 tsp
• Salt: 1/2 tsp (optional- I usually skip this ingredient)

Method:

1. For cake:
• Preheat oven to 180 deg C.
• Grease  two 8 inch tins or line with butter paper.
• In a bowl, add wet ingredients and mix together (water, oil, vinegar)
• Now add dry ingredients(coffee, baking soda, sugar, salt, cocoa pwd and maida). Mix dry and wet ingredients together properly ensuring there are no lumps.
• Add vanilla essence and mix again.
• Pour in both the tins and bake for 20-25 mins.
• Let them cool.
2. For Icing.
• Slightly soften the butter on low flame or in microwave for 5-7 secs. (We are not melting it)
• Add cocoa pwd, salt, vanilla essence and sugar. Mix well
3.  The Final Bit:
• Place one cake on the plate. Gently brush it with milk to soften the upper layer.
• Spread 2 tbsp of icing on the top.
• Place second cake on it and again gently brush it with milk.
• Spread icing on all sides of cake and decorate it using piping bag.
• Ready to serve. (you can make this cake day before as well- stays fresh and soft)

2- tier Eggless Cake

Serves: 10-12 people

Ingredients: 

• Maida/ Plain Flour: 2 1/2  cup
• Sweetened Condensed Milk: 400 ml
• Baking pwd: 2 tsp
• Baking soda: 1 tsp
• Cardamom pwd: 1/2 tsp
• Salt: 1/2 tsp
• Unsalted Melted Butter: 1 cup (~200 gms)
• Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
• Pineapple Juice: 1 cup (Seived above from the tinned pineapple slices) ( to be put in cake batter)
• Pineapple Juice: 8-10 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• For icing: (You can use cake icing kit to decorate cakes)

• Double Extra Thick Cream: 600 ml (Keep refrigerated) 
• 1 pan/ bowl : Put it in freezer
• Powdered sugar: 10-12 tbsp
• Vanilla essence/ Pineapple essence: 4-5 tsp
• For decoration: Fresh Fruits (Kiwi, Raspberries)
• For Icing to write on cake: 
• Icing sugar : 1-2 tbsp
• Food colour
• A few drops of water
• 1 transparent sheet to make cone like mehndi cone

Method:

• Preheat the oven at 160◦C.
• Take 2 bowls and halve the above ingredients to make 2 bases (see the quantity below). 
• Maida/ Plain Flour: 1 ¼  cup,
• Sweetened Condensed Milk: 200 ml
•  Baking pwd: 1 tsp
• Baking soda: ½ tsp
•  Cardamom pwd: ¼ tsp
•  Salt: ¼ tsp
•  Unsalted Melted Butter: ½ cup (~100 gms)
•  Pineapple crushed (Tinned): ½ cup (-Seive the juice and keep aside for later use)
•  Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices)
•  Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• First, we will make one base.
• First Base:
• In one bowl, add all the dry ingredients (remember the quantity is halved): Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well. 
• Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish. (If the mixture is still thick, add milk to bring it to pouring consistency)

• Bake at 160◦C for 25-30 mins.
• Take it out of the oven and let it cool.
• To check if the cake is ready:
• Put the knife in the center of the cake and the knife should come out clean. Also, the cake will start leaving sides once its ready.
• Run a knife around the edges of the cake to separate the cake from the dish.
• Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
• Tap gently on the top (at the back of the dish). The cake will come out on plate. (Take both the cakes out in same way )
• Brushing with pineapple juice: While the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
• Second Base: Repeat the above steps to make second base. 
• For icing: (Prepare icing only when the cake is cold, otherwise the cream will melt)

• Take out the bowl from freezer and place it in another big bowl containing cold water. (Or you can keep this bowl on ice packs- in order to prevent cream from melting) 
• Pour the cream in chilled bowl. Beat the cream till it becomes thick. (I did with handmixer)
• Add powdered sugar and vanilla essence. Mix properly.

• Spread the cream on the cake on all sides with butter knife.
• You can put some icing in icing bag and make designs on cake.
• Decorate with fresh fuits.

• For icing to write on cake: (Write on cake only 1hour before celebration/ serving- else the food colour will spread on cake)
• Prepare a cone (like mehndi cone) with transparent sheet.
• In a small cowl, add icing sugar and food colour. Now add a few drops of water and make a semi viscous liquid
• Pour in cone and write on cake. (I wrote HARE KRISHNA on my cake)

Vegan cake in mug (Oats based)

Ingredients:

• Oats flour (plain oats blended in food processor/ mixi ): 3 tbsp
• Cocoa pwd: 1.5 tbsp
• Oil: 1 tbsp
• Maple syrup: 1 tbsp
• Baking pwd: 1/4 tsp
• Salt: a pinch
• Plant based milk: 2-3 tbsp
• Vanilla essence: 1 tsp
• Eno: 1tsp (optional)
• For Chocolate Sauce:
• 2 tsp cocoa pwd
• 1 tsp maple syrup
• 3 tsp plant based milk

Method:

1. Add oats flour, cocoa pwd, baking pwd and salt in a bowl. Mix well.
2. Add maple syrup, vanilla essence, oil and milk.Mix well.
3. Add eno. Mix properly. Pour the batter immediately in mugs.
4. Microwave on high power (~700W) for 1-1.5 mins.
5. For chocolate sauce:
• Mix all the ingredients (maple syrup, cocoa pwd and milk)
• Spread on top of cake in mug.
6. Ready to eat.

Vegan Chocolate Walnut Cake

Ingredients:

• Plain Flour: 170 gms/ (1cup + little less than 1/4 cup)
• Cocoa pwd: 2 tbsp
• Sugar: 170 gms /(little more than 3/4 cup)
• Oil: 5 tbsp ( To minimise oil, I added only 2 tbsp oil and it came out pretty good)
• Soya milk: 230 ml /( little less than 1 cup)
• Vanilla extract: 2 tsp
• Baking soda: 1 tsp
• Baking pwd: 1 tsp
• Eno salt: 2 tbsp
• Garnish :Walnuts/ almonds/ choco chips

Method:

1. Preheat oven at 180 deg C. Grease the tin in which you will bake cake.
2. In a pan, add all the above ingredients except eno salt and nuts/choco chips.
3. Just before pouring the batter to the tin, add eno salt and mix well.
4. Immediately, pour the batter in the tin.
5. Garnish with nuts and choco chips.
6. Bake it in oven at 180 deg C for 20-25 mins.
7. Let it cool and Serve.

Vegan Orange Cake

Ingredients:

• Plain Flour: 1 and 1/2cup
• Ground sugar: 1 cup (I used a little less than 1 cup)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Orange Juice: 1 cup (I used home-made fresh orange juice)
• Vegetable oil: 1/3 cup
• White Vinegar: 1 tbsp
• Orange Zest: 1 tbsp
• Vanilla Essence: 1 tsp

     Method:

1.      Preheat oven for 10 mins at 180 deg C.
2.      Mix all the dry ingredients.
3.      Add all the wet ingredients.
4.      Mix well to form a lump- free batter.
5.      Bake for 30-35 mins at 180 deg C (until it is cooked).

Vegan Chocolate Cake

Vegan Chocolate cake

Ingredients:

• Almond/ Soya Unsweetened Milk: 3/4 cup
• White vinegar/ Apple vinegar: 1 tsp
• Apple sauce: 1/2 cup + 1/8cup
• Brewed coffee: 1/4 cup
• Oil: 1/3 cup
• Vanilla extract: 1 tsp
• All purpose flour: 1 cup + 1 tbsp
• Sugar: 2/3 cup
• Cocoa pwd Unsweetened: 1/2 cup
• Baking soda: 1 tsp
• Baking pwd: 1/2 tsp
• Salt: 1/8 tsp

Method:

• Preheat oven to 180 deg C.
• Mix unsweetened almond/ soya milk and vinegar. Set aside for few mins to activate.
• Add oil, coffee, vanilla extract, apple sauce. Beat until foamy.
• Add flour, sugar, cocoa pwd, baking ssoda, baking pwd and salt.
• Mix well with hand mixer. Beat until there are no lumps. Batter should be creamy and of pourable consistency. 
• Check the sugar in batter. If its less, add more.
• Bake for 25- 30 mins until its cooked.
• Check with knife. Put the knife in the centre, if it comes clean- cake is ready. Else bake for some more mins.

Eggless Vanilla Cake

Ingredients:

• Plain Flour/ Maida: 1.5 cup
• Sugar: 3/4 cup
• Baking pwd: 1 tsp
• Baking soda: 1/2 tsp
• Cornflour: 3 tbsp
• Oil: 1/2 cup (or melted butter: 1/2 cup)
• Curd: 1 cup
• Vanilla essence: 1 tsp
• For icing:
• Juice: 1/2 cup
• Double cream Extra thick (fat content: 22 %):  600  ml 
• Sugar:  3/4 cup (approx)
• Vanilla essence: 2 tsp

Method:

1. Dry flour mixture: Seive Maida, cornflour, baking pwd and baking soda.
2. Mix curd and sugar well in a bowl. Add oil and vanilla essence.
3. Slowly add dry flour mixture and mix well.
4. Preheat oven 180 deg for 10 mins.
5. Grease the tin and lightly dust with flour.
6. Pour the mixture and bake for 35-40 mins.
7. Let it stay for 5 mins.
8. Put the toothpick in the cake, if it comes out clean then the cake is baked properly.
9. Cut it from centre in two parts.
10. For fresh cream icing:
• Mix all the ingredients (except juice) of icing in bowl and beat well till it becomes little thick.
• Put it in fridge for 10 mins.
11. Decoration:
• Moist both the halves of cake with juice. Put 3-4 tbsp of cream on one half. 
• Put another half on it. Apply cream all over the cake. Let it rest in fridge for 10 mins.
• In a piping bag, put cream and decorate the cake.

Plain Chocolate Cake

Serves: 10-12 cake slices
Ingredients:

• Plain Flour: 112.5g (1 cup)
• Superfine Sugar/ Caster sugar: 175g (3/4 cup)
• Cocoa pwd: 2-3 tbsp
• Baking pwd: 3/4 tsp
• Baking soda: 3/4 tsp
• Free-range eggs: 1
• Milk: 125 ml
• Vegetable oil: 62 ml
• Vanilla Extract: 2 tsp
• Boiling water: 125 ml
• Plain chocolate (grated)

Method:

1. Preheat oven to 180deg C/ 350 F. Grease cake tin with oil.
2. Break egg and whisk in a bowl.
3. Put all ingredients (except water) in bowl. Mix well until smooth. Add boiling water slowly and mix again.
4. Pour the mixture in cake tin. Sprinkle some grated chocolate on the top.
5. Bake in oven for 25-35 mins.
6. Let it cool.
7. Ready to serve.