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My husband had been asking me to bake something for his office tea time break. What would be more welcome than banana chocolate bread? My over ripe bananas were handy and soon I was baking this exquisite bread.
Ingredients
- All purpose flour – 1 cup
- Whole wheat flour – ¾ cup
- Cocoa powder- ¼ cup
- Sugar – 1 cup
- Bananas – 3 (mashed)
- Non hydrogenated margarine – ½ cup
- Flax seed (ground) – 2 tablespoons (simmered in 6 tablespoons of water)
- Baking powder- 1 teaspoon
- Baking soda- ¼ teaspoon
- Walnuts – ¼ cup
- Silvered almonds- 3 tablespoons (for garnishing)
- Salt – ½ teaspoon
- Vanilla extract- 1 teaspoon
Directions
1. Preheat oven to 350° F. Grease a 9 inch bread pan set aside.
2. Bring all the dry ingredients together first. Mix the all purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda and salt
3. Beat margarine and sugar in an electric mixer. Stir in simmered flaxseed and beat for a couple of minutes. Stir in mashed bananas and vanilla extract and beat for a couple of minutes more.
4. Now stir in the wet ingredients into the dry mixture and mix well. Stir in chopped walnuts and mix well. Pour the batter into the greased bread pan and garnish with silvered almonds and bake for 55 to 60 minutes. Remove from oven once cake tester inserted comes out clean.
5. Cool in a wire rack and slice once cooled and enjoy!
This bread was very much enjoyed as a snack during tea time in my husband’s office. Try it, so will you!
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Fresh berry season begins with strawberries, the most popular of all berries. Although strawberries can be found in supermarkets almost any time of year, during late spring and early summer locally grown berries are ripe and ready to eat and enjoy in many areas across the country.
Strawberries are highly nutritious. Here is a healthy version of strawberry vegan cake.
Ingredients
- Whole wheat flour- 1 cup
- All purpose flour- 1 cup
- Corn flour – ¼ cup
- Non hydrogenated margarine – ½ cup
- Sugar – 1 ½ cup
- Baking powder – 2 ½ teaspoons
- Ener- G (egg replacer) – 3 tablespoons
- Strawberries (pureed) – 1 cup
- Strawberries – 5 (sliced)
- Vanilla extract- 1 teaspoon
- Salt- ¼ teaspoon
Directions
1. Preheat oven to 350° F.
2. In a bowl mix whole wheat flour, all purpose flour, corn flour, baking powder and salt.
3. Beat margarine in an electric mixer until fluffy. Add 3 tablespoons of ener-g and stir in 4 tablespoons of warm water. Beat for 3 minutes until fluffy. Stir in sugar and beat for couple of minutes more. Stir in vanilla extract and mix well.
4. Stir in the wet ingredients into the flour mixture and run the electric mixer until ingredients are well mixed.
5. Line the baking tray with parchment paper. Pour the batter into the tray. Tap pans to release excess air. Stud the batter with sliced almonds and bake for 30 to 35 minutes.
6. Insert skewer, when it turns out clean, turn off the oven. Let the cake sit for 5 minutes. Remove from parchment when cake is still warm.
7. Let cool and slice the cake.
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I had overripe bananas and I knew what I would do with them. Baking banana cake would be the perfect way to use them. It turned out to be so tasty that it soon disappeared. This cake is perfect for breakfast and could as well be served as a desert.
Ingredients
- Whole wheat pastry flour/ whole wheat flour – 1 cup
- All purpose flour – 1 cup
- Sugar – 1 cup
- Soy milk/ rice milk/ almond milk- 1 cup
- Canola oil- ½ cup
- Non-hydrogenated margarine – 2 tablespoons
- Baking powder- 1 teaspoon
- Baking powder- 1 teaspoon
- Apple cider vinegar – 1 tablespoon
- Banana – 3
- salt – 1/2 teaspoon
- Vanilla extract – 1 teaspoon (since I used vanilla flavored soy milk I used only ½ teaspoon)
Directions
1. Pre heat oven to 350° F.
2. In a bowl, mix whole wheat flour, all purpose flour, baking soda, baking powder and salt and mix well.
3. In another bowl, add sugar, margarine and canola oil and beat until it is fluffy.
4. Stir in vanilla extract and apple cider vinegar and beat for couple of minutes.
5. Add banana - a couple of pieces at a time and beat well. Stir in the cup of milk and beat.
6. Add flour mixture gradually and blend well with wet mixture.
7. Pour mixture in a greased loaf pan and bake for 40 to 45 minutes until a skewer inserted comes out clean.
8. Cool in a rack and refrigerate after a day.
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I was going through Martha Stewart’s “Baking Handbook” and was so much carried away by her cakes and pastries. I was soo much smitten by her vanilla chocolate cake and marble pattern was pretty, that I was itching to bake it. I made slight variations to her original recipe and was happy with the end result.
Ingredients
- All purpose flour- 1 cup
- Cake flour- ¾ cup
- Margarine – ½ cup (1 stick)
- Sugar – 1 cup
- Baking powder- 2 teaspoons
- Ener-G (egg replacer powder) – 3 tablespoons mixed in 4 tablespoons of warm water
- Butter milk- 2/3 cup (I curdled soymilk with a teaspoon of lemon juice)
- Vanilla extract- 1 teaspoon
- Cocoa powder- ¼ cup
- Boiling water- ¼ cup
Directions
1. Pre heat the oven to 350° F. Generously spray 9- by- 5 inch loaf pan.
2. Mix cake flour, all purpose flour, baking powder and salt. Set aside.
3. Beat margarine and sugar until light and fluffy in an electric mixer. Add ener-G whisked with warm water and beat for couple of minutes. Mix in vanilla extract.
4. Add flour mixture in two batches, alternating with buttermilk and beginning and ending with the flour. Set aside 1/3 of the flour.
5. In a bowl, mix the cocoa powder and boiling water with rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter. Stir until well combined.
6. Spoon the batters into the prepared pan in two layers, alternating spoonfuls of vanilla and chocolate to simulate a check board.
7. To create marbling, run a table knife through the batters in swirling motion.
8. Bake, rotating the pan half way through, until a cake tester comes out clean, 40 to 50 minutes.
9. Transfer pan to a rack to cool.
Notes
1. The original recipe called in for 3 eggs; however I used egg replacer powder only for 2 eggs.
2. 1 ¾ cups of cake flour was used in original recipe. But I used 1 cup of all purpose flour and ¾ cup of cake flour.
For another version of marble cake check vanilla chocolate- vegan marble cake.
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I am a great fan of Ellie Krieger and her recipes. Not only they are healthy, they are fat free too. Her recipes are amazing and every time I watch her show, I am hooked up with one of her recipes and many of her ideas. Blueberry coffee cake looked so fantastic to me and it was very easy to transform original recipe into vegan version. The cake was perfect for coffee and did not last long.
Ingredients
- All purpose flour – 1 cup
- Whole wheat pastry flour/ whole wheat flour – 1 cup
- Butter/ margarine – 2 tablespoons
- Canola oil – 2 table spoons
- Soy yoghurt – 1 cup
- Brown sugar – ½ cup
- Blueberries fresh/ frozen (thawed)- 1 cup
- Baking soda- 1 teaspoon
- Apple sauce – ½ cup
- Vanilla essence – 1 teaspoon
- Salt – ½ teaspoon
- Sugar – 3 tablespoons
- Silvered almonds – ½ cup ( you can use walnuts as well)
- Ground cinnamon – ½ teaspoon
Directions
1. Pre heat oven to 350° F. spray an 8 inch square cake pan and set aside.
2. In a large bowl whisk all purpose flour, whole wheat flour, baking soda and a pinch of salt.
3. In a bowl beat margarine, canola oil and brown sugar .add a teaspoon of vanilla essence. Stir in yoghurt and beat well. Add apple sauce and beat for 2 more minutes.
4. Stir in dry ingredients into the wet mixture little by little. Beat them well. ( if you find the batter thick, stir in 2 to 3 tablespoons of water)
5. In a small bowl add sugar, silvered almonds, and cinnamon. Set aside.
6. Spread half of the batter into sprayed pan. Top with blueberries and sprinkle nuts mixture on top.
7. Now spoon other half of the batter in to the pan and spread evenly. Sprinkle with nut mixture.
8. Bake it for 40 minutes or until the tooth pick comes out clean.
9. Cool and slice the cake.
Notes
1. If you find the cake little dense, use ¼ teaspoon of baking powder for a light cake.
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My son wanted some baked goodies for his class party. I was breaking my head for a recipe that would be perfect for the party. I went through the recipe collection I had, the more recipes I saw, the more was I confused. It was like having a mountain of clothes in front of you and not knowing what to wear. I know, this happens with ladies and I was not the last one. Back to the recipes, I settled on a plain cup cake. Of course, it was vanilla cup cake but I decided to add tutty fruity to it to make it more colorful. The cake was defect less for the event. Its party time!!!
Ingredients
- Butter/ margarine – 4 tablespoons
- Apple sauce – ¼ cup
- All purpose flour- 1 ¾ cup
- Sugar – 1 cup
- Energ – G powder – 1 ½ tablespoons
- Soy milk/ almond milk- ¾ cup
- Baking powder- 1 teaspoon
- Baking soda- ¼ tsp
- Vanilla essence – 1 tsp
Directions
1. Pre heat oven to 375° F.
2. Cream margarine, apple sauce and soy milk. Add sugar and ener- G powder and beat well.
3. In a large bowl mix all purpose flour, baking soda and baking powder. Add the wet ingredients and mix well. Stir in tutty fruity.
4. Line cup cake tray with cup cake holders. Spoon in batter ¾ full, giving them space to rise.
5. Bake for 20 to 25 minutes or until the cake tester inserted comes out clean.
Notes
1. The original recipe called in for ½ cup of butter/ margarine. I used ¼ cup of apple sauce and 4 tablespoons of margarine. The out come was defect less.
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My kitchen has become more like a lab. I try out many new recipes from books, magazines and my collection. Sometimes, I try to modify the existing recipes and some turn out to be good and some becomes a disaster. But always have learnt lessons from disasters and have tried to perfect them in my next try. But here is one recipe which turned out to be good with the first try and was greatly appreciated by my friends.
Ingredients
- Semolina/ white rava – 2 cups
- Soy milk – 1 cup (curdled with a teaspoon of lemon juice)
- Onion – 1(chopped finely)
- Mixed veggies – 1 cup (I used frozen carrot, beans and corn)
- Cumin seeds- 1 teaspoon
- Green chili – 2 (slit)
- Mustard seeds – 1 (teaspoon)
- Baking soda- ¼ teaspoon
- Salt to taste
- Olive oil – 1 tablespoon
- Coriander leaves/ cilantro – 1 cup
Directions
1. Pre heat the oven to 350° F. grease a square cake pan.
2. Set a pan, add oil. Add mustard seeds and cumin seeds. Let it splutter. Add onions and green chilies, once they have become translucent, switch off the stove.
3. Mix semolina, salt and baking soda. Gradually add curdled soymilk and mix well. Stir in mixed veggies, fried onions and finely chopped cilantro.
4. Pour the batter into a greased pan and bake for 40 minutes or until the cake tester inserted comes out clean
5. Remove from pan, cool and slice it.
6. This cake is good as a evening snack with ketchup or mint chutney.
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Typically, Black Forest cake consists of several layers of chocolate cake with whipped cream and cherries. This vegan version uses firm tofu and cashews for icing, and doesn’t have any dairy ingredients. Try this out, I guarantee this will be a treat!
Ingredients
- Whole wheat pastry flour – 1 cup
- All purpose flour – 1 cup
- Cocoa powder – ¾ cup
- Molasses / maple syrup – 1 cup
- Water – 1 cup
- Apple sauce – ½ cup
- Baking powder – 1 tablespoon
- Baking soda – 1 teaspoon
- Vanilla extract – 1 teaspoon
- Apple cider vinegar – 1 teaspoon
For Syrup
- Water – ½ cup
- Molasses/ maple syrup – ¼ cup
- Thin lemon sizes- 3
- Kirsch / syrup or juices from cherries- 1/3 cup
Icing
- Raw cashews – ¾ cup
- Water – ½ cup
- Maple syrup/sugar – ½ cup
- Firm tofu – 10 ounces
- Chocolate chip – ¾ cup
- Vanilla extract – 2 teaspoons
- Cherries (pitted) – 1 (10 oz jar with syrup)
Directions
1. Heat oven to 350° F. Grease 9 inch pan.
2. Combine water, molasses, apple sauce, vinegar, vanilla extract and whisk well.
3. In a large bowl, sift pastry flour, all purpose flour, cocoa, baking powder and baking soda together.
4. Add the dry ingredients to the wet mixture and gently fold in the batter. Make sure you mix in one direction. Make sure the ingredients are well combined.
5. Bake for 35 to 40 minutes.
6. Check if the center comes out clean, remove from oven and let the cake cool.
Syrup Preparation
1. Combine water, molasses, and lemon pieces and bring it to boil. Let it boil for 3 minutes .Once the mixture cools, add cherry syrup. Set aside.
Icing Preparation
1. Blend cashews by adding water little by little until creamy.(the consistency should be creamy and not watery)
2. Stir in tofu and vanilla extract and blend well. Add sugar and blend again.(this is vanilla icing-if you prefer vanilla icing to
chocolate icing, reserve one cup of vanilla icing. Since I preferred chocolate icing, so I just reserved few tablespoons)
3. Melt chocolate chips in microwave and mix it with vanilla icing. Your chocolate icing is ready.
To Assemble Cake
1. Once the cake has cooled thoroughly, cut cake horizontally with a serrated knife to make three equal layers. Remove the top two layers and set aside.
2. On the bottom layer of the cake, sprinkle 2 tablespoons of syrup and spread chocolate icing evenly with a spatula.
3. Place the next layer of the cake and sprinkle 2 tablespoons of syrup and spread chocolate icing. Spread some cherries on the icing.
4. Place the top layer on cherries and sprinkle 2 more tablespoons of syrup . You could frost the top and sides with vanilla icing(which you had reserved). I preferred chocolate to vanilla, so I frosted with chocolate icing and dotted the top layer with vanilla icing to place the cherries.
5. The cake should be chilled for few hours before served.
Notes
1. If your frosting has running consistency, chill it for couple of hours before using.
2. Be careful in blending the cashews with water; try to reduce water as much as possible.
3. If you are not comfortable about cutting the cake into 3 horizontal pieces, bake the cakes in 3 different 9 inch pans, dividing the cake batter equally.
4. You could also use the store bought chocolate mix for cake.
I am sending this creamy, low fat, vegan version of black forest cake to Madhuram’s egg substituting event.
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Dried apricots are an excellent source of vitamin A, and a good source of potassium. Apricots also contain relatively large amounts of phytonutrients, especially beta-carotene, which may help protect our cells from damage.
Commercially grown dried apricots may be treated with sulfur dioxide gas during processing. If you are concerned about Sulfite reactions, go for organic dired apricots. Apricot nut cake infuses the nutrient values of dried apricots and walnuts to an everyday cake, making it health and nutritional. This cake has the subtle tart taste of apricots and the sweet taste of mandarins.
Ingredients
- All purpose flour – 2 cups
- Sugar – 1 cup
- Dried apricots – 1 cup
- Orange juice – ¾ cup (Variation: use ½ cup mandarin oranges in light syrup and ¼ cup orange juice, instead)
- Walnuts – ½ cup (lightly toasted)
- Baking powder – 1 ½ teaspoon
- Baking soda- ½ teaspoon
- Salt – ¾ teaspoon
- Ground cinnamon – 1 teaspoon
- Canola oil – ¼ cup
- Vinegar – 1 tablespoon
- Almond extract – ¼ teaspoon
Directions
1. Cut the dried apricots into small pieces. Place them in a cup of boiled water and cover. Apricots would plump up in 15 minutes. Drain them and set them aside.
2. Preheat oven to 350° F and grease your cake pan.
3. In a large bowl, mix the flour, cinnamon, salt, baking powder, baking soda and sugar. Mix well. Stir in the nuts and apricots and toss them with the dry ingredients.
4. In another bowl, whisk orange juice, almond extract and canola oil together. Make sure it is well blended and add vinegar.
5. Pour the wet mixture into dry ingredients and mix with a wooden spatula until they are well combined.
6. Pour the batter in to the greased pan and bake them for 60 minutes or until the tooth prick inserted comes out clean.
Variation
If you have fresh apricots available, you can use fresh apricots instead of dried apricots for this cake. When using fresh apricots, increase the sugar by 1/4 cup (otherwise, cake will taste more tarty) and increase the baking time to 10 more minutes (fresh apricot is juicier and needs more time to cook).
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Ever dreamt of having a guiltless cup cake? Well, then here is the recipe. This cake was very much enjoyed by my son and his friends.
INGREDIENTS
- All purpose flour- 1 cup
- Cocoa powder/carob powder- ½ cup
- Soy milk – 1 cup (curdle with a teaspoon of lemon juice)
- Brown sugar- ¾ cup
- Baking soda- ¾ teaspoon
- Baking powder – ½ tsp
- Apple sauce – ¼ cup
- Canola oil – ¼ cup.
- Margarine – 2 tablespoons
- Salt a pinch.
DIRECTIONS
1. Sift all purpose flour, cocoa powder, baking soda, baking powder, salt in a bowl. Set aside.
2. In another bowl cream margarine and brown sugar. Add canola oil and stir in curdled soymilk and apple sauce.
3. Now add the dry ingredients into the wet mixture little at a time and mix well. Now blend all the ingredients well.
4. Line the muffin pan with cupcake holders. Pour the batter into each cup cake holder ¾ full, giving them space to rise.
5. Bake at 350°F for 18 to 20 minutes. Insert a skewer to the center of the cup cake to check if the cake comes out clean.
6. Remove pan from the oven and cool for 10 minutes.
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