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Whole Wheat Chocolate Banana Loaf Cake

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A moist whole wheat chocolate banana loaf cake. This eggfree banana cake flavoured with a dash of cinnamon is perfect as a tea time snack. It is another special day. My youngest son’s first birthday. I wanted Adbhut’s first ever cake to be something he would enjoy. Here’s something with his favourite fruit. I am super happy about how this whole wheat chocolate banana loaf cake turned out. It is simple, healthy and flavourful at the same time. My home smells all warm and ‘cinnamony’. It is often thought that whole wheat bakes are dense or taste ‘aata -like’. Try this. Its soft, moist and unless you tell its wholewheat no one would guess it. Recipe Cook Time            45 minutes Servings                1 loaf INGREDIENTS 1 and 1/2 cups whole wheat flour 1 and 1/2 tsps baking powder 2 tbsps Cocoa powder 1 tsp Cinnamon powder {optional} 1/4 tsp salt 2 Ripe bananas { medium size} 3/4 cup + 1/4 cup milk 1/2 cup cane sugar 1/2 cup Oil 1/2 tsp baking soda 1/2
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Rich Fruit Cake- Vegan Alcohol Free Christmas Fruit Cake Recipe

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  An easy Christmas fruit cake recipe perfect for the winters and holiday season. This cake is vegan and alcohol free too. With Christmas around the corner, all I hear these days is ‘ rich plum cake’- The traditional rum soaked dry fruits filled festive Christmas cake . Just thinking about it makes one hungry for a bite isn’t it?? Not using eggs or alcohol, but still getting as close as possible to this festive bake, seemed quite challenging. I recently got hold of an amazing   book by Arlene Kezwer called ‘Baking – easy, elegant and eggless’. A lovely fruit cake recipe from it, a few ideas and inspiration from friends, and a bit of my own style, all put together and viola!! Here is my eggfree Christmas fruit cake recipe – alcohol free and vegan. This one is for all moms. A perfect festive cake that your kids can enjoy and its pretty easy for you to whip up too. Recipe Prep Time            60 minutes Cook Time            45 minutes Servings                1 loaf INGREDIEN
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Tutti Frutti Cake [ Eggfree and Part Wholewheat]

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 A simple eggless tutti frutti cake. For those of you who like ‘tasty cakes’ with no frills attached, this one totally fits the bill I love simple tasty cakes and so does everyone in my family. The Whole wheat tutti frutti cake I made ages ago was quite a hit and loads of people tried the recipe with successful results. Last night I decided to make it again to send it over for my husband’s colleagues. Well I am so bad at following recipes, I don’t even follow my own! So after a quick look, I did my own thing and this turned out just as yum. Thought I would share this version with you guys too. Like always ‘simple does it’. If not tutti frutti, throw in nuts or chocolate chips or just have it plain. This one is perfect for a tea time snack. Happy Baking. Recipe Tutti Frutti Cake - Version 2 Prep Time            10 minutes Cook Time            40 minutes INGREDIENTS 1 cup whole wheat flour 1 cup all purpose flour 1/4 tsp salt 1/2 tbsp baking powder 1 cup warm mi
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Nutty Banana Cake

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  The over ripe bananas at my place would always end up in the bin. This of course was before I started baking. This moist cake made with whole wheat, pureed bananas, powdered jaggery and some crunchy nuts is a perfect treat for the little ones. So next time you have those mushy bananas (that no one is ready to even look at ) you know what to do. Happy baking. Recipe Prep Time            10 minutes Cook Time            45 minutes INGREDIENTS 1 cup Banana puree 1/2 cup powdered jaggery 1 cup buttermilk [ see notes] 1/4 cup Oil 1 and 3/4 cups whole wheat flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp vanilla essence 1/4 cup chopped nuts (Almonds and walnuts) INSTRUCTIONS Pre-heat the oven at 180 C for 10 minutes. Sift the whole wheat flour, baking powder, baking soda and salt together. Set aside. Whisk the powdered jaggery, buttermilk and oil together until well combined. [Or like me give it a couple of churns in your regular electric mixer] Mix
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Mom’s Eggless Cake

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  I have had this cake since I was 5. Mom would use the little round oven and we would keep peeking into the glass top to see the cake rising. The whole house would smell deliciously warm and I don’t think we ever waited for the cake to cool down, those warm slices would disappear within minutes. Everyone remembers their first bake. Mom’s recipe introduced me into the beautiful world of baking. This is and will always be my favourite recipe. This is perfect for beginners [I baked it when I was 14 and my almost 9 year old did it brilliantly 2 weeks back]. Can’t get simpler than this now, can it? Recipe    INGREDIENTS 2 cups All purpose flour 3/4 tsp Baking soda 1 cup Milk 1/2 cup   Oil 3/4 cup Sugar 1 tsp Vanilla essence INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Beat the milk, sugar, oil and vanilla essence together till it turns into a white creamy mix. [or you can simply put all the ingredients in an electric mixer and give it a few whips] Sieve
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Mom’s Eggless Cake-Whole Wheat Version

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When I started baking, a little less than a year back, this is the recipe I played around with. Being a part of a healthy baking group made me try a whole wheat version of my mom’s classic cake. It wasn’t difficult at all because her recipe is versatile. Recipe Prep Time            20 minutes Cook Time            40 minutes INGREDIENTS 2 cups whole wheat flour 3/4 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1 cup milk 1/2 cup Oil 1 tsp vanilla essence [or any flavour of your choice] 1 tbsp Cocoa powder [ optional] INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Sieve the whole wheat flour, baking powder and baking soda 15-20 times. [Yup you read it right] Mix the sugar and milk together [until the sugar dissolves completely]. Add oil and beat the mixture well. [You may use your electric mixer for this. Just give it one or two churns] Add the sieved flour and fold in gently until no lumps remain. Add the essence and give it a mix. Pour into a
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Mix And Bake – Eggfree Vanilla Cake

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The easiest recipe for an eggfree vanilla cake. This recipe is perfect for beginners. Just get the ingredients and mix away Baking is often a lot about technique and precision. You would see words like sieving, sifting, whisking, beating, creaming and folding in every cake recipe. A lot of my friends are simply bogged down by the ‘terms’ used and decide not to bake at all. And then there is also the job of measuring ingredients to a ‘T’. One thing I picked up from my mum’s kitchen is ‘freestyle baking’. She always used the regular kitchen cups and spoons for measuring ingredients. She would simply see a recipe and do it her way. “Nothing better than eye measurement”, she would say. And following recipes to a T was never a criteria, because she would always know what will work for her! Gut feeling ? I am much like her in the kitchen. Following recipes has never been my strength and mum’s disaster management techniques have always helped me come up with interesting and tasty dish
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