Vegan Brownie

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I wanted to make vegan brownies from a long time, finally I came across a recipe of vegan brownie but the ingredients listed in it were many and I dint have the main ingredients in my pantry, specifically I dint have the wet ingredients, so I decided to try with just coconut curd, and the result was a gooey, soft and yummycilious brownie. So after this success, I want to try vegan lava cake, ok that’s for next time, now we will make the yummy vegan brownies.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 30 mins
Serves :  9 slices

WHAT YOU WILL NEED

1 cup Maida/ all purpose flour

½ cup coco powder

1 tsp coffee powder

1 tsp Baking powder

1/4th tsp Baking soda

1 tsp Vanilla extract

3/4th cup Vegan sugar

1 cup Vegan coconut curd

1 tbsp sliced almonds or chopped

1/4th cup vegan Choco chips

1/4th cup vegetarian oil + 1tsp for greasing

HOW TO MAKE

Preheat the oven for 180 degrees or 350 F.

In a bowl add the curd, sugar and mix until the sugar is dissolved. Once the sugar is dissolved add the baking powder and soda, vanilla extract, salt and mix well.

Once the wet ingredients, are mixed well add the dry ingredients, oil and mix well, now add the sliced almonds mix well.

Grease the baking dish, pour the batter and sprinkle the Chocó chips and bake for 30 minutes and its ready to serve.

NOTES

If you eat dairy, you can use normal curd.

You can add maple syrup ½ cups + ½ cup apple sauce instead of coconut curd.

 

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Vegan Beets Cupcakes

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It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.

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center of the cake

This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs,  but they are also dairy free and I love it, ok I don’t want to brag more  about the recipe, lets start making the cupcakes.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
makes: 10

WHAT YOU WILL NEED

½ cup beetroot puree (see notes)

1 cup coconut milk or any non dairy milk

½ cup oil

1 tsp vanilla extract

1 tsp apple cider vinegar

½th tsp baking powder

¾th tsp baking soda

1/8th tsp salt

1 cup + 1 heaped tbsp Maida/ all purpose flour

1/4th cup coco powder

3/4th cup granulated sugar

1/4th cup Chocó chips for garnishing (Optional)

HOW TO MAKE

Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.

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In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.

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Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.

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Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.

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Notes

For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.

I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.

Orange Vegan cake

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Finally I am posting, there are soooo many recipes that I need to post, so after a break I thought I will post something sweet , so obviously I decided that I will post a cake , that too vegan which I am fan off. Also I got my Kitchen  Aid oh my god I was so excited to receive it and it was a surprise gift by DH sigh, it was just like that surprise gift, I was on the moon the day it got delivered sigh, since then there no looking back I have  baked more than ever sigh.

Ok coming to this recipe, orange vegan cake, it’s the most simple, moist and yummy cake I have ever made, it’s so easy to make and can be used as base for frosting en al…. so let’s start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   7 “ CAKE

What you will need

DRY INGREDIENTS

1 cup APF

3/4th tsp Baking powder

¼th tsp baking soda

1/4th tsp Salt

1 tbsp Orange rind

WET INGREDIENTS

½ cup oil (vegetable, canola or any veg oil)

1 tsp Apple cider vinegar

1 tsp vanilla essence

3/4th cup + 2tbsp Organge Juice

1/3rd cup sugar

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How to make

First mix the dry ingredients and keep it aside, then mix the wet ingredients let the sugar dissolve completely. Then mix both wet and dry together , mix it for 2 minutes, then pour in greased tin and bake it for 30 to 35 minutes or until done at 180 D or 360 F, then it’s ready to serve just like that or with some frosting.

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Notes

Don’t rest the batter for long, bake it immediately.

You can add butter if you wish to, since I wanted it to be vegan, I added oil.

(PS:my pictures are bad so please bear with me until I learn photography)

 

 

Eggless Vegan Chocó cup cakes with Vegan frosting

 

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Happy new year to all, I wanted to post something sweet for the first post of the new year, so thought of posting a vegan recipe.I am not vegan, but maybe in future I want to be vegan, so most of the time I keep checking vegan options most of the time. This is one of the best vegan cup cakes I have tasted. I have made this before but without frosting, but here I bought this vegan butter “earth balance” so I wiped it with icing sugar and frosted the muffins. It was divine I must say, so let start with the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 25 minutes
makes: 6 cup cakes

What you will need for cup cakes

1 cup Maida

2 tbsp cocoa powder

Salt 1/4th tsp

Baking soda 1/4th tsp

Baking powder 3/4th tsp

Sugar ¼ cup

Oil – 1/4th cup

Water – ½ cup

Vanilla extract – 1tsp

For frosting

½ cup Earth Balance butter

¼ cup icing sugar

1 tsp

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How to make

First preheat the oven and line the cup cakes tray.

Then mix Maida, Cocoa powder, salt and mix well and keep it aside, then mix the other ingredients together. Then mix the dry and wet ingredients together and full the cup cake tin.

Then bake it in the preheated oven at 180 degrees for 25 minutes.

By then mix the frosting ingredients together and keep aside, once the cup cakes cools down frost it and serve it.

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Notes

If you don’t want the frosting you can skip it or use the ordinary cream and make frosting

Or you can totally leave the frosting

I have given the measurements for 6 cup cakes you can just double it and make 12.

Eggless lemon cup cakes

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I am posting a baking recipe after such a looooong time anyways, It was the most yummiest, moist and tasty cup cake after a long time, when you give to someone who bakes with the eggs, they will wonder how it’s so airy and moist without the egg. Actually lemon/lime gives a nice texture for the eggless cakes.I was too much into baking breads, buns,rolls sigh all yeast recipes,I still need to perfect in some more yeast recipes before I post it here. Ok lets start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 22 minutes
makes:   6 cup cakes

What you will need

Maida – ½ + 1tbsp

Baking Soda – ¼ tsp

Baking Powder – ¼ tsp

Salt – one pinch

Almond Meal – 2 tbsp

Curd – 2 tbsp

Milk – 3 tbsp

vanilla essence – 1tsp

Lemon/lime – rind 1 tsp

Lemon/lime – juice 1 tsp

Sugar – 1/4th cup = 2 Tbsp

Oil – 2 tbsp

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How to make

First preheat the oven for 10 at 180 degrees. The line the cupcakes pan and keep it ready.

In a bowl take all the dry ingredients and mix well and keep aside. In another bowl take all the wet ingredients and mix well, mix the sugar well until it is dissolved properly.

Now mix both the dry and wet ingredients together, mix it well, and then pour it in the baking pan. Bake it the preheated oven for 22 minutes at 180 degrees, or until done. I made exactly 6 cupcakes.

Notes

If you don’t have almond meal add, you can just grind the almonds and add it.

I added ground almonds.

Eggless Chocó Mango Mousse

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I have not been posting recipes regularly from past two months, been a bit busy life has been crazy. I wanted to make mango cheese cake but I could not do it at all and the mango season is gone and done. I really wanted to do mango cheese cake I begged my dad to get it from where ever possible he searched and searched and finally brought mango but it was not that good so I decided I will definitely make mango cheese cake next mango season but now will make this mousse and it was a grand hit, who ever ate it wanted to take home for their loved ones and I was the happiest and regretted should have made more of those it was in such a high demand I am sooooo happy.

So here goes the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 24hours
Cooking Time: Nil
Makes: 10 servings

What you will need

1 cup cream cheese

2 cup whipped cream

½ cup melted dark chocolate

1 tspn vanilla essence

1 cup mango puree

½ cup chopped mango for garnishing

½ cup Chocó chips or Chocó shaving for garnishing

1 eight inches eggless chocolate cake

1 cup water

1 tbsp instant coffee powder

¼ Th cup sugar

1 tbsp Rum (optional)

A little bit of cocoa powder for garnishing

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How to make

First boil the water, once the water boils add sugar once the sugar dissolves, add the instant coffee one it cools down add the Rum and keep aside.

Now take 1 cup whipped cream and add the melted dark chocolate and mix well keep aside and add the half cup of cream cheese mix well and keep aside, then take the other cup of whipped cream, cream cheese, mango puree and mix well keep aside.

Then take the cake and halve it into two, take each half and using a small round cutter and cut into small round pieces make ten pieces and keep aside.

Now take a glass or bowl, first take once slice of the cake, which you have cut into round pieces, take the coffee syrup and add it on the cake, now put layer of Chocó mousse, then add another cake piece, again add the syrup, now put a layer of mango mousse, then dust a bit of cocoa powder, a bit of Chocó shavings and pieces of mango for garnishing, refrigerate it for 2 hours or more and its ready to serve.

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Notes

In the whipped cream I have added sugar according to my taste; you can either add 1/3rd cup or even ½ cup according to your taste.

In mango puree too I have added a bit sugar; this depends on how sweet is the mango.

I have given links to for homemade cream cheese and eggless chocolate cake

I have used use and throw glass for assembling, you can use, your choice dish you can use a full cake mould too.

Eggless vegan mango cake

 

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Mango cake was so perfect and yummy. From the time mango season started I wanted make mango cake and finally made it for my dear amma’s birthday, amma love it more because it was a vegan cake and yet so tasty. The cake was moist, airy and tasty. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
makes : 8 inches round cake

What you will need

1 and ½ cups Maida
1 and ½ cups mango puree
¾ Th cup sugar
Cooking oil 1/3 cup
Baking soda ½ tspn
Baking powder 1 and ½ tspn
Vanilla essence 1 tspn

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How to make

First take the wet ingredients in a bowl, mix the oil, vanilla essence and mango puree first the add the sugar and mix well until the sugar is fully dissolved, then add the baking powder and baking soda mix again, now finally add the Maida and mix well without any lumps, don’t beat it too much just gently mix the wet ingredients with the flour. The pour the batter into an eight inches greased pan and bake in a preheated oven at 180 degrees for 25 to 30 minutes, and it’s done yummy mango sponge cake.

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Notes

while making the mango puree ,you can add sugar depending on the sweetness of the mango.

Alphonso mango will suite the best for this cake.

You can add even eliche/cardamom  powder insted of vanilla essence or add both.

 

 

Eggless cinnamon coffee cake

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I wanted to do something different or maybe experiment with baking so I decided I will just add a bit of cinnamon and coffee and make a cake. All the measures I have used in this recipe are just like the way I felt would be apt for the recipe. The main ingredients cinnamon and coffee, I have added the way I wanted you can adjust according to your taste.
The cake came out well, but those who like dark chocolate will like this more also I have done chocolate icing. So here goes the recipe.

Basic Information:
Preparation Time: 45 minutes plus 30 minutes.
Idle Time: 30 to 40 minutes
Cooking Time: 15-20 minutes
Makes: 8 inches cake

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Ingredients needed.
Dry ingredients.
Maida or self raising flour – 1 & 1/4th cup
Cocoa Powder – ½ cup minus 1tbspn
Coffee powder – 1 tbspn (instant coffee)
Granulated Sugar – 1 cup
Cinnamon – 1tspn
Choco chips – 1/3rd cup plus half tbspn (optional)
Baking soda – ½ tsp
Baking powder – 1 and 1/4th tsp.

Wet ingredients.
Curd (room temperature / not too cold) – 1 cup
Cooking oil (sunflower, rice bran, ground nut or any cooking oil) – ½ cup
Vanilla essence – 1 tsp.
Milk – 1 tbspn

Ingredients for the Chocolate icing
Wiping cream or Amul fresh cream – 1 cup (cold cream)
Dark chocolate -1/3rd cup chopped
Vanilla essence – 1 tspn
Icing sugar or powdered sugar – ½ cup

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How to make
Take a bowl, its better if or it should be, the bowl and the blender is cold so keep it in the fridge before wiping the cream. Take the cream, vanilla essence and sugar and wipe it with the bender until it forms soft peaks.
In another bowl take the chocolate and keep it in the double boiler and melt the choclate.once the cream is done add the melted chocolate to the cream and fold it using a spatula nicely until the chocolate is blended well in the cream and voila the chocolate cream is done.

Ingredients for Sugar syrup
Sugar – 1/4th cup minus 1 tbspn
Water – 1/4th cup
Bring the water to boil add the sugar mix well until the sugar is melted, sugar syrup is done.

How to make the cake
Now take the Maida and cocoa power and sieve and keep it aside to mix it.
Take a bowl add the curd beat the curd until its smooth , the add the sugar and beat it until the sugar is melted now add the baking powder and soda and mix it until it becomes frothy , now add the vanilla essence, milk, coffee powder and cinnamon mix it well.
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 Now mix both the wet and dry together until it becomes into to smooth batter.
Preheat the own for 180 degrees for 10 minutes.
Pour the batter in a baking tin or silicon mould just grease the mould with a little oil.
Bake it for 30 to 35 minutes for 180 degrees, when it’s done just poke it with a knife , if the knife comes out clean it’s done or if the cake batter is sticking you need to bake for few more minutes , it all depends on the different oven we use. Once the cake is done let it cool on the wire rack.
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Assembling the cake
Once the cake is cooled off completely, halve the cake into two equal parts. Take one part and add the sugar syrup using the spoon just sprinkle it over the cake then spread the chocolate icing evenly. Then place the second part do the same and spread the icing evenly on the cake covering the sides too. Take the extra Chocó chips and sprinkle on the cake, refrigerate the cake for 4 to 5 hours and the cake is ready to serve.
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Notes
•I loved the flavor but it was more of a dark chocolate one.
•It’s good to eat with the icing than plain, this cake does not suit for or it does not come under the plain or sponge cake category.
•It came out nice and spongy but to eat it, its better with the icing, it’s my opinion.

Eggless chocolate Sponge cake.

I love baking, that too eggless and I want to revive my food blog, which has not been updated since ages. So from now onwards I would write/put up all my baking experiments and also other cuisines which I might find interesting. Also my photos may not be that good I will try my best with photographs, my old photos are even more bad so please bear with me .

Ok coming bake to eggless chocolate cake recipe this recipe is the best recipe I have ever found and even a beginner can make perfect airy and moist eggless cake. It’s not like how people think that eggless cakes are dense and it’s just perfect cake. So here goes the recipesb 113b 112b 115 b 120 b 119 b 120 b 122 b 124 b 126

Ingredients needed.

Dry ingredients.

Maida or self raising flour – 1 & 1/4th  cup

Cocoa Powder – 1/4th cup

Granulated Sugar –  3/4th cup

Baking soda –  ½ tsp

Baking powder – 1 and 1/4th tsp.

Wet ingredients.

Curd (room temperature / not too cold) – 1 cup

Cooking oil (sunflower, rice bran, ground nut or any cooking oil) – ½ cup

Vanilla essence – 1 tsp.

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How to make

Now take the Maida and cocoa power and sieve and keep it aside to mix it.

Take a bowl add the curd beat the curd until its smooth , the add the sugar and beat it until the sugar is melted now add the baking powder and soda and mix it until it becomes frothy , now add the vanilla essence  and mix it well.

Now mix both the wet and dry together until it becomes into to smooth batter.

Preheat the own for 180 degrees for 10 minutes.

Pour the batter in a baking tin or silicon mould just grease the mould with a little oil.

Bake it for 30 to 35 minutes for 180 degrees, when it’s done just poke it with a knife , if the knife comes out clean it’s done or if the cake batter is sticking you need to bake for few more minutes , it all depends on the different oven we use.

Once the cake is done let it cool on the wire rack, once it’s cool you can eat it just as sponge cake or with icing .Icing or creaming the cake, it needs a separate post.