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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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.

Chocolate Ganache

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I wanted to make ganache from a long time finally I made it, it tasted awesome and my chocolate ganache cake looked and tasted awesome.the recipe is simple and easy to do, so here goes the recipe.(the above pic is where I have decorated my chocolate cake with the ganache I prepared and also some chocolate icing).

Basic Information:
Preparation Time: 5 minutes.
Cooking Time: 10 minutes
makes: 1 cup

Ingredients

Chocolate – 1 cup (semi sweet) chopped

Cream – 1 cup

Oil or butter – 1table spoon

Rum – 1 tspn (optional)

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Method

Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

Then add the oil or butter and rum and gently stir the chocolate and cream until it is completely mixed well. Let it cool down and voila it’s ready to use.

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Notes

*I used amul cream, if you’re using the ganache as it is its fine, you can use amul fresh cream.

* if you want to wipe the  ganache, then  you need to use the heavy whipping cream , the amul cream won’t do justice for the whipped version of ganache.

* I used ordinary cooking vegetable oil and the taste was good so it’s your choice what you’re going to use, or you can use olive oil too.

* using rum is optional; if you have any other liquor you can use it or totally omit that part.

Eggless Chocó chip Muffins

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I wanted to makes Chocó chip muffins from a long time and since I had Chocó chips at home I decided I would do Chocó chip muffins, it’s easy simple and tasty.so here goes the recipe.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: nil
Cooking Time: 15-20 minutes
makes: 12 muffins

Ingredients needed.

Dry ingredients.

Maida or self raising flour – 1 & 1/2  cup

Granulated Sugar – 3/4th cup

Baking soda – ½ tsp

Baking powder – 1 and 1/4th tsp.

Chocó chips – ½ cup

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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Let’s start making

Take the Maida and sieve and keep it aside.

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 and finally mix the Chocó chips and mix the batter well.

Preheat the own for 180 degrees for 10 minutes.

Now line the muffin baking moulds and pour the batter up to 2/3 of the muffin cups, I used silicon single muffin moulds

Bake it for 15 to 20  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 muffins either you can eat warm muffins or let it cool on the wire rack, put some icing and its yummy.

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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.