Tag: easy dessert

Fudge Bars

These are my absolutely weakness! I can never say no to a Chocolate Fudge 😁 They are so gooey and a teeny bit chewy, not to forget the chocolate! I’d say perfect for your 4th of July celebrations too 🌭🍺

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

In my experience, this is the yummiest personalised gift you can make for your loved ones. Besides, you can easily play with the flavours too.

If not for gifting, just make these for yourself, curl up on the couch with your favourite novel and have some ‘fudge’!! Trust me, you’ll be making them so very often, simply because they are super addictive & get done in a breeze😉😉

Yield: 10 bars or 20 squares (depending on how your cut them)
Equipment: a heavy bottom wok, measuring cups & spoons, a wired whisk, baking/ parchment, paper or aluminium foil sheet, a sharp knife.

Ingredients :
200 ml condensed milk
3+1/2 tbsp cocoa powder
5 tbsp castor sugar
1-2 drops vanilla extract/ essence
50 gms butter
1 tbsp APF (Maida)
1/2 cup roughly chopped walnuts (replace the walnuts with pecans, cashews, hazelnuts, dried cranberries or prunes, etc.)

Method:
Line the any container or a plate with the baking paper/ parchment paper/ aluminium foil.

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In a wok, add all the ingredients except the vanilla extract & chopped walnuts.
Heat them on low flame and keep whisking simultaneously so that the mixture doesn’t burn or has any lumps.

image Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep cooking and stirring until the mixture comes together and form a thick mass that moves with the whisk. Add the vanilla extract & walnuts at this stage and mix well.

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Immediately pour the mixture on the prepared container or plate. Spread it with the help of a spatula.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep it in the refrigerator to set for a minimum of 2 hours. Once set, slice it into bars or squares & serve.
They last for 3-4 days under refrigeration.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Aren’t you tempted yet?! 😜
Love,
Shreya ❤️

Adapted from here.

Khoya Peda

I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋 

Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!

khoya Peda Polkapuffs recipes Peda Diwali sweets

Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.

In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…

Yield: 7-8 Pedas

Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Enjoy these Pedas…you won’t be able stop at one.

Love,

Shreya ❤️

Adapted from here.

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

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Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Baked Donuts | Baked Doughnuts

Who can resist these yummy doughnuts a.k.a donuts??! They are soft, spongy and just the right kind of sweet! They are BAKED not FRIED! ☺️😉

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Look at these plump, golden beauties😍 Absolutely melt in the mouth! And so much healthier than the fried ones. Not that the fried ones don’t taste good, it’s just that they are too full of calories and they restrict you from enjoying more than one at a time! So basically, bake your donuts and be as greedy as you wish! 😬

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I chose to go for bright coloured sugar glaze…one can go easy with the colours. Just roll them in a bit of powdered sugar and they will be just as yummy. I’ve tried fried ones earlier, but had been wanting to bake some for many days….and my first try has definitely been very satisfying 😊

Let’s get on with the recipe…

Yield: 8-9 medium sized donuts

Equipment: baking tray, cooling rack, measuring cups/ spoons, baking paper, donut cutter (or any round object with a sharp edge), rolling pin, a few small bowl, spoons, a large bowl.

Ingredients:

For the donuts:

1+3/4 cup Maida (APF, also extra for dusting)

1 tbsp cornflour (optional)

4 tbsp castor sugar

2 tsp active dry yeast

1/2 tsp salt

1/2 cup warm milk

1 tsp vanilla essence

50 gms unsalted butter

For the sugar glaze:

1 cup icing sugar

3 tbsp milk

few drops of colour of your choice

Method for the donuts:

In a glass, take lukewarm milk (milk must be lukewarm, neither too hot nor too cool else the yeast won’t bloom), sugar, vanilla essence & yeast. Give these a light stir and cover it. Let it sit aside for 15 mins until the yeast becomes frothy.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Next, in a large bowl, stir together 1 cup of APF, cornflour & salt. Add the frothy milk & yeast mixture to the flour, mix well together to make a sticky dough. Then add the butter and knead a soft, elastic and smooth dough. Make sure all the butter gets absorbed properly. Add the rest of the 3/4 cup of APF slowly as the the dough may be sticky. Knead for atleast 5-7 mins.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Smooth the dough with some more butter and place it in the bowl. Cover it with a cloth and place the dough for the first rise in a warm place for a minimum of 1-1.5 hours.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

After the first rise, punch the dough down and knead for another 2 mins. Now, dust the kitchen platform with APF & roll the dough using the rolling pin. The thickness should be 1.5 -2 inches so that the doughnuts are plump post baking. Using any cutter, cut the donuts out and place them on a baking paper lined baking tray.

(I don’t have a donut cutter, so improvised using a stainless steel glass with a sharp edge to cut the donuts and a small cap of a soft drink bottle to cut out the holes)

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I made 9 donuts.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Let these rest for another 30 mins for second  rise. Preheat the oven @200’c. After the second rise, bake them for 15-20 mins using both upper lower & upper rods for the first 10 mins. Post that turn off the lower rod, keep the upper rod on so that the donuts turn golden.

Once done, remove them from the oven and place on the cooling rack for about 15 mins to cool them completely.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s what the texture is like from within! So fluffy…these are baked perfectly👌🏼

For the Glaze: 

I used raspberry red colour & blue colour. Just a drop of each. Take 1/2 cup of icing sugar for the first colour, add 1 tbsp milk and 1 drop of colour, mix well so that there are no lumps. Do not let the glaze sit for too long, else it will set. Dip each donut in the glaze, and set it aside to set. You can decorate them with some coloured sprinkles. ☺️

Follow the same process for the blue glaze..using the other 1/2 cup of icing sugar and the remaining milk along with blue colour. Dip the donuts in this too…let them set.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s it…done! 😁

Love,

Shreya💗

Adapted from here.

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Grape Ice Cream

Summer is around the corner…felt a few waves of heat in the last couple of days. It’s the season to make my homemade ice creams again! 🤓🤗🤗 Yayyy!

All those of you, who have have been a regular around here will know how I adore making my own ice creams! 😍 If you are a fan of fruity ice creams then do have a look at my Orange Ice Cream or try my Custard and Rose Ripple Ice Cream. And if you’re a fan of Popsicles…then look no further😬

Well, coming back to the Grape Ice Cream….why grapes!? Because I had some sitting in my refrigerator and they were slightly sour. I could have easily macerated them with some sugar & vanilla extract…and they go really well with pancakes or any sponge cake. Sounds yummy…isn’t it. But I wanted to try an ice cream with them.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wondering why the colour isn’t purple…well it won’t be considering the ingredients used here, which includes freshly pressed grape juice. So no preservatives or added colours!! 💃🏻 I took inspiration from the net..and made a few changes here and there to suit our tastebuds. Let’s get started…

Yield: 4-5

Equipment: measuring cups/ spoons, a blender, a freezer-safe container.

Ingredients:

2 cups fresh grape juice (use canned if you wish)

200 ml whipping cream (I used Amul)

1 cup sweetened milk powder

1/2 cup castor sugar or more as per your taste

2 tsp lemon juice (optional)

Method:

Squeeze the grapes in the juicer to extract their juice and set it aside.

In a blender jar, add the cream, castor sugar& milk powder. Give it a blend. Add the grape juice & lemon juice next. Blend again for a minute.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Pour this mixture into the container you have chosen to set the ice cream in…and put it in the freezer for about 3 hours. By this time, the Ice cream will have begun to set around the edges. Blend it once again for a minute in the blender. Pour back into the container & let this freeze for 6-7 hours. That’s it. Thaw it at room temperature for 5 mins before serving it.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wasn’t that too easy 😉😉 go ahead…make some!

Love,

Shreya💞

Adapted from Cooks.com

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

Karachi Halwa Recipe/ Cornflour Halwa Recipe/ Custard Powder Halwa/ How to make Karachi Halwa

Some sweets always make you wonder…how was this made?… How was the texture so?! So on and so forth. I too wondered about Karachi Halwa or Cornflour Halwa…until the day I found a recipe some months ago! 💃 

Diwali is around the corner and sweets are a must have! So this seems like a good option to try other recipes from my blog….Kaju Katli, Anjeer Burfi, Mava Burfi, Dhoodh Peda, Kesari Phirni.  

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

This recipe has been been sitting in my bookmarks ever since…waiting to be tried. But the timing never seemed right. So, when Diwali approached, I thought to myself that I should try it out soon..and the festivities around me seem like the perfect excuse to go for it! ☺️

The texture is so soft, and not at all heavy on the palate. Slightly chewy, as it should be…and the crunchy bits of cashews just adds more flavour to it 👌👌😊

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

I was pleasantly surprised to see that making it is absolutely hassle free…very little prepping is needed. It’s safe to say that it basically prepares itself! 😬😬😛 ..Let’s start the recipe..

Yield: 17-18 pieces

Equipment: a non stick pan, a wire whisk, measuring cups/ spoons, a tray, a sharp knife, a mixing bowl, a wooden spoon.

Ingredients:

1/2 cup cornflour OR vanilla flavoured custard powder

1+1/2 cups water

a few drops of food colour (I used Orange Kesari)

1+1/2 cups sugar

1 cup water

2 tbsp ghee

1/4 tsp elaichi pwd

3 tbsp chopped cashew nuts

a few slivers of pistachio to garnish

Method:

Grease a tray with some ghee and keep it ready to set the Karachi Halwa

In a mixing bowl, add the cornflour/ custard powder + 1+1/2 cups of water. Also add the colour and whisk these well. Ensure there are no lumps in the mixture. Set it aside.

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

Next, in the non stick pan, add the sugar & 1 cup of water. Turn on the heat and these melt together. Stir it with a wooden spoon a couple of times. This needs to be done on medium flame. There is no need to get any thread consistency here. Just that the sugar must melt completely and the mixture should be bubbly and frothy. It must thicken slightly and be sticky. Once such a texture is achieved, stir in the cornflour/ custard powder and water mixture in the sugar syrup while stirring all the time so that there are no lumps. In 3-4 mins, you will see that the mixture has started to thicken and has turned glossy in certain parts. Keep stirring continuously.

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

Now, add the elaichi pwd and the ghee too. Keep stirring and mixing everything together. The texture will thicken more at this stage and become gluey. It will take another 5-6 mins for this. You will see the mixture slowly leaving the sides of the pan. Keep stirring without stopping as this stage is crucial and if you don’t stir, you will end up with lumps all over. Now add the chopped cashews (you can fry and add these, I didn’t fry it). Mix in the cashews quickly. Now you will see that the mixture is beginning to set if you stop stirring it.

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

Immediately pour the mixture on the greased tray and flatten it out a little bit. Garnish it with some slivers of pistachio. And let it set for at least an hour, at room temperature for the first 20 mins and then in the refrigerator. Once it’s set, use a sharp knife and cut it in any desired shapes. That’s it, it is ready😀 it keeps well in fridge for about 5-6 days.

how to make karachi halwa recipe for cornflour halwa bombay halwa recipeimage for karachi halwa custard powder halwa diwali sweet recipes easy recipes for sweets for diwali

Hope you will enjoy these soon.

Happy Diwali 🎊🎊😊

Love,

Shreya💗

Adapted from Sharmis Passions

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday 🎊💗 ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! 🎂🍰 Yay! 

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Wouldn’t up you like a slice…or two?!😜 This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! 😉

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! 😀

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake: 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! 👌😬

Enjoy your cake! 😄

Wholewheat Chocolate Cake Basic Eggless Chocolate Cake Chocolate Sponge Cake Recipe Chocolate cake with chocolate frosting Whole wheat sponge cake Healthy cake recipe How to make a eggless cake

Love,

Shreya💗

Adapted recipe and styling from Veg Recipes Of India 

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone 😉

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..😛 specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Bars are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / puréed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya ❤️

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5  days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheels or something healthy like a Whole wheat Chocolate Cake 😀😀

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Chocolicious Banana & Butterscotch Breakfast Bars

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