Tag: easy eggless cake recipe

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.

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a moist yet light and soft tea time cake. Pair it with some tea/ coffee and enjoy the perfect medley of chocolate and vanilla! One of the most loved combinations ever! 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is very easy to put together as well. The crumb is perfect as it should be in any  pound cake. The flavor is so rich and scrumptious, just like the Starbucks style Marble Cake. The rich buttery flavor is absolutely delicious.

As the name suggests, it is a pound cake and a traditional recipe calls for a pound of each – flour, sugar, butter and eggs. These ingredients when whisked into a thick batter, yields a beautiful crumb and an aromatic cake. No leavening agents are used in making a traditional pound cake. The air whisked into the eggs helps the cake rise well. However, I’ve used some leavening agents here today.

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a favorite of my hubby. He loves Starbucks style cakes and this is as close as I can get the same taste at home. The chocolate flavor makes it such a decadent cake and vanilla is one of the most classic flavors ever. These two flavors when put together to make this classic cake, the outcome is just so good!!

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake uses the most basic ingredients that everyone has in their pantries. I always prefer recipes that get ready in a jiffy with the most common ingredients. All my recipes incorporate the most easy techniques and ingredients. It makes me really happy to be able to whisk out delicious bakes and treats out of my pantry essentials.

Marble Pound Cake | Perfect Marble Pound Cake

Let’s get started with this Marble Pound Cake | Perfect Marble Pound Cake. 

All ingredients used are to be at room temperature.

Also, I have weighed everything in grams using an electronic weighing scale.

Line a 8″X5.5″ baking tin with parchment paper. 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 one egg at a time and whisk again until well incorporated.

Next, add the vanilla extract/ essence and whisk again.

Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

Lastly, add the milk. Fold again.

Divide the batter into two halves. Add cocoa powder to one half and mix well.

Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

Add the chocolate batter on top of it and swirl it around a bit.

Marble Pound Cake | Perfect Marble Pound Cake

Bake it at 180’c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.
Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

Marble Pound Cake | Perfect Marble Pound Cake

This cake keeps well at room temperature for 2-3 days.

Try these recipes
Egg free Hot Milk Cake
Egg free Marble Cake
Egg free Tutti Frutti Cake
Bakery Style Ribbon Cake
Parsi Mawa Cake 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake
5 from 2 votes
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Marble Pound Cake | Perfect Marble Pound Cake

A delicious chocolate vanilla flavoured pound cake tastes so yummy. This cake is moist and has the perfect crumb. 

Course Breakfast, Dessert, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 220 grms butter unsalted
  • 200 grms plain flour maida
  • 1 tsp baking powder
  • 220 grms castor sugar
  • 04 nos eggs at room temperature
  • 1/2 tsp salt
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1. Line a 8"X5.5" baking tin with parchment paper. Pre-heat the oven @ 180'c. Please note that every oven works differently so adjust the temperature accordingly.

  2. Take butter and sugar in a bowl, cream them using an electric or manual whisk.

  3. Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

  4. Next, add the vanilla extract/ essence and whisk again.

  5. Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

  6. Lastly, add the milk. Fold again.
  7. Divide the batter into two halves. Add cocoa powder to one half and mix well.

  8. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

  9. Add the chocolate batter on top of it and swirl it around a bit.

  10. Bake it at 180'c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.

  11. Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

  12. This cake keeps well at room temperature for 2-3 days.

Love,
Shreya

Marble Pound Cake | Perfect Marble Pound Cake

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 

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