Category Archives: eggless cakes

Chocolate Layer Cake (Gluten-free, Eggless, Oil-free)

The cake does not have oil or fat, does not have gluten, and has no eggs. Okay, it does not have anything worthwhile. Don’t make it. But, yes. If you want to eat cake guilt-free, and you want to enjoy chocolate in its most delicious form, then make this. (I have made a similar cake earlier too).

This is another version.

glutenfree-cake_1 glutenfree-cake_2

Cake:

  1. 5 cups Oat Flour
  2. 5 cups Milk (room temp)
  3. 1/8 cup sugar
  4. ½ cup cocoa powder
  5. 10 dates, pitted
  6. 1 tbspn baking powder

Frosting:

  1. 125 g Coconut cream (room temp)
  2. 75 g powdered sugar
  3. Chocolate chips (dark/milk/white)

 

  • Preheat the oven to 180 C
  • In a small microwave-safe bowl, place the dates and warm them in the microwave for 30 seconds, just to soften them.
  • In a medium-sized mixing bowl, add the flour, baking powder, sugar and cocoa powder, and mix them thoroughly.
  • In a blender, place the softened dates and milk, and blitz till a loose paste/liquid is formed.
  • Mix the liquid into the flour mixture, and fold gently till everything is combined.
  • Line a 4-inch tin with parchment and bake for 25-30 minutes, till a toothpick inserted in the center comes out clean.
  • For the frosting, take room temp coconut cream, combine the powdered sugar gently, and spread the mixture between the layers and, also on the top.
  • Top off the cake with chocolate chips.
  • Serve chilled or after an hour or so, leaving the cake to set.

 

Notes:

  1. Use any dates you can lay your hands on.
  2. The measurement of the ingredients make 1 cake. So, if you want another layer, repeat the process.
  3. Powdered brown sugar also works well.
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Chocolate Almond Pomegranate Cake

chocolate almond pomegranate cake

 

So, what did you do for Christmas and New Year? Ours was simple and serene. We baked cakes, ate lots of goodies and relaxed quite a bit. No, it was not hectic. This is the cake we made for Christmas. For new year, we made a simple biscuit cake; does not need detailing at all.

  1. 1 cup oat flour
  2. 1 cup roasted almond flour
  3. 5 heaped tspns whole wheat flour
  4. 2 heaped tbspns of dark, unsweetened cocoa (powder)
  5. A pinch of salt
  6. 1 heaped tspn baking powder (double action)
  7. 3 heaped tspns of dark brown sugar
  8. 1 cup buttermilk
  9. ½ cup vegetable oil
  10. 1 tspn vanilla extract
  11. ½ cup fresh pomegranate juice
  12. 1 tbspn natural honey

 

For the frosting:

  1. 250 g unsalted butter
  2. 2 tbspn natural honey
  3. Seeds from half a pomegranate

chocolate almond pomegranate cake 4 chocolate almond pomegranate cake 2

Cake:

  • Preheat the oven to 170C
  • In a bowl, sift the flours, baking powder and salt, and mix in the sugar.
  • In another bowl, combine the wet ingredients (buttermilk, oil and vanilla extract) and keep ready.
  • Combine the wet ingredients into the dry and mix thoroughly until homogenous.
  • This mixture makes 3 6-inch cakes. (i.e., if you feel this should be one layer, then make this mixture 3 times.)
  • Bake each layer for 35-38 minutes, till a skewer inserted comes out clean
  • Meanwhile, combine the pomegranate juice and honey in a small saucepan, and reduce it to half by simmering the mixture gently. Take the mixture off the stove and cool the reduction for 5-7 minutes
  • While the cakes are still warm (but not hot) out of the oven, make some holes in the cakes with a toothpick, and pour the reduction over the layers quite generously.

chocolate almond pomegranate cake 3 chocolate almond pomegranate cake5

Frosting:

  • While the cakes are cooling down, make the frosting by first whisking the butter till it is pale;
  • Add honey and vanilla extract, and leave the mixture aside.
  • Finely chop the white chocolate, and melt it in the microwave in 15-20-second intervals, very carefully.
  • Combine this molten chocolate with the butter mixture and whisk again till everything is combined well.
  • Now frost the cooled cakes, layer-by-layer, and then the layers placed together, on a turntable.
  • Line the top of the cake with pomegranate seeds
  • Let the cake chill in the fridge for 30 minutes, before serving.

Orange-Cardamom-Chocolate Cake (Egg-less, Dairy-free cake)

occ cake 2

Hope you are all doing well. I know it has been some time I posted; and been some time I posted a cake.

occ cake 4

orange - cardamom cake occ cake 3

However, sometimes, you just have to have a cake, with chocolate A chocolate cake! Or atleast a cake with chocolate frosting! Right?

occ cake 6

occ cake 7 occ cake 5

Though we used oat flour and wholewheat flour in it, this cake turned out moist like the cakes you get in bakeries, except that this is a comparatively healthy version of the same. Feel free to change the icing part to something you prefer. I used something that I thought was better for us. Also, instead of cardamom tea, you could use normal tea with a hint of cardamom powder, if you like. Place a bag of cardamom tea in recently boiled water and brew it for about 3-4 minutes for a concentrated version.

The cake keeps well for 2 days (not in the fridge; I just left in covered on the countertop). We had it for breakfast and it seemed another healthy option aside from an omelette, focaccia, or toast.

 

Cake:

  1. 1 ½ cups oat flour
  2. ½ cup whole wheat flour
  3. ½ cup vegetable oil
  4. 1 ½ tbspn coconut sugar
  5. 1 heaped tspn baking powder
  6. ½ tspn salt
  7. Zest of 2 juicy oranges
  8. ½ cup orange juice
  9. ½ cup of cardamom tea

 

  • Preheat the oven to 180C.
  • In a large mixing bowl, combine the flours, salt, baking powder, sugar and zest.
  • In another bowl, add the hot tea, orange juice and oil; mix well to combine these wet ingredients.
  • Combine the wet ingredients and dry ingredients and make a smooth batter.
  • Divide the batter into 2 small baking dishes/cake moulds, and bake for 35-40 minutes, until a skewer inserted comes out clean.
  • After this, let the cakes cool down completely before going ahead with the icing.

Icing:

  1. 200 g Cottage Cheese
  2. 200 g Unsweetened Dark Chocolate (preferably more than 60%)
  3. 4-5 tbspns warm milk

 

  • Break up the cottage cheese and add it to a food processor. Process it with a tbspn of warm milk.
  • Chop finely and melt the chocolate either on a double-boiler or the microwave, until smooth and silky
  • Add it to the processed cottage cheese and process again till everything combines homogenously.
  • Decant the mixture into a bowl and mix it thoroughly, and add the remaining milk, to make it a silky mixture.
  • Place this mixture in the fridge for about 10 min, and ice your cake after this.

Enjoy!